Recipe: Vegetable Dishes (9)

SAUTEED BABY VEGETABLES
2 tbsp. olive oil
4 baby zucchini, trimmed
4 baby yellow squash
4 baby pattypan squash
2 baby eggplants, trimmed & halved
lengthwise
4 red & 4 yellow cherry tomatoes
1 tsp. minced garlic
1 tsp. finely chopped jalapeno pepper
(opt)
4 sprigs fresh thyme
4 tbsp. fresh parsley, chopped
2 tbsp. fresh basil, chopped
Salt & pepper to taste
Heat the oil in a heavy skillet and add the zucchini, squash and eggplant. Saute, stirring frequently, for about 5 minutes. Add the tomatoes, garlic and jalapeno pepper. Toss and saute one more minute. Add the thyme, salt and pepper. Saute another 2 or 3 minutes, stirring almost constantly. Sprinkle with basil and parsley and serve. Serves 4.

ZUCCHINI STIR FRY
2 med. green zucchini
6 sm. crook neck yellow zucchini
1 lg. onion, chopped in 1 in. pieces
corn
3 tbsp. margarine
Garlic, salt and pepper
Grated Jack or Cheddar cheese
Melt margarine. Add onion and sliced zucchini. Stir over high heat until onion is sauteed. Add corn, garlic, salt and peopper. Add cheese of your choice. heat until cheese is melted. Serves 6.

BAKED ZUCCHINI SQUASH
3 c. sliced unpeeled zucchini
2 c. grated Cheddar cheese
1 1/2 c. coarse fresh bread crumbs
3 eggs, slightly beaten
1 c. milk
1 (4 oz.) jar pimientos
1 tsp. salt
Mix and put into greased casserole. Bake at 400 degrees for 40 minutes. Serves 8.

ZUCCHINI MEDLEY
3 c. zucchini
1 c. carrots
1/2 c. onions
1/2 c. cheese, sharp or Velveeta
2 - 3 tbsp. butter
Salt and pepper to taste
Grate all ingredients. Saute onions in butter, add carrots. Cook 5 minutes. Add zucchini. Cook slowly 8 minutes (on medium heat). Add cheese. Stir until cheese melts.

GREEK STYLE ZUCCHINI
4 sm. zucchini, thinly sliced
1 med. tomato, seeded & chopped
1/4 c. black olives, sliced in half
2 tbsp. chopped green onions
1 tbsp. olive oil
1 tsp. lemon juice
1/4 tsp. dried oregano
1/4 tsp. garlic powder
1/8 tsp. black pepper
Blend olive oil, lemon juice, oregano, garlic powder and black pepper; pour over the zucchini, tomato, olives and onion mixture. Sprinkle with Parmesan cheese. Bake at 350 degrees for 1 hour.

MARINATED VEGETABLES
1 sm. cauliflower, broken into
flowerettes
1/2 lb. mushrooms
3-4 med. carrots, sliced diagonally
1 sm. jar green olives, drained
1 green pepper, cut into sm. chunks
Zucchini, sliced
Cherry tomatoes
Celery, chopped
Sm. black olives, drained--
MARINADE:--1/2 c. lemon juice
1 sm. bottle Wishbone dressing
1/2 c. dry white wine
1 tbsp. chopped parsley
1 tbsp. chopped onion
1 tsp. fresh ground pepper
Cook cauliflower, mushrooms and carrots in marinade 5 minutes. Add drained green olives. Cool. Add green pepper. Store covered overnight in refrigerator. Several hours before serving, add: zucchini, cherry tomatoes, celery, black olives. Drain before serving. Keeps up to 2 weeks in refrigerator. Serves 12-15.

HARVEST VEGETABLES
1 bunch fresh broccoli, flowerettes
1/2 med. head cauliflower, flowerettes
1 med. zucchini, sliced
1-2 med. yellow summer squash, sliced
1-2 carrots, sliced
1-2 stalks celery, sliced
1 c. mushrooms, sliced
1 c. cherry tomatoes, sliced if lg.
SAUCE:--1/4 c. margarine, melted
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
Grated Parmesan cheese
Salt and pepper, if desired
Cut broccoli and cauliflower in bite sized pieces. Slice zucchini and squash, carrots and celery in 1 inch slices. Slice mushrooms and tomatoes in half. Cook all vegetables until crisp-tender - either by steaming or microwave. Add tomatoes last. Combine sauce and pour over vegetables, adding cheese over all. Microwave on high 1 minute, or in oven 5 minutes (350 degrees) until flavors blend. Use 9 x 13 inch dish. Serves 10-12.

ZUCCHINI WITH WALNUTS
1 lb. zucchini
1/4 c. olive oil
1/2 c. green onions, sliced
1/4 c. dry white wine
2 tbsp. lemon juice
1/4 c. water
3/4 c. walnuts, chopped
Preparation time: 10 minutes. Cooking time: 10 minutes. The delicate flavor of garden-fresh zucchini is given a delightful touch with the addition of crisp walnuts and a touch of lemon. The quick sauteing in olive oil does much to bring out the natural flavor of this vegetable that is available year-round. For 4 servings you will need: TIPS: When zucchini is fresh and firm to the touch, it needs no peeling. For crisper walnuts and to heighten flavor, toast nuts at 325 degrees for about 10 to 15 minutes, stirring frequently. PREPARATION: Wash the zucchini and cut off ends. Cut into 1/2 inch slices. Heat oil in skillet and saute zucchini and green onions for 5 minutes, stirring frequently. Pour in wine, lemon juice and water. Simmer for 5 minutes longer. Gently but thoroughly stir in walnuts. Transfer to serving dish and serve hot. Good served with: Baked fish or chicken, buttered noodles, hot corn bread, and rainbow sherbet for dessert. For 2 servings: Half of the ingredients. For 8 servings: Double the ingredients.

BAKED VEGETABLE CASSEROLE ITALIANO
1 lg. eggplant, peeled and diced
1 (9 oz.) pkg. Italian green beans,
defrosted
1 (16 oz.) can undrained Italian plum
tomatoes, mashed
1 zucchini, sliced into rounds
1 clove garlic, minced
Freshly ground black pepper
2 tsp. oregano
4 tbsp. grated Romano cheese
Combine vegetables in a casserole dish. Stir in seasonings and sprinkle with cheese. Bake 30-40 minutes in a 375 degree oven. Yield: 6 servings.