Bistro Vegetables Recipes

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20 GREAT VEGETABLE RECIPES: BEST ROASTED VEGETABLES & MORE!



20 Great Vegetable Recipes: Best Roasted Vegetables & More! image

Here's how to roast vegetables with the best seasoning blend! These epic roasted vegetables fill two sheet pans and take 30 minutes to roast.

Provided by Sonja Overhiser

Categories     Side Dish

Time 45m

Yield 8

Number Of Ingredients 10

1 medium head cauliflower (2 pounds)*
1 crown broccoli (1/2 pound)
1 medium red onion
2 medium sweet potatoes (1 1/2 pounds)
1 red pepper
1 yellow pepper
4 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons Old Bay seasoning**
1 teaspoon kosher salt

Steps:

  • Adjust the oven racks for roasting 2 trays. Preheat the oven to 450 degrees Fahrenheit.
  • Chop the vegetables: Chop the cauliflower and broccoli into florets. Chop the onion into 1/2-inch slices. Cut the sweet potato in half lengthwise, in half again lengthwise, and then cut each quarter into thin pie-shaped slices (see the photo). Chop the peppers into 1/2-inch strips, then cut the strips in half.
  • Line two baking sheets with parchment paper (we prefer this to silicone baking mats because it results in crispier veggies). Spread the vegetables evenly onto each sheet. Drizzle half the olive oil onto each tray, then with half the seasonings onto each tray. Mix with your hands until evenly coated.
  • Place into the oven and bake for 20 minutes (do not stir!). Remove the pans from the oven, rotate them, and roast another 10 minutes (for 30 minutes total) until tender and lightly browned on one side. Transfer to a serving bowl or dish and serve immediately.

BISTRO VEGETABLE LINGUINI



Bistro Vegetable Linguini image

This recipe is versatile; you can add or change any of the vegetables. Keep it fresh and light.Have grated Parmesan cheese and the pepper mill on the table. Serve with a crusty bread and enjoy a taste of summer.

Provided by Sageca

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 small onion, chopped
1 shallot, finely chopped
2 garlic cloves, crushed
1 cup sliced mushrooms
1/2 roasted red pepper, slivered
1 cup black olives, sliced
2 tomatoes, peeled and seeded
2 tablespoons chopped parsley
1/4 cup basil pesto
salt and pepper
freshly grated parmesan cheese
12 ounces linguine

Steps:

  • In skillet heat olive oil over medium heat. Cook onion, garlic and shallots, stirring for 3 minutes or until softened.
  • Add mushrooms, salt and pepper and cook another 5 minutes stirring to prevent sticking.
  • Add roasted red pepper, olives, parsley, pesto and tomatoes.
  • Stir together and remove from heat.
  • Meanwhile cook linguini in boiling water for 8 to 10 minutes until pasta is al dente.
  • Drain and toss with vegetable mixture.
  • Sprinkle with Parmesan cheese to taste; garnish with basil leaves.

Nutrition Facts : Calories 455.6, Fat 12, SaturatedFat 1.7, Sodium 305.3, Carbohydrate 74.9, Fiber 6.9, Sugar 4.3, Protein 13.6

BISTRO VEGETABLES RECIPE



Bistro Vegetables Recipe image

Provided by Mike_67

Number Of Ingredients 12

15 ounce can cannellini beans, washed and rinsed
2 pounds small red potatoes
1 teaspoon olive oil
2 sweet peppers (yellow, orange or red)
3 bunches green onions (use only ends)
4 cloves garlic, minced
1 teaspoon salt
18 ounces whole Golden mushrooms
3 tablespoons brown sugar
6 tablespoons balsamic vinegar
1/2 cup soy sauce
2 (6 ounce) bags of fresh spinach

Steps:

  • In 3-quart saucepan over high heat, heat potatoes with enough water to cover to boiling. Reduce heat to low; cover and simmer 20-25 minutes or until potatoes are fork-tender; drain and cut each potato in half. Meanwhile, cut peppers into 1 inch chunks; wash mushrooms. In large non-stick wok over high heat, cook pepper chunks with green onions, garlic and salt in the olive oil, stirring frequently, until tender-crisp. With slotted spoon, remove pepper to bowl. In same skillet cook mushrooms until browned. Remove to bowl with peppers. Meanwhile, stir brown sugar, balsamic vinegar and soy sauce together in a small measuring cup. Increase heat to high; stir in potatoes, green onions, pepper chunks, mushrooms, beans and vinegar mixture. Microwave each bag of spinach on full power for 1 to 1 ½ minutes each. Open bags carefully and add to mixture in wok.

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