Rainbow Veggie Skewers
Ingredients:
Vinaigrette:
- 1/4
cup olive oil
- 2
tablespoons white balsamic vinegar (or white wine vinegar)
- 2
cloves garlic, minced
- 1/2
teaspoon salt
- 1/4
teaspoon freshly-ground black pepper
Vegetable:
- 16
cherry or grape tomatoes
- 1
red bell pepper, cored and cut into 1-inch squares
- 1
orange bell pepper, cored and cut into 1-inch squares
- 1
yellow squash, halved and cut into 1/2-inch thick slices
- 1
yellow bell pepper, cored and cut into 1-inch squares
- 1
zucchini, halved and cut into 1/2-inch thick slices
- 1
green bell pepper, cored and cut into 1-inch squares
- 1
large red onion, peeled and quartered then cut into bite-sized pieces
- 8
purple potatoes, halved
Veggie Pizza Cups
Ingredients:
- 1 package of crescent roll dough
- 8 oz brick of cream cheese (softened)
- 1 cup sour cream
- 1 package of powdered ranch dressing mix
- 1/2 tsp garlic powder
- Chopped Veggies
- Shredded Cheese
Eggplant Involtini
Ingredients
- 1 eggplant
- kosher salt
- olive oil for frying (I used canola oil)
- tomato sauce, this is the one I adore, but feel free to use your favorite store-bought
- heavy cream
- freshly grated Asiago cheese or Parmigiano Reggiano (I used parm)
Stuffing
- bread crumbs, about 1/2 cup, made from about 3 slices day-old bread*
- 1 cup whole milk ricotta, homemade is easy and delicious
- grated zest of 1 lemon
- juice of 1/2 lemon
- 1 tsp. fresh thyme leaves, minced
- 1/4 tsp. kosher salt
Read full details on: alexandracooks
Veggie Zucchini Boats
Ingredients:
- 2-3 zucchinis, cut lengthwise
- 1 garlic clove, crushed
- 1 TBS olive oil
- Mozzarella cheese(or any good melting cheese), grated
- bread crumbs( I used fresh)
- Parmesan cheese, grated
- basil( I used dried , but it would be best with fresh), julienned
- salt and pepper, to taste
InstructionsSee full recipe on :
homecookinginmontana.blogspot.com
