Category:  Vegetables

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These zucchini chips are fun to make and fun to snack on! Just slice them and air dry overnight. Broil them in oven and you’re done. They’ll disappear in seconds!

Prep time: 5 minutes for cutting & overnight drying
Broil time: 6 to 7 minutes per side
Makes: 30 to 40 chips

Ingredients:
One 18 X 12-inch baking sheet (you can use a larger one for more zucchini)
parchment paper (to line baking sheet)
3 to 4 zucchini
1 to 2 tablespoons vegetable oil
Salt, for lightly sprinkling zucchini

Directions:
1. Line an 18 X 12-inch (or larger) baking sheet

2. On a cutting board, cut and discard zucchini tips.

3. Cut remaining zucchini into 1/4-inch thick slices.

4. Place the zucchini rings on parchment-lined baking sheet, lightly sprinkle with salt & let air dry 8 hours or overnight.

5. Line another 18 X 12-inch (or larger) baking sheet and “lightly” oil it with a basting brush.

6. Transfer the zucchini rings (salt side up) to second baking sheet.

7. Turn on the oven “broiler” – this is the overhead element that turns red for broiling or grilling in oven.

8. Transfer the baking sheet with zucchini rings to oven rack positioned 6 inches away from oven broiler element.

9. Broil zucchini rings 6 to 7 minutes per side or until they turn golden brown and crisp but not charred.

10. Transfer the zucchini chips to a platter and serve as a snack or as a side dish.

Text & Photograph ©2020 Nancy DeLucia Real

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I learned the art of making marinated eggplant from my dear friend, Michelina Codipietro, from Isernia in the Southern region of Molise, Italy. Michelina took away my fears, saying that it was quite easy. This eggplant indeed marinates for 48 hours (it makes itself) and labor is minimal.

A great project for our current “lockdown” and a guarantee that you’ll never buy the readymade version again.

Prep time: 25-3o minutes (peeling & cutting eggplant)
Marinating time: 48 hours
Makes: 2 pint-size mason jars (each pint = 2 cups)

Ingredients:
3 large eggplants, peeled
2 tablespoons salt
4 quarts cold water (16 cups total)
1 quart distilled vinegar (4 cups total)
Juice from 1 lemon
2 cups organic sunflower or safflower oil (for marinating)
Scant 1/2 teaspoon dried, crushed red chili flakes
One 6 to 8-quart saucepot with cover (for marinating eggplant)

Directions for Marinating Eggplant:
1. Working crosswise, cut eggplant into 1/4-inch thick slices.

2. Mound 3 slices eggplant on top of each other; cut them into 3/8-inch thick strips.

3. Transfer strips to saucepot, sprinkle with a light layer of salt.

4. Repeat with remaining eggplants, transferring the strips to saucepot & sprinkling with salt, as you go along.

5. When all eggplant strips have been transferred to saucepot, pour the water, vinegar and juice from 1 lemon over the eggplant.

6. Cover saucespot with eggplant, set on a counter and let marinate for 48 hours (2 days).

Directions for Draining & Canning Eggplant:
1. After 48 hours (2 days), working over a sink & wearing cooks’ plastic gloves, grab a handful of eggplant strips and squeeze & drain the liquid completely.

2. Transfer drained eggplant to a 12-cup glass or porcelain bowl.

3. Repeat squeezing & draining remaining eggplant, one handful at a time; transfer to bowl.

4. When all eggplant strips have been drained and set in bowl, add about 1/2 cup safflower or sunflower oil, dried, crushed chili flakes (to taste) and mix.

5. Taste the eggplant and adjust seasonings, to taste.

6. Divide the eggplant strips between two pint-size mason jars.

7. Cover with the oil.

8. Make sure you pack down the eggplant, so as not to leave air bubbles.

9. Add more oil until it rises 1/2-inch above top of eggplant.

10. Cover and seal with lids.

Storing Marinated Eggplant:
1. Place the two mason jars of eggplant in refrigerator.

2. Every time you scoop out some eggplant and serve, make sure remaining eggplant in jar is topped with safflower or sunflower oil 1/2 inch above top of eggplant. Seal and refrigerate once more.

3. Eggplant can be stored in refrigerator up to 2 months (always covered with oil).
Text & Photograph ©2020 Nancy DeLucia Real

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It’s January 2020 and time for post-holiday diets! Here’s an easy, vegan dish that can be served alongside any delicious food you like.

Prep time: 25 -3o minutes
Serves: 4 to 6

Ingredients:
3 to 4 tablespoons extra virgin olive oil
3 large carrots, peeled and cut into 1/4-inch rounds
3 to 4 leeks, rinsed and cut into 1/4-inch rounds
12 ounces fresh spinach leaves, rinsed & spun dry
salt and ground black pepper, to taste

Directions:
1. In a 12-inch skillet, heat the oil.

2. When oil is hot (but does not smoke), add the carrot rounds and saute on medium-high heat for 1 minute.

3. After 1 minute, add the leeks and saute on medium-high heat for 2 minutes.

4. After 2 minutes, add the spinach leaves and saute on medium high-heat for 2 to 4 minutes.

5. Cook vegetables for 2 to 4 minutes longer or until carrots are crunchy-tender and leeks and spinach are tender.

6. Add salt and black pepper, to taste. Serve immediately.
Text & Photograph ©2020 Nancy DeLucia Real

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Take it easy on Thanksgiving – toss pumpkin cubes with paprika, Dijon and a few more ingredients. This Paprika-Dijon pumpkin side be absolutely  “délicieux” (that’s French for “delicious”)!

Prep time: 15 minutes
Bake time: 35 to 40 minutes
Serves: 4 to 6

Ingredients:
10 to 12 cups peeled & cubed pumpkin
2/3 cup chopped red onion
4 tablespoons olive oil
1 tablespoon paprika
1 tablespoon Dijon mustard
3 tablespoons honey (you can add more, to taste)
Juice of 1 lime
1-1/2 teaspoons salt

Directions:
1. Preheat oven to 400°F.

2. In 16X14 baking pan, toss all ingredients together until uniform.

3. Place baking pan with pumpkin mixture on a rack set in center of oven.

4. Bake pumpkin for 30-35 minutes, stirring once or twice during the process.

5. After 30-35 minutes, taste pumpkin. It should be tender but not fall apart or purée.

6. When pumpkin is done, transfer pan tu upper rack, 6 to 7 inches away from top oven broiler.

7. Broil the pumpkin for 5-7 minutes or until it turns golden brown. You may have to stir it every 2-3 minutes until evenly roasted.

8. Serve pumpkin as a side with your turkey dinner on Thanksgiving.

9. Alternatively, serve pumpkin with any meat, poultry or fish dinner.
Text & Photograph ©2019 Nancy DeLucia Real

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Tired of the same old, same old cauliflower? Here’s a roasted, spicy version of this otherwise boring vegetable.

Prep time: 25 minutes
Serves: 4

Ingredients:
1 cauliflower head
1 tablespoon ground cumin
1/3 cup extra virgin olive oil
1 to 1-1/2 teaspoons salt
1/2 teaspoon dried, red chili pepper flakes
2 tablespoons chopped mint leaves
2 tablespoons chopped Italian flat-leaf parsley

Directions:

1. Preheat oven to 375°F.

2. Cut cauliflower into florets measuring about 2 inches each. Set aside.

3. Meanwhile, in a small bowl, whisk together the cumin, olive oil, 1 teaspoon salt and chili pepper flakes; set aside.

4. Place cauliflower in a 4-quart saucepot; cover with cold water.

5. Bring cauliflower to a boil; boil 2 minutes.

6. Drain cauliflower.

7. Coat each cauliflower floret with the cumin-oil dressing.

8. Place cauliflower florets on a baking sheet and roast in oven for about 20 minutes.

9. After 20 minutes, remove cauliflower from baking sheet and transfer to a serving bowl.

10. Mince the mint and parsley leaves; toss them into cauliflower. Taste and adjust salt leaves, if needed.
Text & Photograph ©2019 Nancy DeLucia Real