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Zucchini, Basil, Peppers Offer a Quick Fix
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This issue of Green Purse Alerts! launches a new
feature to help you enjoy locally-grown, organic food:
cookbook reviews and seasonal recipes.
Quick-Fix Vegetarian: Healthy Home-Cooked
Meals in 30 Minutes or Less by Robin Robertson
(Andrews McMeel publisher,
$16.95, 224 pages)
Quick-Fix Vegetarian serves up 150 simple but
tasty vegetarian dishes that can be
prepared in "less time than it takes to have a pizza
delivered."
Written by best-selling vegetarian chef Robin
Robertson, Quick-Fix Vegetarian offers such
recipes as Spinach and Sun-Dried Tomato
Quesadillas, Chipotle-Kissed Black Bean Soup, Beat-
the-Clock Lasagna, Five-Minute Slow-Cooker Chili,
and one my family loved, mixed baby greens with
pears, pecans, and polenta strips. We're trying this
next:
ZUCCHINI AND PESTO STRATA serves
4
� cup basil pesto (store bought or made from garden-
fresh basil)
1 cup canned white beans, drained and rinsed
3 tablespoons extra-virgin olive oil
� cup vegetable broth
4 cups cubed day-old French or Italian bread, crusts
removed
1 � pounds zucchini, trimmed and thinly sliced
Salt and freshly ground black pepper
4 ripe plum tomatoes, thinly sliced
1 roasted red bell pepper, bottled or homemade,
chopped
Preheat oven to 375 degrees. In a food processor,
combine the pesto, beans, and 2 tablespoons of the
olive oil. Blend until smooth. Add the broth and
process until well blended. Set aside.
Spread about 2/3 of the bread cubes in the bottom of a
lightly oiled gratin or baking dish. Layer half of the
zucchini slices on top. Season with salt and pepper to
taste. Spoon about half the pesto sauce onto the
zucchini. Top with half of the tomato slices.
Sprinkle the chopped roasted red pepper over the
tomato slices and season with salt and pepper. Top
with a layer of the remaining zucchini slices. Season
with salt and pepper and top with remaining pesto,
followed by remaining tomato slices.
Top with remaining bread and drizzle with the
remaining 1 tablespoon olive oil. Cover tightly and
bake until the vegetables are tender and bubbly about
30 minutes.
Remove the lid and bake until the top is lightly
browned, about 10 minutes.
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