Tuesday, November 17, 2009

Two Temping and Tasty Vegetarian Treats


4 to 5 Mixed Red and Yellow Peppers

2 Hot Banana Peppers (Optional)

6 Tablespoons Olive Oil

1 Medium Onion

Salt & Pepper

2 Cloves Minced Garlic

1 (14 oz.) Can Chopped Tomatoes

Fresh Chopped Parsley

Wash, dry, cut and remove the seeds and membranes. Slice into 1 inch strips. Slice onion in thin slices, then cut the slices into quarters. Heat olive oil in a large pan that’s heavy add the onions and garlic and peppers. Cook for 10 minutes on medium, stirring frequently, until all onions and peppers have softened and taken color. Add tomatoes, reduce heat to a simmer then season with salt and pepper. Cook for an additional 30 or so minutes adding water if the mixture seems to be drying out too much. Add parsley, and cook another 5 minutes taste one more time then adjust seasonings if wanted. Place the mixture onto a plate and let stand till room temp.

Summer Squash With portabella mushrooms And Fresh Thyme

1/3 Cup Diced portabella mushrooms

2 Tablespoons Olive Oil

3 Small Zucchini

3 Small Summer Squash

2 Cloves Garlic, Finely Chopped

Cracked Black Pepper

1 Teaspoon Fresh Thyme

Cut the squash in half lengthwise, then cut it into 1 1/2 inch chunks. Heat the oil in a large heavy frying pan, then add the portabella mushrooms, and cook it until it begins to brown. Add the zucchini into the pan and gently toss the squash with the portabella mushrooms and oil to coil. Cook over medium heat until the squash is tender crisp. Add the garlic and continue to cook another minute or two. Remove from the heat and season with the cracked black pepper and chopped fresh thyme. Serve warm.

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