Grilled Zucchini with Garlic and Rosemary

vegan grilled zucchini

The weather is getting warm, so we have been outside grilling a lot more.  The farmer’s markets are also opening again, which I am so excited about.  I love all the fresh fruits and veggies, like this zucchini.  I also like knowing who grew the produce and that it is locally grown.  This dinner was made with some of our market finds.  I thinly sliced the zucchini and rubbed it with olive oil, fresh rosemary and finely chopped garlic.  My husband then grilled it just until it was tender and it got nice and sweet, and a little smokey.  The salad was made with lettuce and beets greens from the market.  I also added a little bit of kale that I grew.


Stuffed Zucchini


I stuffed this zucchini with tofu ricotta and Daiya Mozzarella, then baked it over tomato sauce.  It was served over whole wheat spaghetti.  The zucchini gets really tender while it’s baking and goes great with the flavor of the ricotta and tomato sauce.  It also makes a very nice presentation, so it would be great for serving to company.



Ratatouille with Polenta



I hope everyone had a wonderful Thanksgiving.  We had such a great time with our family and ate way to much of course.  This ratatouille recipe is great way to get in a bunch a veggies after all the not so good for you holiday food.  It is very filling and warm, so perfect for the fall weather.  I baked mine in individual portions, but it would be just as great in a larger casserole dish.  The ratatouille could also be served on its own or with the polenta as a side dish.