1 medium spaghetti squash (see Note for preparation)
2 tablespoons good quality olive oil
1 medium onion, diced
1 clove garlic, minced
2 1/2 cups Roma tomatoes, seeded and chopped
1/2 cup pitted Kalamata olives
3 tablespoons chopped fresh basil
Salt and pepper
Prepare spaghetti squash (See Note).
Heat oil in a frying pan over medium heat.
Add onion and sauté until tender, approximately 5 minutes.
Add garlic and sauté for 30 seconds.
Stir in tomatoes and cook for approximately 1 minute, just until tomatoes are warm.
Use a large fork to shred the “spaghetti” from the squash and place in a large bowl.
Add sautéed vegetables, olives and basil.
Add salt and pepper to taste.
Note: Spaghetti Squash The Microwave Way
Eggplant, sliced into 1/2 inch rounds, dried in paper toweling
Sun-dried tomatoes, julienned
Sliced mushrooms, sauteed
Jalapeno peppers, slice and sauteed
Preheat oven to 400°
Fit a baking sheet with parchment paper and brush with olive oil.
Place eggplant rounds on baking sheet, brush with olive oil and sprinkle with salt.
Roast for approximately 8 minutes on each side, or until golden.
Remove eggplant rounds from pan and place on a platter.
Add your choice of fillings and fold like a mini taco.
2 1/2 pound cauliflower, cut into 2 inch florets
1 1/2 pounds green beans, trimmed
1/2 cup Kalamata olives, pitted
1 head garlic
4 tablespoons olive oil, divided
1/2 cup plain bread crumbs
1 teaspoon Kirkland 21 spice blend, or a brand of your choice
Kosher or sea salt
Freshly ground black pepper
Preheat oven to 450°F.
Line a rimmed baking sheet with parchment paper.
In a large glass mixing bowl, combine cauliflower florets, green beans, garlic head and olives.
Add 2 tablespoons olive oil, salt and pepper to taste.
Toss to combine.
Spread vegetables in a single layer on baking sheet.
In a small bowl, mix remaining 2 tablespoons olive oil with bread crumbs and spice blend.
Sprinkle mixture over vegetables.
Roast for 35 minutes, stirring vegetables once.
Remove from oven.
Separate garlic cloves and peel off skin.
Toss the garlic cloves over vegetables.
Place in a serving dish.
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
Note: Can be served over cooked pasta for a more heartier meal.