Vegetarian recipes

Purchase a small eggplant and cut off the bottom and compost. Then continue slicing into thin rounds about a quarter of an inch thick.

Give a Pyrex baking dish a coating of cooking spray. My dish is 8 by 10 inches but has rounded, rather than square, corners. It’s also almost 3 inches deep. Adjust cooking time if you are using a larger, shallower dish.

Line the bottom and sides of the dish with the eggplant slices. I had enough slices to make two layers on the bottom. Lightly salt the eggplant. Put the dish into a 350 degree oven for 10 to 15 minutes, just until they begin to soften. Remove and set aside.

Meanwhile, slice up two or three zucchinis, yellow squash or a mixture of the two. Chop up a large onion and slice a cup or so of mushrooms. If you want to go vegan, add Earth Balance or oil to a large sauté pan. Nonvegans can use butter if you prefer. Sauté the onions and mushrooms at low heat until they are transparent. Season with salt and pepper or a nonsalt product such as Mrs. Dash or Trader Joe’s 21 Seasonings Salute.

Drain a small jar (7-8 ounces) of red roasted peppers. Cut into strips.

When the wild rice is done, drain it as well. Now you are ready for assembly.

Arrange the squash slices on top of the eggplant slices. Cover with a layer of wild rice and then the onion/mushroom mixture. Arrange the red roasted pepper strips on top of the onions and mushrooms. Finally, generously sprinkle with cheese. Vegans will choose a soy cheese and others can use whatever you like. The pre-shredded Mexican or Italian blends would both be good choices.

Bake at 350 for about 30 minutes. If it is in a shallow dish, it will probably be just right after 20 minutes. It needs to be in the oven only long enough to heat through and for the vegetables to soften and the cheese to melt.

If you are a vegan, you may want to add a half cup or so of nutritional yeast flakes and use Bragg’s Amino Acids for seasoning the dish.

Honestly, whether you are a vegan or vegetarian or even a devout carnivore, this is a truly splendid dish. It’s hearty enough for anyone, light on calories and full of colorful vegetables we all need. You can also make it to your tastes and add other vegetable choices. This makes about four servings.