One of my favorite methods for cooking veggies is over a low heat in a bit of olive oil. They blend together beautifully into a dish that is healthy but tastes rich and indulgent. The other day, I picked up some pita, feta, and olives, and decided to make a Mediterranean inspired meal. The best part was that the leftover slow cooked veggies were perfect for lunch tossed with some quinoa and feta. What are some of your favorite ways to cook veggies?
Slow-Cooked Eggplant, Zucchini and Peppers
-1 small eggplant, chopped
-1 large zucchini, chopped
-1 red or green bell pepper, seeded and chopped
-1 yellow onion, chopped
-12 cherry tomatoes, cut in half
-Juice from 1/2 lemon
-1 tbsp olive oil
-salt and pepper to taste
-handful of herbs (such as basil, coriander or parsley), chopped
1. Heat the olive oil over a medium-high heat. Add onion and cook until beginning to turn golden.
2. Add pepper and sauté for a few minutes.
3. Add eggplant and sauté until starting to soften
4. Add zucchini and reduce heat to low. Cook stirring occasionally until cooked through and soft, about 20-30 minutes.
5. Add tomatoes, salt and pepper. Cook another 5 minutes.
6. Add lemon juice and herbs. Taste and adjust seasoning.
-1/2 lb ground beef
-1 tsp ras al hanut
-1/2 tsp cumin
-1/2 tsp salt
-1/2 yellow onion, finely chopped
-1 tsp olive oil
1. Mix together and form into meatballs.
2. Heat olive oil over medium heat in a large skillet. Add meatballs and cook until done (I like mine pink), turning frequently so they get browned on all sides.