ITALIAN VEGGIE BAKE
This better-for-you baked veggie casserole gets big flavor from Italian dressing and Parmesan cheese.
Provided by My Food and Family
Categories Herbs
Time 1h15m
Yield 14 servings, 1/2 cup each
Number Of Ingredients 9
Steps:
- Heat dressing in large skillet on medium heat. Add onions; cook and stir 5 min. or until tender. Stir in eggplant; cook 5 min., stirring frequently. Add mushrooms, zucchini and peppers; cook and stir 5 min.
- Stir in tomatoes; bring to boil. Simmer on medium-low heat 15 min. or until vegetables are tender, stirring occasionally.
- Heat oven to 350°F. Pour vegetable mixture into 2-qt. casserole sprayed with cooking spray; top with cheese. Cover.
- Bake 25 to 30 min. or until heated through. Sprinkle with parsley.
Nutrition Facts : Calories 60, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
ITALIAN OVEN ROASTED VEGETABLES
Easy Italian oven roasted vegetables. The perfect combination of veggies, simply seasoned and tossed in extra virgin olive oil. An easy, gluten free side dish in minutes.
Provided by Suzy Karadsheh
Categories Side Dish
Number Of Ingredients 11
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).
Nutrition Facts : Calories 88 kcal, Sodium 14.8 mg, SaturatedFat 0.4 g, Carbohydrate 14.3 g, Fiber 3.1 g, Protein 3.8 g, ServingSize 1 serving
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
LOADED ITALIAN VEGGIE BREAKFAST BAKE
Vegetarians and meat-lovers alike will dive into this veggie breakfast bake loaded with Italian spices, fresh spinach, mushrooms and cheddar cheese.
Categories Breakfast
Time 1h
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with baking spray. Set aside.
- Heat large saucepan 2/3 full of water to boiling; add diced potatoes. Cook over medium-low heat 5 minutes. Drain, and set aside.
- In 10-inch skillet, heat olive oil until hot; add onion and bell peppers. Sauté until onions are translucent and slightly caramelized; remove from heat. Add spinach and quickly stir, allowing leaves to wilt.
- In large bowl, beat eggs with milk. Beat in Bisquick® mix and all seasonings with whisk. Add sautéed vegetables, potatoes, mushrooms, tomato and 1 cup of the cheese. Stir to combine. Pour into baking dish.
- Bake 40 minutes. Top with remaining 1 cup cheese. Bake 5 minutes longer. Serve hot.
Nutrition Facts : ServingSize 1 Serving
ITALIAN VEGETABLE BAKE
A vibrant dish for slow cookers, layer summery courgettes, tomatoes and aubergine with bread and mozzarella - irresistible!
Provided by Lucy Netherton
Categories Dinner, Main course
Time 7h
Number Of Ingredients 12
Steps:
- Put the slow cooker onto the High or the browning setting and tip in the crushed garlic, canned tomatoes, half the oregano leaves, chilli and some seasoning. Cook, covered, while you chop the rest of the vegetables.
- Tip out most of the sauce and start layering up half the vegetables and herbs with seasoning - the aubergines, courgettes, red peppers, tomatoes, basil and remaining oregano. Layer in half the bread, rubbed with the whole garlic clove, half the mozzarella and half the tipped-out tomato sauce. Repeat vegetable, herb and tomato sauce layers, followed by the bread and mozzarella. Push everything down well to compress, then cook on high for 5-6 hrs.
- Flash under the grill before serving if you like (and your slow cooker pot is suitable), until golden and bubbling. Serve with the leftover basil leaves on top and a big salad on the side.
Nutrition Facts : Calories 274 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.9 milligram of sodium
ROASTED ITALIAN VEGETABLES
This buttery medley of oven-baked vegetables is ideal with fish or most any meat. Zucchini and orange pepper make it colorful, but feel free to substitute yellow summer squash or red or green pepper.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the zucchini, mushrooms and orange pepper. Add the remaining ingredients and toss to coat. , Arrange vegetables in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 450° for 15-20 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 68 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 316mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
ITALIAN VEGETABLE BAKE
Italian Vegetable Bake (from Sparkpeople website) Serves: 18 This colorful, low-sodium, and cholesterol-free vegetable dish is prepared without any added fat.
Provided by Chef at Heart
Categories Vegetable
Time 1h40m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Drain and coarsely chop tomatoes. Save liquid.
- Mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs.
- Cover and bake at 325ºF for 15 minutes.
- Mix in zucchini and eggplant and continue baking, covered, 60-70 more minutes or until vegetables are tender. Stir occasionally.
- Sprinkle top with parmesan cheese just before serving.
ITALIAN VEGETABLE BAKE
Make and share this Italian Vegetable Bake recipe from Food.com.
Provided by Audrey M
Categories Vegetable
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Drain and coarsely chop tomatoes.
- Save liquid.
- Mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs.
- Cover and bake at 325º F for 15 minutes.
- Mix in zucchini and eggplant and continue baking, covered, 60-70 more minutes or until vegetables are tender.
- Stir occasionally.
- Sprinkle top with parmesan cheese just before serving.
Nutrition Facts : Calories 81.1, Fat 1, SaturatedFat 0.3, Cholesterol 1.1, Sodium 38.1, Carbohydrate 17.2, Fiber 6.9, Sugar 7.5, Protein 4.4
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.
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