MILWAUKEE, Oct. 6 (JTA) — Sukkot coincides with the harvest time. It is fall and the summer crops are in. Take advantage of your garden harvest, roadside markets or supermarket bounty with these delicious vegetable dishes that are healthy and versatile. They can be served as main dishes or accompaniments during this holiday time.
Zucchini Cheese Oven Frittata
4-5 cups zucchini and yellow summer squash, sliced thin
1 cup onion, coarsely chopped
4 tablespoons margarine or butter
1/4 cup snipped fresh parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon oregano
3 eggs, beaten
8 ounces mozzarella or muenster cheese, shredded
Saute zucchini, squash and onion in margarine for 10 minutes. Drain all liquid. Stir in parsley and seasonings. Add cheese to beaten eggs and stir into cooled zucchini mixture. Spoon into an oiled or vegetable non-stick sprayed 7 x 11-inch pan and bake in a 375-degree oven for 20 minutes. Let stand for 10 minutes before serving. Serves 4-6.
Vegetable Curry
1 large red or vidallia onion, cut into strips
2-3 cloves garlic minced
1 tablespoon vegetable oil
3/4 cup water
1/2 cup apple juice
2 potatoes, cut into 1/2-inch chunks (2-3 cups)
1 carrot, cut into 1/2 inch chunks (1/2 cup)
2 tablespoons tamari or soy sauce
1 tablespoon curry powder
1 teaspoon grated ginger root
1/4 teaspoon cardamon
1/4 teaspoon cinnamon
2 cups cauliflower florets
1 cup broccoli florets
1 zucchini, cut into 1/2-inch chunks (1 1/2 cups)
1 cup frozen peas
1 red or green pepper cut into short 1/2-inch wide strips
1/2 cup raisins
Brown rice
In a 4 1/2-quart dutch oven cook onion and garlic in hot oil over medium heat for 10 minutes or until tender. Add water, apple juice, potatoes, carrot, tamari or soy sauce, and spices. Bring to a boil; reduce heat. Cover and simmer for 10 minutes. Add remaining vegetables and raisins. Cover and simmer 3 to 5 minutes more or until zucchini is tender. Serve over rice. If desired, serve with chutney. Four main dish servings.
Ratatouille
1/4 cup olive oil
1 clove garlic, minced
2 onions, sliced
2 green peppers, sliced into strips
1 eggplant, peeled and cubed
5 small zucchini, cut into 1/2-inch strips
5 tomatoes, quartered
1 teaspoon salt
1/8 teaspoon freshly ground pepper
1 teaspoon thyme
Heat oil in a 2-quart saucepan. Add garlic and onions; saute for 5 minutes over medium heat until the onions are transparent. Combine salt, pepper and thyme in a small dish. Add the vegetables to the saucepan in layers, sprinkling each layer with the seasonings. Simmer, covered, over low heat for 35 minutes. Remove cover and simmer for 10 minutes or more to reduce the juices. Serves 6-8.
Ghivetch
2 medium carrots, sliced
2 small potatoes, cubed
4 medium tomatoes, quartered
1 vidallia onion, sliced
1 small cauliflower cut into florets
1/2 green pepper, cut into julienne strips
1/2 red pepper, cut into julienne strips
1 cup frozen green peas, thawed
1/2 cup fresh green beans, sliced
1 rib celery, sliced
3 small zucchini, sliced
1 cup beef bouillon
1/2 cup olive oil
1 clove garlic, minced
1-2 teaspoons salt
1 small bay leaf, crumbled
1/2 teaspoon savory
1/4 teaspoon tarragon
Place all of the vegetables in a shallow 11 x 13 oven casserole. In a saucepan, heat bouillon, oil, garlic, salt, bay leaf, savory and tarragon to boiling, and pour over vegetables. Cover casserole with heavy foil. Bake in a 350-degree oven for one hour or until vegetables are tender- crisp. Serves eight.
Tomato Nicoise Tart
1 frozen 9-inch deep dish pie shell, thawed
1 small egg, lightly beaten
2 tablespoons olive oil
1 small onion, chopped
1 1/2 lbs. tomatoes, seeded and chopped
1 tablespoon fresh basil, snipped or chopped
4 ounces mozzarella cheese, thinly sliced
6 plum tomatoes, sliced into 1/4-inch slices
Nicoise black olives
2 tablespoons butter or margarine, melted
Salt and pepper to taste
Fit pie shell into a quiche pan. Prick bottom of dough with a fork; cover with waxed paper and weigh down with dried beans or pie weights. Bake in a preheated 450-degree oven for 10 minutes. Remove paper and weights and bake for an additional four minutes or until crust is lightly colored. Remove from oven and brush inside of shell with beaten egg. Cool shell before filling. Heat olive oil in a heavy skillet and add onions. Soften over low heat. Add chopped tomatoes; cook over low heat for one hour, stirring occasionally until moisture has evaporated and mixture is a paste-like consistency. Stir in basil and season with salt and pepper. Spread cooked mixture into the shell. Arrange plum tomatoes slices and mozzarella slices alternately on top. Decorate with olives. Brush with melted margarine or butter and sprinkle with black pepper. Place tart under the broiler for five minutes or until cheese bubbles slightly. Serve hot or at room temperature. Serves 4-6.
Jicama-Orange Salad
Dressing:
2 tablespoons raspberry or wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon salt
freshly ground pepper to taste
1/3 cup safflower or canola oil
Combine all ingredients except oil in a bowl; whisk to mix well. Gradually add oil, whisking until well-blended. Chill.
1 lb. jicama, pared
1/2 cup snow peas
3 seedless oranges
1 small red onion, thinly sliced
1/2 cup walnut pieces
2 cups shredded lettuce
Cut jicama into 1 1/2 x 1/2-inch strips. Remove and discard stem ends and strings from snow peas; cut in half diagonally. Cut off and discard peel and pith from oranges. Cut crosswise into 1/4-inch thick slices. Add jicama, snow peas, oranges, onion and walnuts to bowl with dressing; toss to mix well. Serve salad immediately or refrigerate until serving time. To serve, place lettuce on chilled serving platter and spoon salad onto lettuce. Serves 6.
