PASCALE'S KITCHEN: Easy vegetable dishes

So, if you had a sous-chef that would prep all the vegetables ahead of time for you, would you still not prepare easy, tasty vegetable dishes?

By
May 11, 2019 13:44
PASCALE'S KITCHEN: Easy vegetable dishes

BAKED VEGETABLES WITH ROSEMARY, THYME AND SILAN. (photo credit: DROR KATZ)

In my experience, people either love or hate vegetable dishes. I don’t think it’s because people don’t like the way they taste – I think it’s more that they don’t enjoy all the cutting and peeling or think they’re not good at it.
So, if you had a sous-chef that would prep all the vegetables ahead of time for you, would you still not prepare easy, tasty vegetable dishes? What if you were to make it into a game for kids?
Something else that I’ve noticed is that if you prepare beautiful, colorful dishes, it’s much more fun to both prepare and to eat.
This week, I’ve chosen to share with you a few tasty recipes that are so quick and easy you can prepare them every week.

Tipascale

• Use lots of different colors.
• Don’t overcook vegetables.
• Make sure not to cook together vegetables that require different cooking times. Also, don’t cook together vegetables with strong flavors.
• If you’re in a hurry, don’t hesitate to use a bag of frozen veggies that are already washed and chopped.
• Don’t use so much salt or seasoning that you don’t taste the true flavor of the vegetables.

ARTICHOKE HEART SALAD WITH MUSHROOMS AND WALNUTS. (Credit: DROR KATZ)

BAKED VEGETABLES WITH ROSEMARY, THYME AND SILAN
I recommend peeling and cutting vegetables a day ahead and storing them submerged in water in a covered bowl in the fridge.
Makes six to eight servings.

Olive oil
Kosher salt
Black pepper
2 onions, sliced
4 tomatoes, sliced
2 light green zucchini, sliced
2 carrots or 1 sweet potato, sliced into rings
150 g. pumpkin, sliced or cut into chunks
6 plums, pitted and halved
8 cloves of garlic, sliced
2 chili pepper, sliced
3 potatoes, sliced
2 bell peppers, sliced into rings
4 sprigs of thyme
3 sprigs of rosemary
2 Tbsp. silan
Drizzle olive oil on a baking pan and sprinkle with salt and pepper. Pre-heat oven to 180°.
On the right side of the pan, arrange alternating layers of the following: onion, half of the tomatoes, zucchini, carrots and pumpkin. Distribute the plums on top along with half of the garlic, chili and thyme.
On the left side of the pan, arrange layers of each the following: potatoes, peppers and the rest of the tomatoes. On top, add the rest of the garlic and rosemary.
Drizzle olive oil and silan on top of everything and sprinkle with salt and pepper. Cover with aluminum and bake for 50 to 60 minutes until vegetables reach desired softness (check during baking).

ARTICHOKE HEART SALAD  WITH MUSHROOMS AND WALNUTS

Makes six to eight servings.

4 artichoke hearts, peeled and cleaned, cut in half and then sliced thinly
300 g. (1 basket) Jordan mushrooms, sliced thinly
1 bell pepper, sliced in ½ cm strips
3 stalks of celery, cut into thin strips
1 red onion, cut into thin strips
1 cup walnuts, halved
2 cloves of garlic, crushed

Salad dressing:
Juice from 1 lemon
1 Tbsp. honey or silan
Salt or pepper, to taste
2 Tbsp. olive oil
In a large bowl, add artichokes, mushrooms, peppers, celery and onion together and mix.
Add the nuts and garlic, mix and store in the fridge until serving.
Pour all the salad dressing ingredients into a jar and shake well. Dress salad just before serving. Taste and adjust seasoning.

PEPPERS AND ZUCCHINI WITH QUINOA OR COUSCOUS, PINE NUTS AND HERBS (Credit: DROR KATZ)

PEPPERS AND ZUCCHINI WITH QUINOA
OR COUSCOUS, PINE NUTS AND HERBS

You can use this vegetarian recipe to stuff any vegetable you desire. Alternatively, you can add ground beef or chicken, too.
Makes four to six servings.

4 different colored peppers
2 round zucchini
1 cup cooked quinoa or couscous
1¼ cup water
2 Tbsp. basil, chopped finely
2 Tbsp. mint, chopped finely
3 Tbsp. parsley, chopped finely
1 scallion, chopped finely
¾ cup pine nuts or hazelnuts, roasted
¼ tsp. cinnamon
¼ tsp. black pepper
Salt to taste

Sauce:
2 Tbsp. olive oil
2 red onions, chopped finely
4 cloves garlic
1 Tbsp. cumin
1 can (800 g) crushed tomatoes
2 Tbsp. silan
1 cup water
2 Tbsp. silan
1 cup water
½ Tbsp. paprika
1 Tbsp. sweet chili sauce
Salt and pepper, to taste

Serving suggestion:
¹⁄3 cup figs
¹⁄3 cup light raisins
¼ cup dried cranberries (optional)
1 sprig of mint
Cut off tops of peppers and cut out seeds and pith.
Cut off top of zucchini and remove insides with a spoon (be careful not to slice through sides).
In a medium bowl, mix together quinoa (or couscous) with basil, mint, parsley, scallion, pine nuts and herbs. Fill the peppers and zucchini and press down to make space for more filling.
To prepare the sauce, heat the oil in a pot and sauté onions until golden brown. Add the garlic and sauté for a few more seconds.
Add the rest of the ingredients and cook over a low flame for 10 minutes. Pour 1/3 of the sauce in the bottom of a large pot. Arrange the filled vegetables tightly in the pot so that they prop each other up. Pour another ¹⁄3 of the sauce on top. Bring to a boil and cook over a low flame for 35 minutes. Add the rest of the sauce and sprinkle dried fruits and mint on top, cover and cook another 10 minutes.
Tipascale
If you’d like to put a super quick salad together last minute, here are a few tips:
1. Choose three or four different types of vegetables that require cooking, such as carrots, beets, zucchini, potatoes or eggplant.
2. Peel them and then put them in a roasting bag and cook them in the microwave for six to seven minutes or until they reach desired softness.
3. Cut them into cubes, slice them or smash with a fork.
4. Season with salt, pepper, lemon juice and olive oil. Add a little paprika or harissa, and voila! Your salad is ready.

ANTIPASTI (Credit: DROR KATZ)

ANTIPASTI
It’s important when preparing antipasti that you use vegetables of varying colors.
Makes six servings.

3 bell peppers of varying colors
3 large spicy peppers
1 small eggplant
1 small sweet potato
1 light green zucchini
6 slices of pumpkin
3 cloves of garlic, crushed
3 bail leaves, chopped
Olive oil
Balsamic vinegar
Kosher salt

Roast the peppers on a grill or over an open flame. Let them cool and then remove the skin, pith and seeds.
Slice the eggplant, sweet potato, and zucchini and grill pieces with pumpkin on the stove or in oven.
Arrange the slices on a serving platter. Sprinkle with garlic and basil. Drizzle with olive oil, balsamic vinegar and salt.

Translated by Hannah Hochner.

Text and styling: Pascale Perez-Rubin




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