Category: Main Course
Roasted Eggplant & Tomato with Sautéed vegetables - TastyPlanner.com
A great main entree to impress your non-vegan friends
Recipe Source: I made this!
2 tbsp olive oil
1 eggplant ; sliced into 1” rounds
2-3 Roma tomatoes sliced
1 zucchini cut into small chunks
1 yellow squash cut into small chunks
1 red pepper-small dice
1 green pepper-small dice
1 yellow pepper-small dice
½ yellow onion-small dice
1 tsp ginger
2 tsp garlic
veggie crumbles (seitan or tofu will work as well)
1 tsp oregano
the leaves of a few sprigs of fresh thyme
1 tbsp lime juice
white pepper to taste
a pinch of salt
Mixed greens for garnish
Cut the eggplant and Romas, and dip in olive oil. Broil in the oven until the tomatoes blister and the eggplant is browned.
(pull tomatoes out of oven before eggplant so as not to overcook).
Heat a wok or heavy skillet, add safflower oil, wait until oil is heated.
Add peppers, onion, garlic, ginger, sauté until soft and tender (4-5 minutes).
Add zucchini and squash, white pepper, and oregano. Sauté another 4-5 minutes.
Add lime juice during this time, and salt if you desire.
When almost done, add the fresh thyme leaves. Turn stove down to warm and cover. Let simmer another few minutes.
In a separate pan, sauté the veggie crumbles until lightly browned.
Place the eggplant and tomatoes in the center of the plate. Place the mixed greens on one side to frame the eggplant. Place slices of “cheese” over the tomatoes. Add the veggie crumbles, then the vegetable sauté. Serve with fresh warm bread, or flat bread if you desire.
Add a bit of balsamic reduction.