Mixed Vegetable Toss Recipes

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VEGETABLE PARMESAN TOSS



Vegetable Parmesan Toss image

Your family will eagerly eat their veggies when coated with a creamy Parmesan dressing. It's especially refreshing on a summer day!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h30m

Yield 20

Number Of Ingredients 12

4 cups broccoli flowerets
4 cups cauliflowerets
1 large sweet onion (Bermuda, Maui, Spanish, Walla Walla), thinly sliced and separated into rings
2 cups mayonnaise or salad dressing
1/3 cup grated Parmesan cheese
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon dried basil leaves
1 pound bacon, crisply cooked and crumbled
1 large head lettuce, torn into bite-size pieces (12 cups)
2 cups onion-and-garlic-flavored croutons
1 can (8 ounces) sliced water chestnuts, drained

Steps:

  • Mix broccoli, cauliflower and onion in very large (4-quart) bowl.
  • Mix mayonnaise, cheese, sugar, salt and basil in small bowl. Add mayonnaise mixture to vegetables; toss gently to coat. Cover and refrigerate at least 2 hours or overnight.
  • Just before serving, add bacon, lettuce, croutons and water chestnuts; toss lightly. Store covered in refrigerator.

Nutrition Facts : Calories 260, Carbohydrate 11 g, Cholesterol 20 mg, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 380 mg

EASY VEGETABLE TOSS



Easy Vegetable Toss image

Veggies quickly cooked crisp-tender perfection are tossed with dressing and cheese to make a colorful dish that's as easy as it is tasty.

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield Makes 16 servings, 3/4 cup each.

Number Of Ingredients 6

1 lb. broccoli florets
1 lb. cauliflower florets
1/2 lb. green beans, ends trimmed
1 large red pepper, cut into 1/2-inch-wide strips
1/2 cup KRAFT Zesty Italian Dressing
1/3 cup KRAFT Shredded Parmesan Cheese

Steps:

  • Add broccoli, cauliflower and beans to boiling water in large saucepan. Cook 3 to 5 min. or just until vegetables are crisp-tender. (Do not overcook.) Drain. Immediately rinse with very cold water; drain again.
  • Place vegetable mixture in large serving bowl. Add peppers; mix lightly. Cover. Refrigerate several hours or until chilled.
  • Add dressing and cheese just before serving; toss to coat.

Nutrition Facts : Calories 50, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

MIXED VEGETABLE TOTS RECIPE BY TASTY



Mixed Vegetable Tots Recipe by Tasty image

Here's what you need: zucchini, sweet potato, broccoli, carrot, salt, grated parmesan cheese, panko breadcrumbs, black pepper, onion powder, garlic powder, olive oil, egg

Provided by Swasti Shukla

Categories     Sides

Yield 20 tots

Number Of Ingredients 12

1 zucchini
1 sweet potato, peeled
½ head broccoli
1 carrot, peeled
1 teaspoon salt, divided
⅓ cup grated parmesan cheese
⅓ cup panko breadcrumbs
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon olive oil
1 egg

Steps:

  • Preheat oven to 400°F (200°C).
  • On a cutting board, grate the zucchini, sweet potato, carrot, and broccoli with a coarse cheese grater.
  • Transfer the grated vegetables to a medium bowl and season with ½ teaspoon of salt. Mix until well incorporated.
  • Let the vegetables sit for 20 minutes until the salt has drawn out some of the moisture.
  • Transfer the grated veggies into a kitchen towel and twist to strain as much liquid as you can.
  • Place the grated veggies back into a bowl and mix with the Parmesan, panko, pepper, remaining salt, onion powder, garlic powder, olive oil, and egg. Mix until well combined.
  • Form the mixture into 20-25 even-sized tots and transfer to a parchment paper-lined baking sheet.
  • Bake for 20-30 minutes or until tots are golden brown, flipping each halfway through.
  • Serve with your choice of dipping sauce.
  • Enjoy!

Nutrition Facts : Calories 39 calories, Carbohydrate 5 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, Sugar 1 gram

MIXED VEGETABLE BAKE



Mixed Vegetable Bake image

Simple seasonings are all you need to flavor colorful roasted vegetables.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 6

Number Of Ingredients 11

1 lb medium red potatoes, (about 4), cut into 1/8-inch slices
1 large onion, cut in half and into 1/4-inch slices
2 medium carrots, peeled, cut into 1/4-inch slices
1/4 cup extra-virgin olive oil
2 teaspoons finely chopped garlic
1 teaspoon dried thyme leaves
1 teaspoon dried tarragon leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium red bell pepper, cut into 1/4-inch slices
1 medium zucchini, cut into 1/4-inch slices

Steps:

  • Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray.
  • Place potatoes, onion and carrots in baking dish; toss with half each of the oil, garlic, thyme, tarragon, salt and pepper. Bake 10 minutes.
  • Meanwhile, in medium bowl, toss bell pepper and zucchini with remaining oil and seasonings. Stir into mixture in baking dish. Bake 30 to 35 minutes longer or until vegetables are tender; stirring halfway through bake time.

Nutrition Facts : Calories 180, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 4 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 4 g, TransFat 0 g

BAKED MIXED VEGETABLES



Baked Mixed Vegetables image

Thyme and tarragon provide the pleasant seasoning in this colorful side dish of potatoes, carrots, red peppers and zucchini. The recipe is a snap to assemble and makes two big pans, so it's great for a potluck or large gathering.-Alison Gilmore, Portland, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 1h25m

Yield 2 dishes (8 servings each).

Number Of Ingredients 11

2 pounds medium red potatoes, cut into 1/4-inch slices
4 medium carrots, sliced
2 medium zucchini, cut into 1/4-inch slices
2 large onions, sliced
2 medium sweet red peppers, julienned
1/3 cup olive oil
4 garlic cloves, minced
2 teaspoons dried tarragon
2 teaspoons dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large bowl, combine the potatoes, carrots, zucchini, onions and red peppers. Add the oil, garlic, tarragon, thyme, salt and pepper; toss to coat. Divide between two greased 13-in. x 9-in. baking dishes., Bake, uncovered, at 350° for 55-65 minutes or until tender, stirring occasionally.

Nutrition Facts :

MIXED BUTTERED VEGETABLES



Mixed Buttered Vegetables image

Provided by Pierre Franey

Categories     one pot, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

4 carrots, about 1/2 pound, trimmed and scraped
3 white turnips, about 3/4 pound, peeled
5 scallions or green onions, ends trimmed Salt to taste if desired
2 tablespoons butter
3 tablespoons finely chopped fresh chives or parsley
Salt to taste if desired

Steps:

  • Cut carrots into 1 1/2-inch lengths. Cut each length into slices about 1/4 inch thick. Stack slices and cut into 1/4-inch-thick strips. There should be about 2 cups.
  • Slice turnips and cut into strips of approximately the same size.
  • Cut scallions into 1 1/2-inch lengths. There should be about a cup.
  • Place carrots in saucepan and add cold water to cover with salt to taste. Bring to boil and let simmer about 3 minutes. Add turnips and let simmer about 3 minutes. Add pieces of scallion and continue cooking about 30 seconds.
  • Drain well. Return vegetables to saucepan and add butter, salt and pepper. Add chives or parsley and toss to blend.

Nutrition Facts : @context http, Calories 98, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 6 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 395 milligrams, Sugar 5 grams, TransFat 0 grams

ROASTED MIXED VEGETABLES



Roasted Mixed Vegetables image

This vegetarian dish is satisfyingly warm and nourishing on a winter's day.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 13

1 medium onion, peeled and cut into 1 1/2-inch wedges
1 medium red onion, peeled and cut into 1 1/2-inch wedges
1 rutabaga, peeled and cut into 1-inch pieces
4 small turnips, peeled and cut in half
3 medium carrots, peeled and cut in half lengthwise
1 pound butternut or acorn squash, peeled and cut into 2-inch pieces
12 ounces brussels sprouts, cleaned and trimmed
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
Olive-oil cooking spray

Steps:

  • Heat oven to 450 degrees with two racks centered. Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. Arrange onions, rutabaga, turnips, carrots, squash, and brussels sprouts evenly in the two pans. Drizzle all with 1 tablespoon olive oil, and toss lightly to coat vegetables. Sprinkle each pan with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle rosemary and thyme evenly over each pan, and roast for 25 minutes; turn vegetables with a spatula for even browning. Cook until vegetables are tender when pierced with a knife, 15 to 25 minutes more. Brussels sprouts may cook faster than other vegetables; if so, transfer to a serving platter, and keep warm until remaining vegetables are tender.

Nutrition Facts : Calories 162 g, Fat 5 g, Fiber 7 g, Protein 5 g, Sodium 405 g

ROASTED MIXED VEGETABLES



Roasted Mixed Vegetables image

I'm sure this recipe would work for any veggie you'd like to roast - the key is the addition of balsamic vinegar - gives it a special tang

Provided by MimiKooks

Categories     Vegetable

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

1/2 cup sliced baby portabella mushroom
1 zucchini, sliced in 1/4-inch rounds
1 red pepper, sliced
8 asparagus spears
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons fresh rosemary, minced

Steps:

  • Heat oven to 375°F.
  • In a bowl, toss vegetables, oil, vinegar and rosemary.
  • Season with salt (preferably sea or coarse) and pepper.
  • Spread on baking sheet.
  • Roast 15 minutes until crisp-tender.

Nutrition Facts : Calories 247, Fat 21, SaturatedFat 3, Sodium 24.8, Carbohydrate 12.8, Fiber 3.8, Sugar 8.7, Protein 3.8

MIXED VEGETABLE TOSS



Mixed Vegetable Toss image

Make and share this Mixed Vegetable Toss recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup chicken broth
1 onion, thinly sliced
1 carrot, thinly sliced
1 cup broccoli floret
1 cup shredded cabbage
1/2 cup red bell pepper, strips
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes

Steps:

  • In a wok or large skillet, heat chicken broth over medium heat. Add onion, carrot and broccoli.
  • Cook, tossing occasionally, 5 minutes.
  • Add remaining vegetables, salt, vinegar and pepper flakes. Cook, tossing for 5 minutes longer.

Nutrition Facts : Calories 37.4, Fat 0.4, SaturatedFat 0.1, Sodium 259, Carbohydrate 7.2, Fiber 1.7, Sugar 3.3, Protein 2

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