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	<title>Rosemary Gullo, all about Family, Friends, Healthy Living and Cooking. You Have to Enjoy Life! &#187; Vegetables</title>
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		<title>ZUCCHINI e MELANZANE GRIGLIATE &#8211; Grilled Zucchini and Eggplants</title>
		<link>http://rosemarygullo.com/2009/12/zucchini-e-melanzane-grigliate-grilled-zucchini-and-eggplants/</link>
		<comments>http://rosemarygullo.com/2009/12/zucchini-e-melanzane-grigliate-grilled-zucchini-and-eggplants/#comments</comments>
		<pubDate>Sun, 13 Dec 2009 07:43:22 +0000</pubDate>
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				<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rosemarygullo.com/?p=456</guid>
		<description><![CDATA[Simple and fast, it is a great way to enjoy the taste of delicious ripe summer vegetables. Grilled vegetables  (adding roasted bell peppers) can keep refrigerated for many days. Ingredients 2 zucchini, approximately 1/2 lb (225 gr) 1 eggplant, approximately 1/2 lb (225 gr) 2 garlic cloves, finely chopped 5 tablespoons Italian parsley, finely chopped [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>POMODORI ALLA SICILIANA &#8211; Baked Tomatoes Stuffed with Anchovies, Tuna and Black Olives</title>
		<link>http://rosemarygullo.com/2009/12/pomodori-alla-siciliana-baked-tomatoes-stuffed-with-anchovies-tuna-and-black-olives/</link>
		<comments>http://rosemarygullo.com/2009/12/pomodori-alla-siciliana-baked-tomatoes-stuffed-with-anchovies-tuna-and-black-olives/#comments</comments>
		<pubDate>Sun, 13 Dec 2009 07:41:20 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rosemarygullo.com/?p=452</guid>
		<description><![CDATA[Ingredients 4 firm ripe tomatoes, 3 to 4 inches in diameter (about 2 pounds) Salt 2 tbsp. extra-virgin olive oil ¼ cup onions, finely chopped ½ tsp. garlic, finely chopped 1 cup fresh white bread crumbs (made from 2 slices of fresh French or Italian toasted bread) 4 anchovy fillets, drained, soaked in cold water [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>POMODORI AL FORNO &#8211; Roasted Tomatoes</title>
		<link>http://rosemarygullo.com/2009/12/pomodori-al-forno-roasted-tomatoes/</link>
		<comments>http://rosemarygullo.com/2009/12/pomodori-al-forno-roasted-tomatoes/#comments</comments>
		<pubDate>Sun, 13 Dec 2009 07:35:44 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rosemarygullo.com/?p=447</guid>
		<description><![CDATA[Ingredients 6 Fresh Roma Tomatoes, halved lengthwise 3 tbsp. extra-virgin olive oil salt Freshly ground black pepper 2 tsp. garlic, finely chopped ¼ tsp. dried oregano ¼ cup plain dried bread crumbs 2 tbsp fresh grated Parmigiano Reggiano cheese Preheat the oven to 450 º F. Line a heavy baking sheet with foil. Place the [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>PISELLI AL PROSCIUTTO &#8211; Braised Peas with Prosciutto</title>
		<link>http://rosemarygullo.com/2009/12/piselli-al-prosciutto-braised-peas-with-prosciutto/</link>
		<comments>http://rosemarygullo.com/2009/12/piselli-al-prosciutto-braised-peas-with-prosciutto/#comments</comments>
		<pubDate>Fri, 11 Dec 2009 17:50:56 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rosemarygullo.com/?p=441</guid>
		<description><![CDATA[Ingredients 2 tbsp. extra virgin olive oil ¼ cup finely chopped onions 2 cups frozen peas, rinsed and drained 2 ounces prosciutto, cut in 1 by ¼ inch julienne strips (approx ¼ cup) salt freshly ground black pepper In a heavy 1 to 2 quart saucepan, heat the oil over medium heat. Add the chopped [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>PEPERONATA &#8211; Braised Sweet Peppers with Tomatoes and Onions</title>
		<link>http://rosemarygullo.com/2009/12/peperonata-braised-sweet-peppers-with-tomatoes-and-onions/</link>
		<comments>http://rosemarygullo.com/2009/12/peperonata-braised-sweet-peppers-with-tomatoes-and-onions/#comments</comments>
		<pubDate>Fri, 11 Dec 2009 17:49:10 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rosemarygullo.com/?p=438</guid>
		<description><![CDATA[Ingredients ¼ cup extra-virgin olive oil 4 cups onions (about 1 pound) sliced 1/8 inch thick 2 pounds green and red peppers, seeded and cut in 1-by-½ -inch strips (about 6 cups) 2 pounds tomatoes, seeded and coarsley chopped (about 3 cups) 1 tsp. red wine vinegar ½ tsp. salt Freshly ground black pepper Slice [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>MELANZANE AL FORNO &#8211; Roasted Eggplant</title>
		<link>http://rosemarygullo.com/2009/12/melanzane-al-forno-roasted-eggplant/</link>
		<comments>http://rosemarygullo.com/2009/12/melanzane-al-forno-roasted-eggplant/#comments</comments>
		<pubDate>Fri, 11 Dec 2009 17:46:58 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rosemarygullo.com/?p=435</guid>
		<description><![CDATA[Ingredients 6 small eggplants, halved lengthwise 3 tbsp. extra-virgin olive oil salt Freshly ground black pepper 2 tsp. garlic, finely chopped ¼ tsp. dried oregano 1 can diced tomatoes in juice, drained 2 tbsp fresh grated Parmigiano Reggiano cheese Preheat the oven to 450 º F. Line a heavy baking sheet with foil. Cut small [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>FUNGHI ALLA GRIGLIA &#8211; Grilled Porcini Mushrooms</title>
		<link>http://rosemarygullo.com/2009/12/funghi-alla-griglia-grilled-porcini-mushrooms/</link>
		<comments>http://rosemarygullo.com/2009/12/funghi-alla-griglia-grilled-porcini-mushrooms/#comments</comments>
		<pubDate>Fri, 11 Dec 2009 17:45:17 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rosemarygullo.com/?p=432</guid>
		<description><![CDATA[Ingredients 4 Large Porcini Mushrooms 3 tbsp extra-virgin olive oil 2 garlic cloves, finely chopped 2 tbsp flat-type Italian parsley, chopped salt Freshly ground black pepper Remove the stems from the caps (you may reserve for another purpose). Mix 2 tablespoons of the olive oil with the garlic, salt and pepper and brush over the [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>FAGIOLINI CON POMODORI &#8211; Sauteed Green Beans with Tomatoes and Basil</title>
		<link>http://rosemarygullo.com/2009/12/fagiolini-con-pomodori-sauteed-green-beans-with-tomatoes-and-basil/</link>
		<comments>http://rosemarygullo.com/2009/12/fagiolini-con-pomodori-sauteed-green-beans-with-tomatoes-and-basil/#comments</comments>
		<pubDate>Fri, 11 Dec 2009 17:42:57 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rosemarygullo.com/?p=429</guid>
		<description><![CDATA[Ingredients 1 ½ pounds Fresh green beans, trimmed 2 tbsp extra-virgin olive oil 2 garlic cloves, finely chopped 1 can diced tomatoes in juice 2 tbsp fresh basil, thinly sliced salt Freshly ground black pepper Brig a large pot of water to boil. Add green beans to the boiling water and cook until just crisp-tender, [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>FAGIOLI CON PROSCIUTTO &#8211; Beans with Prosciutto</title>
		<link>http://rosemarygullo.com/2009/12/fagioli-con-prosciutto-beans-with-prosciutto/</link>
		<comments>http://rosemarygullo.com/2009/12/fagioli-con-prosciutto-beans-with-prosciutto/#comments</comments>
		<pubDate>Fri, 11 Dec 2009 17:40:18 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rosemarygullo.com/?p=426</guid>
		<description><![CDATA[Ingredients 2 tbsp extra-virgin olive oil ¼ cup onions, chopped 1 tbsp. garlic, finely chopped 1 can diced tomatoes in juice 2 cans cannellini beans (or white kidney beans) rinsed and drained 2 ounces prosciutto, coarsley chopped salt Freshly ground black pepper Chop the onion and garlic. Heat the oil in a large, heavy skillet [...]]]></description>
		<wfw:commentRss>http://rosemarygullo.com/2009/12/fagioli-con-prosciutto-beans-with-prosciutto/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>CAVOLO AFFOGATO &#8211; Sauteed Cabbage</title>
		<link>http://rosemarygullo.com/2009/12/cavolo-affogato-sauteed-cabbage/</link>
		<comments>http://rosemarygullo.com/2009/12/cavolo-affogato-sauteed-cabbage/#comments</comments>
		<pubDate>Fri, 11 Dec 2009 17:36:04 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Vegetables]]></category>

		<guid isPermaLink="false">http://rosemarygullo.com/?p=422</guid>
		<description><![CDATA[Cabbage is very healthy. A very good choice to accompany any meat dish. A very simple recipe for cabbage: Cavolo Affogato (Sauteed Cabbage). “Affogato” means in Italian drowned, and in fact the cabbage is simply prepared in a covered sauté pan, where it can cook “drowning” in its own juices. Ingredients 2 &#8211; 3 tablespoons [...]]]></description>
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