Quick Vegetarian Dinner Ideas

These quick vegetarian dinner ideas are some of my favorites. They are quick to prepare and quick to clean up. These recipes are also healthy vegetarian choices for dinner. All of these recipes can be prepared before you leave for work in the morning and cooked in a slow cooker. Be sure to use a crock-pot liner for easy clean up.

Quick Vegetarian Dinner Idea #1

Zucchini and Eggplants Italian Style

INGREDIENTS:
· 1 tablespoon olive oil
· 4 plum tomatoes, sliced 1/4-inch thick
· 1 1/2 cups shredded mozzarella cheese
· 2 cups tomato sauce
· 1 teaspoon oregano or Italian herb mixture
· 1 teaspoon salt
· 1 medium eggplant, cut in 1-inch cubes
· 2 medium zucchini, halved and sliced 1/2-inch thick
· 1 large onion, thinly sliced
· 12 ounces fresh mushrooms, sliced (substitue canned if you are in a hurry)
· salt and pepper, to taste

PREPARATION:

Toss eggplant and zucchini with the 1 teaspoon of salt. Place in a large colander over a bowl to drain for about 1 hour. Drain and squeeze excess moisture out. In a large skillet over medium heat, saute onion, eggplant, zucchini, and mushrooms until slightly tender.

In the slow cooker/Crock Pot, layer 1/3 of the vegetables (including sliced tomatoes), 1/3 of the tomato sauce. and 1/3 of the cheese. Sprinkle with oregano or Italian herbs, salt and pepper. Repeat this process 2 more times. Cover and cook on low 5 too 7 hours. Serve with brown rice or whole grain pasta. Serve with Italian bread or dinner rolls to round out the meal. This also goes well with a fresh salad. This should serve about 6 people.

Quick Vegetarian Dinner idea #2

Vegetable Curry Served with Rice

INGREDIENTS:

· 4 medium carrots, bias sliced into 1/2-inch slices
· 2 medium potatoes, cut into 1/2-inch cubes
· 1 can (15 ounces) garbanzo beans, drained
· 1/2 pound green beans, cut in 1-inch pieces, about 1 1/2 cups (substitue frozen if you are in a hurry, but fresh tastes better)
· 1 cup coarsely chopped onion
· 3 to 4 cloves garlic, minced
· 2 tablespoons quick-cooking tapioca
· 2 teaspoons curry powder
· 1 teaspoon ground coriander
· 1/2 teaspoon crushed red pepper, or to taste, optional
· 1/4 teaspoon salt
· 1/8 teaspoon ground cinnamon
·(14.5 ounces) diced tomatoes with juice
· 2 cups hot cooked rice

PREPARATION:

In a 3 1/2- to 5-quart slow cooker combine carrots, garbanzo beans, potatoes, green beans, onion, garlic, tapioca, curry powder, coriander, red pepper, salt, and cinnamon. Pour broth over this mixture. Cover and cook on LOW for 7 to 9 hours or on HIGH for 3 1/2 to 4 1/2 hours. Stir in tomatoes. Cover and cook 5 minutes longer. Serve with hot cooked rice. This should easily serve a family of four. (Put the rice on to cook when you come home from work, it should need very little care from you while it cooks.)

Quick Vegetarian Dinner Idea #3

Vegetarian Stuffed Green Bell Peppers

INGREDIENTS:

· 1 can (11 to 15 ounces) regular kernel corn or Mexican corn with peppers, drained
· 1 can (15 ounces) black beans, drained and rinsed
· 1 can (14.5 ounces) diced tomatoes, for extra flavor try the balsamic flavored tomatoes
· 1/4 cup chunky salsa
· 1/4 cup chopped onions
· 1 1/2 cups cooked rice
· 1 teaspoon Worcestershire sauce
· 1/4 teaspoon salt
· 1/2 teaspoon pepper
· 2 cups shredded Mexican cheese blend, separate out ¼ cup of the cheese
· 6 large green bell peppers, tops and seeds removed

PREPARATION:

In a large bowl mix together all ingredients, except 1/4 cup cheese and the bell peppers. Stuff peppers with mixture. Organize bell peppers in slow cooker, placing a few on top if required. Cover and cook on low for 6 to 8 hours. Sprinkle with remaining 1/4 cup cheese about 15 minutes before done. This is great with French bread toasted with butter. This dish should easily serve six people.

Reference:

• www.backofthebox.com/recipes/crockpot.htmlwww.my-gourmet-kitchen.com/?cat=Crockpot,