Craving all the Veggies

A perfect vegetable plate made with holiday leftovers!

Leftovers make the best veggie plates...

We are eating an assortment of leftovers tonight so I’m throwing it back to this yummy plate of veggies I made using holiday leftovers a few weeks ago. All the food here was from the holiday celebration with my husband’s family. My mother-in-law is an amazing Italian cook and knows how to prepare vegetables to perfection. Everything is always perfectly seasoned and melt-in-your mouth tender.

Shown here are her famous Roasted Tomatoes stuffed with breadcrumbs, fresh parsley, garlic & EVOO, steamed broccoli & string beans, sautéed eggplant, a scoop of lemon garlic hummus from @velajuicebar, and @jillzcrackers. So easy and so delicious! Wishing this was dinner now…

Scroll down to see the recipe.

Craving all the Veggies

Recipe

Craving all the Veggies
 
My mother-in-law is an amazing Italian cook and knows how to prepare vegetables to perfection. Everything is always perfectly seasoned and melt-in-your mouth tender.
Author:
Recipe type: Dinner, Sides, Veggies
Cuisine: Gluten-Free
Ingredients
Roasted Tomatoes
  • 6 Organic tomatoes
  • ¼ tsp Salt
  • ½ c GlutenFree breadcrumbs
  • 1 Garlic clove, minced
  • 1 tbsp Fresh Italian parsley, chopped
  • 2 tbsp Olive oil
Sautéed Eggplant:
  • Chopped eggplant
  • Olive oil,
  • Fresh tomatoes
  • Salt
  • Pepper
  • Basil
Instructions
Roasted Tomatoes
  1. Cut tomatoes in half & Sprinkle salt on them. let stand 30 min to release water.
  2. Preheat oven to 375°.
  3. Bake tomatoes 20 minutes.
  4. Meanwhile mix bread crumbs, garlic, parsley, & olive oil.
  5. Remove tomatoes from oven & cover tomatoes with bread crumb mixture.
  6. Bake another 15 min or until topping is golden brown.
Sautéed Eggplant:
  1. Saute eggplant in olive oil, with tomatoes, salt, pepper and basil to taste until tender.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: