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Weekday dinner inspiration: Rosemary Ratatouille Frittata and more

Mon | Meatless meal

Rosemary Ratatouille Frittata (recipe below) celebrates earthy fall flavors with eggplant and rosemary. A buttery, slighty sweet, brioche roll would be lovely alongside a wedge of this eggy, one-pot dish.

Tues | Soup's on!

The calendar says it's fall, but the thermometer not so much. Pretend there's a chill in the air and make Sausage, Spinach and Lentil Soup. To make the soup, bring 6 cups of your choice of broth to a boil. Add 10 ounces lentils, 1 cup diced carrots and 2 minced garlic cloves. Simmer for about 30 minutes or until lentils are soft. Add 1 pound sliced cooked kielbasa and fresh or frozen chopped spinach.

Wed | Rotisserie chicken

Here's a classic Stir Crazy meal from a couple of years ago. Prepare Middle Eastern Chicken Flatbread by spreading store-bought baba ghanouj on toasted pita or flatbread. Layer on shredded rotisserie chicken, sliced cucumbers, diced tomatoes and Romaine lettuce. Sprinkle red wine vinaigrette over all. Serve with a side of couscous studded with raisins.

Thurs | Island burgers

Say "aloha" to Sweet and Savory Hawaiian Burgers tonight with a side of sweet potato fries. Mix 1 ½ pounds of ground pork with sliced green onions, ½ teaspoon of ground ginger and ¼ teaspoon of allspice plus salt and pepper. Make 5 patties, brush with barbecue sauce and grill over high heat, about 10 minutes, flipping halfway. Place pineapple rings on grill and cook for about 2 minutes per side. Slather toasted buns with barbecue sauce and layer on patties and pineapple rings.

Fri | Who you calling shrimp?

Italian Shrimp Bake is an easy and satisfying end-of-the-week meal. Put several large, peeled shrimp in gratin dishes with several spoonfuls of basil-infused spaghetti sauce. Top with cubes of fresh mozzarella cheese. Bake at 350 degrees for about 12 minutes. Sprinkle with fresh chopped basil. Serve with green salad and crusty bread for dipping.

Janet K. Keeler can be reached at or (727) 893-8586.


Rosemary Ratatouille Frittata

2 tablespoons olive oil

2 cloves garlic, minced

2 teaspoons finely chopped fresh rosemary, plus 4 small sprigs for garnish

1 small Japanese eggplant, cubed (see note)

1 small zucchini, cubed

1 small onion, diced

½ large red bell pepper, cubed

½ cup canned crushed tomatoes

2 ½ teaspoons red wine vinegar, divided

8 large eggs

Preheat oven to 400 degrees. Coat ovenproof nonstick skillet with cooking spray. Add oil and heat over medium-high heat. Add garlic and chopped rosemary. Cook 30 seconds. Add eggplant, zucchini, onion and bell pepper. Saute 2 minutes. Add tomatoes, 1 teaspoon vinegar and ½ cup water. Cover; cook 8 minutes.

Whisk together eggs and remaining 1 ½ teaspoons vinegar in bowl.

Scrape ratatouille into bowl. Recoat skillet with cooking spray and return to medium-high heat. Pour in eggs and cook 1 minute. Spoon 2 cups of ratatouille over eggs. (Reserve any remaining ratatouille for another use.) Place skillet in oven, and bake 8 minutes, or until set.

Loosen frittata from skillet using heatproof spatula. Slide onto platter. Cut into 4 wedges, garnish each with rosemary sprig and serve. Serves 4.

Note: The light purple Japanese eggplant is narrower and longer than the easier-to-find Western globe eggplant. They are usually stocked at Whole Foods and Fresh Market, but might be a bigger hunt at grocery stores. You can substitute globe eggplant but it has thicker skin and will need to cook longer.

Nutritional information per serving: 219 calories, 14g protein, 15g fat, 8g carbohydrates, 172mg sodium and 3g fiber.

Source: Vegetarian Times

Weekday dinner inspiration: Rosemary Ratatouille Frittata and more 10/16/12 [Last modified: Tuesday, October 16, 2012 4:30am]
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