49
Roasted Vegetables SandwichRoasted Spaghetti Squash
Serves: 4
1 cup plain fat-free Greek-style
yogurt
1½ tablespoons tahini
1 tablespoon fresh lemon juice
½ teaspoon ground cumin
1 teaspoon garlic, minced
½ teaspoon salt, divided
3 tablespoons olive oil
½ teaspoon Spanish smoked
paprika
12 large button mushrooms
2 tomatoes, halved horizontally
1 (1½-pound) eggplant, cut
lengthwise into 8 wedges
1 head of radicchio, quartered
1 medium onion, quartered
¼ teaspoon black pepper
Fresh parsley, chopped (optional)
4 Kaiser Rolls
1. Combine yogurt, tahini, lemon
juice, cumin, garlic and ¼
teaspoon salt in bowl and stir
with whisk; set aside in
refrigerator.
2. Combine oil and paprika in
separate bowl.
3. Brush oil mixture evenly over
mushrooms, tomatoes, eggplant,
radicchio and onion.
4. Grill vegetables at 350˚F on
1-inch rack for 18-20 minutes.
5. Stir vegetables halfway through
cooking process.
6. Place vegetables on platter;
sprinkle with chopped parsley if
desired.
7. Add sauce and serve with Kaiser
rolls or Greek pita bread.
Serves: 4-5
1 spaghetti squash, cut in half
crosswise and seeds removed
2 teaspoons sugar
2 teaspoons salt
Extra-virgin olive oil as needed
Directions:
1. Prepare squash; set aside.
2. Drizzle with olive oil.
3. Evenly divide sugar and salt
between both halves.
4. Bake spaghetti squash on 1-inch
rack at 350°F for 25 minutes.
5. To assemble, use fork to gently
remove stands.
6. Transfer to serving platter.
7. Drizzle with olive oil for garnish.
Tip: Cut ¼-inch thick sliver off end
of the spaghetti squash so it
can stand upright.
Tip: Pour a small amount of olive oil,
about ⅛ teaspoon, in the bulb
of the squash. Using your
finger, spread the oil along the
stem and around the bulb. Pour
off any remaining oil.
Tip: Depending on the size of the
squash, you may have to bake
in batches.
Tip: Hold spaghetti squash warm on
serving platter with foil.
Vegetables
To Next Page
Loading...
