Cooked Vegetables Spice Mix Recipes

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VEGETABLE SEASONING MIX



Vegetable Seasoning Mix image

"My husband wouldn't eat green beans until I seasoned them with this simple blend," writes Susan Johnson of Arlington, Texas. "Now he asks for seconds," she adds. Try this mix with most any vegetable for a zippy side dish that's sure to please.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 3-4 servings per batch.

Number Of Ingredients 9

2 tablespoons garlic salt
2 tablespoons garlic powder
2 tablespoons dried minced onion
2 tablespoons onion powder
2 tablespoons salt
ADDITIONAL INGREDIENTS:
2 cups fresh or frozen cut green beans or vegetable of your choice
1 tablespoon butter
1 tablespoon slivered almonds, toasted

Steps:

  • In a bowl, combine the first five ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 24-30 batches (1/2 cup total). , To use seasoning mix: Cook and drain vegetables. Add butter and 1/2 to 1 teaspoon seasoning mix; toss until butter is melted. Sprinkle with almonds.

Nutrition Facts :

ROASTED VEGETABLE SEASONING



Roasted Vegetable Seasoning image

Go from plain to delicious veggies by adding this simple roasted vegetable seasoning to any vegetable! Yields about 1 cup veggie seasoning.

Provided by Laura Fuentes

Categories     Spices

Time 5m

Yield 48

Number Of Ingredients 4

1/4 cup granulated onion (or powder)
1/4 cup granulated garlic (or powder)
1/4 cup dried parsley
1/4 cup paprika*

Steps:

  • In a small bowl, combine onion, garlic, parsley, and paprika. Mix to combine. Store in an air-tight jar in the pantry for up to 6 months.

Nutrition Facts : ServingSize 2 teaspoons, Calories 6 calories, Sugar 0.1 g, Sodium 1.5 mg, Fat 0.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 1.4 g, Fiber 0.4 g, Protein 0.3 g, Cholesterol 0 mg

COOKED VEGETABLES SPICE MIX



Cooked Vegetables Spice Mix image

Make and share this Cooked Vegetables Spice Mix recipe from Food.com.

Provided by Sharon123

Categories     < 15 Mins

Time 5m

Yield 1/2 cup

Number Of Ingredients 11

3 tablespoons toasted sesame seeds
2 tablespoons dried oregano
2 tablespoons dried sage
1 tablespoon dried basil
2 teaspoons thyme
2 teaspoons black pepper
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1 teaspoon garlic powder
lemon juice

Steps:

  • Combine all ingredients well.
  • Cook vegetables as desired and arrange on the plate.
  • Squeeze on lemon juice, then sprinkle with herb mixture, to taste.
  • Enjoy!

Nutrition Facts : Calories 622.3, Fat 44.9, SaturatedFat 6.9, Sodium 26.9, Carbohydrate 51.1, Fiber 26.1, Sugar 2.5, Protein 20.3

SPICE MIX FOR GRILLED VEGETABLES



Spice Mix for Grilled Vegetables image

Provided by Food Network

Time 5m

Yield approximately 4 tablespoons

Number Of Ingredients 6

2 tablespoons Hungarian sweet paprika
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme leaves
1 teaspoon dried rosemary
2 teaspoons garlic powder
1/2 teaspoon ground chipotle pepper

Steps:

  • In a spice mill or using a mortar and pestle combine spices and grind until thyme and rosemary are pulverized. Sprinkle a little on prepared vegetables about 1 hour before grilling to marinate them. Grill as usual.

VEGETABLE BLEND SPICE MIX



Vegetable Blend Spice Mix image

This is one of several "spice mixes" that I've used for years. I call it "vegetable blend" because I like the flavor it gives to steamed veggies. Its also a nice change from my usual dressing for potato salad.

Provided by Dee514

Categories     Free Of...

Time 5m

Yield 1/2 Cup

Number Of Ingredients 5

1 tablespoon marjoram
1 tablespoon basil
1 tablespoon chervil
1 tablespoon tarragon
1 tablespoon celery seed

Steps:

  • Mix together and store in a tightly capped jar.
  • Use: Sprinkle on steamed vegetables for a garden-fresh flavor.
  • Add it to mayonnaise for a different potato salad dressing, or to oil and cider vinegar for a vinaigrette.

SPICY MIXED VEGETABLES



Spicy Mixed Vegetables image

Provided by Moira Hodgson

Categories     weekday, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

1 red pepper
2 tablespoons olive oil
1 clove garlic, minced
4 small, long, yellow zucchini squash, sliced
small zucchini, sliced
1 pound fava beans, shelled
1/2 teaspoon hot pepper flakes
Small bunch basil leaves, left whole

Steps:

  • Cut the red pepper into strips and place the strips face down on a piece of foil paper placed on a broiling rack. Broil until the skin blisters. Place in a bag and seal. When the peppers have cooled, peel off the skin. Cut the strips into one-inch pieces and set aside.
  • Meanwhile, heat the oil in a skillet and add the squash and zucchini. Brown lightly on both sides. Steam the fava beans.
  • Add the garlic and red pepper flakes to the zucchini and cook for two to three minutes, stirring. Add the fava beans, peppers and basil leaves. Stir fry for a minute. Serve hot or cold.

MIXED VEGETABLE BAKE



Mixed Vegetable Bake image

Simple seasonings are all you need to flavor colorful roasted vegetables.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 6

Number Of Ingredients 11

1 lb medium red potatoes, (about 4), cut into 1/8-inch slices
1 large onion, cut in half and into 1/4-inch slices
2 medium carrots, peeled, cut into 1/4-inch slices
1/4 cup extra-virgin olive oil
2 teaspoons finely chopped garlic
1 teaspoon dried thyme leaves
1 teaspoon dried tarragon leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium red bell pepper, cut into 1/4-inch slices
1 medium zucchini, cut into 1/4-inch slices

Steps:

  • Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray.
  • Place potatoes, onion and carrots in baking dish; toss with half each of the oil, garlic, thyme, tarragon, salt and pepper. Bake 10 minutes.
  • Meanwhile, in medium bowl, toss bell pepper and zucchini with remaining oil and seasonings. Stir into mixture in baking dish. Bake 30 to 35 minutes longer or until vegetables are tender; stirring halfway through bake time.

Nutrition Facts : Calories 180, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 4 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 4 g, TransFat 0 g

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