Hot Vegetable Plate Recipes

GREAT GRILLED VEGETABLES PLATTER

Great Grilled Vegetables Platter image

Provided by Rachael Ray : Food Network

Time 20m

Yield 4 side dish servings

Number Of Ingredients 8

Ingredients

1 Japanese eggplant (small, black, purple or white skinned), cut into 1/4-inch strips, lengthwise
1 small zucchini, cut into 1/4-inch slices, lengthwise
1 cubanelle (light green) Italian pepper, cut into strips, lengthwise
1 small red onion, sliced into thick rings
8 medium creminis (baby portobellos), trimmed
1/2 cup extra-virgin olive oil, for brushing
Coarse salt and black pepper
2 tablespoons chopped fresh thyme, 4 to 6 sprigs stripped and chopped (1/2 teaspoon (a sprinkle) of dried thyme or dried Italian Seasoning may be substituted)

Steps:

Preheat grill or grill pan over moderate to high heat. Assemble cut veggies on a platter and as you place them on the grill, brush each side with a little oil. Season vegetables with salt and pepper. Cook until vegetables are just tender, 3 to 5 minutes on each side, depending on the vegetable. Arrange grilled vegetables on a platter and garnish with a generous sprinkle of chopped fresh thyme.

HOT VEGETABLE PLATE

Hot Vegetable Plate image

A creamy mustard sauce adds spark to an interesting lineup of vegetables in this perfect fall side dish. I always receive compliments with this special presentation. - Julie Polakowski, West Allis, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 medium kohlrabi
1 medium turnip
1 small rutabaga
4 medium carrots, halved crosswise
4 medium leeks (white portion only), sliced
12 fresh cauliflowerets
MUSTARD SAUCE:
1/4 cup butter, cubed
2 tablespoons all-purpose flour
1/4 teaspoon salt, optional
Pinch pepper
1 cup milk
1 to 2 teaspoons Dijon mustard

Steps:

Peel kohlrabi, turnip and rutabaga; cut into 1/4-in. slices. Halve the kohlrabi and turnip slices; quarter the rutabaga slices. Place all vegetables in a large saucepan and cover with water; cook until crisp-tender. , Meanwhile, melt butter in a small saucepan; stir in flour. Bring to a boil; cook and stir for 2 minutes. Add salt if desired and pepper. Gradually add milk; cook and stir until mixture boils. Reduce heat; cook and stir for 1 minute or until thickened. Remove from the heat; stir in mustard. , Drain vegetables; serve with warm mustard sauce.

Nutrition Facts : Calories 152 calories, Fat 6g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 146mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

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