Recipe from Way to cook vegetarian by: Cooking Light
Onion, finely chopped (That’s 1 small onion or 1/3 cup)
3 cloves of Garlic minced (the book specifies 1/2 teaspoon Bottled minced, but who listens to that?!)
Shredded Zucchini (That’s about 1 and 1/2 small zucchini or 1 & 1/4 cups) I recommend shredding them as large as possible so they don’t become super mushy.
Oregano 1/4 teaspoon
Salt 1/8 teaspoon
Black Pepper 1/8 teaspoon
Mozzarella Shredded 1/2 cup
Tomato diced 1/2 cup
Kalamata Olives diced 1/4 cup
Feta Cheese crumbled 1/4 cup
4 8inch Tortillas Continue reading
This recipe comes to us from the Vegetarian Cookbook by Readers Digest
Pre-heat oven to 400 degrees F (200 degrees C)
a handful of Green Beans. (or 4 ounces if you prefer) all sliced in half. Blanch them for two minutes in boiling water then remove from water and refresh them under cold running water.
Now into the same pot of boiling water add 2 pounds of wedge cut potatoes. Boil only for three minutes. Reds taste best. After 3 minutes have passed, drain the potatoes, and toss them in a bowl containing the spice mixture. Leave out the sesame seeds till later.
Spice mix for Potatoes:
Virgin Olive Oil 1 & 1/2 Tablespoons
Paprika 1 teaspoon
Coarse Sea Salt 1 teaspoon
coarsely crushed black peppercorns to taste
also for the potatoes but to be added 15 minutes into the baking process:
2 tablespoons raw or toasted sesame seeds