Italian Seasoned Vegetables Recipes

SHEET TRAY ITALIAN ROASTED VEGETABLES

Sheet Tray Italian Roasted Vegetables image

A recipe that came along with a purchase from a Pampered Chef Party. Well worth the purchase as I use the recipe all the time! A great recipe for summer when zucchini's are everywhere.

Provided by Babs7

Categories Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb unpeeled red potatoes (3-4 medium)
2 large carrots
1 large summer squash
2 zucchini
1/4 cup olive oil
2 garlic cloves, pressed
2 teaspoons italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

Preheat oven to 425.
Cut potatoes in half lengthwise, then cut each half lengthwise into 1-inch-wide wedges. Cut carrots diagonally into 2-inch lengths. Cut summer squash and zucchini into 2-inch pieces.
Place vegetables in large bowl; toss with oil.
Press garlic over vegetables using garlic press.
Sprinkle with Italian seasoning, salt and black pepper; toss to coat evenly.
Spread vegetable in a single layer in oven pan.
Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes.

Nutrition Facts : Calories 164.7, Fat 9.4, SaturatedFat 1.3, Sodium 222.9, Carbohydrate 18.7, Fiber 3.3, Sugar 4.2, Protein 3.2

ITALIAN MIXED VEGETABLES

Italian Mixed Vegetables image

These eye-appealing vegetables are the ideal accompaniment to any main course. Bottled salad dressing and herbs dress up frozen vegetables, making this a great stovetop side dish for hurried weeknights.-Dawn Harvey, Danville, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1 package (24 ounces) frozen California-blend vegetables
1/4 cup water
1/4 cup reduced-fat Italian salad dressing
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon dried oregano

Steps:

Bring vegetables and water to a boil in a large nonstick skillet. Cover and cook for 10-12 minutes or until vegetables are crisp-tender. Uncover; cook and stir until liquid is evaporated., Add the salad dressing, salt, basil and oregano. Cook and stir until heated through.

Nutrition Facts : Calories 51 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 214mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

BEST ITALIAN ROASTED VEGETABLES

Best Italian Roasted Vegetables image

Yield 6

Number Of Ingredients 10

Ingredients

6 red potatoes (diced)
2 carrots (sliced)
1 yellow summer squash (sliced)
1 zucchini (sliced)
1/2 cup fresh sliced mushrooms
1/4 cup olive oil
2 teaspoons minced garlic
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 425 degrees F.
Line a baking sheet with foil and spray with nonstick cooking spray; set aside.
Place potatoes, carrots, yellow squash, zucchini and mushrooms on prepared pan.
Drizzle with olive oil and toss gently.
Sprinkle minced garlic, Italian seasoning, salt, and pepper onto vegetables; toss gently.
Bake for 40 minutes, flipping halfway through.

Nutrition Facts : Servingsize 1 serving, Calories 614 kcal, Fat 57 g, SaturatedFat 8 g, Cholesterol 0 mg, Sodium 1218 mg, Carbohydrate 18 g, Sugar 12 g, Protein 11 mg

ITALIAN ROASTED VEGETABLE MEDLEY

Italian Roasted Vegetable Medley image

Provided by Elyse

Yield 6-8

Number Of Ingredients 6

Ingredients

3 cups broccoli florets
3 cups cauliflower florets
3 cups baby carrots
2 Tablespoons olive oil
1 Tablespoon dry Zesty Italian dressing mix
1 Tablespoon shredded parmesan cheese

Steps:

Preheat oven to 425 degrees F.
Spread broccoli, cauliflower and carrots on a large baking sheet.
Drizzle olive oil over vegetables.
Sprinkle on Italian dressing mix and shredded parmesan.
Toss vegetables with hands until evenly coated in oil and seasoning.
Bake for 20 minutes, or until vegetables are soft.

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