Sunday, May 22, 2011

Baked Zucchini with Tomatoes and Dill

Okay, I'll admit. I'm not a fan of hot tomatoes, outside of the usual pureed variety (and neither is anyone else in this house). So imagine my husband's surprise when I whipped out this little beauty at dinner. Simple, vegan and oh-my-god delicious. I was somehow channeling my memories of ratatouille I think, a meal that my husband decidedly did NOT like (we'll have to agree to disagree there...) But this version was a success, by all accounts.


1 onion, sliced into half moons
4 zucchini, sliced in cirlces
1 tomato, sliced
3 tbsp dill
3 tbsp olive oil, plus more for oiling pan
3 cloves of garlic, minced
2 tbsp. celery leaves, chopped
2 tbsp. fresh parsley, chopped

Preheat oven to 425 degrees. Oil a casserole dish and line the bottom with the onion slices. Next, layer the zucchini and the tomato on top, alternating them as you go. Top with the celery and parsley.

Whisk the olive oil, garlic and dill in a small bowl and drizzle on top of the vegetables. Salt and pepper to taste.

Bake for 20-30 minutes.

Friday, May 6, 2011

Teriyaki Portabella Burgers

A few years ago my friend made some fantastic portabellas that still make my mouth water today. I haven't had much success in the past with them, until now. The key is to marinate them prior to cooking, and not to overcook! Who knew?

big portabellas, one for each person
teriyaki marinade or sauce
olive oil
1 Tbsp. finely shredded ginger
Your favorite fixin's for burgers

Marinate the portabellas in a healthy mix of olive oil and teriyaki sauce (with the ginger) for about 30 minutes. Then oil a frying pan (I used a cast iron one) and saute until the bellas are carmelized on top, about 2 minutes or so. Don't overcook and don't push them down (they'll break, as you can see by my photo below).

Then flip and repeat on the other side. Top with your favorite burger toppings and you're good to go!