This Crockpot Eggplant and Tomato Stew with Garbanzo Beans recipe contains garbanzo beans, vegetable broth, red kidney beans, tomato paste, eggplant and more.
Crisp on the outside and creamy on the inside, these salsa-topped cakes make a lovely vegetarian entree. They offer a great way to use leftover basmati rice; if you're starting with cooked rice, use about 1 1/2 cups. Add mixed greens to the plate for even more color.
Marinated tofu slices acquire a golden crust when grilled; the olive-garlic mayonnaise on the sandwich adds a Mediterranean flavor. Serve with grilled asparagus.
Fresh grape tomatoes and basil with lots of extra-virgin olive oil and grated Parmesan cheese bring the fresh tastes of Italy to this quick pasta dinner.
