Italian Vegetable Medley Microwave Recipes

Steps:

• Microwave vegetables according to package directions. Meanwhile, in a small bowl, combine the cheese, bread crumbs, garlic powder, seasoned salt and pepper. Drain vegetables; stir in butter. Sprinkle with cheese mixture.

Steps:

• 1. In a steamer, place the sliced carrots, the whole new potatoes, and broccoli florets. Place a lid on top and allow vegetables to steam until done to your liking. (I don't let them steam too long since I like my vegetables crunchy. Remember, you're going to add them to the skillet and cook them a little further.)
• 2. In a large skillet, pour the olive oil. Add all the seasonings, and sauté the zucchini and mushrooms for about 7-10 minutes.
• 3. When done, add all the steamed vegetables to the skillet, toss well to coat with the olive oil and seasonings. Heat thoroughly and serve.
• 4. (Can be served with a couple of shakes of Parmesan cheese on top, if desired)

Steps:

• Steam broccoli, cauliflower, green beans, and carrots in a vegetable steamer 5 to 10 minutes, or cook covered in a microwave with a little water until crisp-tender.
• Transfer to a large serving bowl. Add red pepper and mushrooms to bowl and toss to mix.
• In a small bowl, combine olive oil, vinegar, scallions, and thyme with a wire whisk. Drizzle over vegetables and serve.
• Recipe provided by Low Cholesterol Olive Oil Cookbook

Steps:

• Place frozen vegetables and water in microwave-safe bowl and cook in microwave per package directions.
• Meanwhile, combine cheese, bread crumbs, garlic powder, seasoned salt, and pepper in a small bowl.
• Remove vegetables from microwave and drain; stir in butter.
• Sprinkle cheese mixture over vegetables and serve.

Steps:

• Place olive oil and garlic in a 2 1/2 - or 3-quart microwavable dish. Add eggplant, zucchini, summer squash, mushrooms, onion, and Italian seasoning. Cover with a glass lid or plastic wrap, turning one edge back. Microwave at 100% power (700 watts) 5 to 6 minutes until vegetables are crisp-tender, stirring after 3 minutes.Stir in tomato and Parmesan cheese. Microwave, covered, at 100% power 4 to 5 minutes until vegetables are tender, stirring after 3 minutes.Sprinkle vegetables with salt and stir well. Top with mozzarella or Monterey Jack cheese. Cover and let stand 2 minutes or until cheese melts.Serve over hot cooked pasta or as a side dish with grilled or broiled steak.

Steps:

• In a large nonstick frying pan put the olive oil, garlic and red chili flakes (optional). Heat over high heat until the edges of the garlic start to brown.
• Add the carrots, yellow squash and zucchini and stir to blend.
• Add the Italian seasoning and stir again.
• Flip the vegetables over occasionally using a spachula. Some of the vegetables should get brown spots on them, but the vegetables taste best if there is still a slight crispness to them.
• When the vegetables are ready, add salt.
• Turn off heat.
• If desired, stir in a deseeded and diced roma (plum) tomato at this time-optional.
• I have had similar recipes at Italian restaurants, so I eventually made up my own recipe to go with my meals at home.