This is one of those “what’s in the produce drawer?” dishes, but it turned out lovely!
Ingredients 2 large summer squash, cut in bite sized pieces 1 medium onion, halved and sliced 1 pt grape tomatoes, halved 2 medium green peppers, diced 1 handful of fresh basil, coarsely chopped 1 /4 cup olive oil 1 /4 cup balsamic vinegar 2 lemons, juiced Salt, pepper, and nutritional yeast to taste 1 lb pasta of your choice
Process Preheat oven to 400*. Arrange vegetables on a baking pan or sheet. Whisk together oil, vinegar, and lemon juice and then drizzle over vegetables. Bake at 400* until summer squash is fully cooked. While vegetables are baking, prepare your pasta. Toss and serve (with bread, of course)!
Since I can’t stop baking bread and my family is getting tired of bread and oil or butter, I have to find some new ways to serve it!
Ingredients 6+1 TBSP olive oil 1 tsp minced garlic 2 tsp chopped fresh rosemary salt pepper 1 pint grape or cherry tomatoes 12 bread slices (baguette or artisan loaves) 1 lemon, juiced 1 small red onion, chopped vegan parmesan
Process Mix oil (save 1 TBSP), garlic, rosemary, salt, pepper, and tomatoes. Marinade tomatoes for 10 minutes. Remove tomatoes from marinade and roast at 425* for 20-30 minutes. Brush bread with marinade and toast in oven until golden. Mix lemon juice and oil and marinade onions. Spread bread w/ tomatoes, lemon oil mix, and add onions and parmesan
2 eggplants, diced
1 onion, diced
3 cloves garlic, minced
4-6 cups cut grape tomatoes
1-2 T capers
8 cups kale, chopped
½ cup nutritional yeast
Sea salt and pepper to taste
3 T Olive oil
Process Place olive oil, onion, and eggplant in large skillet and sauté until eggplant begins to soften. Add tomatoes and capers. Continue to cook until tomatoes start to cook down. Add kale, salt, and pepper. Cook until kale is tender. Add nutritional yeast and stir. Toss with pasta or serve on toasted Italian or French bread.