Mediterranean Vegetables Recipes

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Zucchini with Parmesan and Croutons Recipe

I love zucchini. It’s so easy to cook, which is nice in the summer when I want to minimize my time in the kitchen. The one issue to keep in mind though is that zucchini tends to become watery as it softens, so to counteract this I added bread croutons to soak up all the juicy flavors. I learned that trick from Emily, Lulu’s friend.

I used leftover masala tandoori naans for the croutons and flavored the dish with Herbes de Provence, lemon zest and Parmesan for added natural saltiness. This vegetable side dish pairs wonderfully with roasted duck (my favorite meat) or chicken.


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Mediterranean Vegetables: Healthy Side Dish Recipe Recipe

This Mediterranean vegetable medley is not only a healthy side dish, it's also packed with flavor. I mixed red bell pepper, sunburst squashes, crimini mushrooms, green olives and garlic, along with baby eggplants, which fit perfectly in this particular dish. The skin is tender, not bitter and the seeds are very small. I also melted goat cheese at the end to bind all the flavors together. We bought way too many fresh loaves of French bread from the bakery aisle at Safeway, so I took one of the loaves and cut it into small croutons and used them to soak up the juices from the vegetables.

For a non-vegetarian version, I would substitute grilled chunks of chicken for the croutons and serve it on a bed of rice.


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Mediterranean Chorizo Pasta Recipe

Mediterranean Chorizo Pasta

01.22.10 by Jackie

Mediterranean food usually reminds me of a warm summer evening but it's great during the winter season as well. All the ingredients for this pasta dish are available year 'round. I used whole wheat elbow pasta, chanterelles (girolles in French), crimini mushrooms, marinated artichokes, black olives, vine mini sweet peppers (orange, yellow and red), capers, plum tomatoes, soy chorizo (or the non-veggie version, depending on your preference) and caramelized onions.

I wanted to make comfort food for my husband that is flavorful while still being healthy for him to eat when he comes back from the gym. Comfort food doesn't always have to be cheese pasta. Of course, if you're not watching your weight, a little cheese sauce would go great!


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Ratatouille Recipe

Ratatouille

01.21.10 by Jackie

For most, the name of this dish evokes dreams of animated rodents scurrying around a Parisian restaurant kitchen. In reality though, ratatouille is a French stewed vegetable dish from the seaside city of Nice. I make my version with zucchini (courgette in French), eggplant (aubergine), olives, capers, bell peppers, mushrooms and tomatoes.  With the exception of the tomatoes, everything is fresh. I prefer canned tomatoes in this dish because they tend to be sweeter (especially during the winter season).

Given the abundance of fresh vegetables, this dish would be perfect for the summer. In fact, I make it often when the vegetables in my garden ripen. I also like it in the winter though, because it's excellent comfort food. The flavor of the veggies marries wonderfully with the herbs and spices. My family always ends up fighting over the "broth" at the bottom of the bowl.

Ratatouille can be eaten with just about anything. Crusty bread and rice are common options, but my personal favorite delivery device is a savory crêpe. However it makes it to your mouth though, you'll be happy it did!


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