Roasted Eggplant and Vegetable Ragout

Easy to make in your crock pot all day! Just have to roast the eggplant first to bring out the delicious flavors of the eggplant.Add whatever veggies you have on hand.  Serve it up with whole wheat pasta..or stay all veggie and make Spaghetti Squash instead of the pasta! 🙂

1 eggplant, sliced in half. Sprinkle with sea salt and let sit on counter for 10 min. Pre heat oven to 400. Place on baking sheet and drizzle with olive oil. Bake for 25 min. Set aside to cool.then dice it up!

2 zucchini diced

2 yellow squash dices

1 small yellow onion diced

1 small package of portabella mushrooms sliced

3 plum tomatoes diced

4 cloves of garlic diced

3 carrots peeled and a quick whirl in food processor…so its smaller than diced

1 large can of tomato sauce

1 tsp oregano

1 tbsp Italian seasoning

1 tsp paprika

salt and pepper

1 tsp red pepper flakes

Set crock pot on low. Add in all vegetables. Pour sauce in pot with seasonings. Mix well. cover and cook for 6 hours on low. Serve with whole wheat pasta and Parmesan cheese

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Turkey Pepperoni and Cheese Pizza

fresh pizza dough rolled in flax-seed ( whole wheat is better when you can find it)

1/4 cup  flour for working surface

1 cup pizza sauce of your choice

1/2 package of turkey pepperoni

1 cup part skim mozzarella cheese

Pre heat oven to 450 degrees. Place pizza stone in oven, let heat up for 10 minutes. Prepare dough and place on work surface  dusted with flour. Remove pizza stone from oven and quickly stretch out pizza dough and press down so that dough fits the whole stone.  Using spoon spread the sauce, place slices of turkey pepperoni on top of sauce and then finish with cheese on top. Bake until crust in lightly brown and cooked, about 15 min. Sprinkle with reduced fat Parmesan cheese. Optional: Sprinkle red pepper flakes on as well!

You can add all your favorite veggies and make it “Supreme” too!

Published in: on September 21, 2010 at 7:13 am  Leave a Comment  
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