Vegetarian Dishes

Potato and Corn-Stuffed Portobello Caps

• 2 tablespoons margarine or butter
• 1/4 cup shopped red bell pepper
• 1 garlic clove, minced
• 1-1/4 cups water
• 1 cup Frozen Corn
• 1-1/3 cups Instant Mashed Potato Flakes
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/4 cup sliced green onions
• 2 oz. (1/2 cup) shredded Cheddar cheese
• 8 (3-1/2 to 4 inch) portobello mushroom caps
• Nonstick cooking spray
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

1. Melt margarine in medium saucepan over medium heat. Add bell pepper and garlic; cook and stir 1 to 2 minutes or until bell pepper is crisp-tender. Add water; bring to a boil. Add corn; boil 2 minutes. Remove from heat. Add potato flakes, milk and salt; stir until liquid is absorbed. Add onions and cheese; mix well. Heat 1 to 2 minutes or until cheese is melted and mixture is hot. Remove from heat; cover to keep warm.

2. Meanwhile, heat grill. With small metal spoon, scrape underside of mushroom caps to remove dark gills and stems.

3. When ready to grill, spray mushroom caps with nonstick cooking spray; sprinkle with salt and pepper. Place mushroom caps, underside down, on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 8 to 10 minutes or until mushroom caps are tender, turning occasionally. Remove from grill; turn underside up.

4. Carefully spoon potato mixture into caps, mounding slightly. If desired, sprinkle with additional cheese.

8 caps; 4 servings

Garnish: Green onion fans: Cut stems of onions into 8 slices. Cutting to, but not through, onion. Place them in cold water until the slices curl.

Rigatoni and Grilled Vegetables

• 8 oz. (3 cups) uncooked rigatoni (large tubular pasta)
• 1 (1 lb.) eggplant, peeled, cut into 3/4 inch cubes
• 1 medium zucchini, cut into 1/4 inch slices
• 1 medium red bell pepper, cut into 1 inch pieces
• 1 medium onion, coarsely chopped
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon grated lemon peel
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon coarse ground black pepper
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 Italian plum tomatoes, seeded, coarsely chopped
• 4 oz. (1 cup) shredded Gouda cheese

1. In large saucepan or Dutch oven, cook rigatoni to desired doneness as directed on package. Drain; return to saucepan. Cover to keep warm.

2. Meanwhile, heat grill. In large bowl, combine eggplant, zucchini, bell pepper and onion. Add rosemary, lemon peel, garlic, salt, pepper, oil and lemon juice; toss to coat. Cut 24 x 18 inch piece of heavy-duty foil. Place vegetables in center of foil. Wrap packet securely using double-fold seals, allowing room for heat expansion.

3. When ready to grill, place packet, seam side down, on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 8 to 10 minutes or until vegetables are tender, turning once halfway through cooking and adding tomatoes after 4 to 5 minutes of cooking time.

4. Open packet carefully to allow steam to escape. Add hot cooked vegetables to cooked rigatoni; toss gently to mix. Sprinkle with cheese. If desired, garnish with aditional rosemary springs.

6 (1-1/2 cup) servings

Varations: Cheddar or mozzarella cheese can be used in place of the Gouda.

Grilled Eggplant Parmesan

• 1 medium red onion, cut into 8 wedges
• 1 (1 to 1-1/4 lb.) eggplant, peeled if desired, cut crosswise into 8 slices.
• Nonstick cooking spray
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 (14 oz.) jar (2 cups) meatless spaghetti sauce
• 4 oz. (1 cup) shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

1. Heat grill. Thread onion wedges onto 12 to 14 inch metal skewer.

2. When ready to grill, spray onion wedges and eggplant slices with nonstick cooking spray. Sprinkle with salt and pepper. Place on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 8 to 10 minutes or until tender, turning once.

3. Meanwhile, spray disposable 12-1/4x8-1/4x1-1/4 inch foil pan with nonstick cooking spray. Spread 1/2 cup of the spaghetti sauce in bottom of pan.

4. Arrange grilled eggplant slices over sauce. Top with remaining spaghetti sauce, grilled onion, mozzarella cheese and Parmesan cheese. Place pan on grill; cover loosely with foil Cook 3 to 5 minutes or until sauce is bubbly and cheese is melted.

4 servings

Garnish: Italian Parsley

Serving suggestions: Grill slices of French Bread (3/4-inches thick), brushed with melted butter, until light golden brown. 1 to 2 minutes, turning once.

Southwestern Hash

• 2 cups diced unpeeled potatoes (3/4 lb.)
• 1 tablespoon oil
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped onion
• 1 large garlic clove, minced
• 2 cup frozen fully cooked vegetable protein crumbles (from 12 oz pkg.)
• 1 (4.5 oz.) can Chopped Green Chiles
• 1/4 teaspoon salt
• 1/4 cup chopped fresh cilantro

1. Place potatoes in medium saucepan; add enough water to cover. Bring to a boil. Recude heat to low; cover and simmer 8 to 12 minutes or until fork-tender. Drain well.

2. Heat oil in large nonstick skillet over medium-high heat until hot. Add bell pepper, onion and garlic; cook and stir until crisp-tender.

3. Stir in cooked potatoes and all remaining ingredients except cilantro. Cook 8 to 10 minuts or until potatoes begin to brown and are thoroughly heated, stirring frequently. Stir in cilantro.

4 (1 cup) servings

Serving suggestions: Warm tortillas and fresh fruit cups