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Introducing: Eat your Veggies

March 11, 2011

This is my dear friend Sarah:

She excels in the area of vegetables.  She will be sharing family friendly recipes featuring Vegetables in the “Eat your Veggies” column. Read Sarah below:

First of all, I should be clear, I’m not actually a vegetarian.  But I’ve been making at least five vegetarian dinners a week for almost a year now and it’s been fantastic!  I love reinventing old favorites in a veggie kind of way.  And I love feeling like I’m actually feeding my kids veggies and most of the time they actually eat them!  So here’s what we ate last night – a new version of grilled cheese and to go with it – fries!  But wait, look again and you’ll see these are no ordinary fries, these are sweet potato and parsnip fries!  And because you can still dip them in ketchup these fries were a huge hit!

Roasted Balsamic Vegetable Sandwiches with Mozzarella Cheese and Sweet Potato/Parsnip Fries
(should make enough for 4-6 sandwiches)
1 lb loaf sourdough bread, sliced
1 large red pepper
2-3 zucchinis
1 onion
olive oil
1-2 t balsamic vinegar
8 large basil leaves
8-12 slices mozzarella cheese

1 large or 2 small sweet potatoes, cut into strips
1 lb parsnips (or about 5-6) peeled, cut into strips
olive oil,
1/8 t chili powder
1 t brown sugar
Kosher salt and black pepper

First get your fries going.  Heat your oven to 400 degrees and cut up the sweet potatoes and parsnips.  Drizzle olive oil, about 2-3 T, over the fries. Then mix the chili powder and brown sugar together. Sprinkle on fries, along with the salt and pepper to taste.  Toss it all to make sure all the fries get the goodness and put in the oven for about an hour.  You should check periodically and toss them around, but at the end they should be crispy and kind of golden brown around the edges – delicious!!

While the fries are doing their thing, get your sandwiches going.  Cut your red pepper into about five or six pieces.  Cut the zucchini in half, then lengthwise into strips.  Cut the onion into about 1/4-1/2″  sections.  Put olive oil in your pan and place the veggies down in, don’t overcrowd the pan, salt and pepper the veggies and wait until the side that’s down starts to show some color, then flip them.  At this point, drizzle the balsamic over the veggies.  When both sides are seared a little, but not limp, take them out and assemble the sandwiches.

Butter one side of each slice of bread (the butter will be on the outside of your sandwich).  First one slice of mozzarella, then the veggies, the basil leaves and finish it off with the last slice of mozzarella.  Top with another slice of bread and grill ’em up!  As with any grilled cheese, keep the temp fairly low so you don’t burn your bread, but you do get that yummy, melty cheesiness that makes grilled cheese sandwiches so good!

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2 Comments leave one →
  1. March 13, 2011 3:16 pm

    The world is already a better place because Sarah H. is sharing her recipes! I love seeing yours too, Lucy! Your blog is such a great resource for moms like me! Thanks for sharing!

  2. Cari permalink
    April 5, 2011 1:12 pm

    So Yummy!

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