What is your best vegetarian recipe? Other than veggies I can do nuts,potatoes, whole grain bread.No dairy?

or fruit, but for now, I really would like your favorite veggie combination only with good herb compliments! Thanks in advance!What is your best vegetarian recipe? Other than veggies I can do nuts,potatoes, whole grain bread.No dairy?
I'm not a vegetarian, but I am a chef and I love vegetables. Here's my favorite vegetarian recipe.





Vegetarian Spaghetti with Garlic Bread


Serves 4





Ingredients:


1 whole spaghetti squash


12 whole fresh tomatoes


Extra virgin olive oil (EVOO)


1 medium onion


3 cloves garlic, minced


4-6 sprigs of fresh oregano


3-4 sprigs of fresh thyme


1/2 teaspoon red pepper flakes (optional)


salt and pepper


1 small can tomato paste


1 zucchini, cut into 1/2 inch cubes (with peel)


1 yellow (summer) squash, cut into 1/2 inch cubes (with peel)


1-8 ounce container of mushrooms, sliced (2 cups)


1 whole green pepper, diced (optional)


1 cup fresh green beans, cut into 1 inch pieces


1 cup corn (fresh from the cob, canned or frozen)


1 bunch of fresh basil


1/2 cup grated parmesan cheese (optional)





Directions:


Put a large pot of water on to boil. Cut an X in each tomato and drop into boiling water for about 30 seconds. Remove with a slotted spoon and the peels will slide right off. (You can cut them in half and scoop out the seed with your fingers if you wish, but I usually keep the seeds) Chop tomatoes roughly and set aside in a bowl. Scrape the juices from the cutting board into the bowl, too.


Heat 2 tablespoons EVOO in a large skillet and saute the onions for a few minutes. Add garlic and saute another minute. Add the tomatoes, oregano, thyme, pepper flakes, salt, pepper and tomato paste. Stir well to incorporate tomato paste, cover and simmer for at least an hour. If it starts to get too dry add a little water.


While the sauce is cooking, poke holes in the skin of the spaghetti squash and microwave on high for about 10-12 minutes. Rotate and turn over squash frequently. Rest on cutting board. When cool enough to handle cut in half and scoop out seeds. Run a fork through the flesh and it will come out in strands like spaghetti. Catch it all in a bowl, season with salt and pepper and drizzle with EVOO. Set aside.


Add all vegetables to the sauce and simmer until vegetables are cooked but still al dente' (about12-15 minutes) Add 1 cup chopped fresh basil.


Reheat spaghetti squash in microwave.





To serve:


Put 1/4 of spaghetti squash on 4 dinner plates. Spoon on veggie sauce. Top with some more chopped fresh basil and parmesan cheese (if using).





Garlic Bread:


Slice a loaf of fresh whole grain Italian Bread in half lengthwise. Drizzle with EVOO. Sprinkle garlic salt sparingly all over. Set on a baking sheet in the middle of the oven and broil for 6-8 minutes or until bread is warm, browned and crunchy.





Enjoy!What is your best vegetarian recipe? Other than veggies I can do nuts,potatoes, whole grain bread.No dairy?
Broiled Asparagus with Lemon and Tarragon








1 bunch asparagus spears, trimmed


4 teaspoons olive oil


kosher salt and ground black pepper to taste


1 tablespoon fresh lemon juice


1 teaspoon dried tarragon


1/4 teaspoon Dijon mustard


1 teaspoon olive oil





Directions





Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.





Toss the asparagus with 4 teaspoons olive oil, salt, and pepper. Spread out onto the prepared baking sheet, and broil in the preheated oven until the asparagus spears are just tender and begin to turn lightly brown, about 8 minutes. Turn the spears over halfway through cooking.





While the spears are cooking, prepare the dressing by whisking together the lemon juice, tarragon, mustard, and olive oil in a small bowl; season to taste with salt and pepper. Once the asparagus is done, place it onto a serving platter and pour the dressing overtop.





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Basil Brussels Sprouts








2 pounds Brussels sprouts, trimmed and halved


3 tablespoons water


1/4 cup butter or margarine, melted


1/2 teaspoon salt


1/2 teaspoon dried basil


1/2 teaspoon pepper





Directions





Place the brussels sprouts and water in a 2-qt. microwave-safe dish. Cover and microwave on high for 6-8 minutes or until crisp-tender; drain. Combine the butter, salt, basil and pepper; drizzle over brussels sprouts and toss to coat.





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Lemon Garlic Potatoes





3 pounds potatoes, peeled and cubed


3 cups hot water


1/2 cup fresh lemon juice


1/3 cup vegetable oil


1 tablespoon olive oil


1 1/2 teaspoons dried oregano


2 teaspoons salt


1/2 teaspoon ground black pepper


2 cloves garlic, minced


1/4 cup chopped fresh parsley





Directions





Preheat oven to 475 degrees F (245 degrees C).


Place the cubed potatoes, water, lemon juice, vegetable oil, and olive oil in a 12x18 inch baking dish or roasting pan. Season with oregano, salt, pepper, and garlic.








Roast, uncovered, in the preheated oven until the potatoes are tender and golden brown and the water has evaporated, about 1 1/2 hours. Stir the potatoes every 20 minutes as they bake, adding more water as necessary to prevent sticking. Allow the water to evaporate during the final 15 to 20 minutes of cooking, but be careful that the potatoes do not burn. Stir in the chopped fresh parsley, and serve.





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Lemon Pepper Zucchini





2 zucchini, cut into 1/2-inch slices


3 tablespoons butter, melted or olive oil


2 tablespoons lemon pepper





Directions





Preheat oven to 400 degrees F (200 degrees C).





Place zucchini slices on a baking sheet and brush with melted butter or oil. Season with lemon pepper.





Bake in preheated oven for 20 to 25 minutes, or until tender.
Spaghetti with Clam sauce or Tomato Sauce or how about Egg Plant with OUT the Mozzarella. Rice and Beans with Sweet Plantains