VEGETABLE COLESLAW
Provided by Ina Garten
Categories side-dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.
- In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature.
BAREFOOT CONTESSA'S VEGETABLE TIAN ( INA GARTEN )
Make and share this Barefoot Contessa's Vegetable Tian ( Ina Garten ) recipe from Food.com.
Provided by Laci1093
Categories Vegetable
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Brush a 9 by 13 by 2-inch baking dish with olive oil.
- In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent.
- Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
- Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices.
- Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer.
- Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil.
- Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender.
- Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned.
- Serve warm.
VEGETABLE TIAN
Provided by Ina Garten
Categories side-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Brush a 9 by 13 by 2-inch baking dish with olive oil. In a medium saute pan, heat 2 tablespoons of olive oil and cook the onions over medium-low heat for 8 to 10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the baking dish.
- Slice the potatoes, zucchini, and tomatoes in 1/4-inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly, making only 1 layer. Sprinkle with salt, pepper, thyme leaves, and thyme sprigs and drizzle with 1 more tablespoon of olive oil. Cover the dish with aluminum foil and bake for 35 to 40 minutes, until the potatoes are tender. Uncover the dish, remove the thyme sprigs, sprinkle the cheese on top, and bake for another 30 minutes until browned. Serve warm.
BAREFOOT CONTESSA'S ZUCCHINI VICHYSSOISE (INA GARTEN)
Make and share this Barefoot Contessa's Zucchini Vichyssoise (Ina Garten) recipe from Food.com.
Provided by larry 2
Categories One Dish Meal
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Sauté onions over medium heat. Add all ingredients and simmer 30 minutes; taste.
Nutrition Facts : Calories 296.4, Fat 3, SaturatedFat 1.4, Cholesterol 7, Sodium 1142.6, Carbohydrate 61.7, Fiber 10.2, Sugar 20.1, Protein 11.5
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