ROASTED VEGETABLE MEDLEY
This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.
Provided by Lorelei
Categories Side Dish Vegetables Sweet Potatoes
Time 1h55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
- Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
- Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.
Nutrition Facts : Calories 190.7 calories, Carbohydrate 34.6 g, Fat 5 g, Fiber 7.5 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 256.5 mg, Sugar 5.5 g
VEGETABLE MEDLEY
A vegetable medley that is soooo good!
Provided by UPPERAIRS
Categories Side Dish Vegetables
Time 2h10m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.
- Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
- Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.
Nutrition Facts : Calories 319.9 calories, Carbohydrate 50.2 g, Fat 11.7 g, Fiber 8 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 48.5 mg, Sugar 10.4 g
BULGUR WHEAT WITH SAUTéED VEGETABLES
Make and share this Bulgur Wheat With Sautéed Vegetables recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Simmer the bulgur in the broth, uncovered, for about 15 min, mixing occasionally.
- Add granulated garlic and basil and stir thoroughly, then set aside so bulgur can absorb any remaining liquid.
- Sauté the onions and mushrooms in 1 tbsp of the olive oil until onions are softened and starting to turn translucent.
- Add bell peppers and continue to cook until peppers are crisp-tender.
- Season with salt and pepper.
- Add the bulgur wheat to the pan with the vegetables and toss to combine, breaking up any lumps.
- Drizzle with remaining olive oil (or alternatively, stir in some butter). Taste for seasoning and adjust accordingly.
- Serve immediately while hot.
Nutrition Facts : Calories 135.4, Fat 7.2, SaturatedFat 1, Sodium 6.2, Carbohydrate 16.8, Fiber 3.9, Sugar 3, Protein 3.4
BULGUR WHEAT WITH VEGGIES
Make and share this Bulgur Wheat With Veggies recipe from Food.com.
Provided by Mysterygirl
Categories Grains
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large pan over medium-high heat.
- Slice mushrooms.
- Add onion, garlic and mushrooms to pan.
- Saute for about 2 minutes.
- Add the zucchini and wheat, stirring for 3-4 minutes.
- Add broth.
- Cover and let simmer over low heat for about 25 minutes.
- Remove from heat but don't remove the cover.
- Allow to sit for about 20 minutes.
- Fluff and sprinkle with parsley.
SPICED VEG WITH LEMONY BULGUR WHEAT SALAD
A warm, colourful vegetarian salad, full of Moroccan flavours
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Mix together the oil, honey and harissa, then drizzle half over the aubergines and pepper. Season well. Heat a griddle pan, then cook the veg for 10-15 mins, turning until lightly charred and cooked through.
- Meanwhile, tip the bulgur wheat into a large bowl and pour over boiling water so it is well covered. Let it sit for 10 mins until softened and plump, drain, then pour over the remaining dressing, the lemon juice, zest and mint leaves. Season well and toss everything together. Serve the roasted vegetables on top of the bulgur, drizzled with yogurt, if you like.
Nutrition Facts : Calories 448 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 21 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.12 milligram of sodium
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