Veggieribbontoss Recipes

VEGETARIAN RIBOLLITA

Vegetarian Ribollita image

Provided by Food Network Kitchen

Time 1h15m

Yield 6 servings

Number Of Ingredients 18

Ingredients

1/4 cup extra-virgin olive oil, plus more for drizzling
1 medium onion, diced (2 1/2 cups)
1 rib celery, sliced (3/4 cups)
1 medium zucchini, diced (1 1/4 cups or 5 1/4 ounces)
2 carrots, peeled and diced (1/3 cup)
3 cloves garlic, chopped
1 sprig fresh rosemary
Kosher salt
Freshly ground black pepper
1 head Savoy cabbage, cleaned and coarsely chopped or shredded (7 1/2 cups)
1 (15-ounce) can diced tomatoes, in juice
1/2 cup chopped fresh basil leaves
1 teaspoon dried marjoram
1 (15-ounce) can cannellini beans
10 cups vegetable broth
4 cups cubed sourdough bread (about 1/2 loaf)
3 cups baby spinach leaves
1/2 cup shaved Pecorino-Romano

Steps:

In a soup pot or Dutch oven heat the 1/4 cup olive oil over medium heat. Add the onions, celery, zucchini, carrots, garlic, and rosemary; season with salt and pepper. Cook until the vegetables are soft and juicy, about 10 minutes. Add the cabbage, tomatoes, basil, and marjoram and season again with salt and pepper. Cook until cabbage is just tender, about 10 minutes. Stir in the beans and vegetable broth, and adjust the heat to simmer gently for 20 minutes.
Remove the rosemary sprig. Stir in the bread and spinach, increase the heat to medium and cook until the soup thickens, about 10 minutes more. Season with salt and pepper. Ladle soup into warm bowls. Top with cheese and a little drizzle extra-virgin olive oil.

VEGGIE BITES

Veggie Bites image

"V" is for Veggie Bites. Finally, a fun way to eat your vegetables! This fun and easy recipe from the Alpha-Bakery Children's Cookbook is as easy as ABC to make.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 27m

Yield 4

Number Of Ingredients 7

Ingredients

1/3 cup butter or margarine, melted
1 egg
2 teaspoons water
1/2 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
2 cups fresh vegetables, such as broccoli flowerets or cauliflowerets, 1/4-inch carrot slices, 1/2-inch zucchini slices, 1/2-inch strips green or red bell pepper
Grated Parmesan cheese, if desired

Steps:

Heat oven to 450°F. Brush bottom of rectangular pan, 13x9x2 inches, with about 1 tablespoon of melted butter.
Beat egg and water with fork in shallow dish. Mix flour and salt in shallow dish.
Dip about one-fourth of the vegetables into egg mixture. Remove 1 piece at a time with slotted spoon, fork or hands; roll in flour mixture to coat. Place in pan.
Repeat with remaining vegetables. Pour remaining butter carefully over each vegetable piece and into pan.
Bake uncovered 10 to 12 minutes, turning once, until vegetables are tender and coating is light golden brown; drain. Sprinkle lightly with cheese.

Nutrition Facts : Calories 200, Carbohydrate 14 g, Cholesterol 80 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 410 mg

VEGETABLE TOSS

Vegetable Toss image

This is a Salad, easy to double for a crowd. The recipe comes from the Salinas Valley, just 8 miles from Monterey bay. This valley grows 80% of the of the nations lettuce, 60% of the broccoli, 50% of the cauliflower and mushrooms, 90% of the artichokes & 25% of the celery, that is why it is called the Salad Bowl of the World. This takes 2 hours refrigration time.

Provided by Barb G.

Categories Cauliflower

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 medium romaine lettuce, torn into bite size pieces
1 bunch broccoli, broken into small florets (about 2 cups)
1/2 small cauliflower, broken into small florets (about 2 cups)
1/4 cup sliced radish
1/4 cup low-fat mayonnaise
1/4 cup sour cream
1/2 teaspoon Dijon mustard
2 green onions, sliced
1/4 teaspoon dried dill weed
fresh ground pepper
imitation bacon bits (or favorite salad topping)

Steps:

Layer half of the lettuce, broccoli, and cauliflower in a clear salad bowl.
Top with Radishes and remaining lettuce, broccoli, and cauliflower.
Mix mayonnaise, sour cream, mustard and onions:drop by spoonfuls onto cauliflower;sprinkle with dill and pepper.
Cover and refrigerate at least 2 hours.
Just before serving, sprinkle with your favorite salad topping.

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