Couscous Vegetable Ring
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Couscous Vegetable Ring – A ridiculous amount of vegetables and spice went into this tangy meal. It presents very well, as the vegetables are so colorful, and it smells absolutely divine! There is so much flavor in the veggies, due to our “best” blend of spices, we chose plain, white, couscous as it’s accompaniment. This quick, easy zucchini ring can be made any night, even after work.
Prep Time: 15-20 mins |
Ingredients to make Couscous Vegetable Ring
1 Onion, coarsely chopped
4 Garlic cloves, chopped
2 To 3 tablespoons olive oil
1 ts Cumin
1 ts Paprika
1/2 ts Curry powder
1/2 ts Coriander
1/4 ts Cinnamon
1/4 ts Turmeric
1/4 ts Powdered cloves
1/4 ts Ground coriander
1/4 ts Ground dried ginger
3 Tomatoes, chopped
6 c Broth Vegetable
1 sm Sweet potato, peeled, cut into 1 or 2 inch chunks
1 sm Carrot, peeled, cut into 1 inch pieces
1 md Or 2 smallish new potatoes, cut in chunks
1 sm – medium turnip, peeled, cut in 1 inch chunks
1/2 Head green cabbage, cut into chunks
1 Handful green beans, trimmed, cut into 2 inch lengths, OR: 1/2 c Frozen green bean
2 Zucchini, trimmed, cut into 1 inch chunks
1 Green pepper, stemmed, seeded, cut into strips
1 c Cooked, drained chick-peas, canned are fine
2 c Couscous grains
2/3 c Raisins
3 tb Butter
Directions to make Couscous Vegetable Ring
Step 1:Saute onion and garlic in olive oil until softened, then stir in spices and cook a few moments to bring out the flavors. Add tomatoes, broth, sweet potato, carrot and potatoes. Simmer for 15 minutes, then add remaining vegetables and simmer another 15 minutes, or until vegetables are tender. Add chick-peas and remove from heat.
Step 2:Combine couscous and raisins in a large bowl or saucepan. Remove 2 cups of the broth from the vegetable stew and bring to a boil, pour it over the couscous and raisins, cover, and let stand for 10 minutes. Add butter and fluff with a fork.
Step 3:To serve: Mound couscous on a platter, and ladle on vegetables and broth. Serve immediately.
Image Source: ukcider
Broiled Marinated
Broiled Marinated Zucchini
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An appealing blend of zucchini and several other squashes, mixed with just the right spices make this a divine meal. There is enough marinade to use it as a sauce, so rice is the ideal side.
Prep Time: 10 mins |
Ingredients to make Broiled Marinated Zucchini
2 lb Mixed baby squash,(zucchini,yellow sqash,patty pan,crookneck,split lengthwise
4 Baby japanese eggplant,sliced into thirds lengthwise
1/4 c Olive oil
1 c Light soy sauce
1 c Lime juice
2 T Fresh minced ginger
6 Cloves garlic, minced
2 T Ground cumin seed
Directions to make Broiled Marinated Zucchini
Step 1:Mix it all together and marinate the vegetables for 1-2 hours. Spread them out in a flat casserole dish, cover with the marinade, and broil for about 10 minutes.
Step 2:Note: any part that is not covered with marinade will burn. The leftover marinade make a good stir-fry sauce or gravy over rice etc. You can also marinate overnight, then grill the veggies on a BBQ in a grilling basket.
Image Source: avlxyz
Country Vegetable Casserole
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Country Vegetable Casserole – The inspiration for this easy zucchini recipe came straight from the farmers gardens. All the garden fresh veggies we could think of were put into this meal, seasoned with garlic and then made “creamy”. Try it with a loaf of warm cheese bread. We know you will love it.
Prep Time: 15 mins |
Ingredients to make Country Vegetable Casserole
1 lb Yellow squash,sliced
1/2 lb Zucchini,sliced
1 c water
1/2 c Onion,chopped
1/4 c Green pepper,chopped
3 tb Green onion,chopped
1/4 c Butter or margarine,melted,divided
1 c Herb-seasoned stuffing mix
1 ea 10-3/4 ounce cream of mushroom soup,undiluted
1 ea 8 ounce can water chestnuts,drained,chopped
1/2 c Plain low-fat yogurt
1/4 c Pimiento,chopped
1 lg Carrot,grated
1/2 ts Salt
1/4 ts Pepper
Directions to make Country Vegetable Casserole
Step 1:Combine first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 8 minutes or until squash is just tender. Drain and set aside.
Step 2:Saute onion, green pepper, and green onions in 1 tablespoon butter until tender; set aside.
Step 3:Combine stuffing mix and remaining 3 tablespoons butter in a large bowl; reserve 1/3 cup mixture.
Step 4:Combine squash mixture, onion mixture, soup, and remaining ingredients; spoon mixture into a lightly greased 12 x 8 x 2 inch baking dish. Sprinkle with reserved stuffing mixture. Bake at 350F for 30 minutes or until casserole is thoroughly heated.
Image Source: cherrylet’
