The Rural Voice, 1999-11, Page 28RURAL LIVING
Vegetables add variety and flavour to menus
Selected by Bonnie Gropp
Here's to vegetables! For variety,
flavour and nutrition, from appetizer
to entree, vegetables can make any
meal a healthy, tasteful experience.
ROASTED VEGETABLE
CRUDITES
12 bite -size pieces peeled potato
2 medium carrots, peeled and cut
into bite -size pieces
1 medium onion, cut into wedges
12 bite -size pieces peeled rutabaga
12 medium mushrooms
2 tbsp (25 mL) rum or 1 tsp (5 mL)
rum extract
1 tbsp (15 mL) butter melted
1 clove garlic, crushed
1/4 tsp (1 ml) ground nutmeg
1/8 tsp (.5 mL) each salt and
freshly ground pepper
Optional topping:
2/3 cup (150 mL) low-fat plain
yogurt
2 tbsp (25 mL) chopped chives or
green onion tops
1/8 tsp (.5 mL) each brown sugar,
dry mustard and freshly ground
pepper
On shallow lightly greased baking
pan, arrange potato, carrots, onion,
rutabaga and mushrooms. Combine
rum, melted butter, crushed garlic
and nutmeg. Drizzle over vegetables.
Sprinkle with salt and pepper.
Bake, covered, in 425°F (220°C)
oven for 20 minutes. Uncover, turn
each piece and bake about 10 minutes
longer until crisp and tender.
Topping:
Stir together yogurt, chives, sugar,
mustard and pepper. Serve warm
vegetables on individual plates. Top
each with spoonful of yogurt -chive
mixture.
WHOLE-WHEAT
VEGETABLE QUICHE
2 tbsp (25 ml) butter
1 cup (250 mL) sliced mushrooms
Icup (250 mL) shredded cabbage
1/4 cup (50 mL) each chopped
onion and carrot
1 large apple, thinly sliced
2/3 cup (150 mL) each milk and
light sour cream
24 THE RURAL VOICE
For a heartwarming main course that's a veggie lover's delight, try Vegetarian
Moussaka. A meatless modern version of the Mediterranean classic, Ontario
greenhouse tomatoes are layered with other fall vegetables, topped with cheese
and baked for an easy dinner on a cool, crisp evening.
3 eggs, lightly beaten
3/4 cup (175 ml) shredded Swiss
cheese
1/4 tsp (I mL) each ground
nutmeg, salt and paprika
Pastry:
1/2 cup (125 mL) each all-purpose
flour and whole-wheat flour
I/2 tsp (2 ml) salt
1/3 cup (75 mL) cold shortening
2-3 tbsp (25-50 mL) cold water
In bowl, combine flours and salt.
With pastry blender, cut in shortening
until mixture resembles coarse
crumbs. Add water, a little at a time,
mixing lightly with fork. Shape
dough into ball with hands. Roll out
dough on lightly floured surface into
circle. Place loosely in deep 9 -inch
(23 cm) pie plate. Trim pastry I -inch
(2.5 cm) from edge. Fold edge under
and flute. Prick pastry with fork.
Bake in 375°F (190°C) oven for 15
minutes. Cool.
Meanwhile, in nonstick skillet, melt
butter over medium-high heat. Cook
mushrooms, cabbage, onion and
carrot until soft. Cool slightly. Spoon
into pie shell. Arrange apple slices
over vegetable mixture.
In bowl, whisk together milk, sour
cream and eggs. Stir in cheese,
nutmeg and salt. Pour over apple.
Sprinkle with paprika. Bake in 350°F
(180°C) oven for 35 to 40 minutes or
until set. Cut into wedges to serve.
FALL NIcOISE SALAD
1 small head Boston or leaf lettuce,
washed and torn
2 medium tomatoes, quartered
one-third each green, yellow and
red pepper, cut into strips
2 celery stalks, diced
half medium cucumber, sliced
1 cup (250 mL) sliced mushrooms
2 green onions, chopped
1 medium potato, cooked and
cubed
3 hard -cooked eggs, peeled and
quartered
1 cup (250 mL) cubed cheddar
cheese
Arrange lettuce in Targe salad bowl;
top with tomatoes. Combine peppers,
celery, cucumber, mushrooms, green
onions, and potato; place on
tomatoes. Place eggs and cheese
between vegetables. Refrigerate.
Dressing:
1/2 cup (125 mL) olive oil
1/4 cup (50 mL) lemon juice
1 clove garlic, crushed
2 tsp (10 mL) Dijon mustard
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) coarsely ground
pepper
1/4 tsp (1 ml) granulated sugar
Combine oil, lemon juice, garlic,
mustard, salt, pepper and sugar.
Drizzle over salad just before serving.