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The
Muoios have done it again! (click
to enlarge)
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Vegetarian
Vittles
Eggplant Supreme
Ingredients:
eggplant, red pepper, tomato, zucchini, mozzarella cheese, basil,
oregano, olive oil , salt, pepper, grating cheese (Romano or Parmesan)
Cooking Instruction:
Thinly slice the eggplant, flour, and sautee in canola oil until
brown. Thinly slice the zucchini and cut the red pepper into sections
about the size of the zucchini slices. Sprinkle both with olive
oil and salt and pepper to taste. Roast the zucchini and red pepper
in a 400-degree oven for about 40 minutes. Thinly slice the tomato
and sprinkle with basil and oregano. For each eggplant supreme,
layer: 1 slice of eggplant, 1 slice of red pepper, 1 slice of
tomato, 1 slice of mozzarella, and 1 slice of zucchini. Sprinkle
with grating cheese. Bake for 10 to 15 minutes in a 375-degree
oven.
Serve with asparagus steamed until tender.
Sprinkle grating cheese over the asparagus before serving.
Chicory Salad
Ingredients:
chicory (cut into 2inch pieces), black olives, green olives, cheddar
cheese (cut into small cubes), artichoke hearts, red onion, capers,
oregano, olive oil, balsamic vinegar
Cooking Instruction:
Toss the chicory, olives, cheese, artichoke hearts, onion, and
capers together. Sprinkle with olive oil, balsamic vinegar, and
oregano.
Serve with a glass of zinfandel wine.
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Today's Delight:
Vegetarian
Vittles October
24, 2007
This special dish
consists of Eggplant Supreme and Chicory
Salad. Served with steamed asparagus
and a glass of zinfandel it is heaven on
earth and a perfect addition to a cool autumn's eve.
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Getting hungry? Contact the Muoios and let
them know your stomach is growling!
themuoios@undependentmedia.com
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