Dan Bites

So, last night’s Meatless Monday was an absolute disaster. I have no desire to fill you in on what I made. I’m just damn glad it wasn’t in front of my brother-in-law like last week cause I’d never hear the end of it. I still get shit for a failed attempt at Nudi Ravioli from he and my sister. Instead of writing about last night’s mess I want to tell you about a successful vegetarian endeavour from a few weeks ago.

Yuki and I were invited to a pot-luck, so I decided to make these baked vegetables in golden crust. It was cheap, simple, and absolutely delicious!

To start, I poured 4-5 tablespoons of olive oil on a rimmed baking sheet and threw it in a 425 degree oven. I just wanted to get the oil hot to help give the veggies a better sear instead of them soaking up cold oil. Once the oil was hot, about 10 minutes or so in the oven, I added some sliced eggplant, zucchini, red bell pepper, yellow bell pepper, and red onion. I coated them in the hot oil and put back in the oven for about 20 minutes.

Meanwhile, in a large bowl, I made the batter. I beat an egg and then gradually beat in 1 cup of flour. Then I beat in a quarter cup of soy milk to make a smooth, thick paste. After that I stirred in another full cup of soy milk, some rosemary, salt, and pepper.

After the 20 minutes were up I took the vegetables out of the oven and quickly poured the batter all over to cover the pan. Much like a Yorkshire Pudding, you need to pour the batter into really hot oil for it to puff up and be light. I put it back in the oven for another 30 minutes until crust was nice and golden and the vegetables were nicely roasted.

When we got to the party I garnished it with some fresh grated parmesan cheese and some fresh rosemary. Cut it up into squares and you have a great party dish. I think it would also go well next to some roasted chicken.