Bundle Of Veggies Recipes

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SPRING VEGETABLE BUNDLES



Spring Vegetable Bundles image

You can assemble these bundles from our Test Kitchen before guests arrive, then cook them in mere minutes. To keep them warm while serving, place the serving platter on a heating tray.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 12 bundles.

Number Of Ingredients 9

4 to 6 green onions
1 cup water
1 pound fresh asparagus, trimmed
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
2 medium carrots, julienned
12 thyme springs
1-1/3 cups white wine
3 tablespoons butter

Steps:

  • Trim both ends of onions; cut the green tops into 7-in. lengths. In a small saucepan, bring water to a boil. Add onion tops; boil for 1 minute or until softened. Drain and immediately place onion tops in ice water. Drain and pat dry. Chop white portions of onions and set aside., Divide asparagus, peppers and carrots into 12 bundles. Top each with a thyme sprig. Tie each bundle with a blanched onion top., In a large skillet, combine the wine, chopped onions and vegetable bundles. Bring to a boil. Cook, uncovered, for 5-7 minutes or until vegetables are tender and liquid is reduced by two-thirds. , Carefully remove bundles with a slotted spoon to a serving plate. Add butter to skillet, cook and stir until melted. Serve with bundles.

Nutrition Facts :

BUNDLE OF VEGGIES



Bundle of Veggies image

"I came across the recipe for this grilled vegetable medley at a nurses' station at the hospital where I work," notes Sheila Dedman of New Dundee, Ontario. "It's a big hit at home and while camping. The foil packet makes cleanup easy, too."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1/2 pound medium fresh mushrooms
1/2 pound cherry tomatoes
1 cup sliced zucchini
1 tablespoon olive oil
1 tablespoon butter, melted
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon Italian seasoning
1/8 teaspoon garlic powder
Dash pepper

Steps:

  • Place mushrooms, tomatoes and zucchini on a double thickness of heavy-duty foil (about 18 in. square). Combine the remaining ingredients; drizzle over vegetables. Fold the foil around vegetables and seal tightly., Grill, covered, over medium heat for 20-25 minutes or until tender. Carefully remove foil to allow steam to escape.

Nutrition Facts : Calories 52 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 27mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

SPRING VEGETABLE BUNDLES



Spring Vegetable Bundles image

Impress your dinner guests with these colorful vegetables bundles. The trick is to get as long of a green stem on the green onions as possible. If you can do that, these are very simple to put together. I'll share my secret to making them easier to tie together at the end of the recipe directions.

Provided by Bobbie

Time 45m

Yield 12 serving(s)

Number Of Ingredients 8

4 -6 green onions (get as long as tops as possible)
1 lb thin asparagus, trimmed
1 medium sweet red pepper, julienned
1 medium yellow sweet pepper, julienned
2 medium carrots, julienned
12 fresh thyme sprigs
1 1/3 cups white wine or 1 cup chicken broth
3 tablespoons butter (no substitutes)

Steps:

  • Trim both ends of onions - making sure the green tops are as long as possible - at least 7 to 8 inches long.
  • In a saucepan, bring some water to a boil, add the green onion tops; boil for 1 minute or until softened. Drain and immediately place onion tops in ice water. Drain and pat dry. Chop white portion of onions and set aside. (I always do a few extra onion tops -- just in case any tear as I'm tieing it around the bundles).
  • Divide asparagus, peppers and carrots into 12 bundles. Top each with a thyme sprig. Tie each bundle with a blanched onion top (into a knot).*.
  • In a large skillet, place wine or broth, chopped onion and vegetable bundles. Bring to a boil. Cook uncovered for 5 to 7 minutes or until vegetables are crisp-tender and liquid is reduced by two-thirds. Carefully remove bundles with a slotted spoon to a serving platter (or individual plates). Add butter to skillet; cook and stir until melted. Spoon over bundles.
  • Note: Use asparagus spears that are ¼ inch in diameter. Larger spears should be cut lengthwise.
  • Note #2: I have also used fresh green beans -- they work great, but the if you substitute them for either of the peppers, the color isn't quite as attractive. But for someone who doesn't like asparagus, that would be a good alternate.
  • *I secure the bundles with a thin rubber band and then tie the onion top around it (then cut away the rubber band). I also don't place the thyme in the bundle until after I have them tied.

Nutrition Facts : Calories 67.2, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 35.3, Carbohydrate 5, Fiber 1.5, Sugar 1.7, Protein 1.4

STEAMED VEGGIE BUNDLES



Steamed Veggie Bundles image

"In late summer, when we have an abundance of garden produce, we enjoy this medley of fresh veggies," says Terri Mulé from Angola, New York. "Usually, we pop the packets on the grill, alongside our main dish meat, fish or poultry."

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 9

1 medium yellow summer squash, halved and cut into 3/4-inch slices
1 medium zucchini, cut into 3/4-inch slices
6 large fresh mushrooms, quartered
2 large tomatoes, cut into wedges
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
1/2 cup fresh baby carrots, quartered lengthwise
1/4 cup prepared ranch salad dressing
1/4 cup prepared Italian salad dressing

Steps:

  • Divide vegetables between two pieces of double thickness heavy-duty foil (about 18 in. square). Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 10-13 minutes on each side or until vegetables are tender. , Open foil carefully to allow steam to escape. With a slotted spoon, remove vegetables to a serving dish. Combine the salad dressings; drizzle over vegetables and toss to coat.

Nutrition Facts : Calories 131 calories, Fat 10g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 266mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein.

BUNDLE OF VEGGIES



Bundle of Veggies image

This grilled vegetable medley is a big hit at home and while camping. The foil packet makes cleanup easy, too.

Provided by Allrecipes Member

Yield 6

Number Of Ingredients 10

8 ounces whole fresh mushrooms
8 ounces cherry tomatoes
1 cup sliced zucchini
1 tablespoon olive or vegetable oil
1 tablespoon butter or margarine, melted
½ teaspoon salt or salt-free seasoning blend
½ teaspoon onion powder
½ teaspoon Italian seasoning
⅛ teaspoon garlic powder
1 dash pepper

Steps:

  • Place mushrooms, tomatoes and zucchini on a double thickness of heavy-duty foil (about 18 in. square). Combine the remaining ingredients; drizzle over vegetables. Fold the foil around vegetables and seal tightly.
  • Grill, covered, over medium heat for 20-25 minutes or until tender.

Nutrition Facts : Calories 56.7 calories, Carbohydrate 3.8 g, Cholesterol 5.1 mg, Fat 4.4 g, Fiber 1.2 g, Protein 1.8 g, SaturatedFat 1.6 g, Sodium 181.8 mg, Sugar 2 g

BACON-WRAPPED VEGGIE BUNDLES



Bacon-Wrapped Veggie Bundles image

Bring some excitement to your ordinary veggies with our Bacon-Wrapped Veggie Bundles. Green beans and carrots seasoned with lemon juice, Dijon mustard and more and then wrapped in savory turkey bacon make these Bacon-Wrapped Veggie Bundles the perfect splash of color and flavor to add to your plate.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 6 servings, 2 bundles each

Number Of Ingredients 7

1 lb. fresh green beans, trimmed
3 carrots, peeled, cut into 4-inch matchlike sticks
1/4 cup fresh lemon juice
2 Tbsp. extra virgin olive oil
1 Tbsp. GREY POUPON Dijon Mustard
1/2 tsp. garlic powder
12 slices OSCAR MAYER Turkey Bacon

Steps:

  • Heat oven to 425°F.
  • Combine vegetables in large bowl. Whisk next 4 ingredients until blended. Add to vegetables; mix lightly.
  • Cover rimmed baking sheet with foil; spray with cooking spray. Place bacon slices in single layer on prepared baking sheet; top evenly with beans and carrots, placing vegetable pieces crosswise along length of bacon slices. Roll up, starting at one short end of each bacon slice. Place, seam sides down, on baking sheet.
  • Bake 30 min. or until bacon is crisp, turning after 15 min.

Nutrition Facts : Calories 150, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 30 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g

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