To make these fun and interesting bread alternatives, simply slice your eggplant into thin rounds,
toss in a little oil, salt, and pepper, and bake in the oven until they are completely cooked.
Not exact matches
Toss the diced veggies
in a
little olive
oil, salt, pepper and any favorite herbs or seasonings.
Then heated
little oil in a nonstick pan and flavored it with garlic, later
tossed in lots of colorful vegetables and fresh cilantro (because I love the fragrance of fresh cilantro), added protein rich black beans and finished it with a variety of seasonings.
Love taking fresh tomatoes basil green onions and black beans and
tossing them
in a
little bit of olive
oil and balsamic, if you have peppers and other veggies throw them
in as well.
Once the zucchini and squash are ready, carefully
toss them
in the lemon and
oil mixture (whisk a
little more just before adding if they have separated), along with the shredded basil.
Spread on a baking pan,
toss in a
little bit of olive
oil, and season with salt and pepper.
The same ingredients could be sautéed together
in the butter or a
little olive
oil and served
tossed with freshly cooked pasta, wilted spinach and a
little grated parmesan for a much more appetising and lower fat meal.
I
tossed it
in a
little lemony basil vinaigrette which takes about 5 seconds to mix together since it's just a
little lemon, garlic olive
oil, basil, salt, and sugar.
The hot donuts,
tossed through granulated sugar that one can find
in little breakfast shops on Taiwan's streets where you can watch them fry the dough up
in giant vats of
oil.
Toss all vegetables with
oil in the prepared pan and season with a
little salt and cumin.
I didn't want to have them just plain, so I
tossed them
in a skillet with a
little olive
oil, and put 1 tsp.
For a twist I'll
toss them
in a
little coconut
oil, sea salt and cinnamon and then lightly toast the nuts on 325F for 10 minutes then letting them cool.
It is great to saute with fresh vegetables like onions, peppers, shredded cabbage, carrots, Etc &
in a
little olive
oil; then
toss in a
little balsamic or apple cider vinegar and honey and you've got a tasty dish
in minutes!
Just
toss all ingredients
in a
little olive
oil and saute for a couple of minutes.
I like to eye ball my spices but try cutting sprouts
in half and sprinkle; kosher salt, black pepper, Rosemary, thyme, garlic powder, onion powder, and
toss together with a
little olive
oil.
And, as the chef, I have to say it was so simple to make — I just
tossed the beefless ground
in my skillet with a
little olive
oil, spinach, pesto sauce and vegetable broth and within about 2 to 3 minutes, my portabella mushrooms were ready to stuff!
My favorite way to use up various greens is Deborah Madison's Greens with Potatoes recipe - can't remember off the top of my head if the recipe is from The Savory Way or Vegetarian Cooking for Everyone, but essentially it's sauteed greens with some cooked potato chunks
tossed in, and a
little olive
oil / lemon juice / vinegar for flavor, plus salt and plenty of pepper.
While the beets are roasting,
toss the yams
in a bowl with a
little olive
oil, salt, and pepper.
We've taken a similar approach with this melange of roasted root vegetables, by
tossing them
in a strongly acidic vinaigrette of cider vinegar, olive
oil, and a
little brown sugar, before roasting them.
Toss with a
little olive
oil and spread out on a cookie sheet
in the oven at 350 or higher.
To do this,
toss the tomatoes lightly
in a
little olive
oil and spread on a heavy sheet pan.
Meanwhile,
toss the bread cubes
in a
little olive
oil (sounding familiar?)
We roasted them
in the oven before adding to them to the pizza (just
toss a
little bit of olive
oil, salt & pepper with the tomatoes then spread them on a baking sheet & roast for about 15 - 20 minutes
in a 400 degree oven).
Scrub and slice one sweet potato per person, cut into chip - size wedges,
toss in a
little extra virgin olive
oil and pour onto a baking sheet.
Toss in a
little coconut
oil and cashew (or any other non-dairy milk) to mix things up and you are all set to a healthy, fibre - rich breakfast on the go!
Toss the vegetables
in a
little oil until cooked, but still crunchy.
Toss the fennel
in a
little olive
oil and place it on the baking sheet with the onions.
I
tossed the broccoli
in a
little olive
oil, salt, pepper and garlic powder and roasted it at 400 * for about 20 minutes.
I use very
little olive
oil in my salads, and dress the salad simply by squeezing the limes over the salad, seasoning it with salt and pepper, then adding just a tablespoon or two of olive
oil as I
toss the salad.
Fresh or frozen, usually sauteed with a
little olive
oil, garlic, salt and pepper, folded into scrambled eggs, sandwiched
in grilled cheese, stuffed into enchiladas,
tossed with pasta or blended into smoothies or pesto - we eat it every way.
I love brussels sprouts and I love buffalo sauce but I didn't really want to deep fry them, so I just roasted the brussels with olive
oil and Frank's Red Hot Buffalo Sauce (then
tossed them
in a
little more buffalo sauce because they got a
little dry).
I
tossed it
in the blender with pine nuts, garlic, olive
oil, and a
little salt and turned it into a pesto.
Normally I'd just
toss them
in a
little bit of olive
oil, salt and pepper, but
in this instance I wanted them to caramelize just a
little bit and enhance their innate sweetness, so I dusted them with just a touch of brown sugar and popped them into the oven until they were slightly roasted.
Grab your favorite salsa ingredients, for me this is tomatoes, onion and jalapeno (maybe even a clove of garlic or two),
toss it
in a
little olive
oil and stick it under the broiler until you get a nice char on the skin.
Toss together the minced garlic and spices
in a small bowl along with a
little extra olive
oil.
Cut asparagus into 2 - inch segments, then
toss with a
little olive
oil in a small bowl.
Drain
in a colander and
toss with a
little olive
oil to prevent sticking.
I decided to add apple to this salad to give it a kiss of sweetness and added crunch, and I add a
little honey to the olive
oil and lemon making it a slightly sweet dressing to
toss the ingredients
in.
This gives the pasta a chance to soak up all the herby goodness from the sauce and when we are ready to eat all I have to do is
toss in the tomatoes, drizzle with a
little olive
oil, sprinkle with some pine nuts and we are ready to eat.
Vegetables with Bite To bring out the natural sweetness
in hearty vegetables, rub greens like Chinese broccoli with a
little oil and grill until they just start to soften, then dress with 1/4 cup of sauce and
toss the vegetables back on the grill for another five minutes, searing
in the flavors.
All were
tossed lightly
in some olive
oil and seasoned with kosher salt and pepper and a
little fresh garlic and basil.
Just set to work chopping your vegetables, squeeze
in some lemon juice, pour
in a
little olive
oil and
toss it all together.
Toss cherry tomatoes
in a
little olive
oil and salt.
In a small bowl, toss the 1/4 cup (1 ounce / 30 grams) pistachios with the 1 tablespoon oil and a little salt, spread on the baking sheet, and roast in the oven until golden brown, about 5 minute
In a small bowl,
toss the 1/4 cup (1 ounce / 30 grams) pistachios with the 1 tablespoon
oil and a
little salt, spread on the baking sheet, and roast
in the oven until golden brown, about 5 minute
in the oven until golden brown, about 5 minutes.
In a large rimmed baking sheet, drizzle a little bit of olive oil over the top of the cauliflower and toss directly in the pan to coat evenl
In a large rimmed baking sheet, drizzle a
little bit of olive
oil over the top of the cauliflower and
toss directly
in the pan to coat evenl
in the pan to coat evenly.
Toss chopped toasted hazelnuts
in a
little olive
oil; season with salt and pepper.
So save them up
in a gallon size resealable freezer bag,
toss them with a
little oil and salt, and toast
in the oven for a crunchy freebie.
I've even added oatmeal
tossed with a bit of cocnut
oil and brown sugar on top of each muffin for a
little sweet crunch... I make huge batches and freeze them... they're amazing warmed up
in the microwave with a bit of butter spread on top!
I think a dish that takes time to make, deserves a simple serving... I
tossed these two colored
little potato pillows with extra virgin olive
oil and topped with shaved Pecorino, a pinch of freshly grated black pepper and you are
in heaven.
I
toss the popcorn
in a
little coconut
oil and coconut sugar so that it has a subtle flavour of its own, but it's the dip that really makes it come to life.