Balsamic Roasted Veggies

Ingredients

1 red bell pepper - cored, seeded, and cut into strips
1 yellow bell pepper - cored, seeded, and cut into strips
1/2 large red onion, peeled and chopped
2 medium zucchini - sliced/chopped
1 medium yellow squash - sliced/chopped
8 ounces fresh mushrooms - sliced
4 cloves garlic - peeled, crushed
1 Tbsp balsamic vinegar
1 Tbsp EVOO
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried tarragon

Preheat oven to 425 degrees.
Wash and chop all the veggies.
In a small bowl add crushed garlic, balsamic vinegar, EVOO, herbs, s & p; whisk to combine.
In a large bowl toss together all the veggies. Drizzle EVOO mixture over veggies, stir to combine.
Place the veggies in a baking dish or roasting pan and put in the oven.
Roast for 20 minutes or until tender and slightly browned, stirring several times.

Acorn Squash side dish

Great side dish.  http://www.elanaspantry.com/acorn-squash-with-cranberry-apple-stuffing/

Grilled Harvest vegetables- Sharmaine

Ingredients:

• 1 small cabbage, cored
• 2 tbs olive oil
• ½-1 tsp onion powder, optional
• 1/8-1/4 tsp pepper
• 4 medium carrots cut in 1 inch pieces
• 1 small onion cut into wedges
• ½ pound whole fresh mushrooms
• 1 small green pepper, cut into pieces
• 4 bacon strips, cooked and crumbled, optional

Instructions:

Cut cabbage into 6 wedges, spread oil on cut sides.  Place cabbage on a piece of heavy-duty foil, about 24 by 18 inch.  Sprinkle with onion powder, if desired and pepper.  Arrange remaining vegetables and bacon around cabbage.  Seal the foil tightly.  Grill covered over medium-hot heat for 30 minutes or until vegetables are tender, turning occasionally

Homemade Veggie Tomato Sauce

Ingredients

·        1/2 tablespoon coconut oil

·        3 cloves garlic, minced

·        1/2 sweet onion (or yellow onion)

·        39 ounces crushed tomatoes (1 – 25 ounce can plus 1-14 ounce can)*

·        2 zucchini

·        2 yellow squash

·        2 cup fresh spinach

·        1 – 14.5 ounce can diced tomatoes*

·        1/2 baked sweet potato

·        1/3 cup fresh basil, chopped

·        3 to 4 tablespoons fresh thyme, chopped

• 1/2 cup Vegetable (or Chicken Broth)

Instructions:

1.     Steam zucchini and yellow squash until soft. 

2.     In the bowl of a food processor, blend zucchini, yellow squash, 2 cups spinach, diced tomatoes, sweet potato and herbs. 

3.     In a large pot, saute onion and garlic in 1/2 tablespoon coconut oil until soft.  Add crush tomatoes to the pot and stir to combine. 

4.     Then stir in the blended veggie tomato mixture and broth and stir to combine.  Season with salt and pepper.  Bring sauce to a simmer and use with vegetables or protein. 

Makes about 3 - 28 ounce jars of sauce.  Sauce can be placed in freezer bags and frozen for later use.

Light Vegetable Soup - Sharmaine

Ingredients:

• ¼ cup diced onion
• 1 cup thinly sliced carrots
• 1 cup thinly sliced zucchini
• 2 tsp chopped fresh parsley
• ¼ tsp thyme
• 1/8 tsp pepper
• 2 cups water

Instructions:

1. In a 1-1/2 quart saucepan, cook onion until translucent; add all other ingredients except water.  Cover and cook over low heat, stirring occasionally, until vegetables are tender, about10 mins. 
2. Add water bring to boil.  Reduce heat to medium and cook until vegetables are soft, about 20 mins. 
3. Remove form heat and cool slightly.  Remove ½ cup soup from pan and reserve; pour remaining soup into blender and process at low speed until smooth.  Combine pureed and reserved mixtures in saucepan and cook until hot. Makes 2 servings

Crock Pot Veggie Soup – Lee

Chop the following veggies and place them in the crock pot until it is 2/3rds of the way full.  Use your own judgment on some of the quantities below it will depend on the size of your crock pot:

Ingredients:

• 1 medium onion
• 2-3 garlic cloves
• 1 medium yellow squash
• 1 medium zucchini
• 1 medium eggplant with the skin peeled off
• Handful of baby carrots
• 2 celery stalks
• 1 large red pepper

Instructions:

Once all veggies are in the pot add:

1. 1 16 oz can of diced tomato
2. 1 16 oz can of gluten free chicken broth (more broth makes it soupier, personal preference)
3. Then add lots of spices, I use salt, pepper, gluten free chicken bouillon (in the soup isle), any combo spice you may have at home, sometimes cinnamon, curry would be good too. Mix this all really well so all the veggies are coated by spices and the sauce/broth.
4. Take a 2lb package of ground meat (beef/chick/turk) and make mini meatballs and lay them on top of all the vegetables. Cover and set to cook for 4-6 hours depending on how long you will be gone.
5. About one hour before it is due to be done open the lid and sprinkle about 1 tsp of baking soda on top, and gently mix the meatballs and the veggies.  The baking soda will cause foaming as it is cutting the acid in the tomatoes.
6. This recipe sounds hard but is so easy, any veggie combination will work but the key is the eggplant as it dissolves over time and thickens the soup.  It is a pure protein and carb meal any fat needed has to be added.