Quote:
Originally Posted by Not Afraid
I don't do a lot of grilled veggies because of the oil that makes them so good. I will use a tiny bit of good oil to saute the garlic, but I'll add water or broth instead of oil for the veggies.
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Actually, I do not use much olive oil at all when I roast veggies in the oven. Not quite the same as grilling them if you are talking over a flame. Tossing well with herbs a scant tablespoon of oil will do and a good 375 oven. All you really need to do is make sure the veggies are in one layer.
Fire roasting eggplant and peppers on the stove is painless and grease free, as well. Just a bit of stove mess to clean up. I just made babghanouji last night, tres yummers.
I concur with NA, Moosewood and the Mollie Katzen cookbooks are lovely. But almost any cookbook you pick up will have good veggie receipes or ones that are easily adaptable to veggie cooking (except probably, Emeril or Paula Deen, ew). I do have some nice Indian cookbooks and I still swear by my first veggie cookbook, Madhur Jaffery's original
world of the east vegtarian cooking. There are so many yummy recipes in this cookbook I think you could cook a different one every day for at leat a year or two and not duplicate. It certainly helped me develop a taste for many ethnic cuisines (not always a good thing judging by my current weight).
It's only 6:30 and now I want some ratatouille
