healthy vegetarian recipe

An easy classic French-style vegetarian casserole. Baked ratatouille with eggplant, zucchini, sweet peppers and tomatoes.

Baked Ratatouille Recipe with Goat Cheese

eggplant

zucchini

red or orange bell pepper

red onion (sliced (about 1/2 cup))

olive oil

salt

thyme leaves

tomato puree tomatoes

garlic (crushed

red pepper

black pepper

plum tomatoes tomatoes (sliced)

goat cheese (omit

basil pesto

Preheat oven to 425 degrees.

Peel the eggplant, if desired, or leave some of the skin on in strips. Trim off the stem and sliced into quarters lengthwise, then slice into 1-inch thick half moons.

Put the eggplant in a large bowl with the zucchini, bell pepper and onion. Drizzle with the olive oil, 1 teaspoon salt and the chopped thyme and toss together.

Pour the tomato puree into a 4-5 quart casserole or baking dish. Stir in the remaining 1/2 teaspoon salt, garlic, red and black pepper and spread over the bottom of the dish.

Arrange the vegetables in the dish in one layer. Top with the sliced tomatoes and thyme sprigs. Bake 30-35 minutes. The juices should be bubbling and the eggplant tender when pierced with a the tip of a knife. Remove the thyme stems (you can crumble the leaves over the dish first).

Sprinkle the goat cheese over the ratatouille and drizzle with the pesto. Serve warm or at room temperature.

https://content.jwplatform.com/videos/qit2e1NJ.mp4

An easy version of a traditional baked ratatouille recipe, a casserole with fresh Mediterranean vegetables. Plus ideas for what to serve with ratatouille.

Easy Baked Ratatouille

A flavorful, fresh farro salad that&#39;s as beautiful to look as it is to eat! This farro salad is packed with chopped Mediterranean vegetables and herbs, crumbled feta cheese and tossed in a light lemony dressing. Ready within 30 minutes, enjoy the salad warm or at room temperature as an to alternative to pasta salad, or as a light dinner salad.

Chopped Vegetable Farro Salad with Feta

extra virgin olive oil

wine vinegar (red

lemon juice

garlic (bruised

½ teaspoon crushed red chili pepper

oregano

½ cups pearled farro

Kosher salt

cherry tomatoes (quartered)

zucchini cucumbers

red onion

parsley

feta cheese (¾ cup)

arugula

Tahini dressing (optional)

Put all ingredients in a mason jar, cover and shake until combined. Alternatively, whisk all ingredients in a small bowl. Dressing will keep refrigerated 2-3 days.

Make the vinaigrette

Bring a medium pot (3-4 quarts) of water to a boil and add 1 tablespoon salt. Cook 20 minutes, or until the grains are swelled and tender, with an &quot;al dente&quot; bite in the center.

Drain the farro. Transfer to a large serving bowl and let the farro cool about 10 minutes.

Add the tomatoes, bell pepper, zucchini, red onion and parsley to the farro and stir together. Pour the dressing over (remove the garlic clove) and gently toss to coat in the dressing.

Taste and season with more salt, vinegar or lemon juice if needed. Sprinkle the cheese over the farro and serve with optional greens and tahini dressing.

Make the salad

https://content.jwplatform.com/videos/fdGiIpu3.mp4

A fresh and healthful whole grain farro salad, packed with fresh vegetables in a tangy dressing!

Chopped Farro Salad

Roasted acorn squash glazed with a tasty mix of soy sauce, miso paste and maple syrup. It’s a must-try recipe to add to your holiday spread!

Miso-Glazed Roasted Acorn Squash

maple syrup

soy sauce (or tamari)

white miso paste

sesame oil

½ teaspoon crushed red chili

acorn squash

shiitake mushroom caps (sliced ¼-inch thick)

finely chopped shallot or red onion

soy sauce

pistachios

Preheat the oven to 425 (220C) degrees. Line a large sheet pan with parchment paper.

Whisk all the ingredients in a small bowl.

Make the glaze:

To cut the squash, place it on a cutting board. Slice a thin piece off both the stem and bottom ends of the squash with a large knife. Stand the squash bottom side-down on the board so it&#39;s more stable. Cut it in half lengthwise. Scoop out the seeds with a spoon. Slice the squash into wedges 1/2-inch thick.

Put the slices on the prepared baking sheet and drizzle with the oil. Sprinkle with ½ teaspoon salt, turning to coat both sides of the squash. Lay them evenly, cut side down.

Roast the squash 15 minutes. Turn the slices over with a spatula or pair of tongs. Continue roasting another 10-15 minutes.

Take the sheet pan out of the oven. Turn on the oven broiler to high heat. Brush the glaze over the top of the squash and broil just until the squash is golden brown and the glaze is beginning to caramelize, 1-3 minutes depending on your broiler.

Prepare the acorn squash:

While the squash is roasting, place a large (10-inch) non-stick skillet over medium-high heat. Add the oil, shallots and the mushrooms, stirring to coat in the oil. Cook undisturbed 3-4 minutes, until the mushrooms start to take on some color. Add the soy sauce, stir the mushrooms around and cook 1-2 more minutes, until softened. Remove from the heat and sprinkle with the pistachios.

To serve, transfer the squash to a large platter. Spoon the mushrooms over and around the squash.

Cook the mushrooms:

Mushroom and spinach pasta sauce with sauteed shallots, white wine and a touch of butter — it&#039;s great over wide noodles like pappardelle or fettuccine but any type of pasta will work. This is a quick dinner to elevate your weeknight!

Mushroom Spinach Pasta with Shallots

shallots (about 1 large or 2 medium)

mushrooms

garlic (finely chopped)

½ teaspoon crushed red chili (use less for milder heat)

pappardelle

¼ cup rosé or dry white wine

butter (salted

Parmesan cheese (plus more for serving)

baby spinach leaves

Bring a large pot of salted water to a boil.

Place a large (12-inch) pan over medium heat. Add the olive oil and shallots to the pan along with ½ teaspoon kosher salt. Cook until the shallots are softened, stirring frequently, about 5 minutes.

Add the mushrooms to the pan in one layer. Cook undisturbed for 5 minutes, then sprinkle with another pinch of salt. Stir them around with the shallots. Add the garlic, chili and black pepper and continue cooking 5 more minutes, or until they are softened and have released their juices.

While the mushrooms cook, add the pasta to the boiling water and cook according to package directions. Note that fresh pasta will usually be done in 2-4 minutes and dried pasta in 10-12 minutes. Drain.

Raise the heat under the mushrooms to medium-high and pour in the wine. Let it bubble and cook for 2 minutes. Stir in the butter until it melts. Remove the pan from the heat and add ¼ cup cheese and spinach to the pan. Stir until the leaves are wilted.

Add the cooked pasta to the pan and toss gently with the sauce.  Serve in bowls with additional cheese sprinkled over the pasta. Pour a glass of wine and enjoy!

This recipe was simple and delicious! I used fettuccine (as pappardelle is hard to get where I live) and cremini instead of portobello (as I already had them on hand). We loved it and I look forward to trying some of your other recipes.

I made this tonight and it was such an amazing dish the whole family enjoyed. I used all ingredients but didn’t measure anything and it came out great. I did use gluten free fresh fettuccine I got from my local market.

I made this and it was such an amazing dish. I have to say I followed the ingredients mainly but didn’t measure anything!  Thank you for the great pasta!

This is a very good recipe! I used rigatoni and added pancetta while sautéeing the shallots because I had some leftover from another dish. Followed the rest of the recipe as written. Delish!

Great recipe!  I used a mix of mushrooms from a mushroom farm.

Very very good.   I only use a small pinch of Cayenne Pepper and I've been out of Garlic so powdered.  Not as good as we all know Fresh Garlic is the best but still the dish is lovely.

I enjoyed this dish very much. It seemed like a lot of mushrooms, but it was fine when they cooked down. The wine and garlic make a great sauce. I left out the butter and went with just the olive oil to make it healthier. I'll make it again for sure, maybe adding some grilled chicken breast next time.

My only issue with this recipe is I used the recommended amount of Kosher salt and found it to be way too salty. Half the amount would have been enough.
I'm surprised no one else commented about the saltiness.

In one word, DELICIOUS!!! Especially with grilled chicken breast!

This was delicious.  Directions were straightforward and easy to follow.  I used whole wheat Rotini pasta and it came out perfect.
Thank you.

Amazing and easy! Looks awesome when served and like it was an elaborate recipe! My husband loves this recipe! I’ve made it 2 times already.

https://content.jwplatform.com/videos/NPtAeCPu.mp4

Pappardelle pasta tossed with a delicious chunky mushroom spinach sauce. A restaurant-quality dish you can make at home in less than 30 minutes!

Mushroom Spinach Pasta Recipe

Top 4 healthy vegetarian recipe recipes from across the web

The most viewed healthy vegetarian recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Baked Ratatouille Recipe with Goat ...

Chopped Vegetable Farro Salad with ...

Miso-Glazed Roasted Acorn Squash

Mushroom Spinach Pasta with Shallot...

Top 4 healthy vegetarian recipe recipes from across the web

The most viewed healthy vegetarian recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Ratatouille Recipe with Goat ...

Chopped Vegetable Farro Salad with ...

Miso-Glazed Roasted Acorn Squash

Mushroom Spinach Pasta with Shallot...

The most viewed healthy vegetarian recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine