Zesty Mixed Vegetables Recipes

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ZESTY MIXED VEGETABLES



Zesty Mixed Vegetables image

Colorful carrot coins, broccoli and zucchini star in this appealing side dish that's served warm. Simmered in Italian salad dressing, the veggies take on that zesty flavor.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 medium carrot, cut into 1/4-inch slices
1/2 cup water
1 cup broccoli florets
1 medium onion, cut into 16 wedges
1 medium zucchini, cut into 1/4-inch slices
1/4 cup fat-free Italian salad dressing
1/4 teaspoon dried oregano

Steps:

  • In a nonstick skillet, bring carrot and water to a boil. Reduce heat; cover and simmer for 5 minutes. Add the broccoli, onion and zucchini; return to a boil. Reduce heat; cover and simmer for 2 minutes. Add salad dressing and oregano. Cook and stir over medium heat for 4 minutes or until vegetables are tender and liquid is reduced.

Nutrition Facts : Calories 41 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 9g carbohydrate, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ZESTY VEGETABLE SOUP



Zesty Vegetable Soup image

I created this soup initially when I was trying to lose some weight before my wedding. I enjoyed it so much, I make it often. Its flavorful and no added salt! Very simple, flexible. Enjoy! My husband and I enjoyed this soup with a tuna sandwich. You can add/delete any veggies you like.

Provided by Helen Ganim

Categories     Stocks

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 medium onion
2 large garlic cloves, chopped fine
1 large potato, diced
1 medium zucchini, diced
2 stalks celery, diced
12 ounces mixed vegetables (corn, gr.beans, carrots)
14 ounces diced tomatoes with mild green chilies
40 ounces low sodium chicken broth
1 1/2 tablespoons ketchup
2 tablespoons olive oil (use to saute onions, garlic)

Steps:

  • In your soup pot, put enough olive oil so that onions, garlic don't stick to pan- at least a Tbs. Cook them for a couple minutes, to blend flavors; stir, so they don't stick.
  • Add can of diced tomatoes with green chiles (or jalapenos), mix.
  • Add potato, zuchinni, celery, and bag of mixed vegetables, stir.
  • Add Chicken broth, then ketchup.
  • I like to cook soups on a medium heat so all the flavors and simmer for a while. Just be sure veggie's are tender, especially potatoes.

Nutrition Facts : Calories 262.9, Fat 9, SaturatedFat 1.6, Sodium 698.9, Carbohydrate 38, Fiber 5.9, Sugar 6.8, Protein 11.6

ZESTY GRILLED VEGGIES



Zesty Grilled Veggies image

Learn how our Zesty Grilled Vegetables get a flavor boost from Italian dressing and Parm. These Zesty Grilled Vegetables pair perfectly with grilled meat.

Provided by My Food and Family

Categories     Peppers

Time 20m

Yield Makes 8 servings.

Number Of Ingredients 4

4 zucchini (1-1/2 lb.), cut diagonally into 1/2-inch-thick slices
3 each red and yellow peppers, cut into 1/2-inch-wide strips
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat grill to medium heat.
  • Place vegetables in grill basket.
  • Grill 10 min. or until crisp-tender, turning occasionally. Place in large bowl.
  • Add dressing; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 80, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 2.15 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

SPICY MIXED VEGETABLES



Spicy Mixed Vegetables image

Provided by Moira Hodgson

Categories     weekday, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

1 red pepper
2 tablespoons olive oil
1 clove garlic, minced
4 small, long, yellow zucchini squash, sliced
small zucchini, sliced
1 pound fava beans, shelled
1/2 teaspoon hot pepper flakes
Small bunch basil leaves, left whole

Steps:

  • Cut the red pepper into strips and place the strips face down on a piece of foil paper placed on a broiling rack. Broil until the skin blisters. Place in a bag and seal. When the peppers have cooled, peel off the skin. Cut the strips into one-inch pieces and set aside.
  • Meanwhile, heat the oil in a skillet and add the squash and zucchini. Brown lightly on both sides. Steam the fava beans.
  • Add the garlic and red pepper flakes to the zucchini and cook for two to three minutes, stirring. Add the fava beans, peppers and basil leaves. Stir fry for a minute. Serve hot or cold.

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