It's too easy!!! I put them on a cookie sheet, oven lined with foil and sprayed with Pam. My personal favourite are zucchini. I just chop them up and sprinkle them with sea salt and herbs--really any sort of seasoning or spice that suits you. With zucchini, the sea salt helps sweat out some of the bitterness. You could use eggplant, too. Definitely salt that, etc. Any sort of potatoe/sweet potatoe works. I've even done it with turnip. Then, I crank up the oven, usually to about 400 or 425 degrees. I spritz the cookie sheet with Pam, but you could use olive or canola or grapeseed oil--whatever in a spritzer. If you want to give it some heat, use something spicey, i.e. hot pepper sauce or picante. Sometimes I get in really pungent moods and get out the wasabi or horseradish. Then I just bake it for twenty minutes or so. Sometimes thirty. I like them really crispy, so I broil them for a few minutes.
One neat thing I did the other day, was use grated beet and zucchini (a la slaw style, done in the food processor) and put followed the same oven process. I herbed it and added a little lime/balsalmic and a tad of lime rind. It was this really neat crunchy zucchini-beet slaw. Sort of more like a hash. I just added a little dijon for bite. Then, I tried it with carrot and WOW!!! Then, another night, I did a carrot/beet combo. Beet/potatoe is good. Sometimes even carrot/turnip/beet and any funk you can think of. I also did it slicing it finely in the food processor into rounds and it turned more into a crispy/crunchy scalloped salad.
I've also done it with spaghetti squash.
Afterwards you can jazz it up further, i.e. with salsa or a vinaigrette, etc. The stuff I use is pretty high sf stuff, in general. I've done it with green and yellow zucchini and potatoe as well. You just mix or layer it after.
I know you're into 250 calorie or less mini-meals/feeds and this very easily qualifies.
Edited by Wind (07/06/05 05:26 PM)
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Re: Elizabeth/unfries
