1 1/2 lb. ripe cherry tomatoes
1/2 head of garlic
2 sprigs rosemary
1/2 cup extra-virgin olive oil
3/4 tsp. kosher salt
1 Tbsp. balsamic vinegar

Preheat oven to 350°F

Toss tomatoes, garlic, rosemary, oil, and salt in a shallow 2-qt. baking dish to combine.
Turn garlic cut side down, then roast tomatoes, tossing 2 or 3 times, until golden brown and very tender, 40–50 minutes.
Let cool slightly.
Remove garlic cloves from baking dish, mash slightly, then return to dish.
Add vinegar and toss to coat.

Serves 6

Serving suggestions: use as pasta sauce, a topping for bruschetta, a grain bowl addition, a side to scrambled eggs, etc.

Inspired by epicurious.com

Photo credit: Chelsea Craig

2 small zucchini, cut into 1 inch pieces
1 medium eggplant, peeled and cut into 1 inch pieces
1 large red bell pepper, cut into 1 inch pieces
1 yellow onion, sliced
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons water
1 tablespoon olive oil
olive oil cooking spray
14 ounce can chickpeas, rinsed and drained
4 plum tomatoes, seeded and cut into 1 inch pieces
1 tablespoon chopped garlic
1 tablespoon tomato paste
1/4 cup Kalamata olives, pitted and sliced in half
1 1/4 teaspoons sherry wine vinegar or balsamic vinegar
3 tablespoons chopped fresh basil
Cooked pasta, optional

Preheat oven to 450°

In a large bowl, toss zucchini, eggplant, bell pepper and onion with thyme, rosemary, 1/4 teaspoon salt, black pepper, 2 tablespoons water and oil. Fit a rimmed baking sheet with parchment paper and coat it with cooking spray.
Spread vegetables in a single layer in the pan; roast, stirring once, for 25 minutes.
In the same bowl, combine chickpeas, tomatoes, garlic, tomato paste and remaining 1/4 teaspoon salt.
Add to pan with the vegetables; roast 10-12 minutes more.
Toss roasted vegetables with the vinegar.
Sprinkle with basil

Serves 4

Note: Can be served over cooked pasta for a more heartier meal.

 

portobella mushroom burger

 

 

 

 

 

 

4 portobella mushrooms
2 tablespoons spicy mustard
3 tablespoons balsamic vinegar
½ cup olive oil
Dash of hot pepper sauce
Freshly ground black pepper

Mix together the mustard, balsamic vinegar, olive oil, hot pepper sauce and black pepper.
Brush mixture over both sides of portobella mushrooms. Grill or broil 4-5 minutes on each side.
Serve on a bun with fixings of your choice (tomato, lettuce, pickles, pesto, red onion, etc.)

Serves 4

tomato-tian-ck-521715-x

 

 

 

 

 

 

5 cups (1 inch) cut green beans (about 1 pound)
Cooking Spray
3 cups thinly sliced onion
6 garlic cloves, minced
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon non-dairy butter
2 tablespoons balsamic vinegar
1 teaspoon dried basil
1/2 teaspoon dried oregano
4 cups cherry tomatoes, halved
1/4 cup (1 ounce) grated  Parmesan cheese, vegan

Preheat oven to 400°F.

Cook green beans in large pot of boiling water for 3 minutes. Drain and rinse under cold water; set aside.
Heat a nonstick skillet coated with cooking spray over medium-high heat. Add onion and next 5 ingredients (onion through butter).
Saute 8 minutes or until lightly browned, stirring frequently. Stir in vinegar, basil, and oregano; cook 2 minutes. Remove from heat.
Arrange beans in an 11 x 7 inch baking dish coated with cooking spray. Top with onion mixture.
Arrange tomatoes on top of onion mixture, and sprinkle with cheese.
Bake for 35 minutes or until the cheese is lightly browned.

Serves 6

Note: This slightly sweet vegetable dish takes its name from the French term for mixed vegetables prepared gratin-style.

 

lentil with spinach

 

 

 

 

3/4 cup lentils, washed and drained
3 tablespoons olive oil
3 shallots, thinly sliced
1 carrot, 1/4 inch dice
1 celery stalk, 1/4 inch dice
1 red pepper, 1/4 inch dice
2 teaspoons fresh parsley, chopped
2 tablespoons balsamic vinegar
6 ounces fresh spinach, chopped
Salt and pepper to taste

Place the lentils in a saucepan, covered with water.
Bring to a boil.
Simmer for 15 minutes.
Drain the lentils.
Meanwhile, heat olive oil in a skillet over medium heat.
Add shallots, sauté for 2 minutes.
Add carrot, celery and pepper; sauté, stirring, for 5 minutes more.
Add parsley and vinegar.
Remove from heat.
Transfer to a bowl.
Add the drained lentils to the bowl.
Stir in the spinach.
Add salt and pepper to taste.

Serves 4