Zesty Oven Fried 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 ROASTED VEGETABLES



Zesty Roasted Vegetables image

The garden-fresh roasted vegetables in this tasty side dish get a boost of flavor from both the Italian dressing and Parmesan cheese.

Provided by My Food and Family

Categories     Peppers

Time 45m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 6

1/2 lb. fresh mushrooms
1/2 lb. baby carrots
1 onion, cut into 1/2-inch-thick wedges
1 large yellow pepper, cut into 8 strips
1/3 cup KRAFT Lite Zesty Italian Dressing
1/3 cup KRAFT Grated Parmesan Cheese, divided

Steps:

  • Heat oven to 450°F.
  • Cover rimmed baking sheet with Reynolds Wrap® Aluminum Foil; spray with cooking spray.
  • Toss vegetables with dressing and 1/4 cup cheese; spread onto prepared baking sheet.
  • Bake 28 to 30 min. or until vegetables are tender, stirring after 15 min. Sprinkle with remaining cheese.

Nutrition Facts : Calories 60, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

ZESTY ROASTED VEGETABLES



Zesty Roasted Vegetables image

Even picky eaters will devour these tangy veggies. With only 15 minutes of prep, they leave you plenty of hands-free time. -Aims62, TasteofHome.com Community

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 9 servings.

Number Of Ingredients 8

1 pound medium fresh mushrooms
3 cups fresh baby carrots, cut in half lengthwise
2 medium green peppers, cut into 1-inch strips
2 medium onions, cut into wedges
2/3 cup Italian salad dressing
1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the mushrooms, carrots, peppers, onions, salad dressing, 1/2 cup cheese, salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan., Bake, uncovered, at 425° for 30-40 minutes or until tender, stirring once. Sprinkle with remaining cheese.

Nutrition Facts : Calories 137 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 482mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

STIR-FRIED VEGETABLES



Stir-Fried Vegetables image

A great vegetable side dish with an incredible sauce. It goes perfectly with steamed brown or white rice.

Provided by Natasha Kay

Categories     Side Dish     Vegetables

Time 20m

Yield 6

Number Of Ingredients 10

2 tablespoons light soy sauce
1 teaspoon ground ginger
2 tablespoons all-purpose flour
1 cup low-sodium chicken broth
¼ cup cold water
3 tablespoons vegetable oil
4 green bell peppers, cut into matchsticks
4 carrots, cut into matchsticks
2 cups broccoli florets
8 mushrooms, sliced

Steps:

  • Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water in another bowl.
  • Heat oil in a large skillet or wok over high heat; cook and stir peppers, carrots, broccoli, and mushrooms until just tender, about 3 minutes.
  • Toss vegetables with soy sauce mixture; cook and stir for 1 minute. Gradually stir flour mixture into vegetables; bring to a boil and cook until thickened, about 3 minutes.

Nutrition Facts : Calories 125.2 calories, Carbohydrate 13.2 g, Cholesterol 0.7 mg, Fat 7.4 g, Fiber 3.7 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 238.1 mg, Sugar 5 g

ZESTY HOME FRIES RECIPE



Zesty Home Fries Recipe image

Liven up the breakfast table in under an hour with our Zesty Home Fries Recipe. You'll be amazed at how easy it is to prep our Zesty Home Fries Recipe.

Provided by My Food and Family

Categories     Spices

Time 57m

Yield 8 servings, 3/4 cup each

Number Of Ingredients 7

2 lb. red potatoes (about 6), cut into large chunks
1/2 cup KRAFT Lite Zesty Italian Dressing
1/2 tsp. black pepper
1 large red onion, cut into chunks
1/4 cup chopped fresh parsley
2 slices OSCAR MAYER Bacon, cooked, crumbled
1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese

Steps:

  • Heat oven to 450°F.
  • Toss potatoes with dressing and pepper in 15x10x1-inch pan sprayed with cooking spray. Spread into single layer.
  • Bake 40 min. or until vegetables are tender, stirring in onions after 20 min.
  • Sprinkle with parsley and bacon; stir. Top with cheese. Bake 2 min. or until cheese is melted.

Nutrition Facts : Calories 150, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

ZESTY ROASTED VEGETABLES



Zesty Roasted Vegetables image

Make and share this Zesty Roasted Vegetables recipe from Food.com.

Provided by Redsie

Categories     Onions

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

1/2 lb whole mushroom
1/2 lb baby carrots
1 medium onion, peeled, cut into 1/2-inch-thick wedges
1 large green bell peppers or 1 large yellow bell pepper, cut into 8 strips
1/3 cup zesty reduced-fat Italian salad dressing
1/3 cup grated parmesan cheese, divided

Steps:

  • Preheat oven to 450°F.
  • Line 15x10x1-inch baking pan with foil; spray with cooking spray. Set aside.
  • Toss vegetables with dressing and 1/4 cup of the cheese; spread into prepared pan.
  • Bake 28 to 30 minute or until vegetables are tender, stirring after 15 minute.
  • Sprinkle with remaining cheese.

ZESTY OVEN FRIED VEGETABLES



Zesty Oven Fried Vegetables image

This is one of my favorite ways to have veggies. Totally kid friendly (just go easy on the hot sauce.) They come out incredibly crunchy. I love to use broccoli, cauliflower and carrots.

Provided by Lakerdog2

Categories     Lunch/Snacks

Time 35m

Yield 3 cups veggies, 6 serving(s)

Number Of Ingredients 9

1/2 cup corn flake crumbs
2 tablespoons grated parmesan cheese
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8-1/4 teaspoon ground red pepper (cayenne)
1 egg white, slightly beaten
1 tablespoon skim milk
8 -10 drops hot pepper sauce
3 cups assorted fresh vegetables (carrot, sweet potato and eggplant slices, cut 1/8 inch thick, or cauliflower and broccoli florets an)

Steps:

  • Line cookie sheet with foil; place in oven. Heat oven to 400°F.
  • In small bowl, combine cornflake crumbs, parmesan cheese, salt, garlic powder and ground red pepper; mix well.
  • In another small bowl, beat egg white, milk and hot pepper sauce until frothy.
  • Dip each vegetable piece in egg white mixture then crumb mixture to coat evenly; place on waxed paper.
  • Remove hot cookie sheet from oven. Spray foil with nonstick cooking spray. Place coated vegetables on spray-coated sheet.
  • Bake for 8 to 12 minutes or until lightly browned and crisp-tender.
  • If desired, serve with fat-free ranch salad dressing or pizza sauce.

Nutrition Facts : Calories 19.9, Fat 0.5, SaturatedFat 0.3, Cholesterol 1.5, Sodium 163.7, Carbohydrate 2.4, Fiber 0.1, Sugar 0.3, Protein 1.5

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