TUSCAN ROASTED CHICKEN AND VEGETABLES
Steps:
- Preheat the oven to 375 degrees F.
- Cut the tomatoes lengthwise into quarters and remove the seeds. Trim the zucchini and cut it in half crosswise and then cut each piece in half lengthwise once if the piece is thin and twice if it is thicker, so that the pieces are relatively uniform.
- Remove the outermost layer of the fennel bulb and discard. Cut the bulb in half so that each half retains part of the stem end. Cut each half into 8 thin wedges so each wedge is held together by a little piece of stem.
- Put the vegetables into a large baking pan. Toss them with 2 tablespoons oil and 1/4 teaspoon of salt. Arrange the chicken pieces in the pan with the vegetables.
- In a small bowl combine 1 tablespoon of oil, 1/2 teaspoon of salt, the garlic, lemon zest and lemon juice. Rub the mixture into the chicken in the pan. Season with a few turns of pepper.
- Roast in the oven for 30 minutes, then give the vegetables a stir and add the rosemary. Cook for about 20 to 30 minutes more until the chicken is done and the vegetable are tender and beginning to brown.
- Yield: 4 servings (A serving is one piece of chicken and 1 1/2 cups of vegetables)
TUSCAN ROASTED VEGETABLE LASAGNA
Roasted vegetables and polenta layer together with Italian-seasoned Veggie Ground Round and cheese in a not-so-traditional vegetarian lasagna.
Provided by Yves Veggie Cuisine
Categories Trusted Brands: Recipes and Tips Yves Veggie Cuisine
Time 1h10m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Thaw vegetables and chop into small pieces. Set aside.
- In a large bowl, mix together egg, ricotta, 1/2 cup (125 mL) of the Parmesan cheese and basil. Season with salt and pepper. Set aside.
- Cut polenta into 1/4-inch (0.5 cm) slices. Set aside.
- Lightly grease 13 x 9-inch (33 x 23 cm) baking pan with oil. Spread 1-1/2 cups (375 mL) of the pasta sauce onto the bottom. Arrange a layer of polenta over sauce. Spread half of the roasted vegetable mixture over polenta.
- In a large bowl, mix together remaining sauce and veggie ground round. Spread half of the veggie sauce over vegetables.
- Spread ricotta mixture carefully over vegetables. Sprinkle with 1 cup (250 mL) of the mozzarella. Add another layer of polenta (you may have some left over).
- Add remaining roasted vegetables, then remaining pasta sauce. Top with remaining 1/4 cup (50 mL) Parmesan and remaining 1 cup (25 mL) mozzarella. Cover loosely with foil.
- Bake in the preheated oven for 20 minutes; remove foil and bake 20 minutes longer or until bubbly. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 411.9 calories, Carbohydrate 44.7 g, Cholesterol 55.8 mg, Fat 14.9 g, Fiber 6.2 g, Protein 24.9 g, SaturatedFat 6.9 g, Sodium 1322.2 mg, Sugar 15.4 g
TUSCAN ROASTED VEGETABLES
These Tuscan roasted veggies are so quick to prepare for a busy weeknight and the leftovers reheat beautifully. This is my favorite way to serve vegetables!
Provided by Karly Campbell
Categories Side Dish
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- Cut the broccoli and cauliflower into florets and place on a large, rimmed baking sheet.
- Dice the radishes, pepper, onion, and zucchini into bite-sized pieces and add to the baking sheet.
- Drizzle the vegetables with olive oil. Sprinkle on the Tuscan seasoning, salt, and pepper. Stir to coat.
- Roast for 40 minutes, stirring once halfway through.
- Serve hot.
Nutrition Facts : Calories 160 kcal, Carbohydrate 16 g, Protein 5 g, Fat 9 g, SaturatedFat 1 g, Sodium 457 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
TUSCAN ROASTED VEGETABLES
The Tuscan Roasted Vegetables recipe out of our category Vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Categories Side Dish
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Rinse, trim and cut the zucchini, bell peppers and eggplant into pieces or large cubes. Rinse the tomatoes, cut in half, remove the stem, then slice or cut into columns. Peel the onions and garlic and finely chop.
- Rinse the thyme, sage and parsley, shake dry and finely chop.
- Heat olive oil in a pan and sauté the eggplant, zucchini and bell pepper for 3 minutes. Add the onions and sauté for 1 minute. Add the garlic and tomato and cook another 2 minutes. Remove from heat, stir in the herbs and season with salt, pepper and lemon juice. Grate the parmesan.
- Pour the vegetable mixture into a baking dish, sprinkle the parmesan and bake in preheated oven at 180°C (approximately 350°F) for 15-20 minutes until the vegetables are slightly brown.
Nutrition Facts : Calories 170 kcal, Fat 10 g, SaturatedFat 3.5 g, Protein 9 g, Carbohydrate 12 g, Sugar 0 g, Cholesterol 10 mg
ITALIAN ROASTED VEGETABLES
I love the taste of roasted vegetables. This recipe uses a bunch of different ones, and can easily be changed to add or subtract ones as you wish.
Provided by lazyme
Categories Potato
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 500ºF.
- Put veggies into open roasting pan. Toss with rosemary, chopped garlic, salt and fresh ground black pepper and just enough olive oil to coat.
- Roast for about 45 minutes, or until crisp tende.
TUSCAN-STYLE ROASTED ASPARAGUS
This is especially wonderful when locally grown asparagus is in season and so easy for celebrations because you can serve it hot or cold. This is how to bake asparagus. -Jannine Fisk, Malden, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Place the asparagus, tomatoes and pine nuts on a foil-lined 15x10x1-in. baking pan. Mix 2 tablespoons oil, garlic, salt and pepper; add to asparagus and toss to coat. , Bake 15-20 minutes or just until asparagus is tender. Drizzle with remaining oil and the lemon juice; sprinkle with cheese and lemon aest. Toss to combine.
Nutrition Facts : Calories 95 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 294mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
ITALIAN ROASTED VEGETABLE MEDLEY
Provided by Elyse
Yield 6-8
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- Spread broccoli, cauliflower and carrots on a large baking sheet.
- Drizzle olive oil over vegetables.
- Sprinkle on Italian dressing mix and shredded parmesan.
- Toss vegetables with hands until evenly coated in oil and seasoning.
- Bake for 20 minutes, or until vegetables are soft.
TUSCAN GRILLED SUMMER VEGETABLES
Provided by Molly O'Neill
Categories side dish
Time 8h40m
Yield Four to six servings
Number Of Ingredients 12
Steps:
- Put eggplant, zucchini and squash in a colander. Add salt. Toss and set aside to drain for 30 minutes. Rinse, pat dry and place in a large, shallow glass or ceramic dish. Add the remaining vegetables and basil. Cover with the Tuscan marinade. Refrigerate for 8 hours, turning once. Grill over hot coals until tender, about 5 to 10 minutes per side.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 0 grams, Carbohydrate 33 grams, Fat 1 gram, Fiber 8 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 960 milligrams, Sugar 10 grams
SHEET TRAY ITALIAN ROASTED VEGETABLES
A recipe that came along with a purchase from a Pampered Chef Party. Well worth the purchase as I use the recipe all the time! A great recipe for summer when zucchini's are everywhere.
Provided by Babs7
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425.
- Cut potatoes in half lengthwise, then cut each half lengthwise into 1-inch-wide wedges. Cut carrots diagonally into 2-inch lengths. Cut summer squash and zucchini into 2-inch pieces.
- Place vegetables in large bowl; toss with oil.
- Press garlic over vegetables using garlic press.
- Sprinkle with Italian seasoning, salt and black pepper; toss to coat evenly.
- Spread vegetable in a single layer in oven pan.
- Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes.
Nutrition Facts : Calories 164.7, Fat 9.4, SaturatedFat 1.3, Sodium 222.9, Carbohydrate 18.7, Fiber 3.3, Sugar 4.2, Protein 3.2
ROASTED ITALIAN VEGETABLES
This buttery medley of oven-baked vegetables is ideal with fish or most any meat. Zucchini and orange pepper make it colorful, but feel free to substitute yellow summer squash or red or green pepper.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the zucchini, mushrooms and orange pepper. Add the remaining ingredients and toss to coat. , Arrange vegetables in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 450° for 15-20 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 68 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 316mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
TUSCAN-ROASTED VEGETABLE & PORK TENDERLOIN BAKE
Create a better-for-you taste sensation withTuscan-Roasted Vegetable & Pork Tenderloin Bake. This pork tenderloin bake is full of old-world flavors.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Toss vegetables with dressing and cheese; spread onto bottom of parchment paper-lined 15x10x1-inch pan. Bake 15 min.
- Stir in apples. Coat meat with coating mix as directed on package; add to pan.
- Bake 15 to 20 min. or until meat is done (145ºF) and vegetables are tender. Let stand 3 min. before serving.
Nutrition Facts : Calories 320, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 810 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g
BEST ITALIAN ROASTED VEGETABLES
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F.
- Line a baking sheet with foil and spray with nonstick cooking spray; set aside.
- Place potatoes, carrots, yellow squash, zucchini and mushrooms on prepared pan.
- Drizzle with olive oil and toss gently.
- Sprinkle minced garlic, Italian seasoning, salt, and pepper onto vegetables; toss gently.
- Bake for 40 minutes, flipping halfway through.
Nutrition Facts : Servingsize 1 serving, Calories 614 kcal, Fat 57 g, SaturatedFat 8 g, Cholesterol 0 mg, Sodium 1218 mg, Carbohydrate 18 g, Sugar 12 g, Protein 11 mg
More about "tuscan roasted vegetables recipes"
10 BEST TUSCAN VEGETABLE SIDE DISH RECIPES | YUMMLY
From yummly.com
TUSCAN GRILLED VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
ITALIAN OVEN ROASTED VEGETABLES RECIPE (W/ VIDEO)| THE …
From themediterraneandish.com
TUSCAN-STYLE ROASTED SUMMER VEGETABLES - PIZZAROSSA
From pizzarossa.me
ROASTED TUSCAN VEGETABLES - RECIPES - PICTSWEET FARMS
From pictsweetfarms.com
ITALIAN ROASTED MUSHROOMS AND VEGGIES - JO COOKS
From jocooks.com
ITALIAN ROASTED VEGETABLES - RECIPES | PAMPERED CHEF …
From pamperedchef.com
ITALIAN ROASTED VEGETABLES - RECIPES | PAMPERED CHEF …
From pamperedchef.ca
TUSCAN ROASTED CHICKEN AND VEGETABLES - THERESCIPES.INFO
From therecipes.info
TUSCAN ROASTED CHICKEN AND VEGETABLES – RECIPES NETWORK
From recipenet.org
TUSCAN ROAST PORK WITH ROAST VEGETABLES - COOKING CIRCLE
From cookingcircle.com
ITALIAN ROASTED VEGETABLES - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
TUSCAN ROASTED CARROTS ǀ ROASTED CARROTS RECIPE - SPICESINC.COM
From spicesinc.com
TUSCAN ROASTED CHICKEN AND VEGETABLES : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
ROASTED ITALIAN VEGETABLES RECIPE | SIMPLOT FOODS
From simplotfoods.com
ITALIAN BEEF ROAST & VEGETABLES | BEEF LOVING TEXANS | BEEF LOVING ...
From beeflovingtexans.com
4 MOST POPULAR TUSCAN VEGETABLES - TASTEATLAS
From tasteatlas.com
ROASTED MIXED VEGETABLES | ITALIAN FOOD FOREVER
From italianfoodforever.com
ROASTED VEGETABLES - AUTHENTIC ITALIAN RECIPES
From anitalianinmykitchen.com
ITALIAN SIDE DISHES AND VEGETABLES RECIPES - LA CUCINA ITALIANA
From lacucinaitaliana.com
EASY ITALIAN OVEN-ROASTED VEGETABLES - EVOLVING TABLE
From evolvingtable.com
TUSCAN ROASTED VEGETABLES
From pinterest.ca
TUSCAN ROASTED CHICKEN AND VEGETABLES | CLUB HOUSE CA
From clubhouse.ca
TUSCAN ROASTED VEGETABLES - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
ITALIAN ROASTED VEGETABLES
From recipeexpert1.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love