ITALIAN CAULIFLOWER AND BROCCOLI MEDLEY
Fat-free Italian dressing and Parmesan cheese dress up frozen veggies in a flash!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- In 2-quart saucepan, heat 1 inch of water to boiling. Reduce heat to medium-low. Add cauliflower and broccoli. Cover; simmer 5 to 7 minutes or until vegetables are crisp-tender. Drain.
- Add dressing to vegetables; toss to coat. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese melts.
Nutrition Facts : Calories 50, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 2 g, TransFat 0 g
BROCCOLI AND CAULIFLOWER RICE MEDLEY
In this no-fuss side dish, green peppers, cauliflower and broccoli share the stage with brown rice that's mildly flavored with soy sauce. We eat a lot of fresh vegetables, so this versatile combination is always well received.-Kara de la Vega, Santa Rosa, California
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring the water, soy sauce and bouillon to a boil. Stir in rice. Reduce heat; cover and simmer for 45-50 minutes or until liquid is absorbed. In a large nonstick skillet, saute the green peppers, cauliflower, broccoli, onion and garlic in oil until crisp-tender. Stir vegetables and thyme into rice mixture.
Nutrition Facts :
CAULIFLOWER BROCCOLI MEDLEY
Make and share this Cauliflower Broccoli Medley recipe from Food.com.
Provided by SwtKitn
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash cauliflower and remove green leaves. Cut into bite-size pieces. Remove leaves and tough ends from broccoli. Cut into bite-size pieces also.
- Combine vegetables in a large bowl.
- Mix remaining ingredients and pour over vegetables. Toss gently.
- Chill several hours or overnight.
- Can be garnished with bacon bits when served. Best if chilled when it is served.
Nutrition Facts : Calories 286.4, Fat 19.1, SaturatedFat 2.6, Cholesterol 5.1, Sodium 396.2, Carbohydrate 27.2, Fiber 5.4, Sugar 14.6, Protein 5.2
SIMPLE VEGETABLE MEDLEY
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Steam broccoli, cauliflower, green beans, and carrots in a vegetable steamer 5 to 10 minutes, or cook covered in a microwave with a little water until crisp-tender.
- Transfer to a large serving bowl. Add red pepper and mushrooms to bowl and toss to mix.
- In a small bowl, combine olive oil, vinegar, scallions, and thyme with a wire whisk. Drizzle over vegetables and serve.
- Recipe provided by Low Cholesterol Olive Oil Cookbook
SAUTEED VEGETABLE MEDLEY
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 as a side dish
Number Of Ingredients 4
Steps:
- Toss vegetables together in a medium bowl.
- In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
- Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
- Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
- Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.
CREAMY VEGETABLE MEDLEY
This vegetable dish is so easy and so good. It can be made early and baked later. You can also double this recipe and bake in a 9x13 inch baking dish.
Provided by Toni
Categories Side Dish Casseroles
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
- Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 20 g, Cholesterol 25.4 mg, Fat 18.8 g, Fiber 3 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 599.2 mg, Sugar 0.9 g
ROASTED BROCCOLI & CAULIFLOWER
Whenever we make a time-consuming entree, we also prepare this quick broccoli and cauliflower side. The veggies are a good fit when you're watching calories. -Debra Tolbert, Deville, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. In a large bowl, combine all ingredients; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans. Roast 15-20 minutes or until tender.
Nutrition Facts : Calories 58 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
TANGY TOMATO BROCCOLI AND CAULIFLOWER MEDLEY
Two of the most healthiest and craving vegetables of all time tosssed in a tangy tomato based sauce.
Provided by Frenzy
Categories Vegetable
Time 40m
Yield 5 cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- - In a cup, combine the minced garlic, tomato sauce, tomato paste, sugar, water, sesame oil and flour
- - In a wok, heat oil and fry the chopped garlic and peppers
- - Add the mushrooms and stir-fry for 2 minutes
- - Add the vegetables and the mixture and simmer for 3 minutes.
- - Add the tofu and simmer again for another 1 minute.
Nutrition Facts : Calories 133.5, Fat 6.3, SaturatedFat 0.8, Sodium 201.4, Carbohydrate 14.7, Fiber 5.2, Sugar 5.6, Protein 8.5
ROASTED SHEET TRAY VEGGIES RECIPE BY TASTY
Here's what you need: cauliflower, broccoli, large carrot, olive oil, kosher salt, black pepper, garlic
Provided by Pierce Abernathy
Categories Sides
Yield 8 cups
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F (200˚C). Line a baking sheet with parchment paper.
- Toss the cauliflower, broccoli, carrots, and olive oil together on the baking sheet until everything is well-coated. In a large bowl, season with salt, pepper, and garlic and toss to distribute.
- Bake until the vegetables are tender and starting to brown, about 20 minutes. Once cooled, transfer to an airtight container and store in the fridge.
- Enjoy!
Nutrition Facts : Calories 77 calories, Carbohydrate 6 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, Sugar 2 grams
MARINATED VEGETABLE MEDLEY
This is a wonderful, tangy recipe for marinated veggies. You may substitute small pearl onions for the chopped onion, and add bias sliced celery pieces as well.
Provided by Paula
Categories Salad Vegetable Salad Recipes
Time 3h30m
Yield 8
Number Of Ingredients 13
Steps:
- In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.
- In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.
Nutrition Facts : Calories 208 calories, Carbohydrate 9.8 g, Fat 18.3 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 2.9 g, Sodium 607 mg, Sugar 2.2 g
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