ETL: "Sneaky" ways to incorporate fruits & vegetables
Bob and Kaci chat with Cassie Nipp from Weight Watchers.
WEIGHT WATCHERS RECIPES:
Use this French-inspired recipe as a dip or as a pasta sauce, thinned out with a little water. It also makes a wonderful sandwich spread.
1 medium eggplant(s)
1 Tbsp olive oil
2 1/2 Tbsp fresh lemon juice, or to taste
2 clove(s) (medium) garlic clove(s), minced, or to taste
1/2 tsp table salt, or more to taste
1/4 tsp black pepper, freshly ground, or more to taste
1 tsp lemon zest
Preheat oven to 375°F. Place whole eggplant on a baking sheet; pierce it in several places with a fork. Roast, turning once during cooking, for 1 hour; cool completely. Slice eggplant open and scoop out all the flesh; place flesh in a food processor or blender. Add oil, lemon juice, garlic, salt and pepper; puree until smooth and garnish with zest. Yields about 3 tablespoons per serving.
Grilled Vegetable Kabobs
Use whatever vegetables you have such as portobello mushrooms, onions, zucchini or hot peppers.
1/4 cup(s) parsley, fresh, finely minced
1 clove(s) (medium) garlic clove(s), finely minced
1/2 tsp sea salt
1/4 tsp olive oil
2 medium green pepper(s), cut into 8 chunks each
12 medium grape tomatoes
12 medium cremini mushroom(s), also known as baby bella, wiped clean, stems trimmed
Preheat grill to high.In a medium bowl, combine parsley, garlic, salt and oil; add vegetables and toss to coat. Thread vegetables onto 4 long metal skewers.Grill, turning once, until tender and charred, about 6 to 10 minutes, depending on desired degree of doneness. Yields 1 kabob per serving.