Fresh Roasted Vegetables | Broccoli, Zucchini, Squash, Peppers [Vegan and Gluten Free]
Learn how to make Fresh Roasted Vegetables. Goes with any Entrée. Can be served as a side dish or as a Cold Salad. Combines a Myriad of Textures and Flavors. Absolutely Delish!!!
Ingredients:
1Head Broccoli-Cut into Bite Size Pieces
1 Zucchini- Cut into Bite Size Pieces
1 Yellow Squash -Cut into Bite Size Pieces
2 Red Peppers- Cut into Bite Size Pieces
1 Teaspoon salt
1/2 Teaspoon Black Pepper
1 Teaspoon Granulated Garlic
1 Teaspoon Dried Thyme or Dried Basil
1 Teaspoon Paprika
1 Tablespoon Olive Oil
Happy Cooking!!!
QUICK LUNCH IDEA! SAVORY CHEESY ZUCCHINI BAKE
This zucchini bake recipe is perfect for breakfast or even lunch because it is easy to make, light, nutritious, and delicious! You can make it gluten-free, if you use rice flour, chickpea flour, or a gluten-free flour mix, also, you can add different types of veggies, add cheddar cheese, and anything your imagination calls for!
INGREDIENTS:
3 small zucchinis, grated
1/2 cup of unsweetened vegetable milk
1 cup of all-purpose flour - or any flour of your choice
1/4 cup nutritional yeast or shredded vegan mozzarella
1 tsp baking powder
1/4 cup of chopped fresh parsley
Salt to taste plus some more for salting the raw zucchini
Black pepper to taste
1/4 cup of vegetable oil
METHOD:
Grate the zucchini, sprinkle with salt, mix well and let it sit for 15 minutes. Squeeze the zucchini, try to remove as much water as you can, transfer into a bowl, then add all the remainder of the ingredients, and mix well.
Grease a baking dish, add the zucchini batter, flatten the top, and put it in the oven at 180C / 350F for about 30 minutes.
CUPS CONVERSION:
1 cup = 250 ml / 8.45 oz
1/2 cup = 125 ml / 4.22 oz
1/3 cup = 85 ml / 2.87 oz
1/4 cup = 60 ml / 2.02 oz
????PRINTABLE RECIPE: chefjanapinheiro.com
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???? SOME OTHER AWESOME RECIPES:
❤️ My vegan Italian sausage recipe:
❤️ My vegan TVP recipe:
❤️ My vegan white mozzarella cheese:
❤️ My vegan ricotta cheese recipe:
❤️ My panko bread recipe:
❤️ My nutritional yeast substitute recipe:
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MY LIGHT AND DELICIOUS BREAKFAST ZUCCHINI BAKE! Recipe by chef Jana Pinheiro
How I Cooked 10 Pounds Of Zucchini
My new favorite thing to do: make a bunch of recipes that all feature the same ingredient to try to get better at cooking that ingredient. This time it’s zucchini. - ANDREW
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