VEGETABLE BUNDLES WITH TARRAGON-CITRUS DIP
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 24 bundles
Number Of Ingredients 10
Steps:
- For the dip: In a medium bowl, whisk together the yogurt, tarragon, lemon zest, lemon juice, olive oil and salt. Set aside for at least 5 minutes to allow the flavors to marry.
- For the bundles: Make small bundles of 1 or 2 pieces each of the carrots, peppers and cucumbers. Tie each bundle at the equator with one of the chives, and trim the chive to the appropriate length. Serve alongside the tarragon-citrus dip.
STEAMED VEGGIE BUNDLES
"In late summer, when we have an abundance of garden produce, we enjoy this medley of fresh veggies," says Terri Mulé from Angola, New York. "Usually, we pop the packets on the grill, alongside our main dish meat, fish or poultry."
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Divide vegetables between two pieces of double thickness heavy-duty foil (about 18 in. square). Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 10-13 minutes on each side or until vegetables are tender. , Open foil carefully to allow steam to escape. With a slotted spoon, remove vegetables to a serving dish. Combine the salad dressings; drizzle over vegetables and toss to coat.
Nutrition Facts : Calories 131 calories, Fat 10g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 266mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein.
BACON-WRAPPED VEGGIE BUNDLES
Bring some excitement to your ordinary veggies with our Bacon-Wrapped Veggie Bundles. Green beans and carrots seasoned with lemon juice, Dijon mustard and more and then wrapped in savory turkey bacon make these Bacon-Wrapped Veggie Bundles the perfect splash of color and flavor to add to your plate.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings, 2 bundles each
Number Of Ingredients 7
Steps:
- Heat oven to 425°F.
- Combine vegetables in large bowl. Whisk next 4 ingredients until blended. Add to vegetables; mix lightly.
- Cover rimmed baking sheet with foil; spray with cooking spray. Place bacon slices in single layer on prepared baking sheet; top evenly with beans and carrots, placing vegetable pieces crosswise along length of bacon slices. Roll up, starting at one short end of each bacon slice. Place, seam sides down, on baking sheet.
- Bake 30 min. or until bacon is crisp, turning after 15 min.
Nutrition Facts : Calories 150, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 30 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
VEGETABLE BUNDLES
Provided by Aaron McCargo Jr.
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium saucepan over medium heat, melt the butter. Add the thyme and oregano sprigs, along with the garlic, wine, chicken stock, and lemon juice and zest. Allow to boil down, about 5 minutes.
- While the broth is cooking, layer 2 zucchini ribbons vertically. Add 2 string beans, 1 squash quarter and 1 asparagus horizontally. Roll the zucchini ribbon up to create a bundle. Do this for the remaining ingredients. Add each bundle gently to the pan with the broth. Sprinkle with salt and pepper. Cook for 3 to 4 minutes, spooning the broth over each bundle.
SPICY CHICKEN AND VEGETABLE BUNDLES
Categories Chicken Vegetable Appetizer Low Fat Green Bean Summer Cabbage Jalapeño Cilantro Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Combine first six ingredients on medium bowl. Set sauce aside.
- Bring broth to boil in large saucepan. Working in batches, add cabbage leaves. Cover and simmer until leaves are wilted, about 2 minutes. Using slotted spoon, transfer leaves to bowl of cold water. Drain leaves; pat dry. Add beans to broth in pan; until tender, about 2 minutes. Using slotted spoon, add beans to sauce. Pour off all but 1/4 cup liquid from saucepan. Add chicken; stir over medium heat until cooked through, breaking up meat with spoon, about 3 minutes. Drain chicken; add to sauce. Season with salt. Cool. (Can be made 3 hours ahead. Cover chicken mixture and cabbage seperately; chill. Bring to room temperature before continuing.)
- Place 1 cabbage leaf on work surface. Mound scant 1/4 cup chicken mixture in center of leaf. Fold in 3 sides of leaf; roll up to form bundle. Reapeat with remaining 11 cabbage leaves and chicken mixture.
BUNDLE OF VEGGIES
"I came across the recipe for this grilled vegetable medley at a nurses' station at the hospital where I work," notes Sheila Dedman of New Dundee, Ontario. "It's a big hit at home and while camping. The foil packet makes cleanup easy, too."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place mushrooms, tomatoes and zucchini on a double thickness of heavy-duty foil (about 18 in. square). Combine the remaining ingredients; drizzle over vegetables. Fold the foil around vegetables and seal tightly., Grill, covered, over medium heat for 20-25 minutes or until tender. Carefully remove foil to allow steam to escape.
Nutrition Facts : Calories 52 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 27mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
GRILLED VEGGIE BUNDLES
We have so many garden vegetables right now and this is a nice way to use up some of them. This would make a nice appetizer or a side dish for a cook out. The sauce makes these little bundles. You may also have some left over zucchini and squash depending on how small they are.
Provided by Nimz_
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- For the sauce combine the last 5 ingredients and set aside.
- In medium saucepan bring 2 cups of water to a boil.
- Add carrots and boil for 2 minutes.
- Add onion and boil another minute.
- Add zucchini and squash and boil for 30 seconds.
- Remove from stove and drain and rinse with cold water.
- On a work surface place 1/2 piece of ham and in the center add 2 zucchini strips, 2 squash strips 1 onion strip and 1 carrot strip. Fold the lower end over the vegetables and then the other end.
- Place bundle on metal skewers with the folded side first and repeat until you have all the ham used up.
- Place them touching each other slightly on the skewers.
- Preheat your grill to medium heat.
- Coat the cooking grate with oil.
- Brush each bundle with the sauce and place on grill.
- Cook with lid open for 15-20 minutes until the ham turns slightly brown, basting with the sauce every 5 minutes and turning gently 4 times.
- Remove from the grill and enjoy.
Nutrition Facts : Calories 168.7, Fat 6.3, SaturatedFat 2.1, Cholesterol 39.9, Sodium 1938.1, Carbohydrate 11.1, Fiber 2.4, Sugar 5.3, Protein 14.6
HERBED VEGETABLE BUNDLES
A Vegetarian Times recipe so you know it's good. You can use veggies other than broccoli if you want i.e. asparagus, sliced squash You can also replace the wine with tomato juice, white grape juice or vegetable broth.
Provided by Dreamer in Ontario
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 F.
- Tear off 4 large squares of parchment paper (about 12" square).
- Fold each square in half and cut into a large paper heart.
- Open hearts and arrange the veggies evenly on 1 half of each heart.
- Close to the crease.
- Drizzle wine evenly over veggies.
- Sprinkle cilantro and parsley evenly over veggies.
- Starting at top of heart, hold edges together and fold up a small section of the rim.
- Crease and fold up again.
- Hold down the double fold you've made and fold up the adjacent section the same way.
- Each fold should overlap the previous fold slightly so that a secure seal is made.
- Place each packet on a baking sheet and bake for 15 minutes.
- When cooked, slit open each packet and serve with a lemon wedge.
Nutrition Facts : Calories 71.3, Fat 0.7, SaturatedFat 0.1, Sodium 60.4, Carbohydrate 14.8, Fiber 5.4, Sugar 4.8, Protein 4.2
SPRING VEGETABLE BUNDLES
Impress your dinner guests with these colorful vegetables bundles. The trick is to get as long of a green stem on the green onions as possible. If you can do that, these are very simple to put together. I'll share my secret to making them easier to tie together at the end of the recipe directions.
Provided by Bobbie
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Trim both ends of onions - making sure the green tops are as long as possible - at least 7 to 8 inches long.
- In a saucepan, bring some water to a boil, add the green onion tops; boil for 1 minute or until softened. Drain and immediately place onion tops in ice water. Drain and pat dry. Chop white portion of onions and set aside. (I always do a few extra onion tops -- just in case any tear as I'm tieing it around the bundles).
- Divide asparagus, peppers and carrots into 12 bundles. Top each with a thyme sprig. Tie each bundle with a blanched onion top (into a knot).*.
- In a large skillet, place wine or broth, chopped onion and vegetable bundles. Bring to a boil. Cook uncovered for 5 to 7 minutes or until vegetables are crisp-tender and liquid is reduced by two-thirds. Carefully remove bundles with a slotted spoon to a serving platter (or individual plates). Add butter to skillet; cook and stir until melted. Spoon over bundles.
- Note: Use asparagus spears that are ¼ inch in diameter. Larger spears should be cut lengthwise.
- Note #2: I have also used fresh green beans -- they work great, but the if you substitute them for either of the peppers, the color isn't quite as attractive. But for someone who doesn't like asparagus, that would be a good alternate.
- *I secure the bundles with a thin rubber band and then tie the onion top around it (then cut away the rubber band). I also don't place the thyme in the bundle until after I have them tied.
Nutrition Facts : Calories 67.2, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 35.3, Carbohydrate 5, Fiber 1.5, Sugar 1.7, Protein 1.4
GREEN BEAN BUNDLES
If you want a veggie everyone will love, you can't go wrong with these. Bacon wrapped anything is a hit! These are unique with their brown sugar, salt, and pepper flavor. The bacon drippings and brown sugar create their own sauce that the green beans cook in. Serve these and kids will definitely eat their veggies.
Provided by Susan Cutler
Categories Vegetables
Time 40m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 325F degrees.
- 2. Combine green beans and enough water to cover in a large saucepan. Bring to a boil. Boil for 3 minutes.
- 3. Drain.
- 4. Wrap 5 or 6 green beans with a piece of bacon and secure with a toothpick.
- 5. Repeat procedure with remaining green beans and bacon.
- 6. Arrange bundles in a 13x9 baking dish.
- 7. Sprinkle with brown sugar, salt and black pepper.
- 8. Bake bundles until bacon is crisp about 15 to 20 minutes.
- 9. TIP: If you don't have fresh green beans use 2 - 14.5-ounce cans of canned green beans. Drain, rinse and drain one more time. Toss beans with 1 tbsp lemon juice for a taste of freshness before making recipe.
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BACON WRAPPED GREEN BEAN BUNDLES RECIPE
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- Preheat the oven to 400 degrees F (204 degrees C). Place an oven-safe rack over a baking sheet.
- Arrange the halved bacon slices in a single layer on the rack. Bake in the oven for about 10-15 minutes, until cooked through but not crispy.
- Meanwhile, place the beans in a large saucepan and cover with water. Bring to a boil, then simmer for 3-5 minutes, until crisp-tender but not quite done.
- Drain the beans into a colander over the sink and run ice cold water over them, to stop them from cooking further. Pat dry very well. Place the green beans into a large bowl.
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