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I had some roasted vegetables from yesterday. The good thing about these is that you can eat them with virtually anything: pasta, grains or sandwiches can only benefit from a few strips of a freshly roasted sweet pepper or a yummy zucchini. I never tried roasted veggies on a crepe, so it was my mission for today. The result was so ridiculously delicious, that I might try it for lunch tomorrow!

     Buckwheat Crepes Recipe, click here.

 

    Roasted Veggies:

   

Ingredients:

  • 2 tablespoons balsamic vinegar
  • 1/3  cup extra-virgin olive oil
  • 3 garlic cloves, pressed
  • 1 teaspoon finely chopped fresh basil
  • 1 yellow bell pepper, cut into 1/2-inch-wide strips
  • 1 red bell pepper, cut into 1/2-inch-wide strips
  • 1 orange bell pepper, cut into 1/2-inch-wide strips
  • 6 asparagus stalks, edges trimmed
  • 1 1-pound eggplant, cut crosswise into 1/2-inch slices
  • 2 medium zucchini cut into 1/3-inch-thick rounds
  • Sea salt and pepper to taste

Whisk vinegar and oil in a medium bowl. Stir in garlic and basil. Add salt and pepper.

Preheat oven to 450°F. Toss the vegetables in a bowl. Add the dressing and toss to coat. Put the vegetables on a baking sheet and roast until  tender and slightly brown around edges, about 35 minutes.

 

Additional ingredients:

2 cups alfalfa sprouts

1/4-1/2 cup sundried tomatoes in oil (just the tomatoes)

1/4 cup diced scallions

3-4 tbsp. pesto sauce

1/4 grated cheese (soy is ok)

Assembly:

Place the roasted veggies on top of a crepe.  Put the sundried tomatoes on top. Use four sundried tomatoes per each crepe. Put the sprouts, the scallions and the cheese on top. Top off with a few tbsp. of pesto sauce.

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This recipe is great for those nights when you need to have dinner ready (preferably something healthy,) but your brain is fried and you have no time for anything.

3 cups of any veggies, suteed in olive oil and Bragg’s amino acids or soy sauce (see below)

2 eggs or 1 block of silken tofu, processed, until smooth

1 cup grated cheese (mozzarella, cheddar or a vegan variety)

Preheat the oven to 375 degrees Farenheit.

Mix all of the ingredients together together. Pour into a lightly oiled up baking dish. Bake for about 45 minutes or until the top is starting to turn darker.

 

re: 3 cups of sauteed veggies:

I believe that tomatoes and onions are a must to make this casserole a success. Everything else is up to you. Use any vegetables you have in the fridge at the moment. You can make this casserole seven days a week and it will always be new:  you can add shitake mushrooms on Monday and broccoli on Tuesday. Wednesday can be the day of frozen veggie mix (never tell anyone I said that:  after having twins I actually started buying organic frozen veggies.) Carrots work well in this casserole and so does squash and cauliflower. Sweet potatoes give it an interesting sweetness.

Serve with a big salad (ask your kids to peel the cucumbers with the peeler -it beats destroying the house, while mama is cooking and is definitely better than being glued to the TV.) If you feel adventurous, a  bowl of brown rice should complete your healthy dining experience.

 

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