SHEET PAN ROASTED VEGETABLES
Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.
Provided by JRCROSBY31
Categories Side Dish Vegetables Tomatoes
Time 2h
Yield 24
Number Of Ingredients 16
Steps:
- In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
- Preheat oven to 400 degrees F (200 degrees C).
- On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.
Nutrition Facts : Calories 71.9 calories, Carbohydrate 7.3 g, Fat 4.7 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 3.6 g
OVEN ROASTED VEGETABLES
This versatile recipe has become a family-favorite as all types of vegetables can be used.
Provided by Cassy
Categories Side Dish Vegetables Carrots
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Spray a baking pan with cooking spray.
- Mix olive oil and onion soup mix together in a bowl. Combine potatoes, baby carrots, bell peppers, and onion in a large bowl; add oil mixture and mix until evenly coated.
- Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 31.1 g, Fat 13.9 g, Fiber 5.3 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 357.5 mg, Sugar 5.5 g
BAKED VEGETABLES I
Very simple vegetable dish seasoned with dry soup powder, and baked until tender and caramelized. Try different dry soup types to vary the flavor. I like onion or mushroom.
Provided by Klara Yudovich
Categories Side Dish Potato Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly oil a large, shallow baking dish.
- Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil, and sprinkle with dry soup mix.
- Bake for 30 to 45 minutes in the preheated oven, or until vegetables are tender. You can feel with a fork when they are ready.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 41.4 g, Fat 14.5 g, Fiber 8.9 g, Protein 7.8 g, SaturatedFat 2 g, Sodium 719.2 mg, Sugar 9.2 g
BAKED VEGETABLES (TURLU FURNO)
Make and share this Baked Vegetables (Turlu Furno) recipe from Food.com.
Provided by superblondieno2
Categories Potato
Time 1h30m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Butter a large baking dish; set aside.
- Sprinkle both sides of eggplant slices with salt; let stand 1 hour. Rinse and pat dry with paper towels. In buttered dish, arrange eggplant slices, potatoes, zucchini, dill and parsley.
- Preheat oven to 350°F
- Heat oil in a medium skillet. Add onion and garlic, saute until transparent. stir into eggplant mixture. Stir in salt, pepper, and broth.
- Cover and bake 45 minutes.
- In a small bowl, combine breadcrumbs and 1 Tbsp cheese. After baking eggplant mixture 45 minutes, stir tomatoes and crumb mixture into vegetable mixture. Bake 15 minutes longer or until tomatoes are cooked.
- Sprinkle with remaining cheese. Serve hot.
Nutrition Facts : Calories 439.4, Fat 16.5, SaturatedFat 3, Cholesterol 3.6, Sodium 627.1, Carbohydrate 68.2, Fiber 21.8, Sugar 19.4, Protein 13.6
BAKED VEGETABLES AND SAUSAGE
This is the most delicious dinner.Everyone raves about the taste and wants the recipe. The caramelization of the root vegetables and sausage create a wonderful flavor. Great warmed up the next day.
Provided by evelync
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Peel and cube into 1-inch pieces the vegetables.
- Place into a roasting pan.
- Combine with oil, butter, garlic, salt and sugar.
- Add Italian sausages cut into slices.
- Cover and roast at 400°F for 30 minutes. Uncover and stir.
- Bake until golden, stirring often.
Nutrition Facts : Calories 314.5, Fat 11.2, SaturatedFat 2.5, Cholesterol 5.1, Sodium 48.1, Carbohydrate 50.4, Fiber 6.8, Sugar 5, Protein 5.5
BAKED VEGETABLES
Make and share this Baked Vegetables recipe from Food.com.
Provided by Dancer
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Lightly grease a large baking dish.
- Combine vegetables in prepared baking dish, and lightly salt.
- Brush with olive oil until well coated.
- Sprinkle with dry soup mix.
- Bake for 30 to 45 minutes, or until vegetables are tender.
Nutrition Facts : Calories 205.4, Fat 4.5, SaturatedFat 0.7, Cholesterol 0.3, Sodium 655.8, Carbohydrate 38.5, Fiber 8.2, Sugar 9, Protein 6.7
BAKED (TANDOORI) VEGETABLES
'Tandoori' means from the oven. This dish fits the busy lifestyle perfectly, especially when you have to make larger quantities. The baked look is very appealing too. Use frozen veggies as desired. You may make it in advance and refrigerate. (From the cookbook 'Recipes with a Spice - Indian Cuisine for Balanced Nutrition')
Provided by kusum gupta
Categories Asian
Time 50m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Wash and peel (or scrub) the potatoes.
- Cut into small pieces and microwave them, covered, for about 6 minutes until half cooked.
- Prepare and cut all other vegetables into small pieces.
- Heat the oil in a saucepan on medium heat.
- Sauté cumin seeds, garlic and onions; stir until onions are translucent.
- Put the potatoes and vegetables in a large baking dish.
- Mix in the sautéed spices and the remaining seasonings (except garam masala).
- Bake covered at 400°F until the vegetables are tender (about ½ hour).
- (Stir the vegetables in between and sprinkle water if necessary.) Bake uncovered at 450°F for another 10 minutes to get a roasted look.
- Stir in garam masala.
- Garnish as desired and serve.
- Variation: Stir in 1 tablespoon of butter or clarified butter (ghee) for flavor before serving.
- Microwave Method: Cook the vegetables in the microwave oven, covered, for 10 to 12 minutes.
- Then combine everything else and put in the oven as in step 4 for a roasted look.
- Healthy Alternative: Add a chopped tomato towards the end.
BAKED VEGETABLES II
No one will be able to resist these cheesy vegetables! Change the vegetables according to your family's preference. Anything is good! You can use any kind of cheese you like, too.
Provided by Skipper Rathgeber
Categories Everyday Cooking Vegetarian
Yield 8
Number Of Ingredients 11
Steps:
- In a medium saute pan, melt butter or margarine over medium heat. Add onions and garlic; cook and stir until translucent.
- Spread broccoli, cauliflower, carrots, lima beans, yellow wax beans, and zucchini in a large baking dish. Sprinkle with walnuts and shredded cheese. Arrange sauteed onions over cheese.
- Bake at 375 degrees F (190 degrees C) until vegetables are tender and cheese melts, approximately 30 minutes.
Nutrition Facts : Calories 586.1 calories, Carbohydrate 66.8 g, Cholesterol 30 mg, Fat 26 g, Fiber 23.4 g, Protein 28.3 g, SaturatedFat 8.1 g, Sodium 241.8 mg, Sugar 11.5 g
BAKED VEGETABLES WITH WHITE BEANS
From Favediets.com. They say "This veggie and potato casserole is a delicious way to enjoy a vegetarian meal or have a flavorful side dish with your main course. Try mixing and matching your favorite vegetables for a variation." When I made it I used a combination of broccoli and cauliflower. I did add the salt, pepper, and spices; the original calls only for garlic. I might switch up the cheese next time as well, as I think mozzarella or monterrey jack (think something gooier) would be even better.
Provided by smellyvegetarian
Categories Low Cholesterol
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Blanch broccoli 2 minutes, remove with slotted spoon and plunge into cold water. Drain and pat dry; place in large bowl. Cook potatoes in same water about 7 minutes. Drain well and add to broccoli. Stir in tomatoes, white beans, and olives.
- In a small bowl, combine olive oil, garlic, salt, pepper, and red pepper flakes. Pour over vegetables and toss gently to coat. Season with basil and oregano to taste if you like.
- Spread half of vegetable mixture in a shallow 12x7" baking dish coated with cooking spray. Sprinkle with half the cheese. Spoon on remaining vegetables and top with remaining Parmesan.
- Cover with foil, and bake about 30 minutes or until hot and bubbly. Remove foil and bake 5 more minutes.
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