Tuesday, February 3, 2009

Veggies a la Rosa (Gluten Free)


I've always liked broccoli, garden peas, carrots, green beans, etc... but generally I have always eaten them out of a can or frozen.

Recently though, I've been trying to incorporate more fresh vegetables into our diet. Since I started a low carbohydrate diet in January, vegetables have become a prominent part of dinner.

Last weekend, Michael and I ate lunch at an Italian-American deli. I had a dish of sauteed veggies in a lemon butter sauce topped with a lovely piece of salmon and fresh shaved parmesan. It was an absolutely delicious lunch. I was so impressed with the vegetables. Interestingly, the veggies were the highlight of the dish for me! They were so fresh and beautifully prepared. Yellow and green zucchini, sweet onions, fresh garlic, button mushrooms, red and green peppers, and a vegetable I wasn't very familiar with... eggplant.

Eggplant. I tried this strange purple skinned vegetable several different times previously and I can honestly say I have never liked it. Never...

Until now. This eggplant was soft and not bitter. Merged with the gentle flavors of butter, lemon, and white wine this vegetable was delightful! I had to try it at home.

Last night I sauteed eggplant for the first time! I was not disappointed. I did not have any white wine, so I used a merlot instead. The merlot gave the white eggplant flesh a beautiful "rosy" appearance and it was a great flavor addition to the sauce.


Veggies a la Rosa

1/2 of a large eggplant, sliced thinly and cubed
1 green zucchini, sliced thinly
1 yellow zucchini, sliced thinly
2 cloves garlic, finely minced
1/2 medium sweet onion, chopped finely
** Any other veggies you would like to add, button mushrooms, red or green peppers, would be a lovely addition!

Sauce:
2 tablespoons butter (or coconut oil)
2 tablespoons olive oil
Salt and Pepper to taste
2-4 tablespoons a good quality Merlot (-or- white wine for a lighter flavor)
2 tablespoons lemon juice

Optional Toppings:
Freshly shaved parmesan
Toasted pine nuts or walnuts


Directions:
In a large non-stick wok or skillet melt butter and add olive oil on medium-high heat until lightly sizzling. Add onion and garlic and lightly saute for 1-2 minutes. Add remaining vegetables and sauce ingredients. Saute 5-8 minutes until vegetables are soft and tender. Plate and top with shaved parmesan and toasted nuts! Makes 2-4 medium sized servings. Serve hot.


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11 comments:

  1. I don't know if you know this or not but canned veggies are usually preserved with wheat. So Celiacs should really stay away from canned food.

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  2. My dad grew eggplant for the first time last summer. We had them coming out of our ears! But so healthy - and a really good meat replacement.

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  3. Abby -- Oh I'm jealous!!! How do you make your eggplant? You are right! I think it will make an excellent meat replacement!

    Cove Girl -- Thank you for sharing your comment! Although I have to say I have NEVER heard of canned vegetables containing wheat and I've never had a reaction to them. I have also never seen wheat listed as an ingredient in canned vegetables. Soup, you definitely need to be wary of as they most likely contain wheat either in a broth form or a creamed form, but I think vegetables are safe. This website lists canned vegetables as safe on a wheat-free diet:

    http://www.lpch.org/DiseaseHealthInfo/HealthLibrary/allergy/wheat.html

    Hope this helps!!

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  4. This website from the national foundation for celiac awareness also shows that canned vegetables are completely safe:

    http://www.celiaccentral.org/What_is_Celiac_/Information_to_Live_By/Information_to_Live_By/67/vobId__211/

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  5. This sounds wonderful! I am definitely going to try this one!

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  6. I'm not sure if I've ever had eggplant, but this looks really good =D!!

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  7. My college roommate was Lebanese and used eggplant in his cooking all the time. He used to roast it right on the burner of our gas stove & put it into whatever dish he was making. Good stuff!

    Boy, eggplant parmesan is one of my all-time favorites! Gotta find a GF recipe and an excuse to make it.

    Thanks for the info on canned veggies, Carrie.

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  8. Looks lovely--there's something so right about a piece of protein sitting on a perfectly cooked bed of yummy veggies!

    I adore eggplant and cook it often. Yum, yum, you've got my tummy grumbling!

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  9. I feature a gf recipe on my weekly links and would love to link back to one of yours if that's ok with you. btw, you're on my blog roll--how about some link love?

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  10. I love sauteed vegetables. This looks like a terrific dish, Carrie! I ate a fantastic vegetable dish while on vacation several months back. It was at an Italian restaurant. The chef prepared a simple tomato sauce over sauteed vegetables for me. The yellow squash was sliced so thin, that is spiraled in the sauteeing and I thought for a second he had goofed and served me pasta. I put on my glasses to inspect further! I was very impressed, did not miss the pasta at all, and have recreated the meal since. Next time, I'll have to add eggplant (and some wine!) though. ;-)

    Thanks!
    Shirley

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  11. These veggies look beautiful.
    I am roasting vegetables together a lot right now, mostly peppers, zucchini and capsicum.

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Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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