Italian Style Vegetable Medley Recipes

ITALIAN OVEN ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Place the mushrooms, veggies, and garlic in a large mixing bowl. Drizzle generously with olive oil (about 1/4 cup olive oil or so). Add the dried oregano, thyme, salt and pepper. Toss to combine.
• Take the potatoes only and spread them on a lightly-oiled baking pan. Roast in the heated oven for 10 minutes. Remove from the heat, and then add the mushrooms and remaining vegetables. Return to the oven to roast for another 20 minutes or until the veggies are fork-tender (some charring is good!)
• Serve immediately with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes (optional).

ITALIAN ROASTED VEGETABLE MEDLEY

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.

ITALIAN VEGETABLE MEDLEY

Steps:

• In a large nonstick frying pan put the olive oil, garlic and red chili flakes (optional). Heat over high heat until the edges of the garlic start to brown.
• Add the carrots, yellow squash and zucchini and stir to blend.
• Add the Italian seasoning and stir again.
• Flip the vegetables over occasionally using a spachula. Some of the vegetables should get brown spots on them, but the vegetables taste best if there is still a slight crispness to them.
• When the vegetables are ready, add salt.
• Turn off heat.
• If desired, stir in a deseeded and diced roma (plum) tomato at this time-optional.
• I have had similar recipes at Italian restaurants, so I eventually made up my own recipe to go with my meals at home.

ITALIAN VEGETABLE MEDLEY

Steps:

• Microwave vegetables according to package directions. Meanwhile, in a small bowl, combine the cheese, bread crumbs, garlic powder, seasoned salt and pepper. Drain vegetables; stir in butter. Sprinkle with cheese mixture.

ITALIAN VEGETABLE MEDLEY (MICROWAVE)

Steps:

• Place frozen vegetables and water in microwave-safe bowl and cook in microwave per package directions.
• Meanwhile, combine cheese, bread crumbs, garlic powder, seasoned salt, and pepper in a small bowl.
• Remove vegetables from microwave and drain; stir in butter.
• Sprinkle cheese mixture over vegetables and serve.

ITALIAN ROASTED VEGETABLES

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.

NORTHERN ITALIAN VEGETABLE MEDLEY

Steps:

• 1. In a steamer, place the sliced carrots, the whole new potatoes, and broccoli florets. Place a lid on top and allow vegetables to steam until done to your liking. (I don't let them steam too long since I like my vegetables crunchy. Remember, you're going to add them to the skillet and cook them a little further.)
• 2. In a large skillet, pour the olive oil. Add all the seasonings, and sauté the zucchini and mushrooms for about 7-10 minutes.
• 3. When done, add all the steamed vegetables to the skillet, toss well to coat with the olive oil and seasonings. Heat thoroughly and serve.
• 4. (Can be served with a couple of shakes of Parmesan cheese on top, if desired)