Featured Cookbook

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1. Tiger Shrimp with Feta and Tomato

2. Carrots Provencal

3. My Coq au Vin

4. Roasted Mediterranean Vegetables

5. Greek Roasted Lamb Stuffed with Baby Spinach, Dill, and Feta Cheese

Book Description

With 16 countries bordering the Mediterranean Sea, the culinary delights of southern Europe and northern Africa are nearly endless. From the olives of Greece to the fresh pastas of Italy to the savory lamb of Tunisia and Morocco, the Mediterranean Coast is rife with gastronomic treasures – and recently discovered health benefits. Now, armed with new findings that show that a Mediterranean diet can increase life span, French-born gourmet chef Jeanette Seaver has compiled more than 200 of her favorite recipes from the region.

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My New Mediterranean Cookbook: Eat Better, Live Longer by Following the Mediterranean Diet

Authors: Jeannette Seaver

Date: January 2005

ISBN: 1559707232

Publisher: Arcade Publishing

Hardcover

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Roasting is an ancient and traditional way of cooking vegetables in Mediterranean cuisines, and the same method of cooking vegetables has, in recent years, solidly taken its place in American cuisine as well. Fragrant and multicolored, roasted vegetables offer many attractive presentation possibilities. They sustain interest if served alone, but provide a most satisfying accompaniment to any meat or fish dish.

• 1 red onion, peeled and quartered

• 1 small eggplant, peeled and cut into 1-inch pieces

• 1 red beet, quartered

• 1 red or yellow pepper, seeded, white membrane removed, and cut into 1-inch pieces

• olive oil to moisten all vegetables (about 1/3 cup)

• herbes de Provence

• pepper and salt

• 7 ripe tomatoes, quartered

• 1 small head of radicchio, leaves separated

• 1 small zucchini, washed and cut into 1-inch pieces

• 1 small bunch asparagus, trimmed and cut diagonally in 1-inch pieces

1. Preheat oven to 350 degrees F.

2. In a baking dish, spread onion, eggplant, beet, and peppers, sprinkle with olive oil, herbes de Provence, pepper, and salt.

3. Bake 20 minutes.

4. Add tomatoes, radicchio, and zucchini. Continue cooking 20 more minutes, sprinkling with more oil, herbes de Provence, pepper, and salt, and, with a spatula, tossing every 5 minutes.

5. Lastly, add asparagus; continue cooking 5 minutes. Toss and serve.

More From This Book:

1. Tiger Shrimp with Feta and Tomato

2. Carrots Provencal

3. My Coq au Vin

4. Roasted Mediterranean Vegetables

5. Greek Roasted Lamb Stuffed with Baby Spinach, Dill, and Feta Cheese

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