SHEET-PAN ROASTED SUMMER VEGETABLES
This side dish is summer on a sheet pan! Fresh veggies like peppers, squash and tomatoes are roasted, then topped with toasted bread crumbs mixed with lemon zest and garlic for a flavorful crunch. A basil garnish adds a burst of freshness.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. On sheet pan, combine zucchini, summer squash, bell pepper, onion and tomatoes. Drizzle with 2 tablespoons of the oil, 3/4 teaspoon of the salt and the pepper; toss until vegetables are coated.
- Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until vegetables are tender and just start to brown.
- Meanwhile, in 8-inch skillet, heat 1 tablespoon of the over medium heat. Add garlic; cook and stir 1 minute. Place garlic in small bowl. Add remaining 1 tablespoon oil to skillet; heat over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Spoon into bowl with garlic. Add lemon zest and remaining 1/4 teaspoon salt; stir to mix. Sprinkle bread crumb mixture and basil over roasted vegetables.
Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 5 g, TransFat 0 g
SUMMER VEGETABLE ENCHILADAS
This recipe is Ree's take on classic Tex-Mex enchiladas. She uses seasonal summer vegetables such as yellow squash, cherry tomatoes and poblano peppers to create a veggie-forward dish perfect for family mealtime.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- Toss the cherry tomatoes, oil, chili powder, cumin, garlic, poblano, red onion, squash, 1 teaspoon salt and several grinds of pepper on a rimmed baking sheet. Roast, tossing once, until browned and tender, 7 to 10 minutes.
- Meanwhile, one at a time, hold the tortillas with metal tongs over a stovetop burner set on medium heat to brown slightly, about 30 seconds per side. Set aside.
- Pour one of the cans of enchilada sauce into a 9-by-13-inch baking dish. Pour the other can of enchilada sauce into a bowl.
- To assemble the enchiladas, dip a tortilla into the bowl of enchilada sauce, then lay on a plate. Sprinkle some of the Monterey Jack down the middle, followed by some of the roasted vegetables. Roll it up tightly, then place seam-side down in the baking dish. Repeat with the rest of the tortillas and most of the Monterey Jack (save a little cheese for topping).
- Pour the remaining enchilada sauce from the bowl over the enchiladas, then top with the remaining cheese. Add a final sprinkling of chili powder, then bake until hot and bubbly, 15 to 17 minutes. Let sit for 10 minutes before serving, to ensure the enchiladas stay together when serving. Top with cilantro and serve with sour cream.
ROASTED VEGETABLES
Add feta and basil to roasted vegetables for a perfect summer side dish. The trick is to cut all the veg the same size so they cook in the same amount of time
Provided by Barney Desmazery
Categories Side dish
Time 50m
Yield Serves 4 as a side
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C Fan/gas 6. Mix the oil with the aubergine, peppers, red onion, courgette, garlic and thyme in a bowl with sea salt and black pepper. Tip into a large roasting tin then roast for 30 mins. Add the tomatoes to the pan and return to the oven for 10 mins.
- Squeeze the garlic from their skins, remove the thyme then scatter over the basil, lemon zest and crumbled feta.
Nutrition Facts : Calories 198 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 0.33 milligram of sodium
ROASTED VEGGIE SUMMER SALAD RECIPE BY TASTY
Here's what you need: carrot, baby potato, yellow squash, zucchini, olive oil, salt, pepper, fresh oregano, garlic, radish, mixed greens salad, fresh cilantro, fresh flat-leaf parsley, garlic, salt, pepper, olive oil, lime, red wine vinegar
Provided by Mercedes Sandoval
Categories Dinner
Yield 2 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400˚F (200˚C).
- On a baking sheet lined with parchment paper, add carrots, potatoes, yellow squash, and zucchini.
- Drizzle with olive oil and season with salt, pepper, oregano, and garlic, and mix to evenly coat the coat the vegetables. *Note: You may need to quarter the potatoes if they are too thick so they roast faster.
- Bake for 25-30 minutes, until the vegetables are golden brown.
- Make the chimichurri dressing: combine the cilantro, parsley, garlic, salt, pepper, olive oil, lime juice, and red wine vinegar in a food processor and blend until smooth.
- Add a large handful of greens to a large bowl. Top with the roasted vegetables and sliced radishes.
- Pour over the chimichurri dressing and toss until evenly distributed.
- Enjoy!
Nutrition Facts : Calories 598 calories, Carbohydrate 55 grams, Fat 41 grams, Fiber 11 grams, Protein 7 grams, Sugar 10 grams
ROASTED SUMMER VEGETABLES
These veggies make a great side dish, used in salads, sandwiches or roasted chicken. From Southern Living Magazine
Provided by kittycatmom
Categories Peppers
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cut eggplant into 1/4-inch-thick slices, and place in a single layer on paper towels. Sprinkle with 1/2 teaspoons salt, and let stand 20 minutes.
- Cut zucchini and yellow squash into 1/4-inch-thick slices. Cut bell pepper into 1/2-inch strips. Cut onion halves into 1/2-inch slices.
- Toss together vegetables, olive oil, remaining 1/2 teaspoons salt, and pepper; place in 3 lightly greased broiler pans or jelly-roll pans.
- Bake at 450° for 20 minutes or until vegetables are tender, stirring once. Remove from oven, and sprinkle evenly with basil and parsley.
Nutrition Facts : Calories 123.8, Fat 7.5, SaturatedFat 1.1, Sodium 404.6, Carbohydrate 13.4, Fiber 5.6, Sugar 7.8, Protein 3.4
ROASTED SUMMER VEGGIES
Make and share this Roasted Summer Veggies recipe from Food.com.
Provided by Derf2440
Categories Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Wash zucchini, carrots and potatoes,leaving stems and skins intact, dry well.
- Arrange on greased grill or place in shallow foil baking dish. (Alternatively, arrange in shallow baking dish).
- Brush with oil and sprinkle with salt.
- Cook over medium hot coals or on medium setting or bake in 375°F oven for about 30 minutes or until veggies are slightly browned and shriveled.
- Garnish with parsley, if using.
Nutrition Facts : Calories 369.7, Fat 18.6, SaturatedFat 2.6, Sodium 2369.4, Carbohydrate 47.3, Fiber 7.4, Sugar 5.8, Protein 7
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