Green Wheat And Roasted Vegetables With Herb Salad Recipes

Steps:

• Cover bulgur wheat with cold water in a saucepan, partially cover pan with lid, bring water/wheat to boil and then simmer for approximately 10 minutes or until cooked (wheat should have a plump, soft but slightly chewy consistency, take care that the water does not boil over the pan or the wheat will go everywhere!).
• Drain wheat in sieve, rinse with recently boiled water to remove starch, set aside in a bowl to cool.
• Wash and slice courgette, carrot and 1/2 the onion fairly thinly, chop pepper and mushrooms a little more chunkily (i like my pepper slightly crunchy, but prepare according to your taste).
• Mix veggies on a baking tray with 1 tsp oil, 1 tsp herbs, paprika and salt (this can be ommitted if you're watching your salt intake, the flavour of the veggies is still yummy).
• Grill vegetables under a moderately high grill until browned at the edges/cooked to your taste, remembering to turn after about 5-10 minutes to ensure cooking on both sides, set aside to cool.
• Chop the other 1/2 onion and the garlic clove, blend can tomatoes in a food processor (alternatively you could buy passata, or concentrated tomato juice); mix with onion, 1 tsp herbs, pinch black pepper, garlic and 1tsp olive oil in a saucepan.
• Cover with a pan-lid and simmer tomato sauce over a low heat for 10-15 minutes, until the liquid has reduced by about 1/3- it should be a relatively runny paste (alternatively you can microwave the sauce in a bowl, covered with microwave cling-film, for approximately 3 minutes on a high setting, followed by another three on a medium setting), set aside to cool.
• To the cooled bulgur wheat, add the linseeds and mixed pine nuts/pumpkin and sunflower seeds; mix the cooled sauce with the cooled vegetables, toss into the wheat/seeds.
• Enjoy, (or store in an airtight container in the fridge and eat within two days).

Steps:

• For the green wheat: Place a medium saucepan over medium heat, and add olive oil, diced vegetables and bay leaf. Stir, cover and cook, stirring occasionally, until tender, about 5 minutes. Add green wheat and cook uncovered, stirring, until lightly browned, 3 to 5 minutes. Add broth or water, and season to taste with salt and pepper. Cover and reduce heat to low. Simmer, stirring every five minutes, for 30 minutes. Meanwhile, prepare roasted vegetables and herb salad.
• For roasted vegetables: Preheat oven to 400 degrees. Spread vegetables, mushrooms, garlic and thyme in a roasting pan. Lightly coat with olive oil and season liberally with salt and pepper. Roast until just tender (be careful not to overcook), about 20 minutes.
• For the herb salad: In a medium bowl, combine parsley, basil, mint, lemon juice, lemon zest and olives. Add olive oil to taste, and season with salt and pepper.
• To serve: When frik is cooked, mix in the spinach just before serving, and adjust salt and pepper to taste. Place a serving of green wheat in center of each of four plates, and arrange roasted vegetables on top as desired. Garnish each plate with herb salad, and serve immediately.

Steps:

• Combine the cabbage, green beans, spinach and cucumber. Make a dressing of the oil, vinegar, mustard to taste and scallions. Season to taste with salt and pepper and combine with the vegetables.

Steps:

• Preheat the oven to 425 degrees F.
• Cut the squash vertically down the center and use a spoon to scrape out the seeds. Cut the squash into 2-inch pieces or half-moons. Put on a large baking sheet and toss to combine with the Brussels sprouts, pumpkin seeds, olive oil, turnips, carrots and some salt and pepper.
• Roast the vegetables, stirring once, until caramelized and tender, about 30 minutes. Test for doneness with the tip of a sharp knife; it should go through the vegetables easily. Transfer to a large serving platter, drizzle with the Balsamic Vinaigrette and garnish with the parsley, currants and goat cheese.
• In a medium bowl, whisk together the oil, vinegar, mustard, garlic and salt and pepper to taste until completely combined.

Steps:

• Preheat oven to 425°. In a large bowl, combine the first 5 ingredients. Drizzle with 1/4 cup oil; sprinkle with salt and pepper and toss to coat. Place in 2 greased 15x10x1-in. baking pans. Bake 20-25 minutes or until potatoes are tender., Meanwhile, in a large skillet, saute asparagus in remaining oil until tender. Add garlic and pepper flakes; cook 1 minute longer., Cut corn from cobs; place in a large bowl. Stir in the bread, tomatoes, cheese, basil, asparagus and roasted vegetable mixture. For dressing, combine oil and vinegar; drizzle over mixture and toss to coat.

Steps:

• In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
• Preheat oven to 400 degrees F (200 degrees C).
• On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

Steps:

• Place vegetables in a roasting tin and season well with salt and freshly ground black pepper. Scatter over bay leaves, rosemary sprigs and thyme.
• Drizzle generously with olive oil and toss vegetables around with the hands to coat. Place in a pre-heated oven Gas 6 400F 200C for around 20 minutes, until browning around the edges and almost cooked.
• Remove from oven and tuck Cirio Peeled Plum Tomatoes in between vegetables. Return to oven for another 10 minutes - or until potatoes and squash are tender.

Steps:

• In a small bowl, whisk together olive oil, lemon juice, and mustard; season with salt and pepper. In a large bowl, combine lettuce and herbs. Add dressing and toss to combine.

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Line a 9x13-inch baking dish with foil.
• In a large bowl combine olive oil, oregano (or thyme), rosemary, garlic, and salt and pepper; mix until well blended.
• Add the prepared onion, potatoes, bell pepper, mushrooms, and zucchini to the seasoned oil mixture.
• Toss with a slotted spoon until all vegetables are well coated.
• Place seasoned vegetables in the foil-lined baking dish.
• Roast in the preheated oven for 30 minutes.
• Remove baking dish from oven and sprinkle mozzarella cheese on top of the roasted vegetables.
• Return baking dish to oven and roast for 5 more minutes (or until the cheese just begins to melt).

Steps:

• Prepare barbeque (medium-high heat). Whisk 3/4 cup oil and vinegar in medium bowl to blend. Place onion, beets, zucchini, eggplants, and red bell pepper on baking sheet. Brush both sides with some of vinaigrette. Sprinkle vegetables with salt and pepper. Grill vegetables until just cooked through, about 10 minutes per side for beets, 6 minutes per side for onion and 4 minutes per side for zucchini, eggplant, and peppers. (Vegetables can be grilled 1 hour ahead. Let stand at room temperature.) Brush bread with additional olive oil; sprinkle with pepper. Grill bread until beginning to brown, about 2 minutes per side.
• Arrange greens on large platter. Overlap tomatoes atop greens in center of platter. Sprinkle tomatoes with salt and pepper. Arrange grilled vegetables atop greens around edge of platter. Drizzle remaining vinaigrette over tomatoes and grilled vegetables. Sprinkle tomatoes and vegetables with herbs. Sprinkle tomatoes with goat cheese. Sprinkle Romano cheese over all. Garnish with olives. Serve with bread.