Veggie Bites Recipes

VEGETABLE BITES

Vegetable Bites image

-Corey Henderson, Calgary, Alberta

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 tube (4 ounces) refrigerated crescent rolls
4 ounces cream cheese, softened
1 tablespoon mayonnaise
1-1/2 teaspoons ranch salad dressing mix
1/2 cup finely chopped fresh broccoli
1/2 cup finely chopped fresh cauliflower
3 tablespoons chopped sweet red pepper
3 tablespoons chopped green pepper

Steps:

Unroll crescent dough onto a baking sheet forming a 14x3-1/2-in. rectangle; seal perforations. Bake at 375° for 7-9 minutes or until golden brown. Cool completely on a wire rack., In a large bowl, beat the cream cheese, mayonnaise and salad dressing mix until blended. Spread evenly over crust. Sprinkle with vegetables; gently press down. Cover with plastic wrap. Chill until serving. Cut into squares.

Nutrition Facts : Calories 191 calories, Fat 11g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 403mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges

VEGGIE BITES

Veggie Bites image

"V" is for Veggie Bites. Finally, a fun way to eat your vegetables! This fun and easy recipe from the Alpha-Bakery Children's Cookbook is as easy as ABC to make.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 27m

Yield 4

Number Of Ingredients 7

Ingredients

1/3 cup butter or margarine, melted
1 egg
2 teaspoons water
1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
2 cups fresh vegetables, such as broccoli flowerets or cauliflowerets, 1/4-inch carrot slices, 1/2-inch zucchini slices, 1/2-inch strips green or red bell pepper
Grated Parmesan cheese, if desired

Steps:

Heat oven to 450°F. Brush bottom of rectangular pan, 13x9x2 inches, with about 1 tablespoon of melted butter.
Beat egg and water with fork in shallow dish. Mix flour and salt in shallow dish.
Dip about one-fourth of the vegetables into egg mixture. Remove 1 piece at a time with slotted spoon, fork or hands; roll in flour mixture to coat. Place in pan.
Repeat with remaining vegetables. Pour remaining butter carefully over each vegetable piece and into pan.
Bake uncovered 10 to 12 minutes, turning once, until vegetables are tender and coating is light golden brown; drain. Sprinkle lightly with cheese.

Nutrition Facts : Calories 200, Carbohydrate 14 g, Cholesterol 80 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 410 mg

VEGGIE BITES

Veggie Bites image

Make and share this Veggie Bites recipe from Food.com.

Provided by clairewhitmer

Categories Vegetable

Time 25m

Yield 1 dish, 4 serving(s)

Number Of Ingredients 6

Ingredients

1/3 cup butter
1 egg
2 teaspoons water
1/2 cup flour
1/2 teaspoon salt
2 cups vegetables

Steps:

pre heat oven to 450. Melt butter, brush bottom of dish with butter. Put water and egg into a bowl together and beat. put flour into a separate bowl. Put veggies in egg cover completely, then put into the flour and cover completely. then put in dish. When the dish is full cover the veggies with the remaining butter and put in the oven for 10-12 minute until crisp and tender.

Nutrition Facts : Calories 210.8, Fat 16.7, SaturatedFat 10.1, Cholesterol 93.5, Sodium 417.4, Carbohydrate 12, Fiber 0.4, Sugar 0.1, Protein 3.4

VEGGIE BITES

Veggie Bites image

From the Alpha-Bakery children's cookbook put out by Gold Medal Flour when I was a kid. I used to love cooking up all these recipes with my mom!

Provided by coconutcream

Categories Cauliflower

Time 32m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/3 cup margarine or 1/3 cup butter, melted
1 egg
2 teaspoons water
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups assorted fresh vegetables (broccoli flowerets, 1/4-inch carrot slices, 1/2-inch zucchini slices, etc.)

Steps:

Heat oven to 450°. Brush bottom of a 13x9 inch pan with about 1 tablespoons of the melted margarine.
Beat eggs and water with a fork in a shallow dish. Mix flour and salt in another shallow dish.
Dip about 1/4 of the vegetables into egg mixtures. Remove 1 vegetable piece at a time; roll in flour mixture to coat. Place in pan.
Repeat with remaining vegetables. Pour remaining margarine carefully over each vegetable piece and into pan.
Bake uncovered, turning once, until vegetables are crisp-tender and coating is golden brown, about 10-12 minutes; drain.
Sprinkle lightly with grated parmesan cheese if you like.

Nutrition Facts : Calories 210.3, Fat 16.5, SaturatedFat 3, Cholesterol 52.9, Sodium 485.6, Carbohydrate 12.2, Fiber 0.4, Sugar 0.1, Protein 3.4

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