Roasted Fall Vegetable and Ricotta Pizza

Ingredients

• Olive oil, for baking sheet and drizzling
• Flour, for dusting surface
• 1 pound store-bought pizza dough, fresh, or thawed if frozen
• 8 ounces part-skim mozzarella cheese, grated (about 2 cups)
• 6 cups (about 1/2 recipe) Roasted Fall Vegetables, drained and coarsely cut
• 1 cup part-skim ricotta cheese
• 1 tablespoon fresh rosemary leaves, (optional)
• Coarse salt and ground pepper

Directions

1. Preheat oven to 475 degrees. Brush a large baking sheet (preferably rimless) with oil, or line with parchment paper, if desired, for easy cleanup.
2. On a lightly floured surface, roll and stretch dough into a 12-by-16-inch oval (or as large as will fit on baking sheet); transfer to sheet.
3. Sprinkle dough with half the mozzarella. Scatter vegetables on top, and dollop with ricotta; sprinkle with remaining mozzarella and, if using, rosemary. Drizzle with olive oil; season with salt and pepper. Bake until bubbling and golden, 20 to 25 minutes. Serve.

Source

Broccoli Three-Cheese Bake

1/3 cup French-fried onions (from 2.8-oz can)
2 bags (24 oz each) Green Giant® frozen broccoli & three cheese sauce
1 package (3 oz) fat-free cream cheese, cut into cubes
1/4 cup chopped red bell pepper, if desired
1/2 teaspoon red pepper sauce

1. Heat oven to 350°F.
2. In 5-quart Dutch oven, mix broccoli, cream cheese, bell pepper and red pepper sauce. Cover; cook over medium-low heat about 20 minutes, stirring once halfway through cooking, until sauce chips are melted. Transfer to ungreased 2- to 3-quart casserole.
3. Bake uncovered 20 to 25 minutes or until vegetables are tender. Sprinkle onions around outer edge of casserole; bake 5 minutes longer.
High Altitude (3500-6500 ft): Heat oven to 375°F. In step 2, cover and cook over medium heat 20 to 25 minutes, stirring every 5 minutes. In step 3, bake 25 to 30 minutes.
source

Tofu Stack Up

Ingredients

• 2 ears fresh sweet corn
• 2 12- to 16-oz. pkg. firm or extra firm tofu, drained
• 1/3 cup yellow cornmeal
• 2 tsp. chili powder
• 1/2 tsp. salt
• 3 to 4 Tbsp. olive oil
• 1 medium red sweet pepper, seeded and sliced
• 2 medium green tomatoes, sliced
• Lime wedges
• Fresh cilantro leaves (optional)

Directions

1. In a large saucepan, cook corn, covered, in boiling salted water for 7 minutes. Drain.

2. Meanwhile, slice each block of tofu horizontally into 4 slices. In a shallow dish combine cornmeal, chili powder, and salt; dip tofu into mixture to coat.

3. In a 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Cook tofu in batches for 2 to 3 minutes per side until crisp and golden brown, adding more oil as needed. Remove tofu from skillet; add sweet pepper and green tomatoes and cook in remaining oil about 3 minutes until tomatoes are heated through and lightly browned and peppers are crisp tender.

4. Cut corn from cob. Place one slice tofu on each of four serving plates. Top with half of the corn, peppers and tomatoes. Top with remaining tofu slices, and remaining corn, peppers, and tomatoes. Serve with lime wedges and fresh cilantro leaves. Makes 4 servings.

source

Spicy grilled vegetable couscous

Ingredients

• 6 ounces asparagus, tough ends snapped off
• 2 carrots, peeled, diagonally sliced 1-1/2 inches thick
• Olive oil or nonstick cooking spray
• 2/3 cup cherry tomatoes, stemmed
• 1 small eggplant, cut into 1-inch slices
• 1 zucchini, trimmed and cut lengthwise into quarters
• 1/3 red onion, peeled and cut into 1/4-inch slices
• 1 red, green, and/or yellow sweet pepper, stemmed, seeded, and quartered
• 1 tablespoon olive oil
• 1 cup canned garbanzo beans, rinsed and drained
• 2 teaspoons olive oil
• 1 14-ounce can vegetable stock
  
• 1 to 2 teaspoons Asian chili paste with garlic
• 1 cup couscous
• 1/8 teaspoon ground turmeric
• 2 tablespoons snipped mint

Directions

1. Bring a small amount of water to boiling in a large saucepan; add asparagus and carrots. Return to boiling; reduce heat to medium-low. Cook, covered, for 3 minutes. Drain well. Set aside. Lightly coat a grilling tray or vegetable grilling basket with olive oil or nonstick cooking spray.

2. Brush all vegetables with the 2 tablespoons olive oil and place on the prepared grilling tray or in prepared vegetable grilling basket.

3. Grill vegetables in an uncovered grill directly over medium heat until tender, turning occasionally with long-handled tongs. Monitor grilling carefully so vegetables don't char; a few grill marks are fine. Allow 2 to 3 minutes for tomatoes, 3 to 5 minutes for asparagus and carrots, 5 to 6 minutes for zucchini, 8 minutes for eggplant, and 8 to 10 minutes for onion and sweet pepper. Remove vegetables from grill as done. (Vegetables can be chilled at this point; cover and chill up to 3 days.)

4. Coarsely chop all vegetables except tomatoes. Combine chopped vegetables and tomatoes, garbanzo beans, and 2 tablespoon soil in a large skillet, tossing well to mix. Cover and cook over medium-low heat for about 12 minutes or until heated through, stirring occasionally.

5. Meanwhile, bring broth and chili paste to boiling in a medium saucepan. Stir in couscous and turmeric; cover and remove from heat. Let stand 5 minutes or until liquid is absorbed.

6. Fluff couscous with fork. Place on a serving platter, and top with vegetable mixture. Garnish with mint. Makes 4 to 6 main-dish servings.

from BHG