Quick Italian Veggie Skillet Recipes

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QUICK ITALIAN SKILLET DINNER

Dinner in 30 minutes - and only one pot to clean! Combine Italian sausage with peppers, onions, diced tomatoes, vegetable juice and rice for a meal that is better than anything you'd make from a box!

Provided by Red Gold

Categories     Trusted Brands: Recipes and Tips     RED GOLD®, Inc.

Time 30m

Yield 6

Number Of Ingredients 7



Quick Italian Skillet Dinner image

Steps:

  • In large skillet cook sausage until no longer pink, 4 to 6 minutes. Drain off excess fat. Add green bell pepper and onion; cook until crisp.
  • Add diced tomatoes and vegetable juice; cook and stir until mixture boils. Remove from heat and stir in rice.
  • Cover and let stand 6 to 8 minutes or until liquid is absorbed.
  • Sprinkle with cheese; cover and let stand until cheese is melted.

Nutrition Facts : Calories 357.9 calories, Carbohydrate 30.7 g, Cholesterol 41.8 mg, Fat 17.5 g, Fiber 2.2 g, Protein 17.9 g, SaturatedFat 6.9 g, Sodium 1012.2 mg, Sugar 3.4 g

1 pound Italian sausage
½ cup chopped green bell pepper
1 medium onion, chopped
1 (14.5 ounce) can RED GOLD® Diced Tomatoes
2 cups RED GOLD® Vegetable Juice from Concentrate
1 ½ cups instant rice
1 cup shredded mozzarella cheese

FAST ITALIAN VEGETABLE SKILLET

This colorful blend of sauteed vegetables is as pretty as it is tasty. "The recipe was given to me by a dear friend, and it's become a family favorite. It's a quick summer side from our garden," notes Sue Spencer from Coarsegold, California.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 11



Fast Italian Vegetable Skillet image

Steps:

  • In a large nonstick skillet, saute onion and red pepper in oil for 2 minutes. Add zucchini; saute 4-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Stir in the corn, tomato, basil, salt and Italian seasoning; cook and stir until heated through. Sprinkle with cheese. Serve immediately.

Nutrition Facts :

1 medium onion, halved and sliced
1 medium sweet red pepper, chopped
1 tablespoon olive oil
3 medium zucchini, thinly sliced
1 garlic clove, minced
1-1/2 cups frozen corn, thawed
1 large tomato, chopped
2 teaspoons minced fresh basil
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 cup shredded Parmesan cheese

QUICK ITALIAN VEGGIE SKILLET

When you don't know what to serve, Italian flavors are a good starting point. We combine cannellini and garbanzo beans for this snappy rice dish. -Sonya Labbe, West Hollywood, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10



Quick Italian Veggie Skillet image

Steps:

  • In a large skillet, combine first 6 ingredients and, if desired, pepper flakes; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 7-9 minutes. Stir in marinara sauce; heat through, stirring occasionally. Top with cheese and basil.

Nutrition Facts : Calories 342 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 660mg sodium, Carbohydrate 59g carbohydrate (10g sugars, Fiber 11g fiber), Protein 16g protein.

1 can (15 ounces) no-salt-added garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) no-salt-added cannellini beans, rinsed and drained
1 can (14-1/2 ounces) no-salt-added stewed tomatoes, undrained
1 cup vegetable broth
3/4 cup uncooked instant rice
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes, optional
1 cup marinara sauce
1/4 cup grated Parmesan cheese
Minced fresh basil

ITALIAN VEGGIE SKILLET

Adapted from Taste of Home's "Light and Tasty" publication, originally submitted by Sue of Coarsegold, CA. An easy and healthy side dish, with generous servings.

Provided by yogiclarebear

Categories     Corn

Time 20m

Yield 2 serving(s)

Number Of Ingredients 11



Italian Veggie Skillet image

Steps:

  • In a large nonstick skillet, sauté onion and red pepper in oil for 2 minutes.
  • Add zucchini and garlic; sauté 4-5 minutes longer, or until vegetables are crisp-tender.
  • Add the corn, tomato, basil, salt, and Italian seasoning. Cook, stirring until heated through.
  • Sprinkle with Parmesan cheese and serve immediately.

Nutrition Facts : Calories 163, Fat 5.9, SaturatedFat 1.5, Cholesterol 4.4, Sodium 681.1, Carbohydrate 25.8, Fiber 4.8, Sugar 5.2, Protein 6.5

1 small onion, halved and sliced
1 small red bell pepper, chopped
1 1/2 teaspoons olive oil
2 small zucchini, thinly sliced
1 garlic clove, minced
2/3 cup frozen corn, thawed
10 grape tomatoes, halved
2 teaspoons fresh basil, minced
1/2 teaspoon salt
1/2 teaspoon italian seasoning
2 tablespoons parmesan cheese

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