Take a break from heavy meals and include more vegetables in your summer menu. With a little imagination and a willingness to experiment, you can create incredibly tasty dishes from vegetables. Here are three recipes we recommend:
Vegetable Moussaka
Ingredients:
- 1 lb (500 g) potatoes
- 1 large eggplant
- 2 small zucchini
- 3 tomatoes
- Olive oil
- Dried vegetable seasoning
- Salt
- Fresh rosemary
Instructions:
- Slice all vegetables into rounds.
- Grill each side on a grill pan until slightly browned.
- Arrange the vegetables alternately (potatoes, eggplant, zucchini, and tomatoes) in a baking dish.
- Drizzle with olive oil and sprinkle with chopped fresh rosemary.
- Bake in the oven at 400°F (200°C) for 20 minutes.
Spinach Casserole
Ingredients:
- 1 lb (500 g) spinach
- 4 eggs
- 9 oz (250 g) fresh cheese (such as farmer’s cheese or ricotta)
- 3/4 cup (8 oz) sour cream
- 4 tbsp soy flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1/2 cup (4 oz) milk
Instructions:
- Wash and finely chop the spinach.
- In a large bowl, whisk eggs, cheese, sour cream, and salt together. Add the spinach and mix well.
- Stir in the soy flour and baking powder until combined.
- Pour the mixture into a greased baking dish.
- Bake at 400°F (200°C) for 20 minutes.
- Remove from the oven, pour warmed milk over the casserole, and return to the oven to bake for another 10 minutes.
Stuffed Potatoes
Ingredients:
- 3.3 lbs (1.5 kg) potatoes
- 2 carrots
- 7 oz (200 g) green beans
- 1 head of broccoli
- 1 zucchini
- 4 tbsp pumpkin seed oil
- Salt
Instructions:
- Wash the potatoes thoroughly, pat them dry, and wrap each in aluminum foil.
- Bake in the oven at 400°F (200°C) for 30 minutes.
- While the potatoes bake, boil the remaining vegetables in salted water until tender. Drain and season with pumpkin seed oil.
- Remove the baked potatoes from the foil, scoop out the centers, and mix the potato flesh with the cooked vegetables.
- Stuff the potato shells with the vegetable mixture and serve warm.
