Best Mixed Vegetable Toss Recipes
ULTIMATE SAUTEED VEGETABLES
Here's how to make the best sauteed vegetables: colorful, flavor-packed and crisp tender! Gone are the days of the soggy veggie saute.
Provided by Sonja Overhiser
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Thinly slice the peppers. Slice the onion. Cut the carrot into thin rounds, on the bias. Cut the broccoli into small florets.
- Toss the vegetables in a bowl with 1 tablespoon olive oil and the oregano, kosher salt and plenty of fresh ground black pepper.
- In large skillet, heat the remaining 1 tablespoon olive oil over medium high heat. Cook for 10 to 12 minutes until tender and lightly charred, stirring occasionally. Taste and add a few pinches of additional salt to taste. Serve immediately.
Nutrition Facts : Calories 109 calories, Sugar 5.5 g, Sodium 24 mg, Fat 7.4 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 10.3 g, Fiber 3.1 g, Protein 1.8 g, Cholesterol 0 mg
THE BEST TOSSED SALAD
Steps:
- Place all salad ingredients in a large bowl.
- Place dressing ingredients in a small bowl and whisk until well mixed.
- Toss salad with dressing to taste and serve immediately.
Nutrition Facts : Calories 214 kcal, Carbohydrate 15 g, Protein 4 g, Fat 16 g, SaturatedFat 2 g, Sodium 38 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
MIXED VEGETABLE TOSS
Make and share this Mixed Vegetable Toss recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a wok or large skillet, heat chicken broth over medium heat. Add onion, carrot and broccoli.
- Cook, tossing occasionally, 5 minutes.
- Add remaining vegetables, salt, vinegar and pepper flakes. Cook, tossing for 5 minutes longer.
Nutrition Facts : Calories 37.4, Fat 0.4, SaturatedFat 0.1, Sodium 259, Carbohydrate 7.2, Fiber 1.7, Sugar 3.3, Protein 2
ROASTED MIXED VEGETABLES
Fresh, delicious produce like cauliflower, green beans, and Brussels sprouts--what could be more healthy or satisfying? Here is a flavorful medley of baked vegetables. Be good to yourself and enjoy!
Provided by CURTONA
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place green beans, Brussels sprouts, and cauliflower in a shallow roasting pan. Sprinkle with rosemary, basil, oregano, salt, and pepper; drizzle with olive oil and water. Cover pan with foil.
- Roast in the preheated oven for 20 minutes. Remove foil and stir in bell peppers. Return to the oven and cook, uncovered, until vegetables are crisp-tender, about more 15 minutes.
Nutrition Facts : Calories 92.5 calories, Carbohydrate 10.8 g, Fat 4.9 g, Fiber 4.5 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 102.2 mg, Sugar 4.4 g
VEGETABLE TOSS
This is a Salad, easy to double for a crowd. The recipe comes from the Salinas Valley, just 8 miles from Monterey bay. This valley grows 80% of the of the nations lettuce, 60% of the broccoli, 50% of the cauliflower and mushrooms, 90% of the artichokes & 25% of the celery, that is why it is called the Salad Bowl of the World. This takes 2 hours refrigration time.
Provided by Barb G.
Categories Cauliflower
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Layer half of the lettuce, broccoli, and cauliflower in a clear salad bowl.
- Top with Radishes and remaining lettuce, broccoli, and cauliflower.
- Mix mayonnaise, sour cream, mustard and onions:drop by spoonfuls onto cauliflower;sprinkle with dill and pepper.
- Cover and refrigerate at least 2 hours.
- Just before serving, sprinkle with your favorite salad topping.
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