Summer Vegetable Bowl Recipes

SHEET-PAN ROASTED SUMMER VEGETABLES

Sheet-Pan Roasted Summer Vegetables image

This side dish is summer on a sheet pan! Fresh veggies like peppers, squash and tomatoes are roasted, then topped with toasted bread crumbs mixed with lemon zest and garlic for a flavorful crunch. A basil garnish adds a burst of freshness.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 55m

Yield 8

Number Of Ingredients 12

Ingredients

2 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups)
2 medium yellow summer squash, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups)
1 medium red bell pepper, cut into 1-inch pieces (1 1/2 cups)
1 medium red onion, cut into 1-inch wedges (2 cups)
1 cup cherry tomatoes, halved
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
3 cloves garlic, finely chopped
2/3 cup Progresso™ plain panko crispy bread crumbs
2 teaspoons lemon zest
1/4 cup chopped fresh basil

Steps:

Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. On sheet pan, combine zucchini, summer squash, bell pepper, onion and tomatoes. Drizzle with 2 tablespoons of the oil, 3/4 teaspoon of the salt and the pepper; toss until vegetables are coated.
Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until vegetables are tender and just start to brown.
Meanwhile, in 8-inch skillet, heat 1 tablespoon of the over medium heat. Add garlic; cook and stir 1 minute. Place garlic in small bowl. Add remaining 1 tablespoon oil to skillet; heat over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Spoon into bowl with garlic. Add lemon zest and remaining 1/4 teaspoon salt; stir to mix. Sprinkle bread crumb mixture and basil over roasted vegetables.

Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 5 g, TransFat 0 g

SUMMER VEGETABLE BOWL

Summer vegetable bowl image

Steamed vegetables in their own delicious juices - this dish is light and tasty

Provided by Good Food team

Categories Dinner, Lunch, Main course

Time 25m

Number Of Ingredients 10

Ingredients

1-2 carrots , cut into sticks if large
1-2 turnips , cut into wedges
1 tbsp dry sherry
2 tbsp soy sauce
1 medium courgette , cut into 1cm slices
4-6 short asparagus spears
3 fresh shiitake or open cup mushrooms , sliced into four
25g butter
2 spring onions , shredded
100g smoked tofu , cubed (optional)

Steps:

Mix together the carrot and turnip, then marinade with the sherry and soy sauce for about 10 mins in a heatproof shallow bowl that will fit inside a steamer basket.
Bring a pan to the boil, fit the steamer basket, place the bowl inside, cover and steam for 4-5 mins.
Add the courgettes, asparagus and mushrooms, stirring to mix, dot with the butter, sprinkle with the spring onion, cover and continue steaming for another 3 mins.
Add the tofu, if using, and continue steaming for 2 mins. Remove the bowl and mix everything together one more time.

Nutrition Facts : Calories 185 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 2.99 milligram of sodium

SUMMER VEGETABLE MEDLEY

Summer Vegetable Medley image

This swift side dish is as beautiful as it is delicious. Red and yellow peppers, zucchini, corn and mushrooms are seasoned with garden-fresh herbs. Grilled in a foil pan, it's no-fuss cooking and a tasty summer vegetable recipe.-Maria Regakis, Somerville, Massachusetts

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 6-8 servings.

Number Of Ingredients 9

Ingredients

1/2 cup butter, melted
1-1/4 teaspoons each minced fresh parsley, basil and chives
3/4 teaspoon salt
1/4 teaspoon pepper
3 medium ears sweet corn, husks removed, cut into 2-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1/4-inch slices
10 large fresh mushrooms

Steps:

In a large bowl, combine the butter, parsley, basil, chives, salt and pepper. Add the vegetables; toss to coat. , Place vegetables in a disposable foil pan. Grill, covered, over medium-high heat for 5 minutes; stir. Grill 5 minutes longer or until the vegetables are tender.

Nutrition Facts : Calories 148 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 345mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein.

ROASTED VEGGIE SUMMER SALAD RECIPE BY TASTY

Roasted Veggie Summer Salad Recipe by Tasty image

Here's what you need: carrot, baby potato, yellow squash, zucchini, olive oil, salt, pepper, fresh oregano, garlic, radish, mixed greens salad, fresh cilantro, fresh flat-leaf parsley, garlic, salt, pepper, olive oil, lime, red wine vinegar

Provided by Mercedes Sandoval

Categories Dinner

Yield 2 servings

Number Of Ingredients 19

Ingredients

2 cups carrot, sliced diagonally
2 cups baby potato, halved
1 cup yellow squash, roughly chopped
1 cup zucchini, roughly chopped
olive oil, to taste
salt, to taste
pepper, to taste
1 tablespoon fresh oregano, minced
3 cloves garlic, chopped
½ cup radish, sliced
mixed greens salad
1 cup fresh cilantro
1 cup fresh flat-leaf parsley
3 cloves garlic
½ teaspoon salt
½ teaspoon pepper
¼ cup olive oil
1 lime, juiced
2 tablespoons red wine vinegar

Steps:

Preheat the oven to 400˚F (200˚C).
On a baking sheet lined with parchment paper, add carrots, potatoes, yellow squash, and zucchini.
Drizzle with olive oil and season with salt, pepper, oregano, and garlic, and mix to evenly coat the coat the vegetables. *Note: You may need to quarter the potatoes if they are too thick so they roast faster.
Bake for 25-30 minutes, until the vegetables are golden brown.
Make the chimichurri dressing: combine the cilantro, parsley, garlic, salt, pepper, olive oil, lime juice, and red wine vinegar in a food processor and blend until smooth.
Add a large handful of greens to a large bowl. Top with the roasted vegetables and sliced radishes.
Pour over the chimichurri dressing and toss until evenly distributed.
Enjoy!

Nutrition Facts : Calories 598 calories, Carbohydrate 55 grams, Fat 41 grams, Fiber 11 grams, Protein 7 grams, Sugar 10 grams

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