Ingredients 15 oz Israeli couscous 3 cups veg broth 3 tsp olive oil 3 cloves garlic, chopped 1 red pepper, diced 2 large or 4 small zucchini, diced ½ onion, diced Small handful of Italian parsley, chopped Red pepper and salt to taste Juice of ½-1 lemon
Directions Cook couscous in broth per directions.
Saute remaining ingredients, except lemon juice, in olive oil until vegetables are tender.
Combine vegetables and couscous, drizzle with lemon juice, top with sour cream if desired, and serve.
Need to use up some of those summer zucchini and eggplants? Have a big batch of lovely huge tomatoes that need to be in your belly? This gratin recipe might just do the trick, and it’s lovely and filling, as well.
2 medium eggplants, cut into 1/4-inch-thick slices
4 medium zucchini, cut into 1/4-inch-thick slices
2-3 large beefsteak tomatoes, cut into 1/4-inch-thick slices
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup faux parmesan cheese
1 box panko bread crumbs
1 T dried Italian seasoning or fresh chopped parsley, oregano, and thyme
4 cloves garlic, minced
1/2 cup fat-free, less-sodium vegetable broth
3 T olive oil
Preheat oven to 375°.
Place panko, garlic, spices, faux parmesan, and salt in food processor or blender and pulse until combined and fairly fine.
Spray bottom of a 13×9 pan (unless nonstick) with cooking spray. Arrange one layer of eggplant on bottom of pan. Place one layer of zucchini on top of eggplant. Arrange 1 layer of tomato on top of zucchini. Spoon ½ of breadcrumb mixture over vegetables. Repeat layers.
Mix broth and olive oil and drizzle over top.
Bake at 375° for 1 hour or until vegetables are tender and crumb topping is browned.
Serve with a protein of your choice or a big salad.