Zesty Roasted Vegetables Recipes

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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

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

SPICY ROASTED VEGETABLES



Spicy Roasted Vegetables image

These spicy roasted vegetables are a great low-calorie side dish for anyone watching their waistline! This is one great way to get your kids to eat vegetables.

Provided by ChefKatie

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 25m

Yield 6

Number Of Ingredients 12

1 cup broccoli florets
½ cup cauliflower florets
½ cup julienned green bell pepper
½ cup julienned red bell pepper
½ cup diced eggplant
1 ⅓ tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon minced onion
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
½ teaspoon salt

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
  • Roast in the preheated oven until tender, about 10 minutes.

Nutrition Facts : Calories 53.2 calories, Carbohydrate 5.8 g, Fat 3.3 g, Fiber 2.6 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 203.5 mg, Sugar 2.4 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 ROASTED VEGETABLES



Zesty Roasted Vegetables image

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

Provided by Chef mariajane

Categories     Peppers

Time 45m

Yield 8 serving(s)

Number Of Ingredients 6

1/2 lb mushroom (button or crimini, whole)
1 (340 g) package baby carrots
1 medium onion, peeled, cut into 1/2 inch-think wedges
1 large bell pepper, cut into 8 strips (red, yellow or green)
1/3 cup zesty Italian dressing
1/3 cup parmesan cheese, grated, divided

Steps:

  • Preheat oven to 450°F Line a 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 28-30 minutes or until vegetables are tender, stirring after 15 minutes. Sprinkle with remaining cheese.

Nutrition Facts : Calories 77.4, Fat 4.2, SaturatedFat 1.2, Cholesterol 3.7, Sodium 261, Carbohydrate 8, Fiber 1.6, Sugar 4.4, Protein 3.1

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

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