Veggie Crunch Recipes

VEGETABLE CRUNCH RECIPE

Steps:

• Preheat the oven to 200°C/400°F/Gas 6. Spray a saucepan with oil and add the onion. Cook until it has softened.
• Add the tomato purée and the remaining vegetables and herbs and cook gently for 10 minutes, until the vegetables are tender. Add the nuts and then season to taste and spoon the mixture into a shallow ovenproof dish.
• Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the rolled oats and cheese.
• Spoon the crumble mixture over the vegetables and then bake for 30 minutes until browned. Serve with green leaf and herb salad.

MARINATED VEGGIE CRUNCH

Steps:

• Combine vinegar, oil, onion salt and cayenne pepper in a screw top container, cover and shake until well mixed.
• Combine all veggies in a large bowl.
• Pour oil mixture over veggies, toss till well coated.
• Cover and refrigerate at least 3 hours or up to 3 days.
• Toss lightly once in a while.

VEGGIE CRUNCH

Steps:

• Prepare all veggies and place in a cover able bowl. (I use Gladware).
• Mix water, vinegar, salt, pepper, sugar, and basil in a separate bowl until everything is dissolved.
• Pour over veggies.
• Refrigerate at least 3 hours before eating, but this will get better and better as it marinates. I have never had a batch last more than 4 days, but I think that would be my limit for storage.

VEGETABLE CRUNCH

Steps:

• Mix all ingredients together and put in 8x8 glass baking dish.
• Top with crushed ritz crackers dotted with 1/2 stick oleo.
• Bake 350 degrees 30-35 mim.