Veggie Nachos Serves 12 (appetizer) or 6 (main course) Prep time: 30 minutes Cook time: 15 minutes INGREDIENTS 1 bag (12 ounces) tortilla chips 1 (15-ounce) can cannellini beans, drained and rinsed 1 small eggplant, diced Salt, to taste 1 tablespoon olive oil 1 (15-ounce) jar roasted red peppers, drained and chopped 1 small zucchini or summer squash, diced 1 sweet onion, diced 2 cups white cheddar cheese, grated INSTRUCTIONS Preheat oven to 350°F. Spread chips horizontally across a large greased baking sheet or skillet. Place eggplant in a colander, and sprinkle liberally with salt. Let it sit in the sink at room temperature for 25 minutes to draw out water from the vegetable, then place it in a dish towel and wring out excess moisture. Heat 1 tablespoon olive oil in a skillet over medium heat, and sauté eggplant, roasted red peppers, zucchini/squash and onion until warmed and softened. Spread the mixture over chips, top with cheese, then bake for 10-12 minutes until cheese is melted and bubbling. Tip: Different cheeses melt at different rates, so bake longer if needed, but keep in mind that as chips brown they slowly dry out and become more breakable.
Posted on: Sat, 29 Jun 2013 01:34:56 +0000
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