Broiled Summer Squash With Radish Recipes

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SLOW-COOKED SUMMER SQUASH



Slow-Cooked Summer Squash image

We love squash, but I got tired of fixing just plain squash and cheese. I decided to jazz it up a bit. This was a huge hit with the family. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 2h50m

Yield 8 servings

Number Of Ingredients 10

1 pound medium yellow summer squash
1 pound medium zucchini
2 medium tomatoes, chopped
1/4 cup thinly sliced green onions
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup vegetable broth
1-1/2 cups Caesar salad croutons, coarsely crushed
1/2 cup shredded cheddar cheese
4 bacon strips, cooked and crumbled

Steps:

  • Cut squash into 1/4-inch -thick slices. In a 3- or 4-qt. slow cooker, combine squash, tomatoes and green onions. Add salt, pepper and broth. Cook, covered, on low until tender, 2-1/2 - 3-1/2 hours. Remove squash with a slotted spoon., To serve, top with croutons, cheese and bacon.

Nutrition Facts : Calories 111 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 442mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

BROILED SUMMER SQUASH WITH RADISH



Broiled Summer Squash With Radish image

This recipe is delicious served either hot or cold, and makes for a flavorful side dish. I personally serve this recipe hot, over a bed of quinoa. Remember to use organic and locally grown produce whenever possible!

Provided by A

Categories     Zucchini Side Dishes

Time 40m

Yield 4

Number Of Ingredients 9

¼ cup extra virgin olive oil
¼ cup balsamic vinegar
1 teaspoon chopped fresh dill
¼ teaspoon salt
½ teaspoon freshly cracked black pepper
½ cup chopped red onion
1 large zucchini, cut in half lengthwise then into 1/4-inch slices
1 large yellow squash, cut into 1/2-inch cubes
4 radishes, cut into 1/4-inch-thick slices

Steps:

  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Whisk the olive oil, vinegar, dill, salt, and pepper together in a mixing bowl until evenly blended. Add the onion, zucchini, yellow squash, and radishes; toss until evenly coated. Spoon into an 8x8-inch baking dish, and cover with aluminum foil.
  • Broil in the preheated oven 10 minutes, then remove the foil, and continue broiling until the vegetables are tender and nicely browned on top, about 10 minutes more.

Nutrition Facts : Calories 169.4 calories, Carbohydrate 9.6 g, Fat 14.3 g, Fiber 2.5 g, Protein 1.9 g, SaturatedFat 2 g, Sodium 162.9 mg, Sugar 4.7 g

BROILED SUMMER SQUASH WITH RADISH



Broiled Summer Squash With Radish image

This recipe is delicious served either hot or cold, and makes for a flavorful side dish. I personally serve this recipe hot, over a bed of quinoa. Remember to use organic and locally grown produce whenever possible!

Provided by A

Categories     Zucchini Side Dishes

Time 40m

Yield 4

Number Of Ingredients 9

¼ cup extra virgin olive oil
¼ cup balsamic vinegar
1 teaspoon chopped fresh dill
¼ teaspoon salt
½ teaspoon freshly cracked black pepper
½ cup chopped red onion
1 large zucchini, cut in half lengthwise then into 1/4-inch slices
1 large yellow squash, cut into 1/2-inch cubes
4 radishes, cut into 1/4-inch-thick slices

Steps:

  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Whisk the olive oil, vinegar, dill, salt, and pepper together in a mixing bowl until evenly blended. Add the onion, zucchini, yellow squash, and radishes; toss until evenly coated. Spoon into an 8x8-inch baking dish, and cover with aluminum foil.
  • Broil in the preheated oven 10 minutes, then remove the foil, and continue broiling until the vegetables are tender and nicely browned on top, about 10 minutes more.

Nutrition Facts : Calories 169.4 calories, Carbohydrate 9.6 g, Fat 14.3 g, Fiber 2.5 g, Protein 1.9 g, SaturatedFat 2 g, Sodium 162.9 mg, Sugar 4.7 g

OVEN-ROASTED SPRING VEGETABLE MEDLEY



Oven-Roasted Spring Vegetable Medley image

With potatoes, asparagus, squash and radishes, there is something for everyone in this dish. What a wonderful way to present a variety of spring veggies-Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 10 servings.

Number Of Ingredients 10

9 small red potatoes, quartered
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 small yellow summer squash, quartered and cut into 1/2-inch slices
2 small zucchini, quartered and cut into 1/2-inch slices
6 radishes, quartered
1/3 cup balsamic vinegar
3 tablespoons brown sugar

Steps:

  • Preheat oven to 425°. In a large bowl, toss potatoes with oil, salt and pepper. Transfer to a shallow roasting pan. Bake 15 minutes., In same bowl, combine remaining ingredients; add to pan. Bake 20-25 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 90 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 131mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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