Marinated Mixed Vegetables In Tomato Butter Cream Sauce Recipes

ROASTED VEGETABLE-TOMATO SAUCE

Steps:

• Heat oven to 450°F. In large roasting pan (do not use glass), place bell pepper, onion, zucchini, mushrooms and garlic. Drizzle with oil; sprinkle with salt and pepper flakes. Toss to coat evenly.
• Bake 15 minutes, stirring once halfway through baking. Add tomatoes; stir. Bake 15 to 20 minutes longer or until vegetables are tender and most of liquid has evaporated. Let stand 5 minutes.
• Stir vegetables. Serve over polenta or cooked pasta as desired.

VEGGIE-PACKED TOMATO SAUCE RECIPE BY TASTY

Steps:

• In a large pot at medium-high heat, add the olive oil and carrots to the pot. Cook the carrots for about 10 minutes until they start to brown slightly.
• Next add the chopped onion, red bell pepper, celery, garlic, oregano, basil, salt, and pepper to the pot and cook until the vegetables are caramelized and tender.
• Add the tomato paste, stir it into the vegetables, and allow the tomato paste to brown deeply. It should be very aromatic before moving forward.
• Add the canned tomatoes and water, bring the sauce to a boil, and then reduce to a simmer. Simmer the sauce for at least 1 hour.
• Add the sauce to a blender in batches or use an immersion blender to puree the sauce to your desired consistency.
• Let the sauce cool completely and then pour the sauce into freezer-safe bags. Place the bags into a leak-proof container/tray, and freeze for up to one month.
• Reheat the frozen sauce with ½ cup (120 ml) of water in a pot until it comes to a boil and then use as desired.
• Enjoy!

MOM'S MARINATED VEGETABLES

Steps:

• Bring a large pot of lightly-salted water to a boil. Add the sliced carrots, and cook until just tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the carrots are cold, drain well, and place into a large glass or plastic bowl.
• Place the green pepper, onion, cucumber, celery, cauliflower, and broccoli into the bowl along with the carrot; set aside. In a separate bowl, whisk together the sugar, vinegar, Worcestershire sauce, black pepper, mustard, and salt until the sugar begins to dissolve. Whisk in the vegetable oil and condensed tomato soup until smooth. Pour the marinade over the vegetables, and stir until evenly blended. Cover, and marinate overnight in the refrigerator.

FAVORITE MARINATED VEGETABLES

Steps:

• In a large bowl, combine the broccoli, cauliflower, cucumber, mushrooms, tomatoes and onion. Add dressing and toss to coat. Cover and refrigerate for 8 hours or overnight.

MARINATED VEGGIES

Steps:

• Place the zucchini, red bell pepper, yellow bell pepper, squash, red onion, mushrooms, and tomatoes in a large bowl.
• In a small bowl, mix together olive oil, soy sauce, lemon juice, and garlic. Pour over the vegetables. Cover bowl, and marinate in the refrigerator for 30 minutes.
• Preheat grill for medium heat.
• Lightly oil grate. Remove vegetables from marinade, and place on preheated grill. Cook for 12 to 15 minutes, or until tender.

TOMATO BUTTER SAUCE RECIPE BY TASTY

Steps:

• Add the butter and Prego® Traditional Italian Sauce to a medium pot over medium-high heat. Cook until the butter is melted and the sauce is warmed through, about 5 minutes.
• Add the heavy cream and stir to combine.
• Serve the sauce over pasta.
• Enjoy!

MIXED VEGETABLES IN TOMATO-CREAM SAUCE

Steps:

• 1. Place the vegetables in microwave-safe dish, cover, and cook on high power until crisp-tender, 3 to 4 minutes.2. In a blender, blend together the ginger, garlic, green chili peppers, ghee, lime juice, yogurt, cayenne pepper, garam masala, and salt until smooth. Transfer to large nonstick wok or saucepan and cook, stirring, over medium-high heat until most of the juices evaporate and traces of the ghee appear on the sides, 5 to 7 minutes.3. Add the water and bring to a boil over high heat. Add the vegetables, plus any juices, reduce the heat to medium-low, cover the pan, and simmer 7 to 10 minutes.4. Mix in the tomato sauce and cream and simmer another 5 minutes to blend the flavors. Transfer to a serving dish, garnish with the black pepper, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MIXED VEGETABLES IN A SPICY TOMATO SAUCE

Steps:

• Preheat oven to 450F.
• In a casserole put in the aubergine, zucchini, onion and mushrooms.
• Mix the rest of the ingredients with the tomato paste and the water Pour over the vegetables and mix well.
• Bake in preheated oven till the aubergine is tender, (approx. 45 mins) stirring occasionally.
• Add water as necessary if reqd, but the dish should turn out relatively dry, and slightly browned at the edges.

MIXED VEGETABLES IN TOMATO SAUCE

Steps:

• In a wok, heat oil and fry the garlic together with the onion for 1 minute. Add the tomato sauce and water and bring to a boil
• Add the chopped Chinese cauliflower and simmer for 5 minutes or until cooked.
• Add the chopped Green Beans and simmer for 3 minutes.
• Add the Chinese petsai cabbage and cabbage and simmer for 1 minute.
• Add the Firm Tofu and simmer for 1 minute
• Season with Ground Oregano Leaves and Ground Basil Leaves.

ANTIPASTO MARINATED VEGETABLES

Steps:

• Place 1 in. of water, celery, carrots and green pepper in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until crisp-tender, 5-7 minutes. Drain. Transfer to a large bowl; add artichokes, mushrooms and olives., In a small saucepan, whisk oil, vinegar, onions, garlic, sugar, pepper and salt; bring just to a boil. Pour over vegetables; toss to coat. Cool to room temperature. Stir in pimientos and parsley. Refrigerate until serving.

MARINATED MIXED VEGETABLES IN TOMATO BUTTER-CREAM SAUCE

Steps:

• 1. Prepare the butter-cream sauce. Prepare the ginger-garlic paste. Boil the potatoes in water to cover until tender, about 15 minutes. Drain, let cool, then peel and cut them into 3/4-inch pieces.2. Place the onions and vegetables in a large non-reactive bowl. In a small bowl, mix together the yogurt, lime juice, oil, ginger-garlic paste, garam masala, fenugreek leaves, cumin, paprika, and salt, and add to the vegetables. Mix well, making sure the vegetables are well-coated with the marinade. Marinate in the refrigerator at least 2 and up to 24 hours.3. Place the vegetables on a baking tray and broil, turning them once or twice, under the broiler, 4 to 5 inches from the source of heat, until they are lightly charred. Alternately, grill over medium-high heat or pan-cook until golden. Transfer to a serving platter.4. While the vegetables are cooking, prepare the sauce. Then cook it further over high heat [If you've already prepared the sauce, why do we need to refer again to cook it over high heat to reduce it further.] until most of the juices evaporate and the sauce is very thick, about 10 minutes. Drizzle over the vegetables and serve. (Or, cook the vegetables in the sauce about 5 minutes and then serve.)VARIATION: Cut paneer cheese or tofu into 1/2-inch pieces and cook in the sauce about 5 minutes, before the sauce is mixed with the vegetables.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.