Best Italian Vegetable Toss Recipes
SIMPLE ITALIAN GREEN BEAN RECIPE
Italian Green Bean Toss, a simple Italian vegetable side dish, green beans tossed with olive oil and chopped garlic. Sometimes simple is the best!
Provided by Rosemary Molloy
Categories Side Dish
Time 30m
Number Of Ingredients 5
Steps:
- Clean the green beans by removing the ends and rinsing in cold water.
- In boiling water (unsalted) cook the green beans until tender (al dent / 10 to 15 minutes), drain and immediately toss gently with salt, garlic and olive oil. Serve immediately. Enjoy!
Nutrition Facts : Calories 114 kcal, Carbohydrate 11 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 10 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
PASTA AND VEGETABLE TOSS
Make and share this Pasta and Vegetable Toss recipe from Food.com.
Provided by KGCOOK
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook fetuccini according to package directions and drain keep warm.
- In large skillet, cook onion, garlic, Italian seasoning in oil till tender.
- Add water, bouillon and vegetables.
- Cover and simmer 5 to 7 minutes until vegetables are tender-crisp.
- Toss with hot fetuccini.
- Serve immediately.
- Refrigerate leftovers.
Nutrition Facts : Calories 407.6, Fat 6.5, SaturatedFat 0.9, Cholesterol 82.9, Sodium 64.2, Carbohydrate 72.2, Fiber 2.2, Sugar 4.2, Protein 17.1
ITALIAN ROASTED VEGETABLE MEDLEY
Provided by Elyse
Yield 6-8
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- Spread broccoli, cauliflower and carrots on a large baking sheet.
- Drizzle olive oil over vegetables.
- Sprinkle on Italian dressing mix and shredded parmesan.
- Toss vegetables with hands until evenly coated in oil and seasoning.
- Bake for 20 minutes, or until vegetables are soft.
ANTIPASTO TOSS
This classic Italian salad of beans, olives, lettuce and pepperoni is dressed up with artichoke hearts and hard-cooked eggs.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 4h15m
Yield 8
Number Of Ingredients 9
Steps:
- Toss beans, artichoke hearts, olives and dressing in large bowl. Top with romaine and lettuce. Arrange eggs and pepperoni on salad greens. Sprinkle with pepper.
- Cover and refrigerate up to 4 hours. Toss just before serving.
Nutrition Facts : Calories 215, Carbohydrate 22 g, Cholesterol 60 mg, Fat 1, Fiber 8 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 470 mg
ITALIAN VEGETABLE TOSS
Make and share this Italian Vegetable Toss recipe from Food.com.
Provided by Skooch
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a shallow 2-quart microwave-safe casserole, place zucchini, yellow squash, mushrooms, onions, margarine, basil and pepper. Cover with a sheet of wax paper.
- Microwave on HIGH until squash is crisp-tender, 8 to 10 minutes, rotating halfway through cooking time.
- Add tomato wedges and sprinkle with cheese. Microwave on HIGH 2 to 3 minutes.
Nutrition Facts : Calories 112.5, Fat 5.3, SaturatedFat 1.7, Cholesterol 5.5, Sodium 154.3, Carbohydrate 12.6, Fiber 3.6, Sugar 6.6, Protein 6.9
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