Friday, September 10, 2010
Goodbye Summer...Hello Fall!
olive oil, divided
1 cup carrots, sliced very thin on the diagonal
1 cup green and wax beans, trimmed and cut into 2 inch lengths
8 crimini mushrooms, halved, or quartered if large
1 16 oz pkg chicken style seitan, cut into bite sized pieces
6 small shallots, sliced
2 garlic cloves, minced
1/2 cup toasted pine nuts
1 Tbsp balsamic vinegar
freshly ground pepper
1/4 cup chopped fresh basil
Preheat the oven to 475 degrees. Line two baking sheets with foil, and spray with non-stick spray. Brush insides of squash with olive oil, and sprinkle with a little sea salt. Place squash cut side down on sheet pan, and roast, until just tender, about 40 minutes. Meanwhile, in a large bowl, toss together carrots, beans, mushrooms and 1 Tbsp olive oil. Spread out on sheet pan, and roast until tender and starting to brown, about 15-20 minutes. When veggies are done roasting, heat 1 Tbsp olive oil to a large non-stick skillet on medium heat. Add shallots and seitan and saute until shallots are soft, then add garlic and saute an additional minute. Add roasted veggies to the pan, along with pine nuts, balsamic, and sea salt and pepper to taste, and toss together well. Remove from heat, stir in fresh basil and fill warm squash halves with the mixture. Serve warm.