Yield: 4 Servings
|1 pounds||Green beans; washed and stemmed|
|1 \N||Red onion; cut in half and sliced into semi-circles|
|\N \N||Roasted red bell peppers (roast your own; or use jarred); sliced into strips|
|\N \N||Balsamic vinegar|
|\N \N||Salt and papper; or other seasonings (I used a bit of garlic powder; thyme and sage)|
Date: Tue, 13 Feb 1996 08:45:07 +0000 From: "Asha Dornfest" <asha@...> I just made something last night that would fit the bill, although it fits more in the "side dish" category than "entree". I think that it would taste lovely the next day, although the green of the beans might fade.
Alternatively, you can do all of the roasting on Friday, and add the vinegar at the last minute.
Spread green beans and onions in a Pammed baking dish. Place in a 400 degree oven and roast approx 20 minutes, or till beans are as tender as you like. Shake the pan a few times while roasting, and add a few teaspoons of water or stock if they appear to be getting too dry.
When ready, empty into a bowl, add roasted peppers and a few splashes of balsamic vinegar. Stirr well. Season to taste, and chill (can also be served warm).
Also, there is a book called "Jewish Vegetarian Cooking" by Rose Friedman that recreates many of the Eastern European classics (like stuffed cabbage ~ a good entree idea, kugels, etc.) It uses eggs and cheese, but may be a good option for you. It's the official cookbook of the International Jewish Vegetarian Society. You should be able to find it in a well-stocked bookstore. If not, let me know, and I'd be happy to send you a copy.
FATFREE DIGEST V96 #47
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .