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The flavors and distinct look of this dish make it seem exotic and special. So easy to prepare in your slow-cooker that it makes a wonderful meal for a busy day.

Ingredients	Quantity
Eggplant (peeled and cubed)	1 medium
Zucchini (sliced thin)	1 medium
Red or green pepper (diced)	1 medium
White onion (sliced thin)	1 large
Tomato soup	1 (10 ounce) can
Minced garlic	2 tbsp
Olive oil	1 tbsp
Black pepper	1/2 tsp
Penne pasta	16 ounces (uncooked)

Methods to Prepare:

• Mix all ingredients, except pasta, in slow cooker.
• Cover and cook on low 5 1/2 to 6 hours. (On high cook for 2 1/2 to 3 hours.)
• Cook pasta according to package instructions.
• Serve vegetables over hot pasta.

Looking for a meatless meal that satisfies, stop searching and try this new stuff. This is not exactly a recipe, but is supposed to attract you for the next veggie dish.

All you need to do is preheat your oven to 350 F. Then cut some veggies, herbs and mix them with olive oil. In this picture, you can see patty pans, peppers, onions and tomatoes. Also it is better to add fresh herbs like basil, parsley and oregano or whatever you like to have. You can also go for Mushrooms, eggplant, garlic and many other veggies that suits to work well.

Mix the selected ingredients above and wrap everything in foil or a baking dish. Bake at 350 F around 40 minutes or above. Drizzle with the best balsamic reduction and serve over rice, quinoa or simply have it by itself alone.

Ingredients	Quantity (For 4 Packs)	Quantity (For 100 Packs)
Cauliflower	450 gm	11 kg
Milk	225 ml	5.9 litre
Refined flour	15 gm	340 gm
Butter	15 gm	340 gm
Onions	55 gm	1.35 kg
Parsley	1 spring	2 bunches
Butter for dotting	10 gm	200 gm

Methods to Prepare:

• Boil cauliflower in salted water.
• Prepare white sauce using flour, butter, milk and cauliflower liquor.
• Add grated onions and chopped parsley.
• Arrange cauliflower in pyrax dish.
• Pour sauce over. Sauce should cover the cauliflower completely.
• Dot with butter and bake in quick oven or under a griller to brown top.

Ingredients	Quantity (For 4 Packs)	Quantity (For 100 Packs)
Potatoes	450 gm	11 kg
Tomatoes	115 gm	2.8 kg
Onions	115 gm	2.8 kg
Salt	10 gm	100 gm
Paprika	5 gm	115 gm
Stock	as needed	as needed
Parsley	1/4 bunches	2 bunches
Fat	15 gm	225 gm

Methods to Prepare:

• Boil Potatoes in the skin. Peel.
• Cut onto roundels.
• Slice onions and fry.
• Add paprika and blanched tomatoes.
• Add potato roundels and salt.
• Put the whole thing into a pyrex dish (as for scalloped potato). Add little stock if necessary.
• Cook in a slow oven till potatoes are tender and moisture reduced. Sprinkle with chopped parsley and serve hot.

Ingredients	Quantity (For 4 Packs)	Quantity (For 100 Packs)
Potatoes	450 gm	11 kg
Refined flour	15 gm	340 gm
Butter	15 gm	340 gm
Milk	295 ml	7.37 litre
Onions	115 gm	1.36 kg
Parsley	1 spring	45 gm

Methods to Prepare:

• Boil and peel potatoes and cut into thin round slices.
• Prepare white sauce, add chopped parsley and grated onions.
• Arrange sliced potatoes in a greased pie dish.
• Pour sauce over it. Dot with butter and bake in a hot oven till top is browned.

Ingredients	Quantity (For 4)	Quantity (For 100)
Cheese	115 gm	2.8 kg
Bengal gram flour	60 gm	1.36 kg
Turmeric	1/8 tsp	10 gm
Chilli powder	1/4 tsp	15 gm
Ginger	a small piece	55 gm
Coriander powder	10 gm	250 gm
Green chillies	10 gm	250 gm
Onions	115 gm	2.8 kg
Tomatoes	225 gm	5.6 kg
Cumin	a pinch	15 gm
Curds	1 tbsp	500 ml
Soda bicarbonate	a pinch	10 gm
Salt	to taste	100 gm
Oil	30 gm	500 gm
Coriander leaves	a few springs	1 bunch

Methods to Prepare:

• Grind together to a fine paste the turmeric, chilli powder and coriander powder.
• Heat oil. Add cumin, chopped onions, green chillies and ginger. Saute.
• Add ground spices and fry.
• Add chopped tomatoes and salt to taste. Simmer, adding a little water if necessary.
• Cut cheese in to cubes.
• Prepare a thick batter with gram flour, soda, salt and water.
• Dip cheese in the batter and deep fry.
• Drain and put in to prepared curry. Cook for a few minutes.
• Add beaten curds. Do not boil after adding curds but mix well.
• Serve hot, garnished with a pinch of finely chopped coriander leaves.