This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"I think of New York as a puree and the rest of the United States as vegetable soup."
-Spalding Gray, Essayist
For this recipe you can use almost any vegetable that strikes your fancy, as long as you choose those that are softer and will roast in about 20 to 25 minutes. Zucchini or yellow squash would work well, as will mushrooms. If you are going to include firmer choices like carrots or parsnips, blanch them for a few minutes along with the green beans to precook them prior to roasting.
Eggplant has a very short shelf-life, so it is best to buy the day that you are going to use them. Look for an eggplant with a smooth unblemished skin. Those with small pits are not fresh and any darkening or brown spots indicate bruising.
Eggplants are ripe when you press on them lightly and they give slightly but spring back into shape. If it remains dented where you pressed, it is overripe - don't buy it.
Use eggplants as soon as you can because they turn bitter quickly, even when they are not overripe. Some of the bitterness of older eggplant can be removed by slicing them and then liberally sprinkling the cut edges with salt. After about twenty minutes, rinse the eggplant well.
4 ounces eggplant = 29 calories, 0g fat, 0g sat fat, 0 mono fat, 1g protein, 7g carbohydrates, 4mg sodium, 0mg cholesterol
Servings = 4 | Serving size =about 1 1/2 cups
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers and is good served hot or cold.
|8 ounces||green beans|
|1 large||eggplant (sliced into 1/8ths lengthwise)|
|spray olive oil|
|1 small||red onion (sliced into 1/8ths lengthwise)|
|1 large||red bell pepper (seeded and sliced into 1/8ths lengthwise)|
|1 large||green bell pepper (seeded and sliced into 1/8ths lengthwise)|
|2 Tbsp||olive oil|
|1 Tbsp||balsamic vinegar|
|2 tsp||coarse ground mustard|
|1 Tbsp||maple syrup|
|fresh ground black pepper (to taste)|
|8 large||basil leaves (chiffonade)|
Preheat the oven to 325°F.
Place the water in a medium pot over high heat. When the water begins to boil reduce the heat to keep it at barely a simmer.
Add the green beans and blanch for 3 minutes. Remove to a paper towel.
Place the eggplant on a cookie sheet and spray with olive oil. Place the eggplant in the oven.
Place the peppers, onions and green beans on a separate cookie sheet, spray lightly with olive oil and place in the oven.
Roast the eggplant, turning twice for about 25 minutes. Stir the veggies on the other cookie sheet during roasting.
While the vegetables are roasting place the olive oil, vinegar, mustard, maple syrup, salt and pepper in a large mixing bowl. Whisk until smooth.
When the veggies are soft (but not too limp) remove from the oven. Place the peppers, onions and green beans in the bowl with the vinaigrette.
Let the eggplant cool for a couple of minutes and cut crosswise into 1 inch pieces. Add to the bowl.
Toss the veggies to coat with the dressing.
Add the capers and basil and toss. Serve hot, or chill for about an hour to serve cold.
Serving size = about 1 1/2 cups
Servings = 4
Amount Per Serving
|Calories 160||Calories from Fat 67|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 21g||10%|
|Dietary Fiber 9g||26%|
|Vitamin A 42%||Vitamin C 167%|
|Calcium 4%||Iron 6%|
|Vitamin K 43 mcg||Potassium 619 mg|
|Magnesium 48 mg|