m (Robot: Changing Category:Whole grains Recipes) |
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− | {{Wikifiedrecipe}} |
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== Description == |
== Description == |
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− | Serves 4 |
+ | Serves 4 – 6 |
+ | |||
− | + | == Ingredients == |
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− | * 1 medium [[Cauliflower]], cored and broken into florettes |
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− | * 1 |
+ | * 1 medium [[cauliflower]], cored and broken into florettes |
+ | * ¼ head [[red cabbage]], cored and shredded |
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* 6 medium [[carrot]]s, diced |
* 6 medium [[carrot]]s, diced |
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− | * 2 medium [[ |
+ | * 2 medium [[summer squash|yellow squash]], cut into ½" cubes |
* 2 cups fresh [[spinach]], shredded |
* 2 cups fresh [[spinach]], shredded |
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* 4 tbsp extra virgin [[olive oil]] |
* 4 tbsp extra virgin [[olive oil]] |
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* 3 cloves fresh [[garlic]], minced |
* 3 cloves fresh [[garlic]], minced |
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− | * 6 slices |
+ | * 6 slices whole grain [[bread]] |
− | * |
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* 3 tbsp extra virgin [[olive oil]] + 1 tsp [[sea salt]] and freshly ground [[black pepper]], for tossing veggies in. |
* 3 tbsp extra virgin [[olive oil]] + 1 tsp [[sea salt]] and freshly ground [[black pepper]], for tossing veggies in. |
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+ | |||
== Directions == |
== Directions == |
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− | Steam all vegetables except [[spinach]] for 10 minutes, or until tender but not mushy |
+ | # Steam all vegetables except [[spinach]] for 10 minutes, or until tender but not mushy. |
+ | # Add [[spinach]] for the last minute, just to wilt it. |
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− | |||
+ | # In a heavy skillet, heat the 4 tbsp [[olive oil]]. |
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− | In a heavy skillet, heat the 4 tbsp [[olive oil]]. Add the [[garlic]] and sauté briefly. In your food processor or blender, process the bread crumbs to a corn-meal consistency. Add to the [[garlic]] and [[olive oil]] and toss until all [[oil]] is absorbed into the bread. |
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+ | # Add the [[garlic]] and sauté briefly. |
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− | |||
+ | # In your food processor or blender, process the bread crumbs to a corn-meal consistency. |
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− | Toss the steamed veggies with the 1 tbsp [[olive oil]] and [[salt]] and [[pepper]], and then toss with 1/2 of the crumb mixture. Spread this in a shallow oven-safe pan. Top with the remaining crumb mixture and drizzle with the 2 remaining tbsp of [[olive oil]]. Bake in the hot oven for 5–10 minutes, until topping is browned. Keep your eye on it to keep it from burning, though! |
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+ | # Add to the [[garlic]] and [[olive oil]] and toss until all [[oil]] is absorbed into the bread. |
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− | |||
+ | # Toss the steamed veggies with the 1 tbsp [[olive oil]] and [[salt]] and [[pepper]], and then toss with ½ of the crumb mixture. |
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− | |||
+ | # Spread this in a shallow oven-safe pan. |
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− | |||
+ | # Top with the remaining crumb mixture and drizzle with the 2 remaining tbsp of [[olive oil]]. |
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− | |||
+ | # Bake in the hot oven for 5 – 10 minutes, until topping is browned. |
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− | === Other Links === |
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+ | # Keep your eye on it to keep it from burning, though! |
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− | == See also == |
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+ | [[Category:Casserole Recipes]] |
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[[Category:Cauliflower Recipes]] |
[[Category:Cauliflower Recipes]] |
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[[Category:Red cabbage Recipes]] |
[[Category:Red cabbage Recipes]] |
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[[Category:Spinach Recipes]] |
[[Category:Spinach Recipes]] |
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− | [[Category: |
+ | [[Category:Summer squash Recipes]] |
[[Category:Vegetarian Recipes]] |
[[Category:Vegetarian Recipes]] |
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− | [[Category: |
+ | [[Category:Carrot Recipes]] |
− | [[Category: |
+ | [[Category:Bread Recipes]] |
Latest revision as of 18:10, 20 December 2010
Description
Serves 4 – 6
Ingredients
- 1 medium cauliflower, cored and broken into florettes
- ¼ head red cabbage, cored and shredded
- 6 medium carrots, diced
- 2 medium yellow squash, cut into ½" cubes
- 2 cups fresh spinach, shredded
- 4 tbsp extra virgin olive oil
- 3 cloves fresh garlic, minced
- 6 slices whole grain bread
- 3 tbsp extra virgin olive oil + 1 tsp sea salt and freshly ground black pepper, for tossing veggies in.
Directions
- Steam all vegetables except spinach for 10 minutes, or until tender but not mushy.
- Add spinach for the last minute, just to wilt it.
- In a heavy skillet, heat the 4 tbsp olive oil.
- Add the garlic and sauté briefly.
- In your food processor or blender, process the bread crumbs to a corn-meal consistency.
- Add to the garlic and olive oil and toss until all oil is absorbed into the bread.
- Toss the steamed veggies with the 1 tbsp olive oil and salt and pepper, and then toss with ½ of the crumb mixture.
- Spread this in a shallow oven-safe pan.
- Top with the remaining crumb mixture and drizzle with the 2 remaining tbsp of olive oil.
- Bake in the hot oven for 5 – 10 minutes, until topping is browned.
- Keep your eye on it to keep it from burning, though!