Spicy Mixed Vegetables Recipes

SPICY ROASTED VEGETABLES

Spicy Roasted Vegetables image

These spicy roasted vegetables are a great low-calorie side dish for anyone watching their waistline! This is one great way to get your kids to eat vegetables.

Provided by ChefKatie

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Time 25m

Yield 6

Number Of Ingredients 12

Ingredients

1 cup broccoli florets
½ cup cauliflower florets
½ cup julienned green bell pepper
½ cup julienned red bell pepper
½ cup diced eggplant
1 ⅓ tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon minced onion
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
½ teaspoon salt

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
Roast in the preheated oven until tender, about 10 minutes.

Nutrition Facts : Calories 53.2 calories, Carbohydrate 5.8 g, Fat 3.3 g, Fiber 2.6 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 203.5 mg, Sugar 2.4 g

SPICY MIXED VEGETABLES

Spicy Mixed Vegetables image

Provided by Moira Hodgson

Categories weekday, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 red pepper
2 tablespoons olive oil
1 clove garlic, minced
4 small, long, yellow zucchini squash, sliced
small zucchini, sliced
1 pound fava beans, shelled
1/2 teaspoon hot pepper flakes
Small bunch basil leaves, left whole

Steps:

Cut the red pepper into strips and place the strips face down on a piece of foil paper placed on a broiling rack. Broil until the skin blisters. Place in a bag and seal. When the peppers have cooled, peel off the skin. Cut the strips into one-inch pieces and set aside.
Meanwhile, heat the oil in a skillet and add the squash and zucchini. Brown lightly on both sides. Steam the fava beans.
Add the garlic and red pepper flakes to the zucchini and cook for two to three minutes, stirring. Add the fava beans, peppers and basil leaves. Stir fry for a minute. Serve hot or cold.

SPICY SICHUAN BEEF WITH MIXED VEGETABLES

Spicy Sichuan Beef with Mixed Vegetables image

Provided by Silvana Nardone

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 pound skirt steak, cut against the grain into 1/4-inch strips
2 tablespoons chili bean paste
1 tablespoon tamari
1 tablespoon rice vinegar
1 teaspoon coconut sugar
1/2 teaspoon Chinese five-spice powder
4 red or green shishito peppers
2 red jalapenos, seeded if desired and thinly sliced
2 stalks celery, thinly sliced
1 carrot, thinly sliced
1 scallion, chopped
1 clove garlic, finely chopped
Salt

Steps:

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned, about 10 minutes; drain on paper towels. Meanwhile, in a medium bowl, stir together the bean paste, tamari, vinegar, coconut sugar and five-spice powder. Set aside.
In the same skillet, heat the remaining 1 tablespoon oil over high heat. Add the shishito peppers, jalapenos, celery, carrot, scallion and garlic and cook, stirring constantly, until lightly charred, about 1 minute. Stir in the beef and the bean paste mixture and cook for 1 minute more. Season with salt.

SAUTEED MIXED VEGETABLES

Sauteed Mixed Vegetables image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 carrots, peeled and sliced on the bias
25 sugar snaps, trimmed
1/4 cup canola oil
10 black mushrooms, sliced
5 dried black mushrooms, soaked in warm water until soft
1 bok choy cabbage, sliced
Salt and white pepper to taste
1 teaspoon cornstarch dissolved in 1 tablespoon water
2 teaspoons oyster sauce
1 teaspoon sesame oil

Steps:

Blanch the carrots and sugar snaps in boiling water, 2 to 3 minutes, until tender but still crisp, drain. In a wok over high heat, heat canola oil, add mushrooms and stir. Add carrots and sugar snaps, and stir for 2 minutes. Lower the heat and add cabbage, salt and pepper. Sitr in cornstarch slurry, oyster sauce and sesame oil.

MIXED VEGETABLES IN A SPICY TOMATO SAUCE

Mixed Vegetables in a Spicy Tomato Sauce image

Make and share this Mixed Vegetables in a Spicy Tomato Sauce recipe from Food.com.

Provided by Girl from India

Categories Vegetable

Time 1h

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

1 medium aubergine, peeled and cubed
2 small zucchini, cubed
1 (200 g) package mushrooms, sliced
1 1/2 tablespoons tomato paste
1 teaspoon tomato ketchup
1 teaspoon hot sauce
1/2 teaspoon red chili powder or 2 green chilies, deseeded and chopped (I use either one) (optional)
1/2 teaspoon cumin powder
1/2 cup water
2 -3 cloves garlic, minced
1/2 teaspoon dried basil or 1/2 teaspoon dried oregano
salt and pepper
butter (optional)

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.

VEGETABLE SEASONING MIX

Vegetable Seasoning Mix image

"My husband wouldn't eat green beans until I seasoned them with this simple blend," writes Susan Johnson of Arlington, Texas. "Now he asks for seconds," she adds. Try this mix with most any vegetable for a zippy side dish that's sure to please.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 3-4 servings per batch.

Number Of Ingredients 9

Ingredients

2 tablespoons garlic salt
2 tablespoons garlic powder
2 tablespoons dried minced onion
2 tablespoons onion powder
2 tablespoons salt
ADDITIONAL INGREDIENTS:
2 cups fresh or frozen cut green beans or vegetable of your choice
1 tablespoon butter
1 tablespoon slivered almonds, toasted

Steps:

In a bowl, combine the first five ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 24-30 batches (1/2 cup total). , To use seasoning mix: Cook and drain vegetables. Add butter and 1/2 to 1 teaspoon seasoning mix; toss until butter is melted. Sprinkle with almonds.

Nutrition Facts :

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