Smothered Harvest Vegetables Recipes

HARVEST ROASTED VEGETABLES

Harvest Roasted Vegetables image

A little bit of salt is the only seasoning you need to oven-prepared veggies. The side dish is done in 25 minutes!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 25m

Yield 8

Number Of Ingredients 7

Ingredients

Olive oil-flavored cooking spray
1 medium green bell pepper, cut into 1-inch pieces
1 medium onion, cut into 1/4-inch wedges
1 medium tomato, cut into 1/4-inch wedges
1 medium zucchini, cut into 1-inch pieces
1/2 teaspoon salt
Salt-free lemon-pepper seasoning, if desired

Steps:

Set oven control to broil. Cover 15x10x1-inch pan with foil; spray with cooking spray. Place vegetables in single layer in pan. Spray vegetables with cooking spray. Sprinkle with 1/4 teaspoon of the salt.
Broil with tops 4 inches from heat about 12 minutes, stirring occasionally, until vegetables are tender. Sprinkle with remaining 1/4 teaspoon salt and lemon-pepper.

Nutrition Facts : Calories 15, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 2 g, TransFat 0 g

SMOTHERED HARVEST VEGETABLES

Smothered Harvest Vegetables image

When my husband and I ate at Deer Park, at the Biltmore Estate...we had the chef's veggies along with our meal. We loved it, and when we got home...I took the chef's vegetables and made them my own...with the spices we like best. I never add salt to any recipe, so you may want to use a bit of salt to taste.

Provided by dalai1948

Categories Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 small summer squash, sliced
2 small zucchini, sliced
1 medium sweet onion, chopped
1 sweet red pepper, sliced thinly
1/2 head red cabbage or 1/2 head green cabbage, sliced into thin strips
2 cloves garlic, chopped finely
2 tablespoons dried basil
2 tablespoons dried parsley
1/2 teaspoon pepper
2 tablespoons olive oil, enough to cover the bottom of your fry pan.

Steps:

Slice and chop all of your vegetables before starting the recipe.
Heat a large fry pan over medium heat (absolutely do not"crowd" this recipe- I use a large chicken frypan) and add the olive oil to the pan.
Start with your sliced cabbage, as it takes the longest to cook.
When the cabbage is starting to wilt, add your onions and red sweet pepper.
At this point, you should stir frequently.
Once the onions are translucent, add the summer squash and the zucchini and turn the heat down to a medium low heat.
Cover the pan and let it"smother" for approximately 10 minutes-- uncovering and stirring at the 5 minute point.
Remove the lid after the 10 minutes and add the Basil, Parsley, and Pepper, stirring thoroughly to distribute them.
At this point, if the squash and zucchini are not somewhat translucent-- cook until they are.
This is a"heart healthy" recipe and can be served in very nice portions.

Nutrition Facts : Calories 137.7, Fat 7.3, SaturatedFat 1.1, Sodium 40.6, Carbohydrate 17.9, Fiber 5.2, Sugar 8.9, Protein 3.9

OVEN-ROASTED HARVEST VEGETABLES

Oven-Roasted Harvest Vegetables image

Make and share this Oven-Roasted Harvest Vegetables recipe from Food.com.

Provided by Drunk Chef

Categories Low Protein

Time 40m

Yield 8 , 8 serving(s)

Number Of Ingredients 9

Ingredients

1 cup cauliflower, in 1 1/2-inch florets
1 cup carrot, sliced 1/4-inch thick
1 cup summer squash or 1 cup zucchini, sliced 1/2-inch thick
1 cup fresh mushrooms
1 small onion, thinly sliced
2 teaspoons margarine
1 cup fat-skimmed chicken broth
salt or garlic salt and pepper
2 teaspoons chopped fresh parsley

Steps:

Preheat oven to 350º. Combine ingredients except parsley in shallow non-stick 11"x14" baking pan, well covered with cooking spray. Cover loosely with a sheet of foil. Bake for 25 to 30 minutes, basting occasionally with the pan liquid (add a little water if all the liquid evaporates). Makes 8 servings.

Nutrition Facts : Calories 30, Fat 1.2, SaturatedFat 0.2, Sodium 120.9, Carbohydrate 3.8, Fiber 1.1, Sugar 1.8, Protein 1.5

ROASTED HARVEST VEGETABLES

Roasted Harvest Vegetables image

Hearty and satisfying, these root veggies stand up to roasted meats and are a great side for big holiday meals (but are just as easy to whip up for a healthy weeknight dinner, too).

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes

Time 40m

Number Of Ingredients 6

Ingredients

4 carrots (about 3/4 pound), peeled, halved lengthwise and crosswise, thick pieces halved again
2 sweet potatoes (about 1 pound total), peeled and cut into 3-by-1/2-inch pieces
1 butternut squash (about 2 pounds), peeled, seeded, and cut into 3-by-1/2-inch pieces
8 garlic cloves, unpeeled
2 tablespoons olive oil
Coarse salt and ground pepper

Steps:

Preheat oven to 450 degrees. Divide carrots, sweet potatoes, squash, and garlic between two rimmed baking sheets. Toss each batch with 1 tablespoon oil, and season with salt and pepper.
Roast until vegetables are tender and starting to brown, 25 to 35 minutes, rotating sheets from top to bottom halfway through. Peel roasted garlic, return to vegetables, and serve.

ROASTED HARVEST VEGETABLES

Roasted Harvest Vegetables image

This is a favorite side dish to serve any time we're having company. I like to pair it with just about any roasted meat. -Amy Logan, Mill Creek, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 9 servings.

Number Of Ingredients 13

Ingredients

8 small red potatoes, quartered
2 small onions, quartered
1 medium zucchini, halved and sliced
1 medium yellow summer squash, halved and sliced
1/2 pound fresh baby carrots
1 cup fresh cauliflowerets
1 cup fresh broccoli florets
1/4 cup olive oil
1 tablespoon garlic powder
1-1/2 teaspoons dried rosemary, crushed
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat. , Transfer to two greased 15x10x1-in. baking pans. Bake at 400° for 30-35 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 114 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 97mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

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