Editors of Womans Day - Womans Day Wednesday Night is Vegetarian: The Eat Well Cookbook of Meals in a Hurry

Available in the same series:Monday Night is Chicken NightTuesday Night is Pasta NightThursday Night is Hearty MeatFriday Night is Seafood Night Copyright 2009 Filipacchi Publishing, a division of Hachette Filipacchi Media U.S., Inc. First published in 2009 in the United States of America by Filipacchi Publishing 1633 Broadway New York, NY 10019 Womans Day is a registered trademark of Hachette Filipacchi Media U.S., Inc. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the publisher. First eBook Edition: April 2010 ISBN: 978-1-933231-88-4 SKILLET & OVEN SERVES 12 TOTAL TIME: 1 HOUR 5 MINUTES 1 Tbsp extra-virgin olive oil 1 lb mixed summer squash (zucchini, yellow squash and pattypan), cut in -in. rounds 2 shallots, thinly sliced 2 tsp chopped fresh thyme or marjoram, plus sprigs for garnish 1 tsp chopped garlic Freshly ground pepper 1 refrigerated pie crust (from a 15-oz box of two) 4 oz Roquefort, Gorgonzola or other good-quality blue cheese 1 roasted yellow or red pepper (freshly roasted or from a jar), cut in strips 1 large plum tomato, sliced, seeds removed 1 large egg, beaten Heat oil in a large nonstick skillet over medium heat.

Add squash and shallots and cook, turning pieces as they start to color, 7 minutes or until crisp-tender. Remove from heat; stir in thyme, garlic and pepper to taste. Cool to room temperature. Heat oven to 400F. Line a baking sheet with parchment paper; unroll or unfold pie crust on the parchment. round. round.

Crumble the cheese over crust to within 2 in. of edge. Arrange squash mixture, pepper strips and tomato slices on cheese; fold edge of the crust over filling and brush crust with egg. Bake 35 to 40 minutes until pastry is golden. Slide tart, still on parchment, onto a wire rack. Crumble remaining cheese over top.

Let cool before serving. PER SERVING: 144 cal, 3 g pro, 12 g car, 1 g fiber, 9 g fat (4 g sat fat), 29 mg chol, 263 mg sod

SKILLET & OVEN SERVES 6 TOTAL TIME: 40 MINUTES 1 refrigerated pie crust (from a 15-oz box of two) 2 Tbsp olive oil 1 large onion, halved and thinly sliced 1 tsp chopped fresh rosemary or tsp dried tsp each salt and pepper 1 cup shredded fontina cheese 6 plum tomatoes, sliced Position oven racks so one is in middle, the other in highest position. Heat oven to 450F. Fit pie crust into a 9-in. tart pan with removable bottom; trim dough extending above pan. Lightly prick bottom with a fork.

Place on a baking sheet and bake crust on middle oven rack 9 to 11 minutes until golden. Meanwhile, heat 1 Tbsp oil in a large nonstick skillet over medium heat. Add onion, rosemary and tsp each salt and pepper. Cook, stirring occasionally, 10 minutes or until golden. Transfer tart pan to baking sheet. Heat broiler.

Immediately sprinkle cheese over bottom of crust and top with onion. Arrange tomatoes in slightly overlapping concentric circles on top to cover. Brush with 1 Tbsp oil; sprinkle with remaining salt and pepper. Cover crust edge with foil to prevent scorching. Broil 8 to 12 minutes until tomatoes just begin to char. Let stand 5 minutes.

Carefully push tart bottom through sides; place on serving plate. Serve warm or at room temperature. PER SERVING: 305 cal, 6 g pro, 25 g car, 2 g fiber, 20 g fat (8 g sat fat), 28 mg chol, 383 mg sod

OVEN SERVES 6 TOTAL TIME: 1 HOUR 1 refrigerated pie crust (from a 15-oz box of two) 1 bag (24 oz) frozen broccoli, carrots, cauliflower and Cheddar cheese sauce 1 carton (15 oz) cheese and chive Egg Beaters GARNISH: chives Heat oven to 400F. Lightly coat a 9-in. pie plate with nonstick spray. Fit crust into pie plate, turn edges under and crimp or flute.

Prick crust in several places. Press a sheet of foil directly on crust. Bake 12 to 14 minutes until edges are lightly browned. Remove foil; cool crust on a wire rack while preparing vegetables. Microwave vegetables and cheese sauce as bag directs. Stir in Egg Beaters and pour into crust.

Bake 15 minutes; reduce heat to 350F and bake 20 to 25 minutes until a knife inserted near center of quiche comes out clean. If desired, garnish with chives. PER SERVING: 251 cal, 9 g pro, 26 g car, 2 g fiber, 12 g fat (6 g sat fat), 13 mg chol, 735 mg sod

GRILL SERVES 6 TOTAL TIME: 25 MINUTES 1 tube (13.8 oz) refrigerated pizza crust 1 medium sweet onion, cut in -in.-thick slices Nonstick cooking spray 1 can (8 oz) tomato sauce 1 cups shredded Cheddar cheese GARNISH: chopped parsley Heat outdoor grill. Line a baking sheet with nonstick foil. Unroll dough on foil; press into a 16 10-in. rectangle.

Coat dough and onion with nonstick spray. Grill onion 10 minutes, turning slices as needed, until tender. Remove; cut into bite-size pieces. Invert dough on grill; peel off foil. Grill 1 minute until bottom is lightly browned. Turn crust over and spread with sauce; top with onion and cheese.

Cover and grill 2 minutes until cheese melts; remove. Sprinkle with parsley; cut in 12 pieces. PER SERVING: 273 cal, 13 g pro, 34 g car, 2 g fiber, 10 g fat (5 g sat fat), 25 mg chol, 1,013 mg sod

GRILL SERVES 4 TOTAL TIME: 23 MINUTES 4 baby eggplants, cut crosswise in -in.-thick slices 4 pocketless pitas Olive-oil nonstick cooking spray 1 cup bottled marinara sauce 1 cup each part-skim ricotta and shredded part-skim mozzarella cheese 2 Tbsp grated Parmesan cheese GARNISH: chopped fresh basil leaves Heat outdoor grill. Coat eggplant and pitas with nonstick spray. Grill eggplant 10 minutes, turning as needed, until tender; remove. Grill pitas 1 minute until bottoms are lightly charred.

Remove to a platter; spread grilled sides with the sauce, then top with eggplant, dollop of ricotta, mozzarella and Parmesan. Return to grill. Cover and grill 1 to 2 minutes until cheeses melt. Remove; cut each in 4 wedges. Garnish with basil. PER SERVING: 427 cal, 23 g pro, 53 g car, 4 g fiber, 15 g fat (7 g sat fat), 37 mg chol, 976 mg sod