Inspired Vegetarian, part 1 of 2

[Guest guest]

Deborah Madison is the present writer of the Inspired Vegetarian column in

Cooking Light Magazine. These recipes are in the September 1999 issue.

 

Braised Bell Peppers

Grilled-Vegetable Sandwich With Romesco Sauce

Pasta With Braised Bell Peppers, Capers, And Olives

 

Kathleen

 

* Exported from MasterCook *

 

Braised Bell Peppers

 

Recipe By : Cooking Light Magazine, September 1999, page 152

Serving Size : 8 Preparation Time :0:00

Categories : Side Dishes Vegetables

Inspired Vegetarian--Madison

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Olive oil-flavored cooking spray

4 cups red bell pepper strips -- (about 1 1/4 pounds)

4 cups yellow bell pepper strips -- (about 1 1/4 pounds)

2 1/2 cups vertically sliced onion

1/2 teaspoon salt

1/4 teaspoon aniseed -- crushed (optional)

2 garlic cloves -- minced

2 cups water

2 tablespoons tomato paste

1 tablespoon chopped fresh basil

1 tablespoon red wine vinegar

1/4 teaspoon black pepper

 

Serve these peppers as a side dish, or use them in other recipes. Although

the aniseed is optional it adds a subtle sweetness to the peppers. For a

more robust flavor, try using 2 1/2 teaspoons of finely chopped fresh

rosemary in place of the anise, and omit the basil.

 

1. Place a large nonstick skillet coated with cooking spray over

medium-high heat. Add the bell peppers, onion, salt, aniseed, and garlic;

sauté‚ 15 minutes, stirring occasionally. Stir in the water and tomato

paste. Bring mixture to a boil; reduce heat, and simmer 30 minutes or

until bell peppers are soft. Stir in basil, vinegar, and black pepper.

Yield: 4 cups (serving size: 1/2 cup).

 

Note: Leftover bell peppers can be stored for up to 4 days in the

refrigerator.

 

CALORIES 45(12% from fat); FAT 0.6g; PROTEIN 1.5g; CARB 9.6g; FIBER 2.5g;

CHOL 0mg; IRON 1.5mg; SODIUM 153mg; CALC 17mg

 

 

 

 

 

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* Exported from MasterCook *

 

Grilled-Vegetable Sandwich With Romesco Sauce

 

Recipe By : Cooking Light Magazine, September 1999, page 152

Serving Size : 2 Preparation Time :0:00

Categories : Grilling Main Dishes, Vegetarian

Sandwiches Vegetables

Inspired Vegetarian--Madison

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 3/4 pounds eggplant

1 small zucchini

2 slices onion 1/4-inch-thick

1 red bell pepper -- halved and seeded

1 yellow bell pepper -- halved and seeded

Olive oil-flavored cooking spray

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons Romesco Sauce -- divided

4 slices diagonally cut country or peasant bread -- toasted

(1-inch slices) -- (about 4 ounces)

 

NOTES : Country or peasant breads have a dense texture that's perfect for

grilled-vegetable sandwiches. But French or Italian bread can make a fine

substitute.

 

1. Prepare grill or broiler.

 

2. Cut eggplant lengthwise into 4 (1/2-inch-thick) slices. Cut zucchini

lengthwise into 4 (1/4-inch-thick) slices. Reserve remaining eggplant and

zucchini for another use. Coat both sides of eggplant, zucchini, onion,

and bell peppers with cooking spray.

 

3. Place vegetables on grill rack or broiler pan coated with cooking

spray; cook 5 minutes on each side or until render. Remove from grill or

broiler; sprinkle with salt and black pepper. Spread 1 1/2 teaspoons

Romesco Sauce over each of 2 bread slices; layer each slice with 2 eggplant

slices, 2 zucchini slices, 1 onion slice, half of red bell pepper, and half

of yellow bell pepper. Spread 1 1/2 teaspoons sauce over remaining bread

slices; place on top of sandwiches. Cut each sandwich in half; secure with

wooden picks. Yield: 2 servings (serving size: 1 sandwich).

 

CALORIES 261 (19% from fat); FAT 5.4g; PROTEIN 8.4g; CARB 46.5g; FIBER

6.3g; CHOL 0mg; IRON 3.3mg; SODIUM 729mg; CALC 75mg

 

 

 

 

 

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* Exported from MasterCook *

 

Pasta With Braised Bell Peppers, Capers, And Olives

 

Recipe By : Cooking Light Magazine, September 1999, page 154

Serving Size : 5 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables Inspired Vegetarian--Madison

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups Braised Bell Peppers -- undrained

(see separate recipe)

4 cups hot cooked penne

(about 8 ounces uncooked tube-shaped

pasta)

3/4 cup grated aged Asiago or Parmesan cheese -- (3 ounces)

1/4 cup chopped fresh flat-leaf parsley

1/4 cup chopped pitted kalamata olives

3 tablespoons chopped fresh basil

2 tablespoons capers

1 tablespoon grated lemon rind

1 tablespoon extra-virgin olive oil

1/4 teaspoon black pepper

1/8 teaspoon salt

1 dash crushed red pepper

 

Asiago-a semi-firm, nutty-flavored Italian cheese-works well with the

strong flavors in this dish. The addition of capers and lemon zest makes a

pasta that can be served hot or at room temperature.

 

1. Combine all ingredients in a large bowl; toss well to coat. Yield: 5

servings (serving size: 2 cups).

 

CALORIES 340 (26% from fat); FAT 9.8g; PROTEIN 14g. CARB 51.1g; FIBER

5.4g; CHOL 18mg; IRON 4.7mg; SODIUM 840mg; CALC 232mg

 

 

 

 

 

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