Recipes ideas for Vegetables


Asparagus Haloumi And Zucchini Salad | Barley And Honey Roast Pumpkin Salad | Beetroot And Chickpea Salad | Beetroot, Chickpea Sticky Balsamic Salad | Brown Rice Roast Pumpkin And Seed Salad | Carrots With Mint Couscous | Chargrilled Zucchini And Ricotta Pizza | Macaroni And Vegetable Frittatas | Mushroom And Walnut Patties | Parsnip And Gruyere Crumble | Persian Green Rice With Broad Beans (Sabzi Polo) | Quinoa Salad With Asparagus And Feta | Spiced Indian Rice | Vegan Antipasti | Vegetarian Chili | Vegetarian Lasagna | Vietnamese Noodle Salad |

Vegan Antipasti



Ingredients
Dressing:
1/4 cup red wine vinegar
1 tablespoon chopped fresh basil
1 tablespoon minced garlic
2 teaspoons chopped fresh oregano
Spike seasoning, to taste, available in health food stores
Freshly ground black pepper, to taste
1/4 cup olive oil
Directions
For the dressing: Place vinegar in a bowl. Add oil slowly while whisking, then season to taste.
Marinade:
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon garlic, minced
1 tablespoon fresh basil, chopped
1 teaspoon sea salt
1 teaspoon pepper
For the marinade: whisk together olive oil, balsamic vinegar, garlic, basil, sea salt and pepper. Marinate the mushrooms and tofu for 5 minutes. Grill the mushrooms, then cut them in quarters. Grill the tofu, then cut into 1-inch pieces.
Salad:
2 portobello mushrooms, peeled, bottom part of stem removed
1 pound tofu, firm, sliced into 1/2-inch pieces
1 large red bell pepper, seeded and cut into 1-inch cubes
1 large yellow bell pepper, seeded and cut into 1-inch cubes
1 large green bell pepper, seeded and cut into 1-inch cubes
1 bunch asparagus, cut into 1-inch pieces
1 large red onion, peeled and cut into 1-inch cubes
15 slices veggie pepperoni, halved
1/4 cup black olives, pitted and cut in half
1/4 cup pepperoncini, seeded and cut in half
1/2 cup sun-dried tomatoes, soaked in warm water and halved
1 tablespoon capers, whole
1 tablespoon garlic, minced
2 tablespoons fresh basil, chiffonade
1/2 tablespoon fresh oregano, chopped
To prepare the salad, place all the ingredients into a mixing bowl. Pour dressing onto vegetables and stir gently. Chill salad before serving.

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