Italian Mixed Vegetables Recipes
ITALIAN MIXED VEGETABLES
This was in the Oct/Nov 2003 edition of Light and Tasty magazine. It is a quick and easy way to prepare frozen mixed vegetables with much less calories than using olive oil. Fresh vegetables may also be used. I have also used fat free Italian salad dressing with no problem to reduce fat and calories even more.
Provided by ColCadsMom
Categories Cauliflower
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large nonstick skillet, bring vegetables and water to a boil.
- Cover and cook for 10-12 minutes or until vegetables are crisp-tender.
- Uncover; cook and stir until liquid is almost absorbed.
- Add the salad dressing, salt, basil and oregano.
- Cook and stir until heated through.
GRILLED VEGETABLES
Dine alfresco with Giada De Laurentiis' Grilled Vegetables recipe, which includes squash, zucchini and eggplant, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
- Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.
ITALIAN MIXED VEGETABLES
These eye-appealing vegetables are the ideal accompaniment to any main course. Bottled salad dressing and herbs dress up frozen vegetables, making this a great stovetop side dish for hurried weeknights.-Dawn Harvey, Danville, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Bring vegetables and water to a boil in a large nonstick skillet. Cover and cook for 10-12 minutes or until vegetables are crisp-tender. Uncover; cook and stir until liquid is evaporated., Add the salad dressing, salt, basil and oregano. Cook and stir until heated through.
Nutrition Facts : Calories 51 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 214mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
MIXED ROASTED VEGETABLES
Your favorite fresh veggies are roasted to tender sweetness with the help of an Italian herb-seasoned marinade.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Place eggplant, bell peppers, onion, zucchini and mushrooms in 3-quart casserole. Sprinkle evenly with basil.
- Mix oil, vinegar, oregano, salt and pepper. Drizzle evenly over vegetables.
- Bake uncovered 30 minutes. Add tomato; toss to coat. Bake uncovered about 15 minutes longer or until vegetables are tender. Serve with cheese.
Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 150 mg
FRESH SAUTéED VEGETABLES
Mix eight different vegetables for our Fresh Sautéed Vegetables recipe. These Fresh Sautéed Vegetables are seasoned with vinegar and Italian salad dressing mix for a simple yet effective veggie side dish.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Heat oil in large skillet on medium-high heat.
- Add vegetables; cook and stir until crisp-tender.
- Stir in vinegar and dressing mix; cook until heated through, stirring occasionally.
Nutrition Facts : Calories 50, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
ITALIAN ROASTED VEGETABLES
I love the taste of roasted vegetables. This recipe uses a bunch of different ones, and can easily be changed to add or subtract ones as you wish.
Provided by lazyme
Categories Potato
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 500ºF.
- Put veggies into open roasting pan. Toss with rosemary, chopped garlic, salt and fresh ground black pepper and just enough olive oil to coat.
- Roast for about 45 minutes, or until crisp tende.
ITALIAN ROASTED VEGETABLE MEDLEY
Provided by Elyse
Yield 6-8
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- Spread broccoli, cauliflower and carrots on a large baking sheet.
- Drizzle olive oil over vegetables.
- Sprinkle on Italian dressing mix and shredded parmesan.
- Toss vegetables with hands until evenly coated in oil and seasoning.
- Bake for 20 minutes, or until vegetables are soft.
OVEN-ROASTED ITALIAN VEGETABLES
Tossing fresh veggies with Italian salad dressing and roasting them in the oven is a no-fuss way to add a side dish to any dinner.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Generously spray 15x10x1-inch pan with cooking spray. In large bowl, toss vegetables with dressing. Spread vegetables in single layer in pan.
- Bake uncovered 30 minutes, stirring occasionally, until crisp-tender.
Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 6 g, TransFat 0 g
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