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 PASCALE PEREZ-RUBINBAKED 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 SILANI 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 oilKosher saltBlack pepper2 onions, sliced4 tomatoes, sliced2 light green zucchini, sliced2 carrots or 1 sweet potato, sliced into rings150 g. pumpkin, sliced or cut into chunks6 plums, pitted and halved8 cloves of garlic, sliced2 chili pepper, sliced3 potatoes, sliced2 bell peppers, sliced into rings4 sprigs of thyme3 sprigs of rosemary2 Tbsp. silanDrizzle 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 WALNUTSMakes six to eight servings.4 artichoke hearts, peeled and cleaned, cut in half and then sliced thinly300 g. (1 basket) Jordan mushrooms, sliced thinly1 bell pepper, sliced in ½ cm strips3 stalks of celery, cut into thin strips1 red onion, cut into thin strips1 cup walnuts, halved2 cloves of garlic, crushedSalad dressing:Juice from 1 lemon1 Tbsp. honey or silanSalt or pepper, to taste2 Tbsp. olive oilIn 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 QUINOAOR COUSCOUS, PINE NUTS AND HERBSYou 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 peppers2 round zucchini1 cup cooked quinoa or couscous1¼ cup water2 Tbsp. basil, chopped finely2 Tbsp. mint, chopped finely3 Tbsp. parsley, chopped finely1 scallion, chopped finely¾ cup pine nuts or hazelnuts, roasted¼ tsp. cinnamon¼ tsp. black pepperSalt to tasteSauce:2 Tbsp. olive oil2 red onions, chopped finely4 cloves garlic1 Tbsp. cumin1 can (800 g) crushed tomatoes2 Tbsp. silan1 cup water2 Tbsp. silan1 cup water½ Tbsp. paprika1 Tbsp. sweet chili sauceSalt and pepper, to tasteServing suggestion:¹⁄3 cup figs¹⁄3 cup light raisins¼ cup dried cranberries (optional)1 sprig of mintCut 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.TipascaleIf 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)ANTIPASTIIt’s important when preparing antipasti that you use vegetables of varying colors.Makes six servings.3 bell peppers of varying colors3 large spicy peppers1 small eggplant1 small sweet potato1 light green zucchini6 slices of pumpkin3 cloves of garlic, crushed3 bail leaves, choppedOlive oilBalsamic vinegarKosher saltRoast 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
