whats a really good vegetarian mediterranian dinner?

Question

NO HUMMUS PLEASE.

Answer 1

vegetable lasagne
or
veg moussaka
or
cherry tomato and spinach pasta bake
or
aubergine parmigiana
or
ceasar salad with roasted red and yellow peppers
or
stuffed peppers

the list could be endless, but i must get back to work

Answer 2

Mediterranean Artichoke Pasta
Makes: 8 servings


8 oz. penne pasta, cooked, drained

1 can (14-1/2 oz.) diced tomatoes, drained or 4 Italian tomatoes, chopped

1 can (14-1/2 oz.) artichoke hearts, drained, quartered

1 can (2-1/2 oz.) sliced, pitted ripe olives

1/4 cup parmesan cheese, grated
Toss hot pasta with remaining ingredients. Heat 5 minutes or until thoroughly heated. Serve immediately.

Olive tappenade is also good,

20 pitted Kalamata olives, coarsely chopped
1 Tbsp rinsed, drained, and chopped capers
1 tsp fresh lemon juice
2 tsp olive oil
Fresh cracked black pepper
PREPARATION:
Combine Kalamata olives, capers, lemon juice, olive oil, anchovy paste, and pepper. Mix well. Refrigerate and use within two weeks.

Answer 3

If you are not a Vegan this Frittata recepie is good.

Ingredients
1 cup chopped onion
2 cloves garlic, minced
3 tablespoons olive oil
8 eggs, beaten
1/4 cup half-and-half, light cream or milk
1/2 cup crumbled feta cheese (2 ounces)
1/2 cup chopped bottled roasted red sweet peppers
1/2 cup sliced kalamata or pitted ripe olives, optional
1/4 cup slivered fresh basil
1/8 teaspoon ground black pepper
1/2 cup onion-and-garlic croutons, coarsely crushed
2 tablespoons finely shredded Parmesan cheese
Fresh basil leaves (optional)

Directions
1. Preheat broiler. In a large broilerproof skillet cook onion and garlic in 2 tablespoons hot oil until onion is just tender.

2. Meanwhile, in a bowl, beat together eggs and half-and-half. Stir in feta cheese, roasted sweet pepper, olives (if desired), basil, and black pepper. Pour egg mixture over onion mixture in skillet. Cook over medium heat. As mixture sets, run a spatula around the edge of the skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface will be moist). Reduce heat as necessary to prevent overcooking.

3. In a bowl combine crushed croutons, Parmesan cheese, and the remaining tablespoon of oil; sprinkle mixture over frittata.

4. Broil 4 to 5 inches from heat for 1 to 2 minutes or until top is set and crumbs are golden. Cut frittata in wedges to serve. If desired, garnish with fresh basil leaves. Makes 6 servings.

Answer 4

How about 1 pound of pasta tossd with a dressing of olive oil-1/4 cup, 1 cup diced cooked chicken, broth-1 cup, white wine-1/4 cup, garlic-4 crushed cloves, broccoli-20 oz. bag cooked and 1/3 cup of sun dried tomatoes?

Answer 5

Artichoke Pie

Wholemeal flour 300 gr.
Butter 100 gr.
Cream of Tarter a pinch
Salt to taste
Artichokes 8
Extra-virgin olive oil 3 spoonfuls
Parmesan cheese 50 gr.
Milk 100 ml
Eggs 2
Parsley a sprig
Salt to taste
Pepper to taste
Garlic 2 cloves

For the dough:
Put the flour on the pastry board making a well in the middle. Add the salt, butter and pieces of butter and a pinch of cream of tarter. Pour the water in slowly and mix it all together so that you get a smooth uniform dough. Let it rest for about half and hour in the refrigerator then roll the dough out with a rolling pin until it is ½ centimetres thick.

For the filling:
Clean the artichokes by removing the outer tougher leaves and the stalk and cut them into slices. Soak them in lemon and water to prevent them from becoming black. Put the oil and the garlic into a pan and add the artichokes after having rinsed, drained and salted them well. Let them cook for 15 to 20 minutes and add the parsley towards the end.

Roll the dough out and lay it into an oven dish. Prick it with a fork and lay the artichokes out. Beat the eggs inn a deep bowl and add the milk, Parmesan cheese, salt and pepper. After having mixed the ingredients, pour them over the artichokes and bake the pie for 30 minutes at 200°C.

Asparagus and Shrimp Starter

Asparagus 16
Lettuce 4 hearts
Shrimps 400 gr.
Celery 200 gr.
Gherkins 50 gr.
Salt as required
Clean and boil the asparagus and drain them. Put them on a clean cloth to dry. Wash the shrimps and shell them. Cook them in boiling water for 5 minutes. Drain and let them cool. Cut the celery hearts into very fine strips (Julienne) and slice the gherkins. Wash the lettuce.
Take a bowl and whip the lemon juice together with a pinch of salt. Add the oil little by little as well as the sauces and a little pepper. Whip using a whisk or a fork.
Put the asparagus, shrimps, celery, gherkins and lettuce leaves on an oval plate and serve with the sauce aside.


PARMIGGIANA
Ingredients
Eggplants 800 gr.
Mozzarella cheese 300 gr.
Tomatoes 500 gr.
Onions 1
Parmesan cheese 100 gr.
Egg whites 2
Extra virgin olive oil as required for frying
Basil a bunch
Salt to taste
Pepper to taste

Peel the eggplants and cut them into 4 mm. slices lengthwise. Put them into a deep dish in layers and salt each layer. Put a weight on top and leave them for half an hour. Rinse the eggplant slices and dry them. Whip the egg whites and put the slices in them to avoid them from absorbing the frying oil.
Fry the eggplant slices in plenty of hot oil and drain them on kitchen paper. In the meantime, slice the onion and brown it. Add the tomatoes and the basil and cook on a high heat for 10 minutes. Cover the bottom of an oven dish with a layer of the sauce, sprinkle with a little Parmesan cheese and arrange some eggplant slices on top.
Slice the Mozzarella cheese and lay some of them over the slices. Continue in the same way with all the layers until you have used up all the ingredients. Put the oven dish into a preheated oven at 180° C. for 55 minutes. Then increase the temperature to 200° C. for a further 10 minutes to brown the top.

Vegetable Soup
Beans (shelled) 250 gr.
Savoy cabbage 250 gr.
Swiss chards 250 gr. of leaves
Black cabbage 250 gr.
Leeks 1
Italian bread 150 gr.
Extra-virgin olive oil 4 spoonfuls
Grated Parmesan cheese 4 spoonfuls
Tomatoes 4 peeled tomatoes
Potatoes 1 medium
Onions 1
Zucchini 1
Carrots 1
Celery 1 stalk
Salt to taste
Pepper to taste

Slice the onion, carrot, leek and celery and leave them aside. Wash the beans and boil them for an hour. Then cut the potato and the tomatoes into small pieces.
Wash the Savoy cabbage, the black cabbage and the Swiss chards. Then squeeze them and slice them finely.
Sauté the onion with two spoonfuls of oil at medium heat and add the beans after draining them. Put the bean water aside.
Using a wooden spoon, mix and then add the other vegetables. Let it thicken, then add the salted and peppered bean water. Let the whole mixture cook for 2 hours over a medium heat.
Toast the sliced bread and put them on the bottom of the soup plates. Add the soup and season them with the rest of the oil. Sprinkle the parmesan cheese on top and serve.




Puff Pastry with Aubergine and Courgette.

For 2 servings you need:
200 gr of puff pastry
1 aubergine
1 courgette
1 mozzarella
1 glass of wine
salt, pepper
extra-vigin olive oil
1 garlic clove



Wash the aubergine and the courgette and cut in little cubes.
In a pan pour a tablespoon of oil and put a galrlic clove and the cubes of aubergine and courgette.
Season with salt and pepper and add a glass of white wine.
Cook or 30 minutes. Make it cold and take the garlic clove away. Prepare the puff pastry in a
oven tray and put in the centre the cubes of aubergine and courgette adding slices of mozzarella.
Cook in preheated oven at 200°Cfor 30 minutes.

PUMPKIN SOUP WITH ROSEMARY FLAVOR
(for 4 people)
Ingredients: 500 g pumpkin (with skin),
3 slices bacon,
1/2 small onion,
vegetable broth,
1 dl milk, fresh rosemary, extra-virgin olive oil, salt.
.
Clean the pumpkin, take the skin off and cut it in small cubes. Put onion in a pan with some oil and cook until onion is soften. Add bacon, cut in small pieces, and fresh rosemary and cook for 10 minutes. Add pumpkin and cook for 10 minutes. Then add vegetable broth and cook until the pumpkin is tender. Take away the rosemary and blend everything with a hand blender, add milk and cook for the last 10 minutes. Serve warm and garnish with fresh rosemary

TORTIGLIONI WITH TOMATO SAUCE AND BASIL
(for 2 people)
Ingredients: 160 g tortiglioni (or any shape of pasta you like),
1/2 onion,
1 can of tomato sauce,
extra-virgin olive oil, fresh basil,
Parmigiano Reggiano cheese, salt.

Chop the onion and put it in a large saucepan with extra-virgin olive oil and cook until it is tender. Add tomato sauce from the can, salt, pepper and an half glass water. Cook the sauce for at least 30 minutes, adding water if the sauce gets to dry. Stir once in a while. When the sauce it is ready add chopped fresh basil and adjust salt.