Vegetarian Recipes

Roasted Vegetable Quinoa Salad

Ingredients:

• 1 cup quinoa
• 2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots)
• 2 tablespoons olive oil
• 1 lemon, juiced
• Salt and pepper to taste

Instructions:

1. Cook the quinoa according to package instructions and let it cool.
2. Preheat the oven to 400°F (200°C). Toss the mixed vegetables with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
3. In a large bowl, combine the cooked quinoa, roasted vegetables, and lemon juice. Season with additional salt and pepper if desired.
4. Serve the salad chilled or at room temperature.

Eggplant Parmesan

Ingredients:

• 1 large eggplant, sliced into rounds
• 1 cup bread crumbs
• 1 cup marinara sauce
• 1 cup grated mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
2. In a shallow dish, combine the bread crumbs, dried oregano, garlic powder, salt, and pepper.
3. Dip each eggplant slice into the bread crumb mixture, coating both sides.
4. Arrange the coated eggplant slices in the prepared baking dish. Drizzle with olive oil.
5. Bake for 20-25 minutes, flipping the slices halfway through, until golden brown.
6. Remove the baking dish from the oven. Pour marinara sauce over the eggplant slices and top with mozzarella and Parmesan cheeses.
7. Return the baking dish to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
8. Let the eggplant Parmesan cool for a few minutes before serving.

Mushroom Risotto

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup sliced mushrooms
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup white wine (optional)
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste

Instructions:

1. In a large saucepan, heat the vegetable broth over medium heat.
2. In a separate large pot, melt the butter with olive oil over medium heat. Add the onion and garlic, and sauté until softened.
3. Add the Arborio rice to the pot and stir for a few minutes until coated with the butter and oil mixture.
4. If using, pour in the white wine and stir until it is absorbed by the rice.
5. Gradually add the hot vegetable broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
6. After about 20-25 minutes, when the rice is tender but still slightly firm, stir in the sliced mushrooms and continue to cook for a few more minutes.
7. Remove the pot from the heat and stir in the grated Parmesan cheese and chopped parsley. Season with salt and pepper to taste.
8. Let the mushroom risotto sit for a couple of minutes before serving. Serve warm.