Out with the meat and in with the greens! Three recipes that will add color to your meal; try our ratatouille, vegetable and Moroccan chickpeas.
By GOURMETKOSHERCOOKING.COMBaked Ratatouille 311(photo credit: GOURMETKOSHERCOOKING.COM)For more great kosher recipes go to: www.gourmetkoshercooking.comThere is a popular movement to incorporate less meat and more vegetables in our diet. Even if we are serving meat as a main course, we are still always looking for some innovative and tasty vegetable dishes to serve alongside. Here’s what GKC is serving for Shabbos this week:Baked Ratatouille1 medium to large eggplant, chopped2 cups sliced zucchini1 (8 ounce) package sliced mushrooms1 tablespoon olive oil1 onion, chopped1 bulb fennel, chopped1 teaspoon minced garlic1 (14-1/2 ounce) can whole tomatoes, undrained1 tablespoon tomato paste2 teaspoons basil1 teaspoon sugarPreheat oven to 350 degrees Fahrenheit (180 Celsius). Arrange eggplant, zucchini and mushrooms in a 9-inch (23 cm) square or similarly sized round baking dish. Heat oil in a small skillet over medium heat. Sauté onion, fennel and garlic until onion it is tender – about 5 minutes. Add tomatoes, tomato paste, basil and sugar. Cook, stirring, an additional 5 minutes, until thickened. Pour over eggplant mixture. Cover and make for 30 minutes. Serves 6 to 8.Glazed Roasted Vegetables8 carrots, sliced diagonally4 medium parsnips, sliced diagonally4 beets, sliced into 6th’s or 8th’s4 cups chopped butternut squash2 teaspoons fresh rosemary3 tablespoons olive oil
¼ cup brown sugarPreheat oven to 375 degrees Fahrenheit (190 Celsius). Cook carrots and parsnips in a small amount of boil water for about 5 minutes. Drain. Mix with beets and squash. Stir in rosemary and olive oil. Bake, covered, for 1 hour, stirring halfway through. Increase oven temperature to 450 degrees Fahrenheit (205 Celsius), stir in brown sugar, and roast, uncovered, an additional 20 minutes. Serves 8.Moroccan Chickpeas1 onion, chopped4 cans (15 ounces) chickpeas, drained2 cans (15 ounces) stewed tomatoes)2 tablespoons cumin½ teaspoon curry½ teaspoon pepper1 bunch cilantro, choppedSauté the onion in oil until lightly browned. Add chickpeas, tomatoes and spices and stir well. Cook for 10 minutes. Stir in cilantro. Can be served hot or at room temperature.For more great kosher recipes visit: www.gourmetkoshercooking.com
