Going healthy kosher style

Out with the meat and in with the greens! Three recipes that will add color to your meal; try our ratatouille, vegetable and Moroccan chickpeas.

By GOURMETKOSHERCOOKING.COM
October 11, 2010 14:12
2 minute read.
Baked Ratatouille

Baked Ratatouille 311. (photo credit: GOURMETKOSHERCOOKING.COM)

For more great kosher recipes go to: www.gourmetkoshercooking.com

There is a popular movement to incorporate less meat and more vegetables in our diet.  Even if we are serving meat as a main course, we are still always looking for some innovative and tasty vegetable dishes to serve alongside.  Here’s what GKC is serving for Shabbos this week:

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Baked Ratatouille
1 medium to large eggplant, chopped
2 cups sliced zucchini
1 (8 ounce) package sliced mushrooms
1 tablespoon olive oil
1 onion, chopped
1 bulb fennel, chopped
1 teaspoon minced garlic
1 (14-1/2 ounce) can whole tomatoes, undrained
1 tablespoon tomato paste
2 teaspoons basil
1 teaspoon sugar

Preheat oven to 350 degrees Fahrenheit (180 Celsius).  Arrange eggplant, zucchini and mushrooms in a 9-inch (23 cm) square or similarly sized round baking dish.  Heat oil in a small skillet over medium heat.  Sauté onion, fennel and garlic until onion it is tender – about 5 minutes.  Add tomatoes, tomato paste, basil and sugar.  Cook, stirring, an additional 5 minutes, until thickened. Pour over eggplant mixture.  Cover and make for 30 minutes. Serves 6 to 8.

Glazed Roasted Vegetables
8 carrots, sliced diagonally
4 medium parsnips, sliced diagonally
4 beets, sliced into 6th’s or 8th’s
4 cups chopped butternut squash
2 teaspoons fresh rosemary
3 tablespoons olive oil
¼ cup brown sugar

Preheat oven to 375 degrees Fahrenheit (190 Celsius).  Cook carrots and parsnips in a small amount of boil water for about 5 minutes. Drain.  Mix with beets and squash.  Stir in rosemary and olive oil. Bake, covered, for 1 hour, stirring halfway through.  Increase oven temperature to 450 degrees Fahrenheit (205 Celsius), stir in brown sugar, and roast, uncovered, an additional 20 minutes. Serves 8.

Moroccan Chickpeas
1 onion, chopped
4 cans (15 ounces) chickpeas, drained
2 cans (15 ounces) stewed tomatoes)
2 tablespoons cumin
½ teaspoon curry
½ teaspoon pepper
1 bunch cilantro, chopped

Sauté the onion in oil until lightly browned.  Add chickpeas, tomatoes and spices and stir well.  Cook for 10 minutes. Stir in cilantro.  Can be served hot or at room temperature.

For more great kosher recipes visit: www.gourmetkoshercooking.com


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