A couple of weeks ago, I got an email from a couple of students from Michigan State University. They asked if I would be interested in creating a couple of budget-friendly, vegetarian recipes that they could make and share with their friends. Their hope was that it would be a meal with leftovers to maximize their budget of around $10-20 dollars. I gladly accepted their challenge. Budget-friendly recipes are always great to have in your arsenal when it comes to making meals.
- 1 whole wheat baguette $1.99
- 1 red onion, chopped $1.49
- 1 red pepper, chopped $1.00
- 1 container of mushrooms $1.49
- 1 clove garlic, minced $1.14 (for entire garlic bulb)
- Eggplant, chopped $2.99
- 2 tablespoons Extra virgin olive oil
- kosher salt and pepper
- 2 teaspoons rosemary, fresh or dried
- 1 jar marinara sauce (store bought or homemade) $2.27
- 2 cups shredded mozzarella $2.30 (or leave off the cheese to make this a vegan friendly meal)
- Preheat oven to 425 degrees.
- Place all chopped vegetables and garlic on a large baking sheet.
- Drizzle with olive oil and toss until all vegetables are well coated.
- Season with salt, pepper and rosemary.
- Roast in oven for 45 minutes or until vegetables are tender.
- While vegetables are roasting cut baguette lengthwise and in quarters.
- Spread a generous spoonful of marinara sauce on each slice.
- Top with roasted vegetables.
- Sprinkle with mozzarella cheese and place under broiler until cheese is melted and golden brown.
- Serve with a simple salad of mixed greens and vinaigrette.
Meal total $14.67
Total servings 8 at $1.83/person
This would be a great meal for sharing with friends due to it’s ease and the amount that it will serve. Any leftovers can be used in a variety of ways. You could put the remaining veggies in the food processor with some chickpeas and make a roasted vegetable dip. Any left over baguettes and marinara can be used to make baguette pizzas when topped with mozzarella.