Vegetable Seasoning Mix Recipes

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ROASTED VEGETABLE SEASONING



Roasted Vegetable Seasoning image

Go from plain to delicious veggies by adding this simple roasted vegetable seasoning to any vegetable! Yields about 1 cup veggie seasoning.

Provided by Laura Fuentes

Categories     Spices

Time 5m

Yield 48

Number Of Ingredients 4

1/4 cup granulated onion (or powder)
1/4 cup granulated garlic (or powder)
1/4 cup dried parsley
1/4 cup paprika*

Steps:

  • In a small bowl, combine onion, garlic, parsley, and paprika. Mix to combine. Store in an air-tight jar in the pantry for up to 6 months.

Nutrition Facts : ServingSize 2 teaspoons, Calories 6 calories, Sugar 0.1 g, Sodium 1.5 mg, Fat 0.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 1.4 g, Fiber 0.4 g, Protein 0.3 g, Cholesterol 0 mg

GARLIC SEASONED VEGETABLES



Garlic Seasoned Vegetables image

Simmering vegetables in chicken broth and fresh minced garlic will bring out the best flavor in whatever combination you may choose.

Provided by Swanson®

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 25m

Yield 6

Number Of Ingredients 3

1 ¾ cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
2 cloves garlic, minced
4 cups fresh cut up vegetables (broccoli, celery, peppers, carrots)

Steps:

  • Heat the broth, garlic and vegetables in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp. Drain the vegetables well in a colander.

Nutrition Facts : Calories 27.8 calories, Carbohydrate 5.6 g, Cholesterol 1.5 mg, Fat 0.3 g, Fiber 1.4 g, Protein 1.7 g, Sodium 282.9 mg, Sugar 2.9 g

VEGETABLE SEASONING OR BROTH MIX



Vegetable Seasoning or Broth Mix image

Many of the recipes that I have posted here at Recipezaar call for low-sodium and/or low-fat vegetable broth/stock. For those of you who have trouble finding such a product in stores, here is a quick, easy, inexpensive recipe to make your own.

Provided by Millereg

Categories     Grains

Time 10m

Yield 1 cup, 40 serving(s)

Number Of Ingredients 14

1/4 cup onion powder
1/4 cup dried parsley flakes
2 tablespoons salt-free lemon pepper
2 tablespoons garlic powder
2 tablespoons celery seeds
2 teaspoons sage
2 teaspoons marjoram
2 teaspoons thyme
2 teaspoons basil
2 teaspoons oregano
2 teaspoons pepper
2 teaspoons dill weed
1 teaspoon summer savory
salt, to taste (optional)

Steps:

  • Store in tightly covered airtight container (a clean, used bouillon jar works very well).
  • Stir or shake before each use.
  • To make vegetable broth substitute: mix 1 rounded teaspoonful with each cup of very warm water.
  • For seasoning: just sprinkle a bit on to vegetables while cooking.

COPYCAT GOYA VEGETABLE SEASONING / DRY RUB



Copycat Goya Vegetable Seasoning / Dry Rub image

Instead of getting one of those packets loaded with MSG and ingredients I can't pronounce, I looked at the side of the box and the actual spices used were listed. I think this might be close enough but let me know if it needs tweaking to be like the original. Lowered the salt content for posterity. Would probably make a nice marinade when mixed with some olive oil and vinegar.

Provided by the80srule

Categories     Mexican

Time 5m

Yield 3 1/3 tablespoons, 6 serving(s)

Number Of Ingredients 5

1 teaspoon salt
1 tablespoon turmeric
1 tablespoon garlic powder
1 1/2 teaspoons white pepper
1 1/2 teaspoons black pepper

Steps:

  • Sift all the ingredients together in a bowl and store in an airtight container.

Nutrition Facts : Calories 11.8, Fat 0.1, SaturatedFat 0.1, Sodium 388.6, Carbohydrate 2.5, Fiber 0.7, Sugar 0.4, Protein 0.4

GRILLED VEGETABLES WITH EIGHT-SPICE SEASONING



Grilled Vegetables with Eight-Spice Seasoning image

Provided by Lisa Ferro

Categories     Food Processor     Vegetable     Side     Wheat/Gluten-Free     Backyard BBQ     Grill     Grill/Barbecue     Bon Appétit     Houston     Texas     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield MAKES ABOUT 3/4 CUP

Number Of Ingredients 10

3 tablespoons salt
3 tablespoons packed golden brown sugar
2 tablespoons paprika
1 1/2 tablespoons chili powder
1 tablespoon ground black pepper
2 1/4 teaspoons garlic powder
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons dried basil
Assorted vegetables (such as zucchini, bell peppers, red onions and large mushrooms)
Olive oil

Steps:

  • Combine first 8 ingredients in processor. Blend 15 seconds. Transfer to small jar; cover tightly. (Spice mixture can be prepared 2 weeks ahead. Store in refrigerator.)
  • Prepare barbecue (medium-high heat) or preheat broiler. Cut all vegetables into 1/2-inch-thick slices. Brush with olive oil. Sprinkle generously with spice mixture. Grill until just cooked through, turning occasionally, about 8 minutes.

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