Bundle Of Veggies Recipes

SPRING VEGETABLE BUNDLES

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.

BUNDLE OF VEGGIES

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.

STEAMED VEGGIE BUNDLES

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.

VEGETABLE BUNDLES WITH TARRAGON-CITRUS DIP

Steps:

• For the dip: In a medium bowl, whisk together the yogurt, tarragon, lemon zest, lemon juice, olive oil and salt. Set aside for at least 5 minutes to allow the flavors to marry.
• For the bundles: Make small bundles of 1 or 2 pieces each of the carrots, peppers and cucumbers. Tie each bundle at the equator with one of the chives, and trim the chive to the appropriate length. Serve alongside the tarragon-citrus dip.

BACON-WRAPPED VEGGIE BUNDLES

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.