Make your own free website on Tripod.com

Home | Breads | Chicken | Fish | Meat | Pasta | Veggies

Veggie Recipes


Greek Salad

  • 1 head romaine lettuce, shredded
  • 1/2 pound feta cheese, crumbled
  • 8 black olives
  • 1 green pepper, sliced into rings
  • 2 large, ripe tomatoes, quartered
  • 1/4 cup olive oil
  • 2 tablespoon lemon juice
  • 1 tablespoon oregano

Arrange lettuce in a large bowl. Top with cheese, olives, pepper, and tomatoes. Mix the next three ingredients and drizzle over the salad. Makes 4 servings.


Fat-Burning Cabbage Soup

  • 1 head cabbage, coarsely chopped
  • 6 cloves garlic, chopped
  • 2 zucchini, sliced thin
  • 2 carrots, coarsely chopped
  • 2 stalks celery, sliced thin
  • 2 onions, chopped finely
  • 2 tomatoes, chopped
  • 1 large chicken breast, cut into small pieces
  • 8 cups water or chicken stock
  • 2 bay leaves
  • 1/2 teaspoon cayenne pepper
  • salt and freshly ground black pepper, to taste

Combine all ingredients in a soup kettle. Cover and bring to a boil. Reduce heat and simmer for 20 minutes. Adjust seasonings. Makes 10 servings.


Grilled Vegetables

  • 4 zucchini squash, cut into 1/2-inch rounds
  • 2 green peppers, chopped coarsely
  • 2 onions, peeled and chopped coarsely
  • 6 carrots, peeled and cut into 1-inch rounds
  • 6 celery stalks, cut into 2-inch pieces
  • 2 sweet potatoes, cut into 2-inch pieces
  • 6 cloves garlic, peeled
  • 1/2 cup olive oil
  • salt and pepper, to taste

Preheat oven to 400 degrees. Spray a 9x13-inch pan with vegetable spray. Arrange vegetables neatly in pan. Drizzle with oil and spices. Roast for 35-40 minutes, or until cooked through and slightly brown. Makes 8 servings.


Advertisement