Greek Tomato And Three Bean Soup

Ingredients:

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon oregano
1 can (28 ounce size) whole plum tomatoes, chopped in their juice
5 cups vegetable broth
2 carrots, sliced
1 package (10 ounce size) lima beans
1/4 pound green beans, cut in 2-inch pieces
2 cans (15 ounce size) cannelini beans, preferably organic, drained and rinsed
1/2 cup very cold crumbled feta cheese


Directions:
Heat the olive oil over medium high in a large soup pot. Add the onion and garlic and cook 2 minutes, or until softened.

Add the thyme, oregano, tomatoes and vegetable broth and bring to a boil. Add the carrots, lima beans, green beans and cannelini beans and simmer about 15 minutes, or until carrots are tender.

Season to taste with salt and pepper if desired. Ladle into soup bowls and top each with about 2 tablespoons of the feta cheese. Serve immediately.

Grilled Mediterranean Vegetable Sandwich

Ingredients:

1 eggplant, sliced into strips
2 red bell peppers
2 tablespoons olive oil, divided
2 portobello mushrooms, sliced
3 cloves garlic, crushed
4 tablespoons mayonnaise
1 loaf (1 pound size) focaccia bread




Directions:
Preheat oven to 400 degrees F (200 degrees C).

Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables.

Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.

Meanwhile, heat 1 tablespoon olive oil and saute mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.

Peel cooled peppers, core and slice. Arrange eggplant, peppers and mushrooms on focaccia.

Zesty Vegetarian Pitas

Ingredients:

1/2 cup light mayonnaise
1/4 cup chopped fresh basil
2 tablespoons sun-dried tomato spread
1 teaspoon lemon juice
1/4 teaspoon pepper
1 can (15-ounce size) chickpeas, drained
2 cups chopped seeded tomato
1/2 cup diced seeded peeled cucumber
1/4 cup chopped red onion
1/4 cup fat free Italian dressing
2 (6-inch) pitas, cut in half
4 curly leaf lettuce leaves


Directions:
Combine first 6 ingredients in a food processor; process until smooth. Cover and chill. Combine tomato, cucumber, onion, and dressing in a bowl; cover and marinate in refrigerator 1 hour.

Drain tomato mixture; discard marinade. Line each pita half with a lettuce leaf; spread each with 3 tablespoons chickpea mixture. Spoon about 2/3 cup marinated vegetables into each pita half

Portobello Sandwiches Vegetarian Recipe

Ingredients:

4 large portobello mushrooms, stems removed
1/4 cup Italian dressing, divided
cooking spray
4 (1-ounce) slices provolone cheese
4 (2.5 ounce) whole wheat hamburger buns, split
1 (7-ounce) jar roasted red peppers, drained and quartered


Directions:
Brush both sides of mushrooms evenly with 3 tablespoons Italian dressing. Coat grill rack with cooking spray; place on grill over medium hot coals (350 to 400 degrees) Grill mushrooms covered, 4 minutes on each side or until tender. Place cheese over mushrooms, and grill about 1 minute until cheese melts. Brush buns with remaining 1 tablespoon dressing; grill covered until lightly toasted. Place mushrooms over bottoms of buns; top with roasted pepper pieces and tops of buns.