by kirra » Mon Sep 08, 2008 12:32 pm
Middle Eastern Vegetarian Pizza
Ingredients:
2 to 3 tablespoons canola oil
1/2 medium size eggplant, sliced into
2 x 4-inch slices
1/2 medium size zucchini, cut into
2 x 3/4-inch slices
1/2 medium red onion, cut into wedges
1/2 small red pepper, cut into 2 x 1/2-inch pieces
1/2 small yellow pepper, cut into 2 x 1/2-inch pieces
1/2 small orange pepper, cut into 2 x 1/2-inch pieces
46-inch whole wheat tortillas
4 to 6 tablespoons Nuttin' Better Sauce, recipe follows
10 to 15 cherry tomatoes, halved
2 to 3 tablespoons grated mozzarella cheese
Preparation:
Preheat oven to 375°F. Line baking sheet with foil.
Pour canola oil into large bowl. Toss vegetables (except tomatoes) with canola oil until well coated. Layer on foil lined baking sheet and roast for approximately 20 to 25 minutes or until vegetables are soft and slightly browned. Remove from oven. Set aside.
Increase oven temperature to 400°F. Place tortillas on foil lined baking sheet. Spread 1 to 2 tablespoons sauce on each tortilla. Divide vegetables, along with tomatoes, evenly onto each tortilla. Sprinkle with cheese.
Bake for 5 to 10 minutes. Serve immediately. Makes 4 servings
Nuttin' Better Sauce
This versatile spread can be used on its own, on a platter with cheese and vegetables, blended into dips and as a healthy ingredient in many savory dishes.
Ingredients:
1 roasted red pepper
1/2 cup dry bread crumbs
1 large garlic clove, minced
1 tablespoon lemon juice
1 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/2 cup pecan halves
1/4 cup canola oil
Salt to taste
Preparation:
Add red pepper, bread crumbs, garlic, lemon juice, cumin, red pepper flakes, and pecans to food processor. Pulse once or twice just to blend ingredients.
Add canola oil and blend ingredients to form smooth consistency. Add salt to taste. Sauce can be stored in refrigerator, covered, for up to one week. Makes 1 1/4 to 1 1/2 cups
[b][size=150]Middle Eastern Vegetarian Pizza[/size][/b]
[b]Ingredients:[/b]
2 to 3 tablespoons canola oil
1/2 medium size eggplant, sliced into
2 x 4-inch slices
1/2 medium size zucchini, cut into
2 x 3/4-inch slices
1/2 medium red onion, cut into wedges
1/2 small red pepper, cut into 2 x 1/2-inch pieces
1/2 small yellow pepper, cut into 2 x 1/2-inch pieces
1/2 small orange pepper, cut into 2 x 1/2-inch pieces
46-inch whole wheat tortillas
4 to 6 tablespoons Nuttin' Better Sauce, recipe follows
10 to 15 cherry tomatoes, halved
2 to 3 tablespoons grated mozzarella cheese
[b]Preparation:[/b]
Preheat oven to 375°F. Line baking sheet with foil.
Pour canola oil into large bowl. Toss vegetables (except tomatoes) with canola oil until well coated. Layer on foil lined baking sheet and roast for approximately 20 to 25 minutes or until vegetables are soft and slightly browned. Remove from oven. Set aside.
Increase oven temperature to 400°F. Place tortillas on foil lined baking sheet. Spread 1 to 2 tablespoons sauce on each tortilla. Divide vegetables, along with tomatoes, evenly onto each tortilla. Sprinkle with cheese.
Bake for 5 to 10 minutes. Serve immediately. Makes 4 servings
[b][size=150]Nuttin' Better Sauce[/size][/b]
This versatile spread can be used on its own, on a platter with cheese and vegetables, blended into dips and as a healthy ingredient in many savory dishes.
[b]
Ingredients:[/b]
1 roasted red pepper
1/2 cup dry bread crumbs
1 large garlic clove, minced
1 tablespoon lemon juice
1 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/2 cup pecan halves
1/4 cup canola oil
Salt to taste
[b]
Preparation:[/b]
Add red pepper, bread crumbs, garlic, lemon juice, cumin, red pepper flakes, and pecans to food processor. Pulse once or twice just to blend ingredients.
Add canola oil and blend ingredients to form smooth consistency. Add salt to taste. Sauce can be stored in refrigerator, covered, for up to one week. Makes 1 1/4 to 1 1/2 cups