Veggies!

Shelly Schultz Arizona Softball

Ratatouille-Inspired Summer Veggie Dish

• 1 tbsp extra virgin olive oil
• 2 large cloves garlic, peeled & minced
• 2 cups chopped sweet onion
• 1 large zucchini, chopped into 1” chunks (~2 cups chopped)
• 1 large yellow zucchini, chopped into 1” chunks (~2 cups chopped)
• 1 Italian Eggplant, peeled & chopped into 1” chunks (~1-1.5 cups)
• 1 red pepper, chopped
• 3/4-1 cup marinara sauce (or use chopped tomato)
• 1-2 tbsp fresh thyme leaves, to taste
• 1/4 cup packed fresh basil, finely chopped

• Herbamare + salt & pepper, to taste

1. In a large cast-iron pot or skillet, heat the oil, garlic, and onion over medium heat for about 5 mins, stirring frequently and reducing heat if necessary.

2. Add the chopped zucchini, eggplant, and red pepper, as they are ready to go in. Season with salt and pepper and cook over medium heat for about 10 minutes. I like giving the veggies a sprinkle of Herbamare to bring out the flavours.

3. Stir in about  3/4-1 cup of your favourite marinara sauce (I used The Linen Collection Marinara from Costco!) along with fresh herbs. Cook until vegetables are tender, but still a bit firm and not overcooked – about 5-7 more minutes.

4. Serve with a crunchy baguette, rice, potatoes, couscous, quinoa, or simply as a side.

Roasted Mushroom Medley

• 2 Pounds Mixed Fresh Mushrooms

• 2 Garlic Cloves, Chopped
• 1/2 Cup Olive Oil

• Salt & Pepper

• 1 Teaspoon Chopped Fresh Rosemary

• 1 Teaspoon Chopped Fresh Sage

• 1/4 Cup Chopped Fresh Parsley

• 1 Teaspoon Balsamic Vinegar

Preheat the oven to 350 degrees F.

Remove the stems from the caps, chop off the ends, and cut into large pieces.

Cut the mushrooms into pieces no larger than 2 inches in size.

Mix the olive oil with the garlic, herbs and seasonings in an ovenproof casserole dish large enough to fit all of the mushrooms.

Add the mushrooms, and mix well, coating the mushrooms with the flavored oil.

Bake for about 30 to 40 minutes, or until cooked through.

Remove from the heat, and drizzle with the balsamic vinegar.

Butternut Squash and Chickpea Stew

Serves 4Hands-On Time: 20mTotal Time: 35m

Ingredients

• 1 large onion, chopped
• 2 tablespoons olive oil
• kosher salt and black pepper
• 2 medium zucchini (about 1 pound total), cut into 1 1/2-inch pieces
• 1 butternut squash (about 1 1/2 pounds), cut into 1/2-inch pieces
• 1 15.5-ounce can diced tomatoes
• 1 15.5-ounce can chickpeas, rinsed
• 1 teaspoon ground ginger
• 1 teaspoon ground coriander
• 1 cup couscous
• fresh cilantro leaves, for serving

Directions

1. Heat the oil in a large pot over medium heat. Add the onion and ¼ teaspoon salt and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the zucchini and cook, stirring occasionally, until crisp-tender, 3 to 5 minutes. Add the squash, tomatoes, chickpeas, ginger, coriander, and ¼ teaspoon each salt and pepper. Cook, covered, stirring occasionally, until the squash is tender, 15 to 18 minutes.
2. Meanwhile, cook the couscous according to the package directions.
3. Serve the couscous topped with the stew and cilantro leaves.

Nutritional Information

Per Serving

• Calories 228
• Fat 8g
• Sat Fat 1g
• Cholesterol 0mg
• Sodium 647mg
• Protein 7g
• Carbohydrate 35g
• Sugar 9g
• Fiber 9g
• Iron 3mg
• Calcium 104mg
• 
  
• Stacked Roasted Vegetable Enchiladas

ingredients:

1 poblano chile, cut into matchsticks
2 red bell peppers, cut into matchsticks
1/2 head of cauliflower, cut into 1/2-inch chunks
1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 medium onion, halved and slivered
1 cup corn kernels, fresh or frozen
3 T heat-safe oil like grapeseed or coconut
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
1/2 cup chopped fresh cilantro
2 cups homemade or store bought salsa/pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
9-10 corn tortillas, halved (try making homemade tortillas!)
2 cups shredded cheese (I used a cheddar-Monterey Jack blend)
sour cream and thinly sliced scallions (green onions) for garnish, if desired

directions:

Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.

Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.

Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.

Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.

Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.

Serves 4-5

Shelly Schultz Arizona Softball