SWEET & SOUR SQUASH SALAD
This salad goes over really well with all ages, and it's a good way to get kids to eat summer squash. -Opal Shipman Levelland, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- For dressing, whisk first 6 ingredients until sugar is dissolved. Place vegetables in a large bowl; toss with dressing., Refrigerate, covered, until cold. Serve with a slotted spoon.
Nutrition Facts : Calories 241 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 703mg sodium, Carbohydrate 38g carbohydrate (30g sugars, Fiber 2g fiber), Protein 2g protein.
SWEET AND SOUR VEGGIES
This great salad is very easy to prepare, and can be made the night before serving. You can use just about any fresh veggies.
Provided by annabell
Categories Salad Vegetable Salad Recipes
Time 12m
Yield 6
Number Of Ingredients 9
Steps:
- In a saucepan over medium heat, combine the water, sugar, vinegar and celery seed. Stir until dissolved.
- In a medium-size mixing bowl, layer the red onion, cucumber, tomatoes, green bell pepper and red bell pepper. Pour sugar mixture over vegetables, cover and refrigerate overnight. Serve chilled.
Nutrition Facts : Calories 177.8 calories, Carbohydrate 43.9 g, Fat 0.7 g, Fiber 2.5 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 10.4 mg, Sugar 36.8 g
GRILLED SUMMER VEGETABLES WITH SAVORY AND SWEET SAUCE
When grilling vegetables over an open hardwood fire, the key is to watch for the moment when the juices of the vegetables start to render away. At that point you know you're about 1 minute away from perfectly charred vegetables. Chopped into bites, the grilled carrots, zucchini and yellow squash become little sponges that absorb all the delicious sweet and savory sauce.
Provided by Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the savory and sweet sauce: Whisk together the fish sauce, honey, garlic, Thai bird chiles, lime juice and 1 teaspoon salt in a small bowl. Set aside.
- For the vegetables: Set up a hardwood fire and let it burn to low-burning embers (see Cook's Note). Set up your grate for direct and indirect heat cooking.
- Lay the carrots, yellow squash and zucchini on a rimmed baking sheet. Brush with the oil and season with salt and pepper. Place the vegetables, cut-side down, on the grill grate over indirect heat. Grill the vegetables until tender and lightly charred, 5 to 6 minutes. Flip and grill until lightly charred, 2 to 3 minutes more. Transfer to a cutting board and cut into smaller pieces. Toss the vegetables with the sauce in a large bowl.
SWEET-AND-SPICY GRILLED VEGETABLES WITH BURRATA
A colorful platter of soft, grilled vegetables in a sweet and spicy sauce can be the centerpiece of a light summery meal; just add some creamy cheese for richness and crusty bread to round things out. This recipe is extremely adaptable. You mix and match the vegetables, increasing the amounts of your favorites (or the ones you can get your hands on), and skipping anything you don't have. And if your grill is large enough, you can make several different kinds of vegetables at the same time. Just don't crowd them so they cook evenly.
Provided by Melissa Clark
Categories vegetables, main course, side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Make the sauce: Put raisins or apricots in a small heatproof bowl. In a small saucepan, combine vinegar, honey, fish sauce or colatura (if using), red-pepper flakes and salt. Bring to a boil, then let simmer until the mixture reduces slightly, about 3 minutes. Immediately pour over the raisins and let cool. Taste and stir in a little more honey if the sauce is too harsh. (Sauce can be made up to 1 week ahead and stored in the refrigerator.)
- Prepare the vegetables: Oil the grill grate and light the grill. Have a serving platter at the ready.
- Grill the peppers, zucchini, eggplant and corn directly on the grate, in batches if necessary, and turning them as needed. Move them around the grate so they cook evenly. Cook until they are lightly charred, watching them carefully, 5 to 12 minutes, depending on the vegetable.
- To grill the mushrooms and asparagus, place them in a grilling basket if you have one, or put directly on the grill. (Arrange the asparagus perpendicular to the grates so they don't fall through.) Grill, turning as needed, until charred all over, 6 to 10 minutes. Grill the cherry tomatoes, using the vine as a handle if possible, for 1 to 2 minutes, until they start to burst and char slightly. Transfer all the vegetables as they cook directly to the serving platter.
- Add the cheese to the platter next to the vegetables. Immediately drizzle everything with some of the sauce, stirring it up to get the raisins, and with olive oil. Sprinkle with flaky sea salt and pepper and scatter the herbs generously on top. Serve the extra sauce and the bread alongside for making crostini with some of the vegetables and more of the tangy sauce.
SWEET & SOUR CHICKEN & VEG
A trusty takeaway favourite just got superhealthy. Make ahead and freeze for Friday!
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Make the sweet & sour sauce by whisking together the pineapple juice, tomato ketchup, malt vinegar and cornflour. There should be 300ml - add water or stock if you're short.
- Heat the oil in a frying pan or wok over a high heat. Add the onion, chilli, peppers, carrots and chicken and stir-fry for 3-5 mins until the vegetables are starting to soften and the chicken is almost cooked.
- Add the corn, pineapple and sauce. Bubble for 2 mins, add tomatoes and cook for 2 mins until the sauce thickens, the chicken is cooked and the vegetables are tender. Serve with rice, if you like.
Nutrition Facts : Calories 230 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 24 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 0.26 milligram of sodium
CHINESE SWEET AND SOUR VEGETABLES
We had this tonight and it was just wonderful so I thought I would share. The sauce is just thick enough to stick to the vegetable perfectly.
Provided by Nimz_
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Add 1/2 cup water to large skillet with a tight-fitting lid and bring to a boil over high heat.
- Add carrots, cover and steam for 4 minutes.
- Remove lid and add an additional 1/4 cup water and bring to a boil.
- Add broccoli and red peppers.
- Reduce heat to medium.
- Cover and steam another 4 minutes or until vegetables are crisp-tender.
- Meanwhile, combine cornstarch and sugar in small bowl.
- Blend in pineapple juice, soy sauce and vinegar until smooth.
- Transfer vegetables to colander and drain.
- Stir pineapple mixture and add to skillet.
- Cook and stir 2 minutes or until sauce boils and thickens.
- Stir in sesame oil.
- Return vegetables to skillet along with the green onions and toss with sauce.
SWEET AND SOUR SUMMER VEGETABLES
Make and share this Sweet and Sour Summer Vegetables recipe from Food.com.
Provided by Geema
Categories Onions
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a one quart jar with a tight fitting lid, combine the zucchini, yellow squash, bell pepper and the onion.
- In a saucepan combine the vinegar, sugar, oil and the salt.
- Bring mixture to a boil and then stir in the garlic.
- Pour the mixture over the vegetables; close the jar, and turn it upside down to coat the vegetables with the marinade.
- Turn the jar every 6 hours for 24 hours.
- Drain the vegetables, and serve them either chilled or at room temperature.
Nutrition Facts : Calories 178.5, Fat 9.4, SaturatedFat 1.4, Sodium 206.4, Carbohydrate 22.6, Fiber 1.8, Sugar 20.8, Protein 1.8
SWEET AND SOUR MARINATED VEGETABLES
Sometimes I peel eggplants completely, sometimes not at all. Leaving the peel on adds a slightly bitter taste-which I like-but also helps the eggplant hold its shape after you cut it into cubes or slices. If you want the best of both worlds, remove thick stripes of peel from the eggplant, leaving half the peel intact. Caponata can last several days in the refrigerator and is even better after marinating for a day. It is best eaten at room temperature, so remove it from the refrigerator about 2 hours before serving. Caponata is usually served as part of an antipasto assortment, although it makes a wonderful summer contorno, or side dish, to grilled meats or fish.
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Bring a medium saucepan of salted water to a boil. Stir in the red pepper and cook 1 minute. Drain thoroughly.
- Heat the vegetable oil in a large skillet over medium heat until a cube of eggplant dipped in the oil gives off a lively sizzle. Add the eggplant cubes and fry, stirring and turning them so they cook evenly, until the eggplant is golden brown on all sides. Remove the eggplant with a slotted spoon and drain on a paper towel.
- Heat the olive oil in a separate large skillet. Add the zucchini and cook, stirring occasionally, until golden, about 5 minutes. Remove with a slotted spoon and set aside. Add the onion to the oil remaining in pan and cook, stirring, 1 minute. Stir in the celery and cook until the vegetables are wilted, about 5 minutes. Stir in the raisins, green olives, pine nuts, capers, and blanched pepper. Season with salt and pepper to taste and continue cooking, stirring, until the vegetables are soft but not mushy, about 10 minutes. Add the diced tomatoes and cook until they are softened, about 5 minutes.
- While the vegetables are cooking, make the sugar-mint syrup. Bring the vinegar to a boil in a small saucepan. Add the sugar and the mint, reduce the heat to low, and simmer until thick and syrupy, about 5 minutes.
- Pour the syrup into the skillet of vegetables and cook until the vegetables are very soft and juicy but not broken up-you should be able to see the shape of each vegetable-3 to 4 minutes. Finally, stir in the eggplant and zucchini and cook 1 to 2 minutes. Cool completely before refrigerating.
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30 BEST SUMMER VEGETABLE RECIPES - INSANELY GOOD RECIPES
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- Roasted Summer Vegetables. One of the best and easiest ways to cook summer veggies is to roast them. Roasting adds a lovely char and a hint of smokiness.
- Summer Vegetable Salad. I may not be a salad person, but this summer vegetable salad is an exception to my rule. The medley of grilled vegetables, golden corn, and feta cheese is phenomenal as it is.
- Summer Vegetable Stew. Loaded with potatoes, carrots, zucchini, tomatoes, chicken, and a creamy broth, this summer vegetable stew is as rich and hearty as can be.
- Summer Vegetable Pesto Pasta. The color of this pasta alone already tells you it’s delicious. The pesto sauce is a mix of basil, olive oil, hemp seeds, nutritional yeast, and garlic.
- Mexican Corn Salad. Mexican corn salad, or esquites, is similar to elote, but it’s off the cob, not on. It’s just as delicious, but a lot easier to eat.
- Garlic Parmesan Zucchini Noodles. Craving pasta but don’t want the carbs? If you’re on a keto or low-carb diet, this recipe has your name written all over it.
- Creamy Broccoli Salad. Broccoli is a superfood bursting with vitamins, minerals, and nutrients. Sadly, it’s not at the top of a child’s favorite foods list.
- Zucchini Tomato Bake. Zucchini tomato bake is a rich and cheesy veggie casserole that features… well… zucchini and tomatoes. No surprises there. What will blow your mind, however, is the flavor.
- Cheesy Spaghetti Squash. If you’re considering going vegetarian, this recipe might just make you go for it. Even for meat lovers, this cheesy spaghetti squash is a winner!
- Grilled Parmesan Garlic Asparagus. Crunchy asparagus spears are given extra crunch and a smoky flavor. All you’ll need is to pop it on the grill. The asparagus will already taste amazing with just a sprinkling of salt and pepper, but this recipe takes things to the next level with garlic and parmesan.
SWEET AND SOUR SUMMER VEGETABLES - RECIPE GIRL
From recipegirl.com
Reviews 1Servings 10Cuisine AmericanCategory Condiments
- In a small saucepan, combine remaining ingredients except the garlic. Bring the mixture to a boil, remove from heat and then stir in the garlic. Divide the mixture between the two jars and pour over the vegetables, close the jars tightly, and let sit for at least 4 hours, turning the jar upside-down every hour (so half the time, it's standing on its lid).
- Taste one of the veggies. If the flavor appears to be strong enough to you, drain the vegetables and serve chilled or at room temperature. If you'd like a stronger flavor, keep them in the jar a bit longer. These can be made a day in advance; keep covered and chilled, turning upside down when you think of it. The longer you keep them in the jar with the marinade, the stronger the flavor will be, so I recommend draining when ready to serve and just keeping the drained veggies in a covered container in the refrigerator to munch on during the week. They will keep for 5 to 7 days.
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