Posts Tagged ‘cooking with vegetables’

Tasteful Tuesday: Potato, Zucchini and Pepper Bake

Tuesday, April 24th, 2018

This versatile recipe will get dinner on the table in no time. Serve with your favorite meat or poultry, add cheese, or simply eat this vegetable dish on its own.

What you’ll need:

  • 2 medium zucchini
  • 4 large potatoes, peeled
  • 1 medium red bell pepper
  • 2 cloves garlic
  • 1/2 cup dry bread crumbs
  • 1/2 cup olive oil
  • 1 tablespoon paprika
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 400°F. Quarter and cut up the zucchini, cut the potatoes into large chunks, seed and chop the pepper and slice up the garlic cloves.
  2. In a large baking pan, toss the zucchini, potatoes, pepper, garlic and bread crumbs with the olive oil. Season with paprika, and add salt and pepper if desired.
  3. Bake for at least one hour in the preheated oven. Stir about every 15 minutes to ensure even baking. Potatoes should be tender and lightly brown before removing from oven. Serve hot.

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Tuesday Recipe: Easy Minestrone Soup

Tuesday, January 14th, 2014
The word minestrone means “thick vegetable soup.” What better way to warm up than with a comforting bowl of soup? This recipe takes little time to prepare, and will be ready to enjoy before you have time to daydream about a trip to Italy.
Ingredients

  • 2 tbl. extra-virgin olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 large carrot, diced
  • 1 1/2 cups green beans cut into 1/2-inch pieces
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
Soup is a Hug Soup Bowl
Savor Life Soup Bowl
  • Kosher salt and freshly ground pepper
  • 1 28-oz. can  diced tomatoes
  • 1 14-oz. can crushed tomatoes
  • 6 cups chicken broth
  • 1 15-oz. can kidney beans, drained and rinsed
  • 1 cup elbow pasta
  • 1/3 cup finely grated parmesan cheese
  • 2 tablespoons chopped fresh basil

Directions

  1. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and cook 30 seconds. Add the celery and carrot and cook until they begin to soften, about 5 minutes. Stir in the green beans, dried oregano and basil, 3/4 teaspoon salt, and pepper to taste; cook 3 more minutes.
  2. Add the diced and crushed tomatoes and the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and simmer 10 minutes. Stir in the kidney beans and pasta and cook until the pasta and vegetables are tender, about 10 minutes. Season with salt. Ladle into bowls and top with the parmesan and chopped basil.

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