Grilled Skewered Veggies and Polenta

I got this recipe here from fatfreevegan.com.  It was super easy and my whole family liked it.  I had never eaten or made polenta before. It was great!
Cube up vegetables like:
Green Pepper
Red Pepper
Mushrooms
Yellow Sqash
Zucchini
Butternut Squash
Drizzle a little olive oil or spray on them and then top with spices you like such as:
1 teaspoon thyme
1 teaspoon rosemary
2 large garlic cloves, minced
salt and freshly ground pepper, to taste
Stir, cover and let sit for 1 hr or so to marinate.

Preheat the oven broiler. Put the vegetables onto skewers, alternating ingredients. Place the skewers across a baking dish so that the skewer touches the sides, but the vegetables do not touch the dish (I used an 11x9-inch dish). Place under the broiler, turning often, and cooking until the vegetables are tender. Watch carefully so that they don’t burn

Make Polenta:
2 cups water
1/2 cup plus 1 tbsp. yellow cornmeal (use yellow–it’s healthier than white)
1 teaspoon salt (optional)
1 teaspoon extra virgin olive oil or margarine (optional)
generous grating of black pepper
basil, oregano, or other herbs (optional and to taste)

Put the water, cornmeal, and salt into a large microwavable casserole dish or 1-quart measure. Cook at full power for 6 minutes. Stir well and cook again at high power for 4 more minutes. Remove from the microwave, stir in the optional oil or margarine, the pepper, and any optional herbs you’d like. Stir well.
Oil a loaf pan or any container that holds about 2 cups. (I’ve done this in a plastic cup to make tubular polenta.) Pour in the polenta and smooth over the top. Refrigerate until chilled and solid. Remove from the pan and slice about 1/2-inch thick. Brown in a lightly-oiled non-stick pan

Seared Zucchini Sandwich with Roasted Red Pepper White Bean Spread

This recipe is found here http://www.youtube.com/watch?v=3ubXTSVMJmM Food for life tv and The Committee For Responsible Medicine do webcasts demonstrating how to make different recipes. Past episodes are found here: http://www.pcrm.org/health/diabetes/support_group_archive.html Everything I've tried from them has been good so far.

Makes 2 sandwiches:

1 C. white beans (cannellini beans)

1 Can roasted red peppers (or 1 large one you've roasted yourself)

1/4 T salt

2 Zucchini sliced long-ways into thirds

4 Cloves garlic, sliced

Pinch of salt

1 T balsamic vinegar

2 Whole wheat hoagie rolls or bread

6 basil leaves

Make a sandwich spread in your blender or food processor out of the white beans, roasted red peppers and salt. (the beans will water down the flavor so add more peppers or salt if needed.)

Heat a skillet and add thick cut zucchini till they start getting brown. Sprinkle with salt while cooking. Don't over cook! You don't want the zucchini to get mushy. When they are browned on each side throw the garlic into the pan and cook for a few seconds only, until you smell the garlic. Take the pan off burner and splash in the balsamic vinegar. The vinegar will caramelize quickly on the hot skillet.

Spread dressing on sandwich rolls, add zucchini and garlic, top with basil, and enjoy warm.

Roasted Vegetables by Jess

olive oil

sun-dried tomatoes (from the jar)

garlic powder

seasoning salt

sea salt

any veggies like:

onion

eggplant

mushrooms

red and yellow peppers

yams

red potatoes

zucchini

jicama (be creative!)

broccoli

Put seasonings in olive oil and toss with chopped up veggies. Cover with foil in a baking dish for 40 minutes in a 350 degree oven. Enjoy as is or over rice, noodles, or toasted bread.

Grilled Vegetable Sanwich on Grilled Sourdough by Jess

We LOVED this sandwich. It was an awesome treat on crusty thick sourdough bread slices.
My friend made up this sandwich which I hastily made without some of her ingredients yesterday. I just pan grilled some zucchini, yellow squash and yellow pepper. I broiled sourdough drizzled with italian dressing. I assembled it with good mustard and fresh basil and spinich. It was still really great but I'd love to try her way.

Any or all of these veggies:
Eggplant
Mushrooms
Any color pepper
Red onion
Zucchini
Yellow squash
Vinaigrette
Mustard
Fresh spinich and basil
1 jar bruschetta
1 jar roasted red pepper

Pour vinaigrette on veggies and grill. Grill sourdough slices. Assemble with burschetta, roasted red pepper, and spinich and basil. Hold together with a toothpick. (Pictured is some hearty wheat rolls I used one day that I couldn't find sourdough.)

Tomato Veggie Soup by Me

This soup is simple and so delicious!

Homemade Tomato Soup (recipe under "soup" label)
or
2 Cartons Campbell's V8 Tomato Herb Soup
1 Can Vegetable Broth
3 Carrots, chopped chunky
2 Zucchini, chopped chunky
Asparagus (or anything else you want)
Brown Rice, cooked

Cook veggies a little bit until they are half cooked. Add everything and heat on the stove till it's all warm and cooked or to the crock pot for however long you want.
(Sorry I am not specific on cook times and amounts. I don't time things, I just cook them till they're done.)