ROASTED SUMMER VEGETABLES
Steps:
- Preheat the oven to 375 degrees F.
- Trim the ends of the zucchinis and cut them diagonally in 3/4-inch-thick slices. (The slices will seem large, but they¿ll shrink while they cook.) Cut the peppers lengthwise in 1 1/2-inch-wide slices, discarding the core. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. (Cutting through the core keeps the pieces intact.) Peel the onion and slice it in 1/4-inch-thick rounds, leaving the slices intact.
- Place the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. (If they¿re crowded, they¿ll steam rather than roast.) Sprinkle with the salt and pepper and place the thyme sprigs on top. Roast for 15 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Sprinkle with extra salt and serve hot or at room temperature.
- Note: This recipe was doubled for this episode.
MIXED GARDEN VEGETABLES
This herb-scented casserole is truly a garden of color and flavor.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Heat 1 inch water to boiling in 3-quart saucepan. Add potatoes, carrots and beans. Heat to boiling; reduce heat. Cover and simmer 10 minutes; drain.
- Heat oil in 10-inch skillet over medium heat. Cook onions and garlic in oil, stirring occasionally, until onions are crisp-tender. Stir in tomatoes, cauliflowerets, celery, salt, thyme, marjoram and pepper. Cover and cook 5 minutes.
- Heat oven to 350°F. Grease 3-quart casserole.
- Place potato mixture in casserole. Spread half the tomato mixture over top. Layer with zucchini and bell pepper. Top with remaining tomato mixture. Cover and bake 50 to 60 minutes or until vegetables are tender.
Nutrition Facts : Calories 110, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 620 mg
GARDEN VEGETABLE COMBO
Make and share this Garden Vegetable Combo recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Saute first 3 ingredients in butter in a skillet.
- Cover, reduce heat to medium, and cook 3 minutes.
- Stir in corn and tomato; cover and cook an additional 5 minutes or until vegetables are crisp-tender.
- Add salt and pepper, tossing gently.
- Sprinkle with cheese, and serve immediately.
Nutrition Facts : Calories 170.3, Fat 10.8, SaturatedFat 6.5, Cholesterol 29.9, Sodium 548, Carbohydrate 13.6, Fiber 2.8, Sugar 4.5, Protein 7.5
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