Mixed Fresh Veggies Recipes

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ROASTED MIXED VEGETABLES

Fresh, delicious produce like cauliflower, green beans, and Brussels sprouts--what could be more healthy or satisfying? Here is a flavorful medley of baked vegetables. Be good to yourself and enjoy!

Provided by CURTONA

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 1h

Yield 6

Number Of Ingredients 12



Roasted Mixed Vegetables image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place green beans, Brussels sprouts, and cauliflower in a shallow roasting pan. Sprinkle with rosemary, basil, oregano, salt, and pepper; drizzle with olive oil and water. Cover pan with foil.
  • Roast in the preheated oven for 20 minutes. Remove foil and stir in bell peppers. Return to the oven and cook, uncovered, until vegetables are crisp-tender, about more 15 minutes.

Nutrition Facts : Calories 92.5 calories, Carbohydrate 10.8 g, Fat 4.9 g, Fiber 4.5 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 102.2 mg, Sugar 4.4 g

8 ounces fresh green beans, trimmed and cut into 2-inch pieces
2 cups Brussels sprouts, trimmed and cut in half if large
2 cups cauliflower florets
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh oregano
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons water
aluminum foil
3 red bell peppers, seeded and cut into strips

MIXED VEGETABLE BAKE

Simple seasonings are all you need to flavor colorful roasted vegetables.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 6

Number Of Ingredients 11



Mixed Vegetable Bake image

Steps:

  • Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray.
  • Place potatoes, onion and carrots in baking dish; toss with half each of the oil, garlic, thyme, tarragon, salt and pepper. Bake 10 minutes.
  • Meanwhile, in medium bowl, toss bell pepper and zucchini with remaining oil and seasonings. Stir into mixture in baking dish. Bake 30 to 35 minutes longer or until vegetables are tender; stirring halfway through bake time.

Nutrition Facts : Calories 180, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 4 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 4 g, TransFat 0 g

1 lb medium red potatoes, (about 4), cut into 1/8-inch slices
1 large onion, cut in half and into 1/4-inch slices
2 medium carrots, peeled, cut into 1/4-inch slices
1/4 cup extra-virgin olive oil
2 teaspoons finely chopped garlic
1 teaspoon dried thyme leaves
1 teaspoon dried tarragon leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium red bell pepper, cut into 1/4-inch slices
1 medium zucchini, cut into 1/4-inch slices

MIXED FRESH VEGGIES

Not even close to a boring and salty can of peas and carrots, this is a wonderful and healthy fresh mix of veggies. Easy to prepare and cook, these go well with a variety of meats from pork loin to grilled chicken. I have even prepared them for a large Thanksgiving get together and they were a hit!!

Provided by Love to Eat

Categories     Vegetable

Time 30m

Yield 3-4 cups, 3-4 serving(s)

Number Of Ingredients 11



Mixed Fresh Veggies image

Steps:

  • Peel and chop the onion.
  • Wash, halve lengthwise and then slice (about 1/4inch) the squash and zucchini.
  • Cut the corn kernels off of the cob.
  • Dice the tomatoes.
  • Peel the carrots and then slice into 1/4 inch slices.
  • Mince the garlic.
  • Add all ingredients (EXCEPT GARLIC AND SALT/PEPPER) to large saute pan, stir to coat with spices and the olive oil. Cover and cook over medium low heat about 15 minutes, stirring occasionally.
  • Add garlic, season to taste with salt and pepper and continue cooking for 5 minutes longer.
  • ENJOY!

Nutrition Facts : Calories 234.4, Fat 10.6, SaturatedFat 1.5, Sodium 57.5, Carbohydrate 35.2, Fiber 6.5, Sugar 10.7, Protein 6.2

1 large summer squash
1 large zucchini
1 small yellow onion
2 ears corn (white or white or yellow corn mixed ears)
2 plum tomatoes
2 medium carrots
1 -2 garlic clove
1 teaspoon italian seasoning
salt, taste
pepper, taste
2 tablespoons olive oil

FRESH SAUTéED VEGETABLES

Mix eight different vegetables for our Fresh Sautéed Vegetables recipe. These Fresh Sautéed Vegetables are seasoned with vinegar and Italian salad dressing mix for a simple yet effective veggie side dish.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 8 servings.

Number Of Ingredients 7



Fresh Sautéed Vegetables image

Steps:

  • Heat oil in large skillet on medium-high heat.
  • Add vegetables; cook and stir until crisp-tender.
  • Stir in vinegar and dressing mix; cook until heated through, stirring occasionally.

Nutrition Facts : Calories 50, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

2 Tbsp. olive oil
1-1/2 cups each: broccoli and cauliflower florets
1 cup diagonally sliced carrots
3/4 cup each: snow peas and sliced yellow squash
1/2 cup each: sliced mushrooms, red pepper strips and onion wedges
1/4 cup HEINZ Red Wine Vinegar
1 env. GOOD SEASONS Italian Dressing Mix

MIXED VEGETABLES

"This comforting skillet side dish has been a huge hit with my family from the first time I served it," relates Anna Mary Beiler of Strasburg, Pennsylvania.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 11 servings.

Number Of Ingredients 9



Mixed Vegetables image

Steps:

  • In a large skillet, saute celery, onion and garlic in margarine until tender. Add broth, potatoes, carrots and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. , Uncover and simmer for 5 minutes or until broth has thickened slightly, stirring occasionally. Sprinkle with parsley; serve with a slotted spoon.

Nutrition Facts : Calories 79 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 66mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

1 cup sliced celery
1/2 cup chopped onion
2 garlic cloves, minced
3 tablespoons reduced-fat margarine
1-1/2 cups reduced-sodium chicken broth
4 cups cubed peeled potatoes
1 cup julienned carrots
1/4 teaspoon pepper
1 tablespoon chopped fresh parsley

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