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Vegetables Ala Italiano

Ingredients Ingredients (use vegan versions): 2 Cups Water 1 Head Cabbage 4 Sm-Med. Italian Zucchini 4 Med. Vine Ripe Tomatoes 8 Large Garlic Cloves 1 Head Endive 1/2 Cup Olive Oil 1 tablespoon Dried…

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Ingredients

Ingredients (use vegan versions):
  • 2 Cups Water
  • 1 Head Cabbage
  • 4 Sm-Med. Italian Zucchini
  • 4 Med. Vine Ripe Tomatoes
  • 8 Large Garlic Cloves
  • 1 Head Endive
  • 1/2 Cup Olive Oil
  • 1 tablespoon Dried Oregano
  • 1 tablespoon Dried Basil
  • 1/4 Cup Vegan Grated Soy Cheese (optional)
  • 1 tablespoon Sea Salt
  • 1 Pound Pasta (optional)
Directions:

Wash all Veggies ahead of time for time factor. Use a big pot add water. Slice the Cabbage - making big chunky strips (stop when you get close to core). Cut Zucchini lengthwise then diagonal (thick-nickel size). Core the Tomatoes and place 2 whole peeled garlic cloves per each tomato inside. Cut Endive into small pieces.

Add veggies in this order: Cabbage, Zucchini, Tomatoes w/garlic, Endive, Olive Oil then Dried Herbs. Cover on Medium-High Flame for 15 Minutes (depending on how tender you like).

Serve by itself or over Spaghetti. Sprinkle with Soy Cheese if you’d like.

Enjoy!!

Serves: 4-6 Folks

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