Vegetable Dishes

Skillet zucchini rolls with meat filling are an original and very successful summer alternative to classic cabbage rolls, where the "wrapper" role is played by thin slices of young zucchini. They turn out tender, juicy and noticeably lighter than the traditional version, and they're a perfect fit for a summer menu when regular cabbage feels a bit heavy. The zucchini in this dish holds its shape well and looks beautiful on the plate. Slice young zucchini lengthwise into thin long planks and lightly cook on a dry pan until pliable. From ground meat with onion, rice, egg and spices form small logs and wrap each in a zucchini slice. Arrange in a skillet, pour over a tomato–sour cream sauce of tomatoes, sour cream and spices and braise covered for 25-30 minutes until done. Serve with herbs and sour cream. Proportions for 12 rolls inside.

Eggplant sauté is a bright, summery French-style skillet dish that comes together in just 30 minutes from a handful of garden vegetables: eggplant, bell pepper, tomato, onion and lots of garlic. Unlike a slow-stewed ratatouille, the vegetables here cook fast over high heat and keep their shape, color and a touch of bite, which makes the dish look vibrant and tastes fresher. Serve it as a standalone vegetarian main with crusty bread, as a side for grilled meat or as a warm salad. Plenty of garlic, good olive oil and fresh basil bring it close to a Mediterranean classic. Proportions for 4 servings and how to keep the eggplant from soaking up too much oil inside.

Lenten potato pancakes on the stovetop without eggs are a tasty, nourishing and remarkably hearty dish that can be made for Orthodox fasting or for a vegan menu. The main advantage of this recipe is that even without eggs, which usually act as a binder, the pancakes hold their shape perfectly and come out with a golden crispy crust outside and a tender middle inside. The main secret is to thoroughly squeeze out the excess potato juice and add flour or starch for better binding. Grate the potatoes and onion finely, squeeze out the released juice (don't throw it away — let it settle, drain off the water and return the starch from the bottom to the mixture). Add flour, salt and black pepper and mix thoroughly. Fry on a hot oiled pan for 3-4 minutes per side. Proportions for 12 pancakes inside.