Vegetables Ala Italiano

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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