Roasted Herbed Vegetables And Pasta Recipes

ROASTED HERBED VEGETABLES AND PASTA

Roasted Herbed Vegetables and Pasta image

Plant-based eating has grown into a major health food trend in recent years, however, it is far from new. In fact, Canada's Food Guide recommends we eat more daily servings of vegetables, fruits and grains and that we consume a variety of plant-based meat alternatives like beans, lentils and tofu. Try this simple recipe and see just how easy it is to incorporate plant-based foods into your diet.

Provided by Mary Jenny

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1/3 cup becel vegan margarine, melted
2 tablespoons finely chopped fresh herbs (basil, parsley • and or or thyme) or 2 teaspoons dried herbs, crushed (basil, parsley • and or or thyme)
6 cups assorted sliced vegetables (onion, red or green bell peppers, mushrooms, zucchini, yellow squash or eggplant)
1 garlic clove, finely chopped
8 ounces whole grain or 8 ounces regular farfalle pasta, cooked and drained

Steps:

Preheat oven to 450°F. Blend 1/4 cup margarine with herbs in small bowl and set aside.'.
Toss vegetables, garlic and remaining margarine in large bowl. Arrange vegetables in a broiler pan, without the rack.
Roast for 20 minutes, until vegetables are tender, stirring once. Toss vegetables with hot farfalle and reserved margarine mixture.

Nutrition Facts : Calories 1.1, Sodium 0.1, Carbohydrate 0.2, Protein 0.1

ROASTED HERBED VEGETABLES AND PASTA W-M

Roasted Herbed Vegetables and Pasta W-M image

The original recipe calls for Promise Buttery Spread, but you can use butter or spread of your choice. Please see NOTE regarding herbs and pasta.

Provided by Nana Lee

Categories Onions

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1/3 cup butter, melted
2 tablespoons finely chopped fresh herbs
6 cups assorted sliced vegetables (onion, red or green bell peppers, mushrooms, zucchini, yellow squash or eggplant)
8 ounces penne or 8 ounces ziti pasta, cooked and drained
salt & fresh ground pepper

Steps:

NOTE:.
Herbs - use any 2 Tbs of finely chopped fresh basil, parsley and/or thyme OR 2 tsp dried basil, parsley and/or thyme leaves, crushed.
Pasta: these are just suggestions.
Preheat oven to 450°F.
In small bowl, blend 1/4 cup butter with herbs; reserve.
Toss vegetables with remaining butter.
In bottom of broiler pan, without rack, arrange vegetables.
Roast, stirring once, 20 minutes or until vegetables are tender.
Toss vegetables with hot pasta and reserved spread mixture.
Season with salt and pepper.
Sprinkle, if desired, with grated Parmesan cheese.

Nutrition Facts : Calories 347, Fat 16.2, SaturatedFat 9.9, Cholesterol 40.6, Sodium 111.7, Carbohydrate 42.6, Fiber 1.8, Sugar 1, Protein 7.6

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

ROASTED VEGETABLES WITH CHICKEN SAUSAGE

Roasted Vegetables With Chicken Sausage image

What to do when you have a little of this and a little of that in the vegetable drawer that needs to be used. Makes a hearty meal for 4 when served with corn bread or corn muffins. Be sure and cut the vegetables into equal pieces to ensure proper cooking.

Provided by PaulaG

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 sweet potatoes, peeled and cut into cubes
2 turnips, peeled and cut into cubes (small to medium)
2 medium carrots, scrubbed and cut into 1 inch pieces
1 -2 cup hard winter squash, cubed (pumpkin, butternut, etc.)
1/2 large red onion, peeled and cut into wedges
1 head garlic, separated and peeled
2 chicken sausage, cut into 1 inch slices
2 tablespoons olive oil
2 tablespoons coarse grain mustard
1 tablespoon honey
salt, to taste
pepper, to taste

Steps:

Preheat oven to 400 degrees.
Cut vegetables and place in a 13 x 9 inch baking dish that has been sprayed with non-stick cooking spray. Toss in the garlic and sausages.
In a small dish combine the oil, mustard and honey. Pour over vegetables and toss to thoroughly coat. Sprinkle with salt and fresh ground pepper. Place in the preheated oven and cook for 30 to 40 minutes or until vegetables stick fork tender. Stir at 15 minutes and then again at 30.
Serve with corn muffins or cornbread for a delicious meal.

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