Baked Vegetable Salad

February 11, 2010 by Firehouse Chef
Filed under Appetizer, Baked, Buffet, Easy, Easy Vegetable Recipes, Lunch, New Recipe, New Vegetable Recipes, Side Dish, Starter

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Baked Vegetable salad – This best, baked vegetable salad recipe is delicious and very distinct. The veggies are wrapped in foil before being oven baked to a succulent tenderness, then mixed together with fresh sauteed garlic, creating a very simple,yet sensational salad,

Cook Time: 45 mins
Servings: 4
Main Ingredient: Vegetables
Difficulty Level: 2

Ingredients to make Baked Vegetable Salad

1 lg eggplant
2 lg Bell peppers, red or green
2 lg Celery stalks
Olive oil for sauteeing
2 ea Garlic cloves, minced
1/4 c Olive oil
1/4 c Red wine vinegar
1 ts Oregano
Salt & pepper
1/4 c Black olives, chopped

Directions to make Baked Vegetable Salad

Step 1:Preheat oven to 400F. Place whole eggplant, unpeeled, on a rack in oven. Wrap the two peppers & celery stalks individually in aluminum foil & place them on rack as well. Bake for 30 minutes. Remove peppers & celery & let cool. Bake eggplant for another 15 minutes. It should be very tender & have collapsed.

Step 2:When vegetables are cool enough to handle, peel eggplant, cut into several pieces & drain in a colnder for 20 minutes. Squeeze out some of the excess moisture. Chop peppers, removing stems & seeds. Leave in large pieces. Chop celery into 1/2\” pieces. Dice eggplant & combine with peppers & celery in a large bowl.

Step 3:Heat a few drops of olive oil in a skillet & saute the garlic till golden. Add to the bowl. Add remaining ingredients & mix thoroughly. Cover & let stand for 1 hour at room temperature before serving.

Image Source: woodleywonderworks

Tags: Celery, Eggplant, Garlic, healthy, Herb, Olives, Peppers, Salad, Simple, Vegetarian

Fresh Herb Stuffed Eggplant

November 13, 2009 by Firehouse Chef
Filed under Baked, Buffet, Easy, Easy Vegetable Recipes, fried, New Recipe, New Vegetable Recipes, Side Dish

Ingredients to make Fresh Herb Stuffed Eggplant

2 T Safflower oil
1 Lg Onion, finely chopped
1 Lg stalk Celery,chopped fine
2 Cloves garlic, minced
1 Sm green bell Pepper, diced
2 Med Eggplants (1 lb each)
1 T Chopped fresh basil
1/4 c Chopped fresh Parsley
1/2 t Dried Thyme
1 ds Cayenne pepper
1/2 c Dry whole-grain bread Crumbs
1 heaping cup chopped ripe, juicy tomatoes

Preheat oven to 375 deg F.

Directions to make Fresh Herb Stuffed Eggplant

Step 1:Heat the oil in large skillet. Add the onion, celery, and garlic and saute over low heat until the onion is translucent. Add the green pepper and continue to saute until the onion is golden.

Step 2:In the meantime, stem the eggplants and cut them in half lengthwise. With a sharp knife, score each half several times lengthwise and across, carefully removing the pulp. Leave a sturdy shell of about 1/inch all around. Chop the eggplant pulp and add it to the skillet mixture along with all the remaining ingredients except the bread crumbs. Add a bit of water, just enough to keep the mixture moist. Simmer, covered, over low heat until the eggplant is tender, stirring occasionally.(approx 15-20 min.)

Step 3:Stir in the bread crumbs. Set the eggplant shells in an oiled shallow baking dish, which should be of a size that they can be securely propped up against each other. Stuff them, then bake for 30-40 minutes, or until the shells are tender but not collapsed.

Image Source: Chennette

Tags: Basil, Bell Peppers, Bread Crumbs, Cayenne, Celery, Eggplant, Garlic, healthy, Herb, Lunch, Onion, Parsley, Quick, Sauteed, Simple, Skillet, Stove Top, Thyme, Tomato, Veg, Vegetarian

Barley Mushroom Soup

July 17, 2009 by Firehouse Chef
Filed under Boiled, Buffet, Easy, Easy Vegetable Recipes, Main Course, New Vegetable Recipes, Soup, Supper, Vegetable

Ingredients to make Barley Mushroom Soup

1/2 c Chopped onions
1/2 c Chopped carrots
1/2 c Thinly sliced celery
3 c Sliced fresh mushrooms
5 c Water
1/2 c Barley
4 ts Vegtable broth powder
1/8 ts garlic powder

Directions to make Barley Mushroom Soup

Step 1:Put vegtables in a large soup pot with a little water and cook for 5 min stirring frequently. Add remaining ingredients and bring to a boil. Cover & reduce heat to low & simmer 1 hour.

Image Source: Simon Aughton

Tags: Barley, Carrot, Celery, Dinner, healthy, Low Cal, Low Carb, Low Fat, Lunch, Mushroom, Onion, Quick, Simmer, Simple, Soup, Stove Top, Veg, Vegetarian

Simple Stuffed Tomatoes

June 1, 2009 by Firehouse Chef
Filed under Appetizer, Easy, Easy Vegetable Recipes, Salad, Side Dish, Starter, Veg

Ingredients to make Simple Stuffed Tomatoes

6 lg Tomatoes
1/3 c Cucumber,finely diced
1/3 c Onion,grated
1/3 c Green pepper,chopped
1/3 c Celery,chopped
1/3 c Cabbage,finely shredded
1/2 ts Salt
dash Pepper
1/3 c Mayonnaise
ds Hot sauce
dash Curry powder
Lettuce leaves

Directions to make Simple Stuffed Tomatoes

Step 1:Wash tomatoes; place in boiling water 1 minute. Drain and immediately plunge into cold water. Gently remove skins. With stem end up, cut each tomato into 4 wedges, cutting to, but not through base of tomato. Spread wedges slightly apart. Sprinkle inside of shells with salt. Cover and chill 1-1/2 hours. Sprinkle inside of shells with salt. Cover and chill 1-1/2 hours. Sprinkle inside of shells with salt. Cover and chill 1-1/2 hours.

Step 2:Combine next 7 ingredients; cover and chill

Step 3:To serve, spoon filling into shells. Combine mayonnaise with hot sauce and curry powder. Top each tomato with a dollop of mayonnaise mixture. Serve on lettuce leaves.

Image Source: WordRidden

Tags: Cabbage, Celery, Chilled, Cucumber, healthy, Onion, Peppers, Quick, Tomato