Vegetable Galaxy Recipes

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VEGETABLE GALAXY

A tasty veggie dish, I seen made on TV--it looked delicious. The recipe comes courtesy Pluto's Restaurant.

Provided by Barb G.

Categories     Vegetable

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 12



Vegetable Galaxy image

Steps:

  • Heat saute pan until very hot, add olive oil and heat, add onion, shallots, and garlic and cook for 2 minutes.
  • Add all the rest of the ingredients, EXCEPT for balsamic vinegar, tomatoes and basil, cook for 10 minutes.
  • Add balsamic vinegar, tomatoes and basil and cook for 4 minutes, season with salt and pepper to taste, enjoy.

Nutrition Facts : Calories 226.2, Fat 10.7, SaturatedFat 1.6, Sodium 39.7, Carbohydrate 32.1, Fiber 11.4, Sugar 15.4, Protein 7.2

2 zucchini, cut into 1/2-inch cubes
2 yellow squash, cut into 1/2-inch cubes
1 eggplant, 1/2-inch cubes
1/2 red onion, peeled and sliced
2 large tomatoes, chopped
1/2 bunch basil, fresh chopped
2 ounces balsamic vinegar
1 ounce olive oil
2 red peppers, seeded and cubed
2 shallots, chopped
3 garlic cloves, chopped
salt and pepper

ROASTED VEGGIE GRAIN BOWL

Healthy vegetables and spiced chickpeas get roasted on the same baking sheet, making dinner a breeze to put together and clean up. Quinoa and avocado round out this nutritional meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 12



Roasted Veggie Grain Bowl image

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes.
  • Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges.
  • Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges.

One 14-ounce can chickpeas, drained and rinsed
3/4 teaspoon spicy curry powder
4 teaspoons olive oil
Kosher salt and freshly ground black pepper
1 small red onion (about 4 ounces), cut into 1-inch pieces
1 small sweet potato (about 7 ounces), peeled and chopped into 1/2-inch pieces
4 ounces medium cremini mushrooms, halved
1/3 cup fat-free Greek yogurt
1 tablespoon tahini
1 lemon
1 cup cooked quinoa
1/2 avocado, thinly sliced

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