Tuesday, January 5, 2010

Non-Boring Vegetables- (WW 1-2 points)

You know those people who are like, "Oh, I'm starving. I think I'll have a cup of carrots"?

That is so not me.

Well, maybe... if the carrots are drenched in butter, pureed and then stirred into a cup of cream. And even then, I'm probably going to need a side of steak.

Before recently, I'd never met a dish of vegetables that made me say, "Yum," without a heck of a lot of cheese or butter. But butter and cheese are a bit taboo when one is trying to get rid of cottage-cheese thighs. So, here is a recipe for a truly delicious, healthy vegetable dish.

(Above photo shamelessly stolen from Martha Stewart. 'Cause that's how I roll.)

Vegetable Tian, (adapted from MarthaStewart.com)

3 cloves of garlic, minced
2 large potatoes
5 medium zucchini
4 large carrots
1 large red onion
2 teaspoon freshly ground black pepper
1 Tablespoon olive oil, (or multiple olive oil sprays)
1 Tablespoon oregano

Preheat oven to 425 degrees. Peel vegetables as needed. Chop into 1/8 inch slices. Try to make the slices fairly uniform in width; I like to use my mandolin slicer. Grab a big casserole dish, like 9x13" or so. Spray the bottom with olive oil cooking spray. Add the onion, garlic and oregano. Toss to coat.

Put the other veggies over the onion mixture in layers. (Mine never looks as pretty as the picture, cause I get bored.) As you layer, crack some black pepper over a couple of the layers, and spray a little olive oil on it. You don't need to spray every layer, and it doesn't have to be much, but do make sure to spray the top layer.

Cover the mixture with aluminum foil. Bake for 20 minutes. Remove foil and continue roasting for about 25 more minutes.

This recipe makes a lot of veggies. If you divided this into six servings, it would be 2 points. If you divide it into 10 servings, it would be 1 point. I made this on Sunday, and we will eat it all week. It is good cold, too.

1 comment:

  1. mmhmm this looks yummy. Love that you are posting recipes. I always struggle to get more veggies and know I'll start making this on Sunday as well.