Italianmixedvegetables Recipes

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30 BEST ITALIAN VEGETARIAN RECIPE COLLECTION



30 Best Italian Vegetarian Recipe Collection image

These Italian vegetarian recipes will remind you of something grandma made. From salads to pasta to pizza, vegetarian eating is simple with Italian cuisine.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 30

Rosemary Mushroom Risotto
Homemade Vegan Margherita Pizza
The Perfect Cappuccino
Crostini
Garlic Rosemary Herb Focaccia
Italian Tomato Salad (Marinated Tomato Salad)
Copycat Olive Garden Vegan Fried Ravioli
Italian Pickled Eggplant
Tuscan White Bean Salad
Italian Giardiniera Recipe
Italian Farro Salad
Authentic Italian Bruschetta
Easy Italian Chickpea Salad
Vegan Italian Wedding Soup
Buttery Garlic Pasta
The Best Vegan Garlic Alfredo Sauce
Vegan Risotto with Asparagus and Peas
Vegan Cacio e Pepe Pasta
Creamy Pumpkin Pasta Sauce
Tuscan Vegan Gnocchi
Vegan Pasta e Fagioli
One-Pot Vegan Minestrone
Creamy Tortellini Soup
Vegan Mushroom Pasta with Spinach
Lemon Spaghetti with Spinach (One Pot)
Creamy Tomato Pasta
Affogato Coffee Ice Cream
Almond Biscotti Recipe with Cranberries
Italian Butter Cookies
Italian Hot Chocolate

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep an Italian recipe in 30 minutes or less!

Nutrition Facts :

ITALIAN MIXED VEGETABLES



Italian Mixed Vegetables image

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

1 package (24 ounces) frozen California-blend vegetables
1/4 cup water
1/4 cup reduced-fat Italian salad dressing
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon dried oregano

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

ITALIAN ROASTED VEGETABLES



Italian Roasted Vegetables image

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

2 yellow bell peppers, cut into chunks
2 red bell peppers, cut into chunks
2 green bell peppers, cut into chunks
3 zucchini, sliced lengthwise
2 bunches green onions, trimmed
2 Japanese eggplants, sliced
24 asparagus spears, trimmed
1 lb new potato, thinly sliced
8 ounces mushrooms, halved
1 bunch fresh rosemary, chopped
12 garlic cloves, chopped
1/4 cup extra virgin olive oil
salt and pepper, to taste

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 MIXED VEGETABLES



Italian Mixed Vegetables image

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

1 (20 ounce) package california-blend frozen vegetables
1/4 cup water
1/4 cup reduced-fat Italian salad dressing
1/4 teaspoon salt
1/4 teaspoon basil
1/8 teaspoon oregano

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.

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