If you’re looking for the easiest meatless meal that satisfies, look no further.
You can take inspiration from this “non-recipe” to create your own perfect meal.
The actual ingredients you use may change from season to season as different vegetables are available but don’t let that deter you.
Your version may even change from week to week as you need to be more frugal one week and less frugal the next.
It may change from day to day as you just feel like eating something different; look on it as an opportunity to be creative in the kitchen.
You see, this recipe for Easiest Meatless Meal isn’t exactly a recipe, but an outline – meant to inspire you for your next veggie-only dish.
Want to get others involved? Whether it's a "cook-your-own' dinner party or you have fussy kids (ie. husband) that each want something different, here's one way to satisfy all those eaters. Instead of making one BIG packet, make many smaller ones. Let the children or your guests each choose what goes in their packet. Have prepared a wide selection of vegetable and herb choices for them in advance.
One week you could even add meat if you wanted - just make sure you cut it into smaller pieces so the meat gets cooked right through.
Needless to say, using this outline for easiest meatless meals also makes super simple, quick and easy side dishes - in a hurry!
My favorite part, besides all the yummy veggies? No pots and pans to clean up.
Ingredients: your choice
Here’s what we used as shown in the photos: Pattypan squash, peppers, onions and tomatoes.
But you can also add: Fresh herbs like basil, parsley, rosemary, chives, and oregano - or whatever you like.
Mushrooms, eggplant, garlic, carrots, zucchini, swiss chard, kale and plenty of other veggies also work well.
Add or subtract to each package makes it easy to adapt for fussy eaters or use up what you have on hand.
1. Preheat your oven to 350 F.
2. While the oven is pre-heating, chop up some veggies and put them in a bowl.
3. Add some herbs.
4. Add some olive oil.
5. Toss the whole works together until well coated with the oil.
6. When your veggies are well coated, wrap them up in a big square of foil. The butcher’s wrap is the best way to seal these packets.
7. Place the packet (or packets) on a baking dish.
8. Bake at 350 F for about 40 minutes or so.
9. Drizzle with your favorite balsamic reduction and serve over rice, quinoa or just have it by itself.
To make sure your packs don't leak or dry up, seal each packet of veggies with the "butcher's" fold.
1. Tear off enough foil to completely go around the veggies, making sure to leave a few inches of overlap in each direction.
2. Place food in center of foil.
3. Bring two sides of foil together at the top, align the edges, and then, holding edges together, fold the edges over neatly two or three times. Repeat on ends making sure to release as much air as possible before your final seal.
The package will be easier to open and re-close, if you need to check for done-ness and you will also avoid the chance of hot juices spilling out.
Remember also that steam burns! Let the packs cool down slightly before unfolding the seal. Steam will escape so keep away from small children and keep your own fingers protected, too.
Check out this recipe for Quick Baba Ghanouj, too!
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