Herbed Vegetable Squares Recipes

HERBED VEGGIE MIX-UP

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.

HERB ROASTED VEGETABLES

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Line a 9x13-inch baking dish with foil.
• In a large bowl combine olive oil, oregano (or thyme), rosemary, garlic, and salt and pepper; mix until well blended.
• Add the prepared onion, potatoes, bell pepper, mushrooms, and zucchini to the seasoned oil mixture.
• Toss with a slotted spoon until all vegetables are well coated.
• Place seasoned vegetables in the foil-lined baking dish.
• Roast in the preheated oven for 30 minutes.
• Remove baking dish from oven and sprinkle mozzarella cheese on top of the roasted vegetables.
• Return baking dish to oven and roast for 5 more minutes (or until the cheese just begins to melt).

COLD VEGGIE SQUARES

Steps:

• Without separating the dough, roll out both packs of crescent rolls onto a baking sheet, forming them into a single, flat surface. Bake according to the directions on the package. Allow the finished rolls to cool.
• In a bowl, Mix together the cream cheese, mayonnaise, basil and garlic powder. Spread the mixture evenly over the surface of the rolls. Spread the broccoli, cauliflower and carrots on top of the cream cheese mixture. Sprinkle the salad seasoning mix over all. Cut into squares and serve.

CHECKERBOARD VEGETABLE SQUARES

Steps:

• Combine first 3 ingredients (cottage cheese, saltines and fine herbs) in mixing bowl and set aside.
• Melt 2 tablespoons butter in a large skillet over medium high heat. Add squash slices, and saute 5 minutes. Spoon into a lightly greased 8 inch square baking dish.
• Spread half of cheese mixture evenly over squash slices.
• Place spinach in skillet and saute 3 minutes, adding 1 tablespoon butter if necessary to prevent sticking. Spoon spinach evenly over cheese mixture.
• Spread the remaining cheese mixture evenly over spinach layer.
• Slice tomatoes into 9 equal pieces. Saute, just enough to soften slightly. Layer them on top of the second cheese mixture.
• Bake at 350 degrees for 20 minutes.
• Arrange mozzarella cheese strips on top to resemble checkerboard, and bake 10 more minutes.
• Remove from oven, and let stand 10 minutes: cut into squares. Serve immediatly.

CREAMY GARDEN SQUARES

Steps:

• Heat oven to 450F°. Stir Bisquick, water and green onions in medium bowl until soft dough forms; beat vigorously 20 strokes.
• Pat dough with floured hands in ungreased rectangular pan, 13x9x2 inches.
• Bake about 10 minutes or until light brown. Cool 10 minutes.
• Mix cream cheese, sour cream, dill weed and garlic powder until smooth; spread evenly over crust. Refrigerate 1 to 2 hours or until chilled. Just before serving, cut into 1 1/2-inch squares; top each square with vegetables or cheese. Refrigerate any remaining squares.

HERBED VEGETABLE SQUARES

Steps:

• Squeeze spinach dry. In a skillet, saute spinach in oil for 2 minutes. Stir in zucchini, beans, onion, water, garlic, basil, salt, pepper and nutmeg. Cover and simmer for 10 minutes, stirring occasionally. Remove from the heat. In a bowl, beat eggs; gradually stir in 1-1/2 cups vegetable mixture. Return all to pan and mix well. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Place in a 13-in. x 9-in. x 2-in. baking dish; fill the larger dish with hot water to a depth of 1 in. Bake at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Sprinkle with the Parmesan cheese and paprika. Let stand 10 minutes before cutting.

HERBED MEAT SQUARES

Steps:

• 1. Heat tomatoes in 3-quart saucepan. Add KELLOGG'S Stuffing Mix, seasonings, Worcestershire sauce and onion. Beat until well-blended. Add egg. Beat well. Add meats, mixing until thoroughly combined. Pack lightly into 9 x 9 x 2-inch baking pan. With handle of wooden spoon, cut into 9 squares and around outside edges. Spoon mushroom sauce evenly over meat.2. Bake at 375°F about 45 minutes or until done.

CREAMY HERBED VEGETABLES

Steps:

• Heat oven to 375°. Grease square pan, 8x8x2 inches.
• Cook vegetables in saucepan as directed on package; drain. Spread vegetables in pan.
• Melt margarine in same saucepan over medium heat. Stir in flour. Gradually stir in milk. Heat to boiling, stirring constantly; remove from heat. Stir in cottage cheese, marjoram, salt and pepper. Spread sauce over vegetables. Sprinkle with cracker crumbs.
• Bake uncovered 20 to 25 minutes or until bubbly around edges and crumbs are light brown.