You Need to Eat More Veggies

It's ok ... it happens to everyone.

You just haven't been eating your veggies lately.

Or maybe you've just been tempted by all of those other deliciously decadent options that seem to keep crossing your path.

But whatever the reason, you're looking for a way to get a few more veggies into your diet this week.

Do I have a delicious recipe for you ...

Last week a girlfriend and I went out for dinner, and I was craving veggies over my normal carnivore preferences.

Yet shockingly I still ended up paying $17 for what you're basically going to make with this recipe.  It was definitely tasty and a good, interesting way to eat vegetables ... but $17!?  Plus tax and tip?  For a stack of vegetables!?

Then I read the Naturally Thin book I was telling you about last week, and came across this recipe and realized how easy it would be to duplicate it, with an even more interesting flavor, thanks to the pesto and toasted pine nuts.

(Side note: I'm going to post a short review on the book this weekend.  I loved it and hated at the same time - and if you're interested I'll tell you why!)

So the next time you want to eat more veggies, and want to treat yourself to something nice, get ready for a flavorful surprise.  You have the perfect recipe for a vegetarian main course that will give most high-end restaurant options a run for their money.

Until our next meal,

Rebecca

Vegetable Tower with Pesto and Pine Nuts

Ingredients:

• Olive Oil
• Balsamic Vinegar
• Large Whole Portobello Mushrooms
• Fresh Spinach
• Sun-Dried Tomatoes, Sliced
• Feta or Mozzarella Cheese
• Pesto (Store bought is fine!)
• Pine Nuts
• Any other roasted veggies you like - zucchini, red pepper, squash ... make it your own!

Directions:

1. Spray a baking sheet with sides with cooking spray.
2. Slice veggies 1/4-inch thick (leave mushrooms in tact) and place on the cookie sheet. Drizzle the veggies with olive oil, and add a touch of balsamic vinegar to the mushrooms. (You can roast mushrooms in a separate pan if you prefer.)
3. Roast in the oven at 400 degrees F for about 15 minutes.
4. In the meantime, saute the spinach with a little bit of olive oil and garlic. Remember, spinach shrinks WAY down when cooked, so add enough to the pan so when shrunk still fills the mushroom cap.
5. Once the vegetables are roasted, put on a new baking sheet sprayed with cooking spray.
6. Fill each mushroom cap with the sauteed spinach, and then layer the rest of the veggies, finishing with the sun-dried tomatoes and then cheese.
7. Bake for about 15 minutes, or until the cheese is melted.
8. Carefully move vegetable towers to a plate.
9. Drizzle with pesto and sprinkle with toasted pine nuts.