Herbed Vegetable Bundles Recipes

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HERBED VEGGIE MIX-UP



Herbed Veggie Mix-Up image

A simple treatment of mixed herbs and seasonings brings out the best in this colorful medley of vegetables.-Marie Forte Raritan, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 5 servings.

Number Of Ingredients 10

1/2 pound fresh green beans, cut into 1-inch pieces
2 medium carrots, julienned
1/4 cup butter, cubed
1/2 pound sliced fresh mushrooms
1 medium onion, sliced
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/8 teaspoon white pepper

Steps:

  • Place beans and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-10 minutes or until crisp-tender., Meanwhile, in a large skillet, melt butter. Add mushrooms and onion; saute until tender. Stir in the parsley, salt, oregano, basil, pepper, green beans and carrots; heat through.

Nutrition Facts : Calories 128 calories, Fat 9g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 324mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein.

VEGETABLE BUNDLES



Vegetable Bundles image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons unsalted butter
4 long sprigs fresh thyme
4 long sprigs fresh oregano
1 clove garlic, chopped
1 cup white wine
1 cup chicken stock
1 lemon, zested and juiced
1 medium zucchini, cut into ribbons
8 string beans
4 asparagus, ends snapped
1 medium yellow squash, cut into quarters lengthwise
Kosher salt and freshly ground black pepper

Steps:

  • In a medium saucepan over medium heat, melt the butter. Add the thyme and oregano sprigs, along with the garlic, wine, chicken stock, and lemon juice and zest. Allow to boil down, about 5 minutes.
  • While the broth is cooking, layer 2 zucchini ribbons vertically. Add 2 string beans, 1 squash quarter and 1 asparagus horizontally. Roll the zucchini ribbon up to create a bundle. Do this for the remaining ingredients. Add each bundle gently to the pan with the broth. Sprinkle with salt and pepper. Cook for 3 to 4 minutes, spooning the broth over each bundle.

HERBED ROOT VEGETABLES



Herbed Root Vegetables image

Provided by Tyler Florence

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 pound new potatoes, scrubbed
1 pound baby carrots, trimmed and scrubbed
1 pound baby turnips, trimmed and scrubbed
1 pound baby parsnips, trimmed and scrubbed
Kosher salt and freshly ground black pepper
1/2 pound unsalted butter, softened
1/2 cup mixed chopped fresh herbs like thyme, mint, chives, parsley, or chervil
Kosher salt and freshly ground black pepper

Steps:

  • Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
  • Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
  • To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.

HERBED WILD MUSHROOM BUNDLES



Herbed Wild Mushroom Bundles image

Cooking Light. Earthy flavors will make great side to beef, pork or chicken. Or serve 3 bundles as meatless entree.

Provided by Ambervim

Categories     Vegetable

Time 45m

Yield 8 Bundles

Number Of Ingredients 13

6 green onions
1 1/2 teaspoons butter
1 3/4 cups shiitake mushroom caps, diced
1 1/3 cups oyster mushrooms, diced
8 ounces cremini mushrooms, coarsely chopped
1/3 cup dry white wine
1 tablespoon cream cheese (light if you want)
1 tablespoon flat leaf parsley, chopped
2 teaspoons chives, minced
1/2 teaspoon salt
1/2 teaspoon thyme, fresh chopped (less if dry)
1/8 teaspoon black pepper
8 crepes (Crepes by Ratio Recipe #rz.286632 Herbed variation 1 tsp parsley and 1 tsp chives)

Steps:

  • Preheat oven to 350.
  • Remove green tops from green onions. Cut onion tops lengthwise into 1/8th inch wide strips to form 8 ties. Drop green onion strips into boiling water and cook for 10 seconds or until limp. Drain and set aside.
  • Chop the rest of the green onions.
  • Melt butter in a nonstick skillet over medium heat. Add onions and mushrooms. Cook 5 minutes or until mushrooms release their moisture and darken.
  • Add wine to pan and cook 2 minutes or until liquid almost evaporates.
  • Remove from heat, stir in cheese, parsley, chives, salt, thyme and pepper.
  • Spoon 1/3rd cup of mixture into the center of a crepe. Gather the edges and crimp to seal, forming a purse. Tie 1 green onion strip around the bundle.
  • Place bundles in a 9x13 inch baking dish (oiled) and bake for 15 minutes or until crepes are thoroughly heated.

Nutrition Facts : Calories 48.4, Fat 1.5, SaturatedFat 0.8, Cholesterol 3.9, Sodium 163, Carbohydrate 7, Fiber 1.2, Sugar 2.1, Protein 1.6

STEAMED VEGGIE BUNDLES



Steamed Veggie Bundles image

"In late summer, when we have an abundance of garden produce, we enjoy this medley of fresh veggies," says Terri Mulé from Angola, New York. "Usually, we pop the packets on the grill, alongside our main dish meat, fish or poultry."

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 9

1 medium yellow summer squash, halved and cut into 3/4-inch slices
1 medium zucchini, cut into 3/4-inch slices
6 large fresh mushrooms, quartered
2 large tomatoes, cut into wedges
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
1/2 cup fresh baby carrots, quartered lengthwise
1/4 cup prepared ranch salad dressing
1/4 cup prepared Italian salad dressing

Steps:

  • Divide vegetables between two pieces of double thickness heavy-duty foil (about 18 in. square). Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 10-13 minutes on each side or until vegetables are tender. , Open foil carefully to allow steam to escape. With a slotted spoon, remove vegetables to a serving dish. Combine the salad dressings; drizzle over vegetables and toss to coat.

Nutrition Facts : Calories 131 calories, Fat 10g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 266mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein.

HERBED VEGETABLE BUNDLES



Herbed Vegetable Bundles image

A Vegetarian Times recipe so you know it's good. You can use veggies other than broccoli if you want i.e. asparagus, sliced squash You can also replace the wine with tomato juice, white grape juice or vegetable broth.

Provided by Dreamer in Ontario

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb broccoli, cut into spears
1 cup julienned carrot
4 green onions, slivered
1 red bell pepper, cut into 8 rings
2 tablespoons white wine
1 teaspoon minced fresh cilantro (you can add more if you prefer)
1 teaspoon minced fresh parsley
4 lemon wedges

Steps:

  • Preheat oven to 400 F.
  • Tear off 4 large squares of parchment paper (about 12" square).
  • Fold each square in half and cut into a large paper heart.
  • Open hearts and arrange the veggies evenly on 1 half of each heart.
  • Close to the crease.
  • Drizzle wine evenly over veggies.
  • Sprinkle cilantro and parsley evenly over veggies.
  • Starting at top of heart, hold edges together and fold up a small section of the rim.
  • Crease and fold up again.
  • Hold down the double fold you've made and fold up the adjacent section the same way.
  • Each fold should overlap the previous fold slightly so that a secure seal is made.
  • Place each packet on a baking sheet and bake for 15 minutes.
  • When cooked, slit open each packet and serve with a lemon wedge.

Nutrition Facts : Calories 71.3, Fat 0.7, SaturatedFat 0.1, Sodium 60.4, Carbohydrate 14.8, Fiber 5.4, Sugar 4.8, Protein 4.2

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