Best Peacock Vegetables Recipes

PEACOCK VEGETABLES

Peacock Vegetables image

Make and share this Peacock Vegetables recipe from Food.com.

Provided by Miss Annie

Categories Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 red onions, cut into eigths
2 small yellow squash, cut into 1/2-inch strips
1 sweet red pepper, cut into 1/2-inch strips
1 yellow sweet pepper, cut into 1/2-inch strips
1 green pepper, cut into 1/2-inch strips
4 cloves garlic, thinly sliced
2 teaspoons fresh parsley, minced
1 teaspoon balsamic vinegar
1 teaspoon olive oil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Place first 7 ingredients in a large bowl.
Combine parsley and next 5 ingredients in a jar; cover tightly and shake vigorously.
Pour over vegetables and toss well.
Spoon vegetables in an ungreased 13x9 in baking dish, and bake at 425 degrees for 20 minutes, stirring every 5 minutes.
Serve warm, or at room temperature.

Nutrition Facts : Calories 51.1, Fat 1.1, SaturatedFat 0.2, Sodium 104.4, Carbohydrate 9.7, Fiber 2.2, Sugar 4, Protein 1.7

VEGETABLE MINESTRONE

Vegetable Minestrone image

My husband and I created this recipe to replicate the minestrone soup at our favorite Italian restaurant. It's nice to have this ready to eat for our evening meal on days when we have a real busy schedule. To make the soup vegetarian, use vegetable broth instead of beef.-Alice Peacock, Grandview, Missouri

Provided by Taste of Home

Categories Lunch

Time 6h45m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 15

Ingredients

2 cans (14-1/2 ounces each) beef broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) great northern beans, rinsed and drained
1 can (14-1/2 ounces) Italian-style stewed tomatoes
1 large onion, chopped
1 medium zucchini, thinly sliced
1 medium carrot, shredded
3/4 cup tomato juice
1 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1 cup frozen cut green beans, thawed
1/2 cup frozen chopped spinach, thawed
1/2 cup small shell pasta
1/2 cup shredded Parmesan cheese

Steps:

In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 6-7 hours or until vegetables are tender. , Stir in the green beans, spinach and pasta. Cover and cook for 30 minutes or until heated through. Sprinkle with cheese.

Nutrition Facts : Calories 181 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 1027mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 8g fiber), Protein 12g protein.

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