Great Garden Veggies Recipes

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GREAT GARDEN VEGGIES



Great Garden Veggies image

I jazz up zucchini, yellow squash and tomato with cheese and seasonings. The no-fuss skillet side dish is perfect for using summer's bounty. Plus, the veggies are great alongside grilled chicken, fish and most other warm-weather fare.-Chris Schmidt, Clarksville, Tennessee

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 10

1 medium zucchini, cut into 1/4-inch slices
1 medium yellow summer squash, cut into 1/4-inch slices
1/4 cup sliced onion
1 tablespoon butter
1 medium tomato, cut into wedges
1/4 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon dried basil
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese

Steps:

  • In a large skillet, saute the zucchini, yellow squash and onion in butter until crisp tender. Add the tomato, salt, garlic salt, basil and pepper. Cook 2-3 minutes longer or until heated through. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 64 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 342mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

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.

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