Lily Schmall and Maddie Clements, New Roots, Inc.
VEGAN ZUCCHINI CASSEROLE
Ingredients
- 3 large zucchinis, (1 pound) thinly sliced
- 3 large tomatoes, pureed (makes 2 cups)
- 6 cloves garlic, mashed
- ¼ cup chopped parsley
- ½ cup chopped green onions
- 1 lemon, squeezed
- 1 tablespoon vinegar
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder, Mexican or another type
DIRECTIONS
Preheat oven to 350F (180C).
Mix pureed tomato, garlic, parsley, green onions, lemon
juice, vinegar, olive oil and spices in a medium bowl.
Put zucchini slices in a large bowl and pour the pureed
tomato mixture over them.
Stir well using your hand so that each zucchini slice is
coated with the red sauce.
Transfer them in a large baking dish so that the layer is not
very thick.
Bake for about 45 minutes or the top gets golden.
Serve hot or cold.
M A R I N A T E D P E P P E R S
INGREDIENTS
- 4 red bullhorn peppers
- 60 ml(¼ cup) extra-virgin olive oil
- sea salt, to taste
- 1 tbsp picked thyme leaves
- 3 tbsp pickled garlic, thinly sliced
INSTRUCTIONS
Preheat the oven to 200ºC.
Place the peppers on a baking tray and roast for 20 minutes or until completely black and soft,
turning half – way through cooking. Remove from the oven and set aside to cool. Alternatively, cook
the peppers over a hot charcoal barbeque.
Once the peppers are cool enough to handle, remove the skins and seeds. Tear or slice the peppers
into long ribbons and place in a bowl. Add the oil, salt and thyme and mix well.
When ready to serve, place on a large plate and scatter with the pickled garlic.
ROASTED SPRING ONIONS WITH DILL SAUCE AND LEMON
INGREDIENTS
- 6-8 medium bulb spring onions
- 4 Tbsp olive oil
- 1 Tbsp chopped fresh dill
- 1 large wedge of lemon
- salt and pepper
INSTRUCTIONS
Preheat oven to 375 degrees F. Cut the green part off the spring onion just enough so that it’s the length of your baking pan. Cut the bulbs of the onions in half.
Mix the oil and the dill together until well combined. Using your hands, rub the butter evenly over all parts of all the onions. Place the onions in your pan, bulbs facing in alternating directions.
Roast 40-50 minutes or until very soft and starting to caramelize. Remove from oven and sprinkle lemon juice evenly over the onions. Season with salt and pepper to taste. Enjoy!
