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Tuesday, November 23, 2010

meatless meal update.

I have been neglecting to update you all on our meatless meal venture.

Lately we've kept it very simple with vegetable soup and baked sweet potatoes with some combination of vegetables.

Several weeks ago we did try Kraft Food's recipe for Roasted Vegetable Enchiladas.
We, especially Chris, were a little afraid of how they might turn out but they were absolutely delicious!

Here's the recipe:

2 red bell peppers
2 small zuchinni, coarsely chopped
1 eggplant, coarsely chopped
1 onion, chopped
4 garlic cloves, chopped
1/4 cup of Zesty Italian dressing
1 1/2 cups of shredded mozzarella cheese
1/2 cup of water
12 corn tortillas
chopped cilantro
Heat the oven to 425.

Cover a baking sheet with foil sprayed lightly with cooking spray. Toss vegetables and garlic in dressing. Spread into one layer on baking sheet. Bake for 30 minutes, turning after 10 minutes. Remove from oven & cool.
Combine 2 cups of the chopped vegetables and 1/2 cup of cheese and set aside.
Remove skin and seeds from peppers and coarsely chop. Add peppers to blender with water, garlic, cilantro, and remaining roasted vegetables. Blend until smooth.
Reduce oven temperature to 350. Pour 1 cup of vegetable puree onto bottom of greased 9x13 baking dish. Top each tortillas with 3 tablespoons of roasted vegetables and roll up. Place seam-side down in baking dish and top with remaining vegetable puree and cheese.
Cover and bake about 25 minutes until heated through and cheese is melted. Garnish with cilantro.
*I halved the recipe and it worked well too.
Hope you enjoy as much as we did!

1 comment:

Lyndsey said...

This sounds so good!! I will have to do some MAJOR convincing to get Cameron to try it though!