Cajun Vegetables Recipes

Steps:

• Cook the vegetable blend and green beans according to package directions. Meanwhile, in a large skillet, saute mushrooms in butter and oil for 1 minute or until crisp-tender. Add corn; saute for 1 minute longer or until heated through. Drain vegetable blend and beans; add to skillet. Stir in Cajun seasoning.

Steps:

• Bring 3 cups of the vegetable broth to a boil in a saucepan. Slowly stir in the grits. Return to a boil and cook for 3 to 4 minutes. Turn down the heat and stir in the Monterey Jack, Cheddar and cream cheese. Cook for another 3 to 4 minutes. Stir in 2 tablespoons of the butter and keep warm.
• Heat the remaining 2 cups broth in a separate saucepan until hot.
• Meanwhile, heat the oil and remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms, zucchini, corn, onion, bell pepper and jalapeno to the skillet and cook for 1 minute. Season the vegetables with the Cajun seasoning. Continue to cook until well browned, an additional minute. Add the tomato paste. Stir in the hot broth and add hot sauce and black pepper to taste. Cook until the vegetables are tender but not mushy, another 2 minutes. Add the lemon juice. Taste and adjust the seasoning.
• To serve, spoon a hefty serving of grits into a bowl. Top with the veggies and sauce. Garnish with some scallions and serve.

Steps:

• Place vegetables in a grill wok or basket. Grill, uncovered, over medium heat for 8-12 minutes or until tender, stirring frequently. Transfer to a large bowl. Sprinkle with Cajun seasoning; toss to coat.

Steps:

• Heat oil in 12-inch nonstick skillet or wok over medium-high heat.
• Add okra, frozen corn, onion and bell pepper; stir-fry 2 to 3 minutes or until crisp-tender.
• Add remaining ingredients; stir-fry about 5 minutes or until hot.

Steps:

• In a small bowl, mix together light olive oil, Cajun seasoning, salt, cayenne pepper, and Worcestershire sauce. Place zucchinis, white onions, and yellow squash in a bowl, and cover with the olive oil mixture. Cover bowl, and marinate vegetables in the refrigerator at least 30 minutes.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Place marinated vegetable pieces on skewers or directly on the grill. Cook 5 minutes, or to desired doneness.