Herbed Veggie Mix Up Recipes

EASY GARLIC AND HERB VEGGIE DIP

Easy Garlic and Herb Veggie Dip image

The creamiest veggie dip, filled with garlic and herbs, and perfect for parties and gatherings!

Provided by The Chunky Chef

Time 5m

Number Of Ingredients 10

Ingredients

1 cup mayonnaise
1/2 cup sour cream
1 Tbsp dried parsley
1 Tbsp dried chives
1/2 - 1 tsp dried tarragon
1/2 - 1 tsp dried dill weed
1/2 tsp garlic powder
1/4 tsp paprika ((or smoked paprika))
1/4 tsp dried minced onion
salt and pepper (, to taste)

Steps:

In a mixing bowl, combine all ingredients and whisk together to combine well.
For best taste, refrigerate for several hours in an airtight container before serving.

Nutrition Facts : Calories 147 kcal, Fat 15 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 127 mg, ServingSize 1 serving

HERBED VEGGIE MIX-UP

Herbed Veggie Mix-Up image

A simple treatment of mixed herbs and seasonings brings out the best in this colorful medley of vegetables.-Marie Forte Raritan, New Jersey

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 5 servings.

Number Of Ingredients 10

Ingredients

1/2 pound fresh green beans, cut into 1-inch pieces
2 medium carrots, julienned
1/4 cup butter, cubed
1/2 pound sliced fresh mushrooms
1 medium onion, sliced
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/8 teaspoon white pepper

Steps:

Place beans and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-10 minutes or until crisp-tender., Meanwhile, in a large skillet, melt butter. Add mushrooms and onion; saute until tender. Stir in the parsley, salt, oregano, basil, pepper, green beans and carrots; heat through.

Nutrition Facts : Calories 128 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 324mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.

HERBED CHEESY VEGGIE DIP

Herbed Cheesy Veggie Dip image

A variety of herbs sparks the flavor of this creamy mixture, which is great for dipping fresh veggies of all kins. "Even with low-fat ingredients, this tempting dip tastes terrific," relates Tracy Morgan of Louisville, Tennessee.

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 1-1/2 cups dip.

Number Of Ingredients 9

Ingredients

2/3 cup 1% cottage cheese
1 package (8 ounces) reduced-fat cream cheese, cubed
1 teaspoon red wine vinegar
1/2 teaspoon Worcestershire sauce
1 garlic clove, minced
1/4 teaspoon garlic salt
1/8 teaspoon each dried basil, marjoram, savory and thyme
1 tablespoon minced fresh parsley
Green and sweet red pepper strips or raw vegetables of you choice

Steps:

Place cottage cheese in a blender or food processor; cover and process until smooth. Add the cream cheese, vinegar, Worcestershire sauce, garlic and seasonings; cover and process until smooth. , Transfer to a bowl. Cover and refrigerate for at least 1 hour. Sprinkle with parsley. Serve with vegetables.

Nutrition Facts : Calories 53 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 147mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

HERB ROASTED VEGETABLES

Herb Roasted Vegetables image

I started with a recipe that I found on the McCormick spice website but I have changed it to incorporate vegetables and herbs that better suit my family's taste preferences. This is a very versatile recipe that lends itself well to changes. Use whatever vegetables and herb combinations that work best for you. Some of the other vegetables that I have enjoyed in this dish include yellow squash, corn on the cob (cut into 1-inch chunks) and other bell peppers (green, yellow, orange).

Provided by Northwestgal

Categories Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 1/2 teaspoons oregano leaves or 1 1/2 teaspoons dried thyme
1/2 teaspoon rosemary, crushed
1 1/2 teaspoons garlic, minced
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1 red onion, cut in wedges (or 1 cup pearl onions)
6 small red potatoes, quartered
1 red bell pepper, seeded and cut into bite-size chunks
6 ounces button mushrooms, cut in half
1 medium zucchini, cut into 1/2-inch slices
1/2-1 cup mozzarella cheese, grated or 1/2-1 cup swiss cheese

Steps:

Preheat oven to 450 degrees Fahrenheit.
Line a 9x13-inch baking dish with foil.
In a large bowl combine olive oil, oregano (or thyme), rosemary, garlic, and salt and pepper; mix until well blended.
Add the prepared onion, potatoes, bell pepper, mushrooms, and zucchini to the seasoned oil mixture.
Toss with a slotted spoon until all vegetables are well coated.
Place seasoned vegetables in the foil-lined baking dish.
Roast in the preheated oven for 30 minutes.
Remove baking dish from oven and sprinkle mozzarella cheese on top of the roasted vegetables.
Return baking dish to oven and roast for 5 more minutes (or until the cheese just begins to melt).

Nutrition Facts : Calories 235.1, Fat 9.4, SaturatedFat 2.3, Cholesterol 7.4, Sodium 289, Carbohydrate 32.8, Fiber 4.5, Sugar 5.3, Protein 7.1

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