If a casserole says it will serve 8 and you really want to know the serving size, portion the casserole into 8 servings and look.
If you're tired of salads and raw vegetables, I love roasted and grilled vegetables. One of my favorite quick and easy meals is to make roasted vegetables. I spray a deep metal pan with a little PAM and then add cherry tomatoes, sliced carrots, onions, zucchini, red pepper, can of drained chick peas, small diced sweet potato. Drizzle one tablespoon of olive oil, sprinkle some herbs/salt/pepper. Roast under the broiler until everything starts to get slightly crispy around the edges. I love it served over quinoa or brown rice. Or chilled the next day wrapped in a whole wheat tortilla with salsa.
For grilled vegetables, here's a recipe:
Charcooked Vegetables with Spicy Sidekick Dressing
Note: Good recipe to add a grilled chicken breast.
Grilled Veggies
1 red pepper
1 orange (or yellow pepper)
2 zucchini
4 corncobs
1 eggplant
olive oil
Spicy Sidekick Dressing
1 tbs olive oil
crushed garlic (I use a lot)
1 small onion, chopped
1 celery stalk, finely chopped
1 small green chile, seeded and finely chopped
4 tomatoes, chopped
2 inches of cucumber, finely chopped
1 tbs tomato paste
1 tbs lime or lemon juice (I usually use a little more)
Dressing
To make the dressing, heat the oil in a saucepan or skillet. Add the garlic and onion and saute gently until softened, around 3 minutes. Add the celery, chile and tomatoes, cook over medium heat, stirring occasionally for 5 minutes.
Add the cucumber, tomato paste and lemon/lime juice and simmer for 8-10 minutes until thick and pulpy. Season to taste with salt and pepper.
Veggies
Cut the veggies into thick slices and brush with a little olive oil. Cook the vegetables on the grill for about 5-8 minutes, sprinkling them with salt, pepper and fresh herbs as they cook, turning once (under the broiler in the oven is okay too).
This dish is delicious served over brown rice with lime wedges to squeeze.
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Thanks for the fatfreevegan site. I'm looking it up now