I got these recipes from the following site:
http://kitchen-parade-veggieventure.blogspot.com/
ROASTED CAULIFLOWER
Hands-on time: 5 minutes + occasional stirring
Time to table: 50 minutes
Serves 4
2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 head cauliflower, cut in small florets
Set oven to 425F. Stir together all ingredients in large bowl until cauliflower is uniformly coated with oil. Transfer to baking sheet in single layer (use a second sheet if needed). Roast 35 – 45 minutes, stirring every 5 minutes for last 15 minutes, until cauliflower is dark brown but not burnt.
NUTRITION ESTIMATE
Per Serving: 112 Cal (56% from Fat); 4 g Protein; 8 g Tot Fat; 9 g Carb; 6 g Fiber; 37 mg Calcium; 1 mg Iron; 329 mg Sodium; 0 mg Cholesterol, Weight Watchers 2 points
BRUSHED EGGPLANT
Active time: 10 minutes
Time to table: 50 minutes
Serves 4
DRESSING
1 tablespoon good vinegar
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1 tablespoon good olive oil
1 pounds eggplant, stem removed, cut in 3/4 inch slices
Salt & pepper
Fresh herbs (optional, tarragon was great)
Preheat oven to 375F. Combine dressing ingredients in a small bowl. Arrange eggplant on a baking sheet cut-side up (you might cover with foil unless it's non-stick). Brush the up-facing side of each slice, turn those with two cut sides upside down and brush the cut sides. Sprinkle with salt and pepper. Bake for 20 minutes. Remove from oven, turn slices over and bake another 20 - 25 minutes or until golden and soft.
NUTRITION ESTIMATE Per Serving: 60 Cal (50% from Fat, 8% from Protein, 42% from Carb); 1 g Protein; 4 g Tot Fat; 0 g Sat Fat; 3 g Mono Fat; 7 g Carb; 4 g Fiber; NetCarb3; 3 g Sugar; 14 mg Calcium; 0 mg Iron; 341 mg Sodium; 0 mg Cholesterol; Weight Watchers 1 point
SOURCE: Sara Moulton Cooks at Home
SHREDDED ZUCCHINI with THYME
Active time: 10 minutes
Time to table: 25 minutes
Serves 4
1 1/2 pounds zucchini
1 1/2 teaspoons kosher salt
1 tablespoon Dressing
1 teaspoon fresh thyme, dill or tarragon
DRESSING
Mix 1/4 cup vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt and 3/4 cup extra virgin olive oil.
Remove the stem ends from the zucchini, then grate. Transfer to a colander, stir in the salt. Let rest for about 15 minutes in a sink or over a dish. Grab a handful of zucchini and squeeze out the liquid, repeating until no more can be easily extracted.
Heat a skillet over MEDIUM HIGH. Add Dressing and zucchini. Toss gently. Cook until zucchini is hot and cooked through, turning occasionally. Stir in thyme. Serve immediately.
NUTRITION ESTIMATE
Per Serving: 50 Cal (45% from Fat, 14% from Protein, 41% from Carb); 2 g Protein; 3 g Tot Fat; 0 g Sat Fat; 6 g Carb; 2 g Fiber; 31 mg Calcium; 1 mg Iron; 921 mg Sodium; 0 mg Cholesterol, Weight Watchers 1 point
MARINATED BRUSSELS SPROUTS
Hands-on time: 20 minutes
Chill 4 hours before serving
Serves 8
• Generously salted water to cover
• 2 pounds Brussels sprouts, preferably fresh of about equal size (frozen sprouts also work)
• 1 tablespoon olive oil
• 4 tablespoons vinegar
• 1 teaspoon soy sauce
• ½ teaspoon dry mustard
• ½ teaspoon salt & sugar
• ¼ teaspoon oregano & thyme
• Salt & pepper to taste
Bring water to a boil. If using fresh sprouts, trim stem ends, remove outer leaves and cut an X into core with tip of a knife (this promotes even cooking). Cook for 6 – 8 minutes until cooked but still bright green. Drain.
Mix remaining ingredients in a bowl. Add hot sprouts, stir several times. Chill for 4 hours before serving.
NUTRITION ESTIMATE Per Serving: 67 Cal (24% from Fat); 2g Tot Fat; 0g Sat Fat; 11g Carb; 4g Fiber; 182mg Sodium; 0mg Cholesterol; Weight Watchers ½ point