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Great Vegetable Dishes

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Tomato, Eggplant, and Feta Turnovers
This dish can be prepared several hours in advance and then baked whenever you are ready to eat. It's quick and easy to prepare, tastes wonderful and goes extremely well with a tossed salad. Servings: 4
Ingredients:

2 medium sized eggplants
3 plum tomatoes
2 1/2 Tbsp. olive oil
1 tsp. sugar
1 Tbsp. balsamic vinegar
1/2 tsp. sage
2 sheets of phyllo dough (pastry sheets)
8 oz. feta cheese, crumbled
 Directions:
Pre-heat the oven to 375 degrees.
Thinly slice the eggplants and tomatoes (no thicker than 1/4-inch). Heat the olive oil in a large frying pan. Add the eggplant. Cook until it is golden brown. Stir in the tomatoes and sugar and allow to cook for a minute or until warmed through. Stir in the vinegar and the sage. Cook for 2 minutes more.

Unroll the pastry sheets and cut in half. Spread 1/4 of the eggplant/tomato mixture onto half of one of the pieces. Sprinkle with 1/4 of the feta. Be careful not to overfill and keep the mixture away from the edges. Fold the top half over and crimp the edges to keep from unfolding.
Repeat process with the remaining 3 pieces of pastry.

Bake on greased baking sheets, 20 minutes or until golden brown.

Hot Salat

Saute sliced carrots, onions, celery, and garlic in a bit of olive oil until tender. Add spinach in until it is just wilted. Dress it with balsamic vinegar and serve.
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SPANISH ONION SOUP
3 Tbs. butter
1 C dry sherry
3 Tbs. soy sauce
1 gallon broth
½ tsp pepper
 3 onions, julienned
3 Tbs. worchester sauce
3 Tbs. balsamic vinegar
6 cloves minced garlic
2 Tbs. olive oil
  1. Melt butter & carmelize onions while stirring.
  2. Add sherry, worchester sauce, soy sauce and balsamic vinegar.
  3. Cook to reduce mixture, about 10 minutes
  4. Add broth & bring to a boil.
  5. Reduce heat to low & simmer.
  6. Top with croutons, cheese, or parsley for serving.


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Broiled Parmesan Tomatoes

Enjoy this quick side dish with steak. Serves 2
1 medium Tomato, cored, and halved
1/2 teaspoon Olive oil
1/2 teaspoon Basil
1/4 teaspoon Oregano
1/4 teaspoon Garlic, minced
1/3 cup Parmesan
 Heat the broiler. Sprinkle the split tomato with olive oil. Pinch on the herbs. Top with the cheese. Place under the broiler and cook until the tomatoes are just soft and the cheese begins to brown.


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Asparagus Quiche
What could be better for a spring brunch than an asparagus quiche?
Serves 4

Ingredients:
  • 1 Deep-dish pie shell (frozen)
  • 4 ounces Bacon, diced
  • 1/4 cup Onion, diced
  • 3 Swiss cheese slices
  • 1/4 pound Asparagus, steamed and cut into 1/4-inch pieces
  • 3 Eggs
  • 1-1/2 cups Cream
  • Salt and pepper to taste
Brown the bacon in a skillet. Drain on paper towels. Add the onion to the bacon grease and cook until just soft.
Pre-heat the oven to 375. Sprinkle the bacon in the pie shell. Top with the cheese slices. Add the cooked asparagus and onions. Lightly beat the eggs. Blend in the cream. Season. Pour into the crust.
Place on a cookie sheet and bake for 30 minutes (or until the quiche is firm and lightly browned). Serve warm or at room temperature.


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