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Help please -- vegetable dish to prepare a day ahead

n
Nom De Plume Apr 20, 2005 12:05 PM

I'll be attending a potluck out of town this weekend and have signed on to provide a vegetable dish, which I'll need to prepare the night before so that I can drive up on the day of the dinner. Other than warming it up and/or some minimal finishing, I don't think I'll have the chance to do any cooking once I'm there. Can anyone suggest some suitable recipes? I'm coming up blank.

For purposes of menu balance I'm trying to go with something green, and I know that there'll be a vegan in attendance (whom everyone else appears to be neglecting with their choices) so I'm also trying to avoid dairy/meat. Any ideas would be greatly appreciated. Thanks.

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  1. k
    kristen RE: Nom De Plume Apr 20, 2005 12:36 PM

    i'd suggest a nice eggplant-chickpea-tomato stew, which you can do either indian or italian-style, depending on the seasonings. for italian, saute onion and garlic, add eggplant, let brown a bit, add chickpeas and tomatoes. season with basil or oregano...

    for indian, use ginger with the onion and garlic, then add coriander, cumin, turmeric (or any indian spice mix). then add tomatoes and chickpeas. simmer till it's a nice thick consistency, and add chopped fresh cilantro at the end.

    both of these keep well, and indeed improve a bit after a day. i find green leafy vegs get soggy and grey if you do them too far in advance.

    good luck.

    1. k
      kristen RE: Nom De Plume Apr 20, 2005 12:37 PM

      i'd suggest a nice eggplant-chickpea-tomato stew, which you can do either indian or italian-style, depending on the seasonings. for italian, saute onion and garlic, add eggplant, let brown a bit, add chickpeas and tomatoes. season with basil or oregano...

      for indian, use ginger with the onion and garlic, then add coriander, cumin, turmeric (or any indian spice mix). then add tomatoes and chickpeas. simmer till it's a nice thick consistency, and add chopped fresh cilantro at the end.

      both of these keep well, and indeed improve a bit after a day. i find green leafy vegs get soggy and grey if you do them too far in advance.

      good luck.

      1. a
        anli RE: Nom De Plume Apr 20, 2005 12:38 PM

        Does it matter if its cold or hot? Blanch a bunch of asparagus, shock in cold water, drain well. Pour vinaigrette on once you get to the party.

        Or a cold dish of sliced cucumber that's been salted & drained, mix with vinegar, sugar and a splash of sesame oil & red pepper flakes. You'll need several cukes, usually 1 per person.

        For a hot dish, ratatouille is always good (eggplant, zucchini, tomatoes, etc.)

        1 Reply
        1. re: anli
          k
          kbl RE: anli Apr 20, 2005 12:48 PM

          yes, ratatouille is my favorite dish for potlucks. It tastes better the day after you make it, too.

        2. j
          JRL RE: Nom De Plume Apr 20, 2005 03:04 PM

          An easy, delicious Armenian green bean dish. I think it's intended to be served more as a mezze, but is a delicious side dish, better after it sits for a day or so and can be served warm, cold or room temp:

          1 large onion, chopped
          1/3 c olive oil
          1 1/2 lbs green beans (cut any style - I leave them whole)
          1 1/2 c water**
          1/2 c chopped tomatoes**
          s&p

          Saute onion in oil until tender. Add rest of igredients, simmer until green beans are tender.

          ** - I prefer more tomatoes (usually use canned, diced with liquid) and less water.

          1. j
            JB RE: Nom De Plume Apr 20, 2005 11:17 PM

            Sautee diced onion and garlic in olive oil, add spinach (fresh or thawed frozen and cook/heat through. Add choppped fresh dill, toasted pine nuts, and raisins (optional). Finish with salt and pepper and you're good to go. This works well reheated or at room temperature. If you want to make it more of a main dish, add crumbled feta. By the way, this also makes a delicious omelette filling, or a great topping for puff pastry.

            1. n
              naomi RE: Nom De Plume Apr 21, 2005 04:55 AM

              I second the ratatouille recommendation, so easy and tastes even better the next day. You can reheat in a microwave or bake with a breadcrumb and parmesan crust. Tasty.

              1. p
                PollyG RE: Nom De Plume Apr 21, 2005 10:27 AM

                Toss fresh asparagus with a small amount of evoo and sea salt. Grill.

                This reheats pretty well; you can undercook on the grill slightly to compensate for the later reheating.

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