Best Bistro Vegetables Recipes

20 Great Vegetable Recipes: Best Roasted Vegetables & More! image

Provided by Sonja Overhiser

Categories Side Dish

Time 45m

Yield 8

Number Of Ingredients 10

1 medium head cauliflower (2 pounds)*
1 crown broccoli (1/2 pound)
1 medium red onion
2 medium sweet potatoes (1 1/2 pounds)
1 red pepper
1 yellow pepper
4 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons Old Bay seasoning**
1 teaspoon kosher salt

Steps:

Adjust the oven racks for roasting 2 trays. Preheat the oven to 450 degrees Fahrenheit.
Chop the vegetables: Chop the cauliflower and broccoli into florets. Chop the onion into 1/2-inch slices. Cut the sweet potato in half lengthwise, in half again lengthwise, and then cut each quarter into thin pie-shaped slices (see the photo). Chop the peppers into 1/2-inch strips, then cut the strips in half.
Line two baking sheets with parchment paper (we prefer this to silicone baking mats because it results in crispier veggies). Spread the vegetables evenly onto each sheet. Drizzle half the olive oil onto each tray, then with half the seasonings onto each tray. Mix with your hands until evenly coated.
Place into the oven and bake for 20 minutes (do not stir!). Remove the pans from the oven, rotate them, and roast another 10 minutes (for 30 minutes total) until tender and lightly browned on one side. Transfer to a serving bowl or dish and serve immediately.

Sauteed Vegetables image

Provided by Food Network

Categories side-dish

Time 17m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon olive oil
1 teaspoon minced garlic
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
6 cremini mushrooms, chopped
4 broccoli florets, chopped
1/2 zucchini, chopped
1/2 yellow summer squash, chopped
1/2 teaspoon dried oregano
2 tablespoons soy sauce
2 tablespoons chicken stock

Steps:

In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes. Add the oregano, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes. Remove from heat and serve.

Beef Stew With Red Wine & Vegetables image

Provided by Busters friend

Categories Stew

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 16

1/2 cup all-purpose flour
2 tablespoons butter
4 tablespoons olive oil
2 lbs boneless beef chuck (cut into large cubes)
1 brown onion, diced
1/4 cup tomato paste
2 cups dry red wine
1 cup water
4 cups low sodium beef broth
1 tablespoon dark brown sugar
1 teaspoon sea salt
4 yellow potatoes, cut into quarters
4 carrots, cut into thick slices
15 shiitake mushrooms, stemmed and caps cut into thick slices
2 tablespoons fresh marjoram or 2 tablespoons fresh thyme
1/2 teaspoon black pepper, freshly ground

Steps:

Place flour in mixing bowl. Season with 1/2 tsp of salt and pepper.
Melt butter and 2 tablespoons of olive oil in a large, heavy-based sauce pan over a medium-high heat.
Working in batches, coat beef with flour, then add it to the saucepan and brown it on all sides. Use a slotted spoon to transfer browned beef to a plate. Set aside.
Add a another 2 tablespoons of oil to the saucepan and add the onions; sauté until tender and translucent for about 5 minutes.
Mix in the tomato paste, then wine. Bring to the boil, scraping up any browned bits. Add the beef stock, sugar, 1/2 teaspoon of salt, then beef and any juices that may have collected.
Bring to boil then reduce heat to very low. Cover saucepan with a lid but leave the lid open just a sliver. Simmer for 1 1/2 hours.
After this time, turn up the heat to medium and add the potatoes. Simmer for 25 minutes.
Add carrots; turn heat down to low, cover pot and simmer until for 15 minutes. Add mushrooms and marjoram; simmer for another 5 minutes.

Nutrition Facts : Calories 586, Fat 22.7, SaturatedFat 7.9, Cholesterol 110, Sodium 691.3, Carbohydrate 46, Fiber 6.8, Sugar 9.6, Protein 37.6

Bistro Vegetables Recipe image

Provided by Mike_67

Number Of Ingredients 12

15 ounce can cannellini beans, washed and rinsed
2 pounds small red potatoes
1 teaspoon olive oil
2 sweet peppers (yellow, orange or red)
3 bunches green onions (use only ends)
4 cloves garlic, minced
1 teaspoon salt
18 ounces whole Golden mushrooms
3 tablespoons brown sugar
6 tablespoons balsamic vinegar
1/2 cup soy sauce
2 (6 ounce) bags of fresh spinach

Steps:

In 3-quart saucepan over high heat, heat potatoes with enough water to cover to boiling. Reduce heat to low; cover and simmer 20-25 minutes or until potatoes are fork-tender; drain and cut each potato in half. Meanwhile, cut peppers into 1 inch chunks; wash mushrooms. In large non-stick wok over high heat, cook pepper chunks with green onions, garlic and salt in the olive oil, stirring frequently, until tender-crisp. With slotted spoon, remove pepper to bowl. In same skillet cook mushrooms until browned. Remove to bowl with peppers. Meanwhile, stir brown sugar, balsamic vinegar and soy sauce together in a small measuring cup. Increase heat to high; stir in potatoes, green onions, pepper chunks, mushrooms, beans and vinegar mixture. Microwave each bag of spinach on full power for 1 to 1 ½ minutes each. Open bags carefully and add to mixture in wok.