Ingredients

• 2 medium eggplant (about 1 ½ lb)
• 1 large red bell pepper
• 1 seedless cucumber
• ¼ bunch fresh cilantro
• 1 lemon, for juice
• 1 teaspoon ground coriander
• ½ teaspoon salt-free garlic-herb seasoning
• 2 teaspoons minced garlic
• ½ cup plain (or garlic) hummus
• 1 ½ cups baby cut carrots

Steps

1. Preheat oven to 425°F. Pierce each eggplant several times with a fork; arrange on baking sheet. Bake eggplant 30–35 minutes until skin is dark and shriveled and flesh is tender when pierced with a fork. Let stand 5 minutes to cool.
2. Cut pepper and cucumber into ¼-inch-thick slices. Chop cilantro (¼ cup) and juice lemon (2 tablespoons).
3. Peel away eggplant skin and scrape flesh into bowl (or food processor bowl). Mash with potato masher until smooth; stir in lemon juice, cilantro, coriander, garlic-herb seasoning, garlic, and hummus. Serve with bell peppers, cucumbers, and baby carrots.
   

Ingredients

• 2 (12 oz) jars roasted red peppers
• 3 oz shallots
• 1 ½ tablespoons capers
• 2 tablespoons fresh basil
• ¼ cup golden raisins
• 3 tablespoons sherry (or red wine) vinegar
• 1 tablespoon olive oil
• 1 ½ lb sliced fresh zucchini squash
• Cooking spray
• ½ teaspoon salt-free garlic-herb seasoning

Steps

1. Drain peppers. Chop shallots, capers, basil, and peppers; place in serving bowl and add raisins. Whisk vinegar and oil until blended, add to pepper mixture, and stir to combine.
2. Coat zucchini with spray and sprinkle with seasoning. Arrange zucchini slices around outside of bowl for dipping. Serve.

Ingredients

• 1 roll frozen phyllo dough
• 1 medium red bell pepper
• 2 cups matchstick carrots
• ½ cup sliced fresh green onions
• 2 tablespoons chili-garlic sauce
• 1 tablespoon reduced-sodium teriyaki sauce
• 1 teaspoon ginger stir-in paste
• 1 teaspoon garlic stir-in paste
• 2 cups angel hair cabbage
• Cooking spray
• ¼ cup egg substitute

Steps

1. Set phyllo dough out to thaw (about 40 minutes). Peel off 10 sheets; save remaining 10 sheets for another use.
2. Slice red pepper thinly. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Coat carrots, peppers, and green onions with spray, then place in pan; cook 3–4 minutes, stirring occasionally, until tender. Combine chili-garlic sauce, teriyaki sauce, ginger paste, and garlic paste. Remove pan from heat. Stir in cabbage and sauce mixture; let stand 5 minutes to cool.
3. Preheat oven to 400°F. Coat baking sheet with spray. Stir egg substitute into vegetable mixture.
4. Spread 1 phyllo sheet on work surface and coat with spray; stack and coat 4 more sheets on top of first sheet. Make second stack with remaining 5 sheets. Spoon one-half the vegetable mixture down center of each stack of phyllo, leaving 2-inch border on all sides. Roll dough carefully around filling, starting at 1 long side. Tuck ends under (against seam edge) and place seam-side down on baking sheet. Coat with spray; cut 3 diagonal slits on top of each roll. Bake 18–20 minutes until golden. Let stand 5 minutes to cool. Cut diagonally into slices and serve.