![]() You can go with another classic combo of spinach and feta cheese…or even go to the meaty side and make a flavorful ground meat filling … Get creative and make it your own! Admire your creation and Yum away! -– If you’d like you can replace the Tomato-Mozzarella-Basil flavors with anything you like: Sautéed mushrooms, olive mixture or potato filling with thyme or rosemary. Place the triangles on a serving dish, sprinkle with basil ribbons, top with a high quality balsamic vinegar reduction and a few drops of olive oil… Now that you got the idea… Here are some other healthy vegetarian meals.They are cupping each other so nicely… □ Roll them together and hold tightly against the cutting board while your sharp knife slices them away to thin ribbons. Now that it’s warmer out I’m finally able to start running again. I love going to my local kickboxing class but I’ve been adding additional workouts into my routine too. Vegetarian meals sometimes can be boring, not this one.Īre you trying to get ready for shorts and bathing suit season? If so, what are you doing? I’m trying to eat healthier foods. I added some mozzarella cheese on top because cheese with more cheese and some extra cheese is always a good thing. I think anything that has a touch of lemony goodness in it is automatically a perfect Spring time meal. The ricotta cheese is seasoned with lemon, Romano cheese, and fresh basil. I have put my photographic insecurities aside for the sake of delicious this time.īack to food at hand… Roasted veggies of course taste delicious on their own, but let’s add some cheese to the Jenga party. Then I asked myself, “What’s more important, sharing pretty food or sharing delicious food?” I answered, “I want both.” (Okay, what’s worse, the fact that I’m having a conversation with myself or reiterating it to you?) I chose to share these veggie stacks with you because I really love them. He defended his stance of “fine” by saying they look exactly like the subject and that there is only so much you can do with a camera. Fine? That’s not exactly a glowing review. I asked my husband what he thought of the photos and he said they are fine. I couldn’t make these veggie stacks look as pretty as cookies. The asparagus are nicely roasted but still have their fabulous green color. I usually coat these bad boys with bread crumbs or panko crumbs but they are going au naturel today (well, they do have a little olive oil, salt, and pepper on them so only mostly naturel). (To avoid confusion, they are raw on the tray below.) You may need to adjust your timing depending on the thickness of yours. I like them roasty and toasty looking on the outside but where they are still a little al dente on the inside. My asparagus took about 10 minutes in the oven. In fact I could eat a simple plate of roasted asparagus or eggplant all by itself. I love to roast vegetables because it’s a great way to enhance their flavor. Spring time = veggie time! It feels like forever since I cooked with fresh asparagus and I love that it’s back in season. Place the assembled eggplant stacks onto a baking sheet and back into the oven, this time on the top shelf (to broil) and cook for about 5 minutes or until the cheese has melted.Place a piece of mozzarella cheese on top of the filling.Place an eggplant slice on top of the asparagus.Line 4 pieces of asparagus on top of the filling.Spread about 1 tablespoon of the filling on top of the eggplant.Place an eggplant slice on your work surface.Once the veggies have cooled enough to work with them, assemble them each as follows:.In a medium bowl, mix together the ricotta cheese, fresh basil, grated Romano cheese, lemon zest, and lemon juice. ![]() While the veggies are baking, prepare the filling.Lay the eggplant and asparagus onto the prepared baking sheets and bake them in the preheated oven for about 10 minutes each.Drizzle the eggplant and asparagus with the olive oil, salt, and pepper.Trim the asparagus to about 5 inches in length.Cut the eggplant into 1/2 inch thick slices.Line 2 baking sheets with tin foil, grease them, and set them aside.16 asparagus spears (about 1 and 1/2 pounds).
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