MY LIFE > FOOD > Soveya Vegetable Medley
 
SHOP  •  ARCHIVE  •  MKH NEWS  •  PFI  •  SHOPPERS' UPDATE  •  HOME
MY LIFE
CHESED
CHILDREN
FOOD
GIFTS/WRAP
TABLE DECOR
TRAVEL
DESIGN
MISC
MORE
MY SIMCHA
MY YEAR
TORAH TALK
SHABBOS
YOMIM NARA'IM
SUCCOS
CHANUKA
PURIM
PESACH > SHAVUOS
MISC
MORE
SovVegMed


Lo-cal Baked Vegetable Medley

For those of you on a Soveya eating plan in which flour and sugar are asur...and still dreaming of pizza...this is as close as you'll come.  And, it's pretty close. 

Position a large ramekin on your scale as you're going to add ingredients until you hit your magic mark for cooked vegetables.  We prefer to concentrate the raw vegetables at lunch and the cooked at dinner, thereby making more elaborate preparation worthwhile.  Think of pizza toppings as you layer tomatoes, onions, bell peppers, mushrooms, olives black and/or green, or what have you.



Cut everything into sizes small enough to fit on a fork.



Use whatever you have at hand or what is in season...green beans, cauliflower, broccoli, etc.



When finished with the vegetables, douse with olive oil. 

But, wait, for an even better taste go back a few panels and saute or carmelize the onions in olive oil.  Then dump all the cooked onions and the oil left in the pan onto the waiting medley...in place of the raw onions and dousing oil.  You'll be glad you did!




Add fresh garlic, salt, pepper, and chili peppers as some like it hot.



Top with shredded mozzarella or whatever combination of cheeses you prefer, then pop into a 350 oven for 30 minutes, and finish with an additional 3-5 minutes under the broiler.



Serve with a side of quinoa or nestle it right on the dish to soak up the juices from your vegetable medley.



It's not pizza, but it's good.



SUBMISSIONS  •  ADVERTISERS  •  TERMS OF USE  •  PRIVACY
ARTICLE ARCHIVE  •  NEWSLETTERS  •  KEYWORD SEARCH  •  HELP  •  HOME
>>