Balsamic Garden Pasta Salad by Robyn Dunbaugh
1 pound fusilli pasta
1/4 cup extra-virgin olive oil
1 eggplant (about 1 1/4 pounds), cut into 1/2-inch cubes
Salt and pepper
2 cups mixed greens
1 red bell pepper, thinly sliced
1/2 ounce cheese, cut into small cubes
1/2 red onion, thinly sliced
1/2 cup chopped flat-leaf parsley
1/4 cup balsamic vinegar
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook
according to package directions. Drain, then rinse with cold water;
transfer to a large bowl.
Meanwhile, in a large nonstick skillet,
heat the olive oil over medium-high heat; add the eggplant, season with
salt and pepper and cook, stirring, until soft and golden, 7 to 9
minutes. Add to the pasta and toss; let cool to room temperature, about
15 minutes.
Add the mixed greens, bell pepper, mozzarella, onion, parsley and vinegar to the pasta and toss. Season with salt and pepper.
Baba Ghanoush by Robyn Dunbaugh
3 medium eggplants (about 1 pound each)
1 cup flat-leaf parsley leaves
1/4 cup fresh lemon juice, plus more for seasoning
1/4 cup tahini (sesame seed paste)
2 - 3 cloves garlic, chopped
3 tablespoons extra-virgin olive oil
Salt and pepper
6 pitas, cut into wedges and warmed if desired
Directions
Preheat the oven to 400 degrees . Prick the eggplants all over with a
fork and place on a baking sheet. Bake, flipping once, until the skin is
shriveled and the flesh softens, about 35 minutes. Let cool, about 30
minutes. Remove and discard the stems and skin. Cut the eggplant into
large chunks and, using a colander, drain any excess liquid.
Using a
food processor, puree the eggplant, parsley, lemon juice, tahini,
garlic and 2 tablespoons olive oil. Season with salt and pepper, and add
more lemon juice to taste.
Transfer the baba ghanoush to a bowl,
drizzle with the remaining 1 tablespoon olive oil and serve with the
pita wedges for dipping.
Grilled Ratatouille Boats! by Robyn Dunbaugh
2 zucchini, halved lengthwise
3 tablespoons EVOO
1 onion, chopped
2 cloves garlic, grated
1 eggplant, cubed
2 tomatoes, chopped
1/4 cup chopped parsley
Salt and pepper
1/3 cup shredded mozzarella cheese
Scoop balls of flesh from the center of the zucchini to create boats; reserve the flesh balls. Preheat a grill to medium-high.
Heat 1 tbsp. Olive Oil in a large skillet over medium heat; add the
onion and cook for 5 minutes. Stir in the garlic and cook for 1 minute.
Add the remaining 2 tbsp. olive oil, the eggplant and zucchini balls;
cover and cook for 8 minutes. Add the tomatoes and cook, stirring, until
the mixture is thick, about 5 minutes. Stir in the parsley; season with
salt and pepper.
Fill the zucchini shells with the ratatouille,
sprinkle with the cheese and grill, covered, over medium-high until the
cheese is melted and the shells are slightly softened. YUM! :)
For help with transitioning to a plant-based diet, check out the Sanity Health Challenge!
