If you’re looking for a meatless meal that satisfies, look no further. This simple and delicious vegetarian dinner isn’t exactly a recipe, but is meant to inspire you for your next veggie-only dish.
All you do is preheat your oven to 350°F (177°C). Then chop up some veggies, herbs and toss them in some olive oil. In the photo above, we have pattypans, peppers, onions and tomatoes.
Pattypans? From Wikipedia:
Pattypan squash (or ‘patty pan’) is a variety of summer squash (Cucurbita pepo) notable for its small size, round and shallow shape, and scalloped edges, somewhat resembling a small toy top, or flying saucer. The name “pattypan” derives from “a pan for baking a patty”. Its French name, pâtisson, derives from a Provençal word for a cake made in a scalloped mould. The pattypan squash is also known as scallop squash, peter pan squash, sunburst squash, granny squash, custard marrow, custard squash, ciblème in Cajun French, white squash, button squash, scallopini, or simply “squash” in Australian English, or schwoughksie squash (pronounced “shwooxie squash”), especially if grown in the Poughkeepsie, New York, area.
Patty pan squash comes in yellow, green, and white varieties. The squash is most tender when relatively immature; it is generally served when it is no more than two to three inches in diameter. In fine cuisine, its tender flesh is sometimes scooped out and mixed with flavorings, such as garlic, prior to reinsertion; the scooped-out husk of a patty pan also is sometimes used as a decorative container for other foods. Pattypan is a good source of magnesium, niacin, and vitamins A and C. One cup contains approximately 20 to 30 calories and no fat. It is often sliced, baked, or coated and fried until golden brown, or simply boiled. In Polish cuisine, they are pickled in sweet vinegar.
They can be stored in a fridge for up to 3 days.
You don’t exactly need pattypans for this vegetarian dish. Almost any variant from the squash family will do. Zucchini is a good alternative. Add some fresh herbs like basil, parsley and oregano or whatever you like. Mushrooms, eggplant, garlic and plenty of other veggies also work well.
Mix all your ingredients and wrap everything in foil on a baking dish. Bake at 350°F (177°C) for about 40 minutes or so. Drizzle with your favorite balsamic reduction and serve over rice, quinoa or just have it by itself.
Voila! You now have a simple and delicious vegetarian dinner!
Other recipes are HERE.
