365 Ways to Cook Vegetarian--Grilled Vegetables with Eggless Basil Mayo

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* Exported from MasterCook *

 

Grilled Vegetables with Eggless Basil Mayonnaise

 

Recipe By :365 Ways to Cook Vegetarian, Kitty Morse

Serving Size : 4 Preparation Time :0:00

Categories : 365 Ways to Cook Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

1/2 cup olive oil

2 cloves garlic -- minced

1/2 teaspoon dried thyme leaves

1/2 teaspoon dried marjoram

1/4 teaspoon pepper

2 sweet potatoes -- peeled & cut into 1/2 " slices

1 medium eggplant -- sliced 1/2 " thick on an angle

3 yellow crookneck squash -- sliced 1/2 " thick on

an angle

2 large zucchini -- sliced 1/2 " thick on an angle

2 medium onions -- cut into 1/2 " rings

1 green bell pepper -- halved

1 red bell pepper -- halved

4 small tomatoes -- halved

Eggless Basil Mayonnaise

 

Preheat broiler. In a small bowl, mix olive oil, garlic, thyme,

marjoram, and pepper. Paint sweet potatoes with seasoned olive oil and

set in a single layer on a large baking sheet. Broil about 4 inches

away from heat, turning once, until potatoes are tender and lightly

browned, about 4-5 minutes on each side.

 

Transfer potatoes to a serving dish and cover to keep warm. On same

baking sheet, place eggplant, yellow squash, zucchini, onion, green

pepper, red pepper, and tomato halves, cut side down. Paint vegetables

lightly with olive oil. Broil, turning over with tongs, about 2 minutes

on each side, until just tender.

 

Arrange grilled vegetables attractively on a serving platter. Serve

with Eggless Basil Mayonnaise on the side.

 

S(ISBN):

" 0-06-016958-3 "

Copyright:

" 1994 "

 

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

-

 

Per serving: 711 Calories (kcal); 58g Total Fat; (69% calories from

fat); 10g Protein; 46g Carbohydrate; 0mg Cholesterol; 316mg Sodium

Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 5 1/2 Vegetable; 0

Fruit; 11 Fat; 0 Other Carbohydrates

 

Serving Ideas : Karen's Note: This sounds like it would make a good

sandwich to me. My suggestion is to slice foccacia or ciabatti bread,

spread each or one side with the Eggless Basil Mayonnaise, and place

grilled vegetables between slices of bread.

 

NOTES : This recipe comes out to be very high in fat. My suggestion is

cut way down on the amount of olive oil or to use olive oil spray. In

addition, for the Eggless Basil Mayonnaise, I recommend *light* soft

tofu. Regular tofu is high in fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 5654 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Eggless Basil Mayonnaise

 

Recipe By :365 Ways to Cook Vegetarian, Kitty Morse

Serving Size : 0 Preparation Time :0:00

Categories : 365 Ways to Cook Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

6 ounces soft tofu -- drained

1/4 cup vegetable oil

1/4 cup walnut oil

1 cup fresh basil leaves

1 clove garlic -- minced

1 teaspoon Dijon mustard

1/2 teaspoon salt

 

In a blender or food processor, puree tofu briefly. With machine on,

gradually add vegetable and walnut oils and puree until smooth. Add

basil, garlic, mustard, and salt. Blend well. Transfer to a small

bowl. Cover and refrigerate until serving time.

 

S(ISBN):

" 0-06-016958-3 "

Copyright:

" 1994 "

Yield:

" 1 1/4 cups "

 

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

-

 

Per serving: 1105 Calories (kcal); 117g Total Fat; (93% calories from

fat); 15g Protein; 5g Carbohydrate; 0mg Cholesterol; 1142mg Sodium

Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 22

1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 5290 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Eggless Basil Mayonnaise

 

Recipe By :365 Ways to Cook Vegetarian, Kitty Morse

Serving Size : 0 Preparation Time :0:00

Categories : 365 Ways to Cook Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

6 ounces soft tofu -- drained

1/4 cup vegetable oil

1/4 cup walnut oil

1 cup fresh basil leaves

1 clove garlic -- minced

1 teaspoon Dijon mustard

1/2 teaspoon salt

 

In a blender or food processor, puree tofu briefly. With machine on,

gradually add vegetable and walnut oils and puree until smooth. Add

basil, garlic, mustard, and salt. Blend well. Transfer to a small

bowl. Cover and refrigerate until serving time.

 

S(ISBN):

" 0-06-016958-3 "

Copyright:

" 1994 "

Yield:

" 1 1/4 cups "

 

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

-

 

Per serving: 1105 Calories (kcal); 117g Total Fat; (93% calories from

fat); 15g Protein; 5g Carbohydrate; 0mg Cholesterol; 1142mg Sodium

Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 22

1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 5290 0 0 0 0 0 0