VEGETARIAN SKILLET RECIPES RECIPES

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VEGETARIAN LINGUINE RECIPE: HOW TO MAKE IT



Vegetarian Linguine Recipe: How to Make It image

Looking for a tasty alternative to the usual meat-and-potatoes meals? Try this colorful pasta dish. My oldest son came up with the scrumptious supper that takes advantage of fresh mushrooms, zucchini and other vegetables as well as basil and provolone. —Jane Bone, Cape Coral, Florida

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 13

6 ounces uncooked linguine
2 tablespoons butter
1 tablespoon olive oil
2 medium zucchini, thinly sliced
1/2 pound fresh mushrooms, sliced
1 large tomato, chopped
2 green onions, chopped
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded provolone cheese
3 tablespoons shredded Parmesan cheese
2 teaspoons minced fresh basil

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, heat butter and oil over medium heat. Add zucchini and mushrooms; saute 3-5 minutes. Add tomato, onions, garlic and seasonings. Reduce heat; simmer, covered, about 3 minutes., Drain linguine; add to vegetable mixture. Sprinkle with cheeses and basil. Toss to coat.

Nutrition Facts : Calories 260 calories, FatContent 13g fat (7g saturated fat), CholesterolContent 25mg cholesterol, SodiumContent 444mg sodium, CarbohydrateContent 26g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 12g protein. Diabetic Exchanges 1-1/2 starch

AUBERGINE, HALLOUMI & HARISSA SKILLET BAKE RECIPE | BBC ...



Aubergine, halloumi & harissa skillet bake recipe | BBC ... image

Make this special vegetarian aubergine, halloumi, tomato and harissa skillet bake for a midweek meal for two. It's an easy one-pan dinner to share

Provided by Cassie Best

Categories     Dinner

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 2

Number Of Ingredients 9

2-4 tbsp olive oil, plus a drizzle
1 large aubergine, sliced into rounds about ½cm thick
2 large garlic cloves, crushed
400g can chopped tomatoes
1 tbsp harissa paste
½ tsp caster sugar
225g block halloumi, sliced into 8-9 pieces
pinch of dried mint
flatbreads, rice or couscous, to serve

Steps:

  • Heat 1 tbsp oil in a roughly 22cm ovenproof skillet or frying pan, then add the aubergine slices in a single layer (you’ll need to do this in batches). Cook for 2-3 mins on each side until just golden and softened, adding another 1 tbsp oil between each batch. Transfer to a plate.
  • If the pan is dry, add another 1 tbsp oil. Fry the garlic until sizzling but not coloured. Stir in the tomatoes, harissa, sugar and a pinch of salt. Bubble for a minute, squashing the tomatoes. Remove from the heat and leave to cool slightly.
  • Meanwhile, halve each piece of halloumi (don’t worry if they fall apart). Arrange the aubergine and halloumi slices in overlapping concentric circles on top of the tomato mixture, ensuring there are one or two pieces of halloumi between each aubergine slice. Drizzle with a little more oil and sprinkle with the mint. Cover the pan with foil and bake for 20 mins at 180C/160C fan/gas 4, then remove the foil and bake for a further 5-10 mins until the halloumi has started to brown. Serve with warm flatbreads, rice or couscous.

Nutrition Facts : Calories 546 calories, FatContent 39 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 7 grams fiber, ProteinContent 31 grams protein, SodiumContent 3.5 milligram of sodium

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AUBERGINE, HALLOUMI & HARISSA SKILLET BAKE RECIPE | BBC ...
Make this special vegetarian aubergine, halloumi, tomato and harissa skillet bake for a midweek meal for two. It's an easy one-pan dinner to share
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner
Calories 546 calories per serving
  • Meanwhile, halve each piece of halloumi (don’t worry if they fall apart). Arrange the aubergine and halloumi slices in overlapping concentric circles on top of the tomato mixture, ensuring there are one or two pieces of halloumi between each aubergine slice. Drizzle with a little more oil and sprinkle with the mint. Cover the pan with foil and bake for 20 mins at 180C/160C fan/gas 4, then remove the foil and bake for a further 5-10 mins until the halloumi has started to brown. Serve with warm flatbreads, rice or couscous.
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