Vegetarian & Vegan Recipe Swap

NotYourTypicalFemme · 12-24-2009, 12:13 AM

My oldest daughter is a Vegetarian so i always try to cook her something that she will eat and found a a recipe that i thought i would share after reading all the post

Roasted Ratatouille with Beans and cheese
1 onion chopped
1 eggplant peeled and cut into 1' pieces
1 zucchini, peeled and cut into 1' pieces
1 red bell pepper, cut into 1' pieces
2 tablespoons canola oil
1 can ( 15 ounces) chickpeas, rinsed and drained
1 cup marinara sauce
1 tablespoon balsamic vinegar
3/4 cup part-skim ricotta cheese

1) preheat oven to 400 degrees , coat baking sheet with cooking spray, toss the onion,eggplant, zucchini, pepper, and oil in a large bowl. place on baking sheet and roast for 25 to 30 minutes. turning once or browned and tender

2) Heat chickpeas and marinara sauce in a large microwaveable bowl ( i use the stovetop) covered on high heat for 1 to 2 minutes, or until hot, stir in the vinegar and roasted vegetables.

3) divide amoung 4 plates and top each with 3 tablespoons of ricotta cheese

makes 4 servings

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12-24-2009, 12:13 AM	#16
NotYourTypicalFemme Timed Out How Do You Identify?: Femme Preferred Pronoun?: she/ her/baby girl, and a few other names i dont think i can say here Relationship Status: Single cause im tired of game players and people who dont know what they want Join Date: Dec 2009 Location: florida for now but working hard to get back to Nevada Posts: 1 My Photo Gallery Thanks: 0 Thanked 4 Times in 1 Post Rep Power: 0	My oldest daughter is a Vegetarian so i always try to cook her something that she will eat and found a a recipe that i thought i would share after reading all the post Roasted Ratatouille with Beans and cheese 1 onion chopped 1 eggplant peeled and cut into 1' pieces 1 zucchini, peeled and cut into 1' pieces 1 red bell pepper, cut into 1' pieces 2 tablespoons canola oil 1 can ( 15 ounces) chickpeas, rinsed and drained 1 cup marinara sauce 1 tablespoon balsamic vinegar 3/4 cup part-skim ricotta cheese 1) preheat oven to 400 degrees , coat baking sheet with cooking spray, toss the onion,eggplant, zucchini, pepper, and oil in a large bowl. place on baking sheet and roast for 25 to 30 minutes. turning once or browned and tender 2) Heat chickpeas and marinara sauce in a large microwaveable bowl ( i use the stovetop) covered on high heat for 1 to 2 minutes, or until hot, stir in the vinegar and roasted vegetables. 3) divide amoung 4 plates and top each with 3 tablespoons of ricotta cheese makes 4 servings