Best Asian Vegetable Casseroleveggie Bake Recipes

ASIAN VEGGIE PACKETS

Asian Veggie Packets image

Carrots, snow peas, mushrooms and scallions with fresh ginger and sesame seeds are drizzled with a sweet and sour sauce, wrapped in foil packets, and baked until veggies are just tender.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Yield 4

Number Of Ingredients 12

Ingredients

2 sheets (18x15 inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
2 tablespoons butter, melted
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons packed brown sugar
4 medium carrots, peeled and sliced thin
6 ounces snow peas
8 ounces white button mushrooms, sliced
4 scallions (green onions), sliced thin
1 (1 inch) piece fresh ginger, peeled and minced
2 cloves garlic, minced
4 teaspoons sesame seeds

Steps:

Preheat oven to 450 degrees F. Mix melted butter, soy sauce, rice vinegar and brown sugar in a small bowl; set aside.
Mix remaining ingredients in a large bowl. Place half the veggie mix in center of sheet of foil. Spoon half the butter mixture over veggies.
Bring up sides of Reynolds Wrap® Heavy Duty Aluminum Foil over veggies; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Repeat to make second packet. Place packets on baking sheet with 1-inch sides.
Bake 15 to 20 minutes or until veggies are desired crispness. Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Stir to coat evenly.

Nutrition Facts : Calories 161.4 calories, Carbohydrate 20.7 g, Cholesterol 15.3 mg, Fat 7.7 g, Fiber 4.2 g, Protein 5 g, SaturatedFat 3.9 g, Sodium 543.5 mg, Sugar 12.6 g

ORIENTAL GREEN VEGETABLE CASSEROLE

Oriental Green Vegetable Casserole image

Provided by Food Network

Categories side-dish

Time 21m

Number Of Ingredients 9

Ingredients

1 small green bell pepper, stemmed, seeded, deribbed and cut into 2-inch strips
6 scallions, trimmed, whites cut into 3-inch lengths and greens cut into 1/4-inch rounds
1/4 pound zucchini, trimmed, cut in half lengthwise, then cut into 2-inch pieces
1/4 pound snow peas, strung
1/4 cup fresh coriander leaves
2 tablespoons tamari soy
1 1/2 tablespoons rice wine vinegar
6 thin slices fresh ginger, peeled
2 teaspoons vegetable oil

Steps:

Toss together all ingredients in a 1 quart casserole. Cover tightly with microwave plastic wrap. Cook in microwave oven at 100 percent for 6 minutes.
Remove from oven. Uncover and stir well once or twice before serving.