Year of the zucchini

Year of the zucchini

Yep—Grandma’s chocolate peppermint pudding pie was too good to pass up this year, again. Another Christmas has passed, and another promise to resist stuffing your cheeks with all of the holiday pies, cakes and cookies you can get your hands on has been broken. With the new year, new diet resolutions take hold—ones that have a
little more nutritional value than Aunt
Ida’s festive bourbon balls. Ambrosia Bakery & Deli, on Route 151 in Nellysford,
offers a recipe that’s not only delish but makes your diet’s “yes” list: roasted marinated vegetables. And its ingredients create enough veggie goodness to share with a busload of friends.

Lisa Eslamboichi serves up all kinds of desserts—not to mention healthy veggies—at Ambrosia Bakery & Deli in Nellysford.

On the Ambrosia menu, you’ll find the colorful dish in sandwich form. It’s called the “Pluto,” and it features roasted marinated vegetables on a crusty sub roll, toasted with fresh mozzarella and topped with Ambrosia’s own Greek-inspired tzatziki sauce made with garlic, yogurt, cucumber, olive oil and lemon juice.

So say good-bye to those visions of sugar plums dancing in your head. Replace it with healthy eating and a dream of being able to fit into your jeans again.

Ambrosia Bakery & Deli’s Roasted Marinated Vegetables

3 eggplants
2 lbs. yellow squash
2 lbs. zucchini
2 red peppers
2 green peppers
2 red onion
1 lb. portabella mushrooms

1 1/2 cups extra virgin olive oil
1 1/2 cups balsamic vinegar
6 cloves fresh garlic
2 Tbs. Italian seasoning
1 tsp. sea salt
cracked pepper

Dice all vegetables and mix well. Add the marinade and let sit for one hour. Roast in the oven at 350 degrees for 15-25 minutes. Serves 15-20.