EASY VEGETABLE TOSS
Veggies quickly cooked crisp-tender perfection are tossed with dressing and cheese to make a colorful dish that's as easy as it is tasty.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield Makes 16 servings, 3/4 cup each.
Number Of Ingredients 6
Steps:
- Add broccoli, cauliflower and beans to boiling water in large saucepan. Cook 3 to 5 min. or just until vegetables are crisp-tender. (Do not overcook.) Drain. Immediately rinse with very cold water; drain again.
- Place vegetable mixture in large serving bowl. Add peppers; mix lightly. Cover. Refrigerate several hours or until chilled.
- Add dressing and cheese just before serving; toss to coat.
Nutrition Facts : Calories 50, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
ULTIMATE SAUTEED VEGETABLES
Here's how to make the best sauteed vegetables: colorful, flavor-packed and crisp tender! Gone are the days of the soggy veggie saute.
Provided by Sonja Overhiser
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Thinly slice the peppers. Slice the onion. Cut the carrot into thin rounds, on the bias. Cut the broccoli into small florets.
- Toss the vegetables in a bowl with 1 tablespoon olive oil and the oregano, kosher salt and plenty of fresh ground black pepper.
- In large skillet, heat the remaining 1 tablespoon olive oil over medium high heat. Cook for 10 to 12 minutes until tender and lightly charred, stirring occasionally. Taste and add a few pinches of additional salt to taste. Serve immediately.
Nutrition Facts : Calories 109 calories, Sugar 5.5 g, Sodium 24 mg, Fat 7.4 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 10.3 g, Fiber 3.1 g, Protein 1.8 g, Cholesterol 0 mg
SAUTEED VEGETABLE MEDLEY
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 as a side dish
Number Of Ingredients 4
Steps:
- Toss vegetables together in a medium bowl.
- In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
- Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
- Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
- Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.
PARMESAN VEGETABLE TOSS
The first time I made this salad it was with two others for a Fourth of July party years ago. This one disappeared long before the other two! It's great for feeding a hungry crowd. At our house, there's never any left over. I hope you enjoy it as much as we do. -Judy Barbato, N. Easton, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 16-18 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the Miracle Whip, cheese, sugar, basil and salt. Add broccoli, cauliflower, onion, and water chestnuts; toss. Cover and refrigerate for several hours or overnight. , Just before serving, place lettuce in salad bowl and top with vegetable mixture. Sprinkle with bacon. Top with croutons if desired.
Nutrition Facts : Calories 269 calories, Fat 24g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 388mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.
MIXED VEGETABLE TOTS RECIPE BY TASTY
Here's what you need: zucchini, sweet potato, broccoli, carrot, salt, grated parmesan cheese, panko breadcrumbs, black pepper, onion powder, garlic powder, olive oil, egg
Provided by Swasti Shukla
Categories Sides
Yield 20 tots
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F (200°C).
- On a cutting board, grate the zucchini, sweet potato, carrot, and broccoli with a coarse cheese grater.
- Transfer the grated vegetables to a medium bowl and season with ½ teaspoon of salt. Mix until well incorporated.
- Let the vegetables sit for 20 minutes until the salt has drawn out some of the moisture.
- Transfer the grated veggies into a kitchen towel and twist to strain as much liquid as you can.
- Place the grated veggies back into a bowl and mix with the Parmesan, panko, pepper, remaining salt, onion powder, garlic powder, olive oil, and egg. Mix until well combined.
- Form the mixture into 20-25 even-sized tots and transfer to a parchment paper-lined baking sheet.
- Bake for 20-30 minutes or until tots are golden brown, flipping each halfway through.
- Serve with your choice of dipping sauce.
- Enjoy!
Nutrition Facts : Calories 39 calories, Carbohydrate 5 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, Sugar 1 gram
MIXED VEGETABLE TOSS
Make and share this Mixed Vegetable Toss recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a wok or large skillet, heat chicken broth over medium heat. Add onion, carrot and broccoli.
- Cook, tossing occasionally, 5 minutes.
- Add remaining vegetables, salt, vinegar and pepper flakes. Cook, tossing for 5 minutes longer.
Nutrition Facts : Calories 37.4, Fat 0.4, SaturatedFat 0.1, Sodium 259, Carbohydrate 7.2, Fiber 1.7, Sugar 3.3, Protein 2
MIXED VEGETABLE BAKE
Simple seasonings are all you need to flavor colorful roasted vegetables.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray.
- Place potatoes, onion and carrots in baking dish; toss with half each of the oil, garlic, thyme, tarragon, salt and pepper. Bake 10 minutes.
- Meanwhile, in medium bowl, toss bell pepper and zucchini with remaining oil and seasonings. Stir into mixture in baking dish. Bake 30 to 35 minutes longer or until vegetables are tender; stirring halfway through bake time.
Nutrition Facts : Calories 180, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 4 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 4 g, TransFat 0 g
ROASTED MIXED VEGETABLES
Make this your go-to recipe any time roasted vegetables are on the menu. The technique will work for any high-moisture vegetable, and the process of cutting your selected vegetables into 1-inch pieces allows them all to cook at the same rate. The optional garlicky yogurt sauce turns a pan of roasted veggies into a light meal, especially when paired with some crusty bread or a bowl of rice or other grains, or you can serve these as a colorful side dish.
Provided by Melissa Clark
Categories vegetables, side dish
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Prepare the vegetables: Heat oven to 425 degrees. Add the vegetables to a rimmed sheet pan. Add 2 tablespoons oil, the salt, pepper and thyme (if using), and gently toss vegetables to coat. Use your hands to spread the vegetables out into one layer, spacing them evenly all over the pan.
- Transfer to the oven and roast until they are tender and browned, 30 to 40 minutes, stirring at least once during roasting for even cooking.
- While vegetables roast, you can make yogurt sauce if you like: In a small bowl, combine yogurt, garlic, oil, salt and pepper. Taste and adjust seasoning. Cover and place in the refrigerator until ready to use.
- Serve roasted vegetables with a dollop of garlic yogurt, if desired, and a drizzle of oil on top.
MIXED VEGETABLE BAKE
Carolyn Woodall of Roxboro, North Carolina combines convenient frozen veggies with crunchy water chestnuts and chopped celery in this cheesy side dish topped with cracker crumbs.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the mixed vegetables, water chestnuts, celery, onion and mayonnaise. Stir in cheese. , Transfer to a greased shallow 1-qt. baking dish. Toss cracker crumbs and butter; sprinkle over vegetables. Bake, uncovered, at 350° for 30-35 minutes or until golden brown.
Nutrition Facts : Calories 314 calories, Fat 24g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 325mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein.
More about "mixed vegetable toss recipes"
SHEET PAN OVEN ROASTED VEGETABLES - THE CHUNKY CHEF
From thechunkychef.com
Ratings 50Calories 104 per servingCategory Side Dish
- Preheat oven to 450 F degrees. Line a large baking sheet with parchment paper sprayed lightly with cooking spray. Set aside.
- In a large mixing bowl, combine olive oil, mustard, vinegar, thyme, salt, pepper, rosemary and basil, and whisk. Add chopped squash, cauliflower, brussels and potatoes, stirring to coat.
- Spread vegetable mixture in a single layer on prepared baking sheet. Bake for 20 minutes, stir gently, then bake another 15 minutes.
EASY MIXED VEGETABLE RICE - JOYOUS APRON
From joyousapron.com
OVEN ROASTED VEGETABLES - THE HARVEST KITCHEN
From theharvestkitchen.com
ROASTED VEGETABLES RECIPE - LOVE AND LEMONS
From loveandlemons.com
MIXED VEGETABLES TOSSED IN SALT AND PEPPER | QUICK …
From drizzlingdelicacies.wordpress.com
EASY VEGETABLE SALAD – A COUPLE COOKS
From acouplecooks.com
THE BEST TOSSED SALAD - SPEND WITH PENNIES
From spendwithpennies.com
10 BEST TOSSED VEGETABLE SALAD RECIPES | YUMMLY
From yummly.com
OVEN ROASTED VEGETABLES {CRISPY AND PERFECT} – WELLPLATED.COM
From wellplated.com
NO-COOK BUTTERED MIXED VEGETABLES RECIPE - YUMMY.PH
From yummy.ph
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
RECIPE: QUINOA SALAD WITH ROASTED VEGETABLES AND SHRIMP
From vancouversun.com
SHEET PAN ROASTED VEGETABLES - EATINGWELL
From eatingwell.com
VEGETABLE PASTA & SAUSAGE TOSS - GREEN GIANT* CANADA
From greengiantcanada.ca
RECIPES: MAKE THE MOST OF LOCAL CARROTS IN A SOUP, SALAD, OR BY ...
From bostonglobe.com
MIXED VEGETABLES RECIPE (EASY VEGETABLE MEDLEY)
From mariaushakova.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love