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- Berry Studded Honey Cloud Pancakes
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Tag Archives: roasted vegetables
I have been following the HealthyEats.com Healthy Every Week Challenge. This week is all about vegetables. That makes this the perfect time to share my Piled High Roasted Vegetable Pizza Pie.
I got the idea for this recipe from a recipe for Mushroom, Ricotta and Olive Pizza in cookbook called Everyday Vegetarian Cooking, however I modified the recipe substantially from the original version. I added whole grain to the crust, add more flavor to the ricotta filling and then topped it with lots more vegetables to create my own version of this pizza pie.
I won’t lie to you, this is recipe takes a little longer than most of us are willing to devote on busy weeknight to dinner. I like to make it for family pizza night on a Saturday or Sunday.
To make the recipe more efficiently I usually roast the tomatoes the day before since they cook for longer amount of time and at a lower temperature than the other veggies. The other vegetables can roast while the dough is rising. If you roast the tomatoes the day before then the dish can come together in about an hour and 10 minutes. If you are really pressed for time, try is using pre-made raw pizza dough (which is available at some grocery stores) instead of making your own or substitute sun-dried tomatoes for homemade over roasted ones.
Happy Vegetable Week Everyone!
Piled High Roasted Vegetable Pie
Prep time: 25 minutes + rising time for the dough - Cook time: 45 minutes - Makes: 6 slices
- 1 (1/4 ounce) packet of dry yeast
- 3 tablespoons warm water
- 1/2 teaspoon granular white sugar
- 1/2 cup skim milk
- 1 cup all-purpose white flour
- 3/4 cup white whole wheat flour
- 1 tablespoon olive oil
- 1 teaspoon garlic salt
- non-stick cooking spray
- 4 roasted Roma Tomatoes
- 1 zucchini
- 1 yellow crook-neck squash
- 1/2 lb asparagus, cut into 1 1/2 inch pieces.
- 1 head of garlic, cloves pealed and separated
- 1 1/2 tablespoon olive oil
- garlic salt
- 2 tablespoons olive oil
- 1/2 sweet white onion, diced
- 4 white button mushrooms, sliced
- 1 cup ricotta cheese (whole milk or part skim)
- 1 egg, whisked
- 2 tablespoons + 1/4 cup shredded parmesan cheese, divided
- 2 stems of fresh thyme
- 1/2 teaspoon garlic salt
- 1/4 teaspoon cracked black pepper
Make 4 roasted roma tomatoes.
In a small bowl combine yeast, warm water and sugar. Cover bowl and set aside in a warm place until yeast becomes foamy (about 9-10 minutes).
Preheat oven to 400º F.
Place white flour, whole wheat flour, skim milk, olive oil and garlic salt in a medium size bowl. Add foamy yeast mixture to the bowl and stir until soft dough forms.
Place dough ball on a lightly floured surface and kneed for 5 minutes. Spray a bowl lightly with non-stick cooking spray. Place kneed dough into prepared bowl. Cover and set in a warm place to rise for 40 minutes or until double in size.
While dough is rising , cut the ends off both the zucchini and squash then cut in half length wise. Scoop the seeds out with a spoon and discard the seeds. Slice the zucchini and squash into 1/2 inch slices.
Place zucchini and squash slices, asparagus pieces, pealed garlic cloves and 1 1/2 tables spoon olive oil. Toss until vegetables are well coated. Place vegetables on a baking sheet sprinkle lightly with garlic salt. Put baking sheet in the oven and roast for 15 minutes.
Place a skillet on medium high heat. Add 1 tablespoon olive oil and diced yellow onions. saute onions for 5 minutes or until soft. Add mushroom slices and remaining 1 tablespoon of olive oil. saute for an additional 5 minutes. Remove from heat and set aside until ready to use onions and mushrooms.
After dough has doubled in size place on a floured surface and roll into a 15 inch circle. Place dough on a baking sheet that has been lightly sprayed with non-stick cooking spray.
Place ricotta cheese, a egg (already whisked), leaves from 2 stems of fresh thyme, 2 tablespoons shredded parmesan 1/2 teaspoon garlic salt and 1/4 teaspoon cracked black pepper. Stir to combine. Spread ricotta mixture onto the dough leaving a 1 1/2 – 2 inch border of the dough uncovered with ricotta mixture.
Place all vegetables (roasted roma tomatoes, zucchini, yellow squash, garlic and sauteed mushrooms and onions in a bowl. Toss to combine. Pour mixture onto the ricotta mixture. Turn the edges of the dough up to hold in the filling. Sprinkle remaining 1/4 parmesan over vegetables.
Bake the vegetable pie for 25 minutes or until crust is golden and fully cooked. Cut into 6 slices and enjoy!
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I love coming up with Halloween meal ideas! There are so many ways to dress up dinner and make things fun and festive. Each week from now until Halloween I am going to be featuring a different Halloween themed meal. I will layout recipes for each dinner one day at a time so you can check out each dish and then mix and match if you want. By the time Halloween rolls around you will have lots of deliciously spooky meal ideas to choose from!
To kick things off, we are going to be making Witches’ Fingers with a side of Dragon Tails and Scales and Roasted Toadstools. (Told you I really get into the Halloween thing, didn’t I?)
The first recipe for this meal is the Dragon Tails and Scales, otherwise known as Roasted Asparagus and Onions. This side dish is incredible easy to make. And who knows, with a fun name like Dragon Tales and Scales you might even entice your pickiest kid to give it a try!
Dragon Tails and Scales (Roasted Asparagus and Onions)
Prep time: 5 minutes - Cook time: 20 minutes – Makes: 4 servings
Preheat oven to 400º F.
Chopped the woody end off the asparagus. Discard the ends and place asparagus in a large baking dish. Add diced yellow onions. Drizzle with olive oil. Toss until all the dices are coated. Season with a dash of salt and pepper.
Arrange asparagus and onions in a single layer so that asparagus don’t overlap. Bake for for about 20 minutes or until desired level of doneness. Serve your and enjoy!
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