Vegetable Spiral Sticks Recipes

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VEGETABLE SPIRAL STICKS



Vegetable Spiral Sticks image

"I love to serve these savory wrapped vegetable sticks for parties or special occasions," remarks Teri Albrecht, Mt. Airy, Maryland. "They're an easy impressive appetizer."

Provided by Taste of Home

Categories     Appetizers     Side Dishes

Time 30m

Yield 2 dozen.

Number Of Ingredients 6

3 medium carrots
12 fresh asparagus spears, trimmed
1 tube (11 ounces) refrigerated breadsticks
1 egg white, lightly beaten
1/4 cup grated Parmesan cheese
1/2 teaspoon dried oregano

Steps:

  • Cut carrots lengthwise into quarters. In a large skillet, bring 2 in. of water to a boil. Add carrots; cook for 3 minutes. Add asparagus; cook 2-3 minutes longer. Drain and rinse with cold water; pat dry., Cut each piece of breadstick dough in half. Roll each piece into a 7-in. rope. Wrap one rope in a spiral around each vegetable. Place on a baking sheet coated with cooking spray; tuck ends of dough under vegetables to secure. , Brush with egg white. Combine cheese and oregano; sprinkle over sticks. Bake at 375° for 12-14 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 97 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 247mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

VEGETABLE SPIRAL STICKS



Vegetable Spiral Sticks image

Make and share this Vegetable Spiral Sticks recipe from Food.com.

Provided by weekend cooker

Categories     < 30 Mins

Time 30m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 6

3 medium carrots
12 fresh asparagus spears, trimmed
1 (11 ounce) package refrigerated breadstick dough
1 egg white, lightly beaten
1/4 cup grated parmesan cheese
1/2 teaspoon dried oregano

Steps:

  • Cut carrots lengthwise into quarters.
  • In a large skillet, bring 2 inches of water to a boil.
  • Add carrots, and cook for 3 minutes.
  • Add asparagus, and cook for 2-3 minutes longer.
  • Drain and rinse with cold water, and pat dry.
  • Cut each piece of breadstick dough in half, and roll each bpiece into a 7 inch rope.
  • Wrap one rope in a spiral around each vegetable.
  • Place on baking sheet coated with cooking spray, and tuck ends of dough under vegetables to secure.
  • Brush with egg white.
  • Combine cheese and oregano, and sprinkle over sticks.
  • Bake at 375 degrees for 12-14 minutes or until golden brown.

VEGETABLE QUICK STICKS



Vegetable Quick Sticks image

These flavored quick sticks, made by adding fresh vegetable juice to the Classic Quick Breadsticks recipe, make a stunning presentation when arranged by color.

Provided by Martha Stewart

Categories     Appetizers

Yield Makes 3 dozen

Number Of Ingredients 3

1/4 cup carrot juice (about 3 carrots)
1 1/2 tablespoons tomato paste
2 tablespoons beet juice, from 1 small beet

Steps:

  • To make any of these flavored quick sticks, add the juice and listed amount of water in place of the 1/2 to 3/4 cup of water in step 1 of Classic Quick Breadsticks and proceed with the recipe.
  • Combine carrot juice with 1/4 cup cold water.
  • Dissolve tomato paste in 1/2 cup plus 2 tablespoons water.
  • Combine beet juice with 1/2 cup cold water.

BAKED VEGETABLE STICKS



Baked Vegetable Sticks image

Zucchini, yellow squash and eggplant sticks that are lightly coated with seasoned breadcrumbs and then baked. I serve this either as a vegetable or as an appetizer with marinara sauce

Provided by Sandyg61

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 small zucchini
1 small yellow squash
1 small Japanese eggplant
1/2 cup Italian seasoned breadcrumbs
2 tablespoons parmesan cheese
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
3/4 teaspoon garlic powder
1/4 teaspoon salt
1 tablespoon olive oil

Steps:

  • Preheat the oven to 450 degrees.
  • Spray a cookie sheet with non-stick spray.
  • Cut the vegetables in half lengthwise and then cut each section in half crosswise.
  • Cut the quaters into long strips 1/4 inch thick.
  • Toss the vegetables with the olive oil.
  • Mix all ofthe dry ingredients in a large bowl.
  • Add a handfull of vegetables to the breadcumbs and coat with crumbs.
  • Lightly shake off any excess crumbs and place the vegetables in a single layer on the cookie sheet.
  • Repeat until all of the vegetables are done.
  • Bake for 10 minutes. Turn the vegetables over and bake for another 5 to 10 minutes.
  • Coating should be crisp and vegetables tender.

SAUCY VEGGIE SPIRALS



Saucy Veggie Spirals image

This is my daughter Tonya's favorite meal. Sometimes we make it with rigatoni and call it Riga-Tonya. Either way, it's a quick, wonderful way to prepare some yummy vegetables for your kids. -Sandra Eckert, Pottstown, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 7

8 ounces uncooked gluten-free spiral pasta
1 tablespoon olive oil
1 large onion, coarsely chopped
1 large sweet red or green pepper, coarsely chopped
1 medium zucchini, halved lengthwise and sliced
1 package (16 ounces) firm tofu, drained and cut into 1/2-inch cubes
2 cups gluten-free meatless pasta sauce

Steps:

  • Cook pasta according to package directions; drain., Meanwhile, in a large skillet, heat oil over medium heat; saute onion, pepper and zucchini until crisp-tender, 6-8 minutes. Stir in tofu and pasta sauce; heat through. Stir in pasta.

Nutrition Facts : Calories 267 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 43g carbohydrate (8g sugars, Fiber 4g fiber), Protein 11g protein. Diabetic exchanges

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