Garden Kebobs

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 6 as a side dish
Ingredients:

* 2 ears corn-on-the-cob, husked and cut into 3 pieces each
* 3 small zucchini, each cut into 4 pieces
* 1 large onion, cut into 12 wedges
* 12 large fresh mushroom caps
* 2 bell peppers, cut into 2-inch pieces
* 6 cherry tomatoes
* Baste:
* 1/2 cup butter, melted
* 1 1/2 teaspoons fresh chives, chopped
* 1 1/2 teaspoons fresh dill weed, chopped
* 1/4 teaspoon garlic salt
* 1/4 teaspoon lemon juice

Preparation:
Preheat grill and prepare for indirect grilling. Boil corn for about 5 to 8 minutes or until tender. Allow to cool enough to handle. Place vegetables on kebabs alternating between vegetables. Stir together baste ingredients and brush over kebabs. Place kebabs on hot grill over the unlit part. Grill for 10 to 15 minutes or until vegetables are cooked. Brush occasionally with baste.

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Zucchini Garbanzo Tacos With Caramelized Onions

Ingredients (use vegan versions):

4 tablespoons olive or canola oil, divided
1 red onion, sliced
salt, to taste
pepper, to taste
3 or 4 medium zucchini, quartered
1 green or red bell pepper, diced
3 cloves garlic, minced
1 tablespoon cumin
2 teaspoons chili powder
1 (15-ounce) can garbanzo beans, drained
1 bunch cilantro, chopped
3 green onions, sliced
1 tablespoon lemon juice
6 to 8 corn or flour tortillas

Directions:

1. In a saute or sauce pan, 2 tablespoons of the oil . When hot, add onions, salt, and pepper. Stir until onions are translucent, then turn down heat, and stir occasionally. (You can tell when they are done if the onion is soft and sweet. )

2. To a bowl, add zucchini, bell pepper, garlic, 1 tablespoon oil, cumin, chili powder, and salt.

Stir to coat all of the vegetables with the seasoning. Let sit for about 10 minutes.

3. In another bowl, add garbanzo beans, cilantro, green onions, and lemon juice. (You may season with a little salt and pepper depending on your preference or if the beans were stored in a can with added salt.) Toss well.

4. Heat remaining 1 tablespoon of oil in a pan and sauté zucchini and bell pepper mix until tender.

5. To serve: Warm tortillas over stove then add zucchini mixture and garbanzo bean mixture. Top with caramelized onions.

Tastes Great garnished with Soy Cheese, Salsa, Guacamole, Vegan sour cream or etc. Enjoy!

Source of recipe: I wrote this recipe

Makes: 8 Tacos, Preparation time: 20 minutes, Cooking time: 10 minutes

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Vegan Lasagna

I often make this without the fake meat and cheese and add more zucchini (about 2 med.), peppers, and mushrooms, just to increase the veggie servings and keep it simple. It is good both ways!

1 (26-ounce) jar marinara sauce, divided
1 cup finely chopped onion
1/2 cup chopped red bell pepper
1 cup meatless fat-free sausage, crumbled (such as Lightlife Gimme Lean, optinal)
1 cup chopped mushrooms
1/2 cup chopped zucchini
2 garlic cloves, minced
1 (16-ounce) tube of polenta, cut into 18 slices
1/2 cup (2 ounces) shredded mozzarella soy cheese (optional)

Preheat oven to 350°.

Spoon 1/2 cup marinara sauce into an 8-inch square baking dish to cover bottom, and set aside.

Heat a large nonstick skillet over medium-high heat with a little water/broth or pan spray. Add onion and bell pepper; sauté 4 minutes or until tender (adding water/broth as needed). Stir in sausage; cook 2 minutes. Add mushrooms, zucchini, and garlic; sauté 2 minutes or until mushrooms are tender, stirring frequently. Add remaining marinara sauce; reduce heat, and simmer 10 minutes.

Arrange 9 polenta slices over marinara in baking dish, and top evenly with half of vegetable mixture. Sprinkle 1/4 cup of cheese over vegetable mixture; arrange remaining polenta over cheese. Top polenta with the remaining vegetable mixture, and sprinkle with remaining 1/4 cup cheese.

Cover and bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until bubbly. Let stand 5 minutes before serving.

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Squash with Peanuts

This recipe comes from Chad; Peanuts are a common ingredient in Chadian cuisine.

What you need

• oil
• two to three pounds summer squash (cut into cubes) or zucchini (sliced)
• three cups shelled roasted peanuts; crushed or coarsely chopped
• salt to taste
• one teaspoon brown sugar or white sugar (optional)

What you do

• Heat a spoonful of oil in a large skillet. Cook squash until it begins to become tender, stirring often; about five to ten minutes. (Or cook squash in one cup of boiling water. Drain excess water before adding peanuts.) Squash can be mashed if desired.
• Add peanuts, salt, and sugar. Reduce heat. Simmer until squash is tender and flavors have mingled, about five minutes. Serve hot.

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