Mixed Vegetable Toss Recipes

MIXED VEGETABLE TOSS

Make and share this Mixed Vegetable Toss recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Mixed Vegetable Toss image

Steps:

In a wok or large skillet, heat chicken broth over medium heat. Add onion, carrot and broccoli.
Cook, tossing occasionally, 5 minutes.
Add remaining vegetables, salt, vinegar and pepper flakes. Cook, tossing for 5 minutes longer.

Nutrition Facts : Calories 37.4, Fat 0.4, SaturatedFat 0.1, Sodium 259, Carbohydrate 7.2, Fiber 1.7, Sugar 3.3, Protein 2

Ingredients

1/2 cup chicken broth
1 onion, thinly sliced
1 carrot, thinly sliced
1 cup broccoli floret
1 cup shredded cabbage
1/2 cup red bell pepper, strips
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes

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

Ingredients

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

VEGETABLE TOSS

This is a Salad, easy to double for a crowd. The recipe comes from the Salinas Valley, just 8 miles from Monterey bay. This valley grows 80% of the of the nations lettuce, 60% of the broccoli, 50% of the cauliflower and mushrooms, 90% of the artichokes & 25% of the celery, that is why it is called the Salad Bowl of the World. This takes 2 hours refrigration time.

Provided by Barb G.

Categories Cauliflower

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Vegetable Toss image

Steps:

Layer half of the lettuce, broccoli, and cauliflower in a clear salad bowl.
Top with Radishes and remaining lettuce, broccoli, and cauliflower.
Mix mayonnaise, sour cream, mustard and onions:drop by spoonfuls onto cauliflower;sprinkle with dill and pepper.
Cover and refrigerate at least 2 hours.
Just before serving, sprinkle with your favorite salad topping.

Ingredients

1/2 medium romaine lettuce, torn into bite size pieces
1 bunch broccoli, broken into small florets (about 2 cups)
1/2 small cauliflower, broken into small florets (about 2 cups)
1/4 cup sliced radish
1/4 cup low-fat mayonnaise
1/4 cup sour cream
1/2 teaspoon Dijon mustard
2 green onions, sliced
1/4 teaspoon dried dill weed
fresh ground pepper
imitation bacon bits (or favorite salad topping)

More about "mixed vegetable toss recipes"

ULTIMATE SAUTEED VEGETABLES – A COUPLE COOKS

Web Jan 2, 2022 Add olive oil to a large skillet and heat it over medium high heat. Add the veggies and cook until tender, stirring frequently. Use the …
From acouplecooks.com
5/5 (1)
Total Time 20 mins
Category Side Dish
Calories 109 per serving

Thinly slice the peppers. Slice the onion. Cut the carrot into thin rounds, on the bias. Cut the broccoli into small florets.
Toss the vegetables in a bowl with 1 tablespoon olive oil and the oregano, kosher salt and plenty of fresh ground black pepper.
In large skillet, heat the remaining 1 tablespoon olive oil over medium high heat. Cook for 10 to 12 minutes until tender and lightly charred, stirring occasionally. Taste and add a few pinches of additional salt to taste. Serve immediately.

Mixed Vegetable Toss Recipes

MIXED VEGETABLE TOSS

Make and share this Mixed Vegetable Toss recipe from Food.com.

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!

VEGETABLE TOSS

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