Tag Archives: #zucchini

Summer Squash and Edamame Salad

Last week when I was at Sam’s club, this magazine From Garden to Plate caught my eye, probably because of the color on the cover – turquoise is my favorite color!
620_1_.jpegThis magazine is “both a resource for creating an organic, edible garden as well as a cookbook for making the most of the harvest.” I don’t have a garden. While I love the idea of fresh organic produce, since I killed some cactus recently – it’s probably a horrible idea. I’m aware of my skills and time constraints. However, these recipes had tons veggies and perfect for summer! I felt like I didn’t have to tweak them too much to make them vegan or gluten-free! I’ve made three recipes so far and they are delicious and easy!

For this Summer Squash and Edamame Salad, you just chop….

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Sauté…

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and voilà!

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  • Servings: 8
  • Print

This Summer Squash and Edamame Salad is vegan, gluten-free and a perfect bbq or picnic dish.


Credit: Country Living

This recipe called for butter, but I changed it to make it vegan by preparing it with olive oil. It also called for thinly slice red onion, and I chopped it.

Ingredients


  • 1 tablespoon olive oil
  • 1 1/2 cups coarsely chopped yellow summer squash
  • 1 1/2 cups coarsely chopped zucchini
  • 1 cup frozen shelled edamame
  • 2/3 cup red onion (chopped or thinly sliced)
  • 2 cloves garlic, minced
  • 1 tablespoon white vinegar or champagne vinegar (I used white vinegar)
  • 2 teaspoons snipped fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper



Directions


  1. Heat skillet with 1 tablespoon olive oil to medium heat
  2. Add yellow squash, zucchini, edamame, red onion and garlic.
  3. Sauté for 8 minutes or until vegetables are tender, but still crisp.
  4. Stir in vinegar, basil, salt, and black pepper.
  5. Serve at room temperature, or cover and chill up to 24 hours before serving.


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Eggplant Pizza Bake

Eggplant Pizza Bake

I was craving pizza, and planned on making eggplant pizzas. However, when I started to brainstorm my meals for the week, I wanted a way to stretch my recipes and save prep time. So after making the Protein Loaded Pizza Sauce, I prepped the veggies for pizza, and then made extra for this dish. It’s a divine combination of tomato, eggplant, zucchini, cajun spice, and goat cheese. 

Start with the Protein Loaded Pizza Sauce. It will take 30-60 minutes to simmer. Then prep your veggies and start your Eggplant Pizza Bake.eggplant-pizza-bake

Ingredients

Directions:Prepare the Protein Loaded Pizza Sauce.

  1. Preheat oven to 500.
  2. Clean the veggies. I soaked the mushrooms in Young Living Fruit and Vegetable Soak – it is the best at getting dirt off fruits and vegetables.
  3. Chop garlic and shallots.
  4. Slice zucchini into ¼ inch thick slices, and slice mushrooms.
  5. Slice eggplant in ¼ inch slices, and place them on a couple cookie sheets. img_0799
  6. Put 1/4 cup olive oil in a measuring cup with 4 drops Young Living Basil Essential Oil and 2 drops Young Living Thyme Essential Oil. I talk about my dish with essential oils here in this veggie pasta sauce post. I’m available to help you use them in and out of the kitchen. Click here to learn how to order them. img_0798
  7. Brush the olive and essential oil mixture on the slices of eggplant. Salt and pepper generously. Flip them over and repeat with the other side.
  8. Sprinkle 2 chopped cloves garlic on the eggplant.
  9. Broil eggplant at 500 for 7 mins
  10. Heat 1 tablespoon olive oil in pan on medium-high heat, add zucchini, shallots, and remaining 2 cloves of garlic, and sauté for 3 minutes. 
  11. After three minutes add 2 tablespoons olive oil, mushrooms, 2 drops Young Living Basil Essential Oil, and 1 drop Young Living Thyme Essential Oils. Cook until tender, but not mushy.
  12. Change the oven temperature to 350.
  13. Slice the sausages (if desired). I like this brand because it’s antibiotic, gluten, casein, nitrates, nitrites, and MSG-free. This flavor has a little kick, and one sausage adds just a hint of cajun spice to the dish. I’ve been in search of vegan / gluten-free sausages and they are a hard findimg_0805
  14. Spread a thin layer of pizza sauce at the bottom of a 10 x 12 glass pan – this prevents the eggplant from sticking without using a spray.
  15. Place eggplant on top of the sauceimg_0811
  16. Sprinkle the goat cheese over the eggplantimg_0816
  17. Top with a layer of mushrooms, zucchini, and sliced andouille chicken sausage (omit for vegetarian, but consider a sprinkle of a cajun spice if avoided).
  18. Repeat layers. Eggplant, sauce, goat cheese, mushrooms, zucchini, and sausage. IMG_0824.JPG
  19. Bake for 45 minutes. 
  20. Remove from oven, and let it cool for 10 minutes.IMG_0831.JPG
  21. Serve & enjoy!img_0841

What are your favorite eggplant dishes?

susanellenlogoweb

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