Best Vegetable Toss Recipes

CREAMY VEGETABLE BOW TIE TOSS

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute vegetables in butter for 5 minutes. Stir in broth; cook for 3 minutes or until vegetables are crisp-tender. , In a small bowl, combine the sour cream, dip, cheese, parsley, basil and salt; stir into skillet and heat through. Drain pasta; add to the skillet and toss to coat.

PARMESAN VEGETABLE TOSS

Steps:

• In a large bowl, combine the Miracle Whip, cheese, sugar, basil and salt. Add broccoli, cauliflower, onion, and water chestnuts; toss. Cover and refrigerate for several hours or overnight. , Just before serving, place lettuce in salad bowl and top with vegetable mixture. Sprinkle with bacon. Top with croutons if desired.

VEGETABLE NOT-SAGNA PASTA TOSS

Steps:

• Heat a pot of water to a boil for pasta. Salt boiling water and cook pasta to al dente. Heads up: reserve a ladle of the hot cooking water just before you drain pasta.
• Place the frozen spinach on a plate and microwave to defrost it according to your microwave's directions. Place defrosted spinach in a clean kitchen towel and wring out the liquid.
• Heat a deep skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil. Halve the zucchini lengthwise then thinly slice into half moons and add to the pan along with the mushrooms. Cook 2 to 3 minutes then add onions and garlic to the pan. Season the vegetables with salt and pepper. When the onions are tender, about 5 minutes, add defrosted spinach, separating into small bits as you handle it, and the roasted red peppers and toss to heat through. Transfer veggies to a dish and return skillet to stove top. Add remaining 1 tablespoon of extra-virgin olive oil and the butter. When the butter melts into extra-virgin olive oil, add 2 rounded tablespoons of flour and cook a minute or so, then whisk in stock and milk. Bring to a bubble and thicken the sauce, reducing it 2 to 3 minutes. Season the sauce with salt, pepper and nutmeg. Slide vegetables back into sauce.
• Place the part-skim ricotta in a large shallow bowl and combine with a ladle of boiling, starchy pasta cooking water. Stir to combine then add in a couple of handfuls of grated cheese.
• Drain pasta and toss with cheeses. Add half the vegetables and sauce to pasta and toss to combine. Tear or shred basil and toss into pasta. Adjust seasonings. Top bowlfuls of Vegetable Not-sagna with remaining veggies in sauce and pass extra grated cheese at the table.

VEGETABLE PARMESAN TOSS

Steps:

• Mix broccoli, cauliflower and onion in very large (4-quart) bowl.
• Mix mayonnaise, cheese, sugar, salt and basil in small bowl. Add mayonnaise mixture to vegetables; toss gently to coat. Cover and refrigerate at least 2 hours or overnight.
• Just before serving, add bacon, lettuce, croutons and water chestnuts; toss lightly. Store covered in refrigerator.

PASTA AND VEGETABLE TOSS

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.

VEGETABLE SHRIMP TOSS

Steps:

• In a large skillet, saute shrimp in butter until shrimp turn pink. Add garlic; cook 1 minute longer. Remove and keep warm. , In the same skillet, saute vegetables until heated through. Add the spaghetti and shrimp; heat through. Sprinkle with cheese.

VEGETABLE TOSS

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.

ZUCCHINI VEGETABLE TOSS

Steps:

• Heat dressing in large skillet on medium-high heat. Add onions, garlic and seasoning; cook 3 min., stirring occasionally. Add zucchini; cook and stir 4 to 5 min. or until crisp-tender.
• Stir in snow peas and tomatoes; cook 2 to 3 min. or until heated through, stirring occasionally.
• Sprinkle with cheese; cover. Remove from heat. Let stand 1 min.

HAM & VEGETABLE PASTA TOSS

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
• Meanwhile, mix Neufchatel, chicken broth, milk and seasoning until blended until blended; set aside. Cook ham and peppers in large nonstick skillet on medium heat 3 to 5 min. or until ham is heated through and peppers are crisp-tender, stirring frequently. Add Neufchatel mixture; cook and stir 2 min.
• Drain pasta mixture. Add to ham mixture along with the tomatoes; cook and stir 1 min.

TOFU-VEGETABLE NOODLE TOSS

Steps:

• Put a large pot of water on to boil. Add the vegetables to the boiling water and cook for about 2 minutes. Remove the vegetables from the water with a strainer and place them in a large bowl. Add the tofu and mix well.
• Bring the water back to a boil. Add the soba noodles and cook for 4 to 5 minutes, until tender.
• For the sauce place all the sauce ingredients in a saucepan. Slowly bring to a boil, stirring constantly, until thickened and clear. Remove from the heat and pour over the tofu and vegetables, mixing well.
• Remove soba noodles from water and place in a large bowl. Toss with the 1 tablespoon soy sauce to separate the noodles. Pour the vegetable mixture over the noodles and toss well to mix. Serve warm or at room temperature, with Sriracha hot sauce as a condiment, if desired, for more heat.

BAGNA CAUDA VEGETABLE TOSS

Steps:

• Bring a couple of inches water in a skillet to a boil, over medium heat. Salt the water and add the broccolini. Cook until crisp-tender, about 3 minutes. Drain, run under cold water and reserve. Return the skillet to the stove top over medium to medium-high heat and add the 1/4 cup extra-virgin olive oil, 4 turns of the pan. When the oil is hot, add the anchovies and stir to melt them into the oil. Stir in the red pepper flakes, the garlic, capers, parsley and all the vegetables including the reserved broccolini. Transfer to a serving dish and serve.

PARMESAN VEGETABLE TOSS

Steps:

• In a large bowl, combine mayonnaise, Parmesan cheese, sugar, basil and salt. Add broccoli, cauliflower, onion and water chestnuts toss. Cover and refrigerate for several hours or overnight. Just before serving, place lettuce in a salad bowl and top with vegetable mixture. Sprinkle with bacon. Top with croutons if desired.© Copyright Reiman Publications, 1993-1997

CHEESY BACON VEGETABLE TOSS

Steps:

• Combine broccoli, cauliflower and carrots in large microwaveable casserole. Add water; cover with lid. Microwave on HIGH 5 to 6 min. or until vegetables are crisp-tender.
• Meanwhile, cook bacon in small saucepan on medium heat until crisp. Remove bacon from pan; drain on paper towels. Discard drippings from pan. Add VELVEETA and onions to pan; cook on low heat 1 min. or until VELVEETA is melted and mixture is well blended, stirring constantly. Stir in sour cream and bacon.
• Drain microwaved vegetables; return to casserole. Add VELVEETA sauce; toss to coat.

PARMESAN VEGETABLE TOSS

Steps:

• In a large bowl, combine mayonnaise, Parmesan cheese, sugar, basil and salt.
• Add broccoli, cauliflower, onion and water chestnuts; toss.
• Cover and refrigerate several hours or overnight.
• Just before serving, sprinkle with the chopped bacon.
• Top with croutons, if desired.

EASY VEGETABLE TOSS

Steps:

• ADD broccoli, cauliflower and beans to rapidly boiling water in large saucepan. Cook 2 min. or until vegetables are bright in colour and still crisp. Do not overcook. Drain immediately; rinse with very cold water. Drain well. PLACE vegetable mixture in large serving bowl. Add pepper strips; cover. Refrigerate. Toss vegetables with dressing and cheese just before serving.

BACON-VEGETABLE SPAGHETTI TOSS

Steps:

• Cook spaghetti in Dutch oven or large deep skillet as directed on package, omitting salt. Drain; set aside.
• Add bacon to same pan; cook bacon on medium heat 8 to 10 min. or until crisp, turning frequently. Remove from skillet; drain on paper towels. Chop or crumble into small pieces. Discard drippings.
• Heat oil in same pan. Add asparagus and garlic; cook 2 min., stirring frequently. Stir in spinach; cook 2 min. or just until wilted, stirring frequently. Add wine and bacon; cook 2 min. or until wine is reduced by half, stirring frequently.
• Stir in broth; bring to boil. Simmer on medium-low heat 2 min. Return spaghetti to pan; mix lightly. Cook 3 to 5 min. or until heated through, stirring frequently. Remove from heat. Stir in cheese.

ITALIAN VEGETABLE TOSS

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.

EASY VEGETABLE TOSS

Steps:

• Add broccoli, cauliflower and beans to boiling water in large saucepan. Cook 3 to 5 min. or just until vegetables are crisp-tender. (Do not overcook.) Drain. Immediately rinse with very cold water; drain again.
• Place vegetable mixture in large serving bowl. Add peppers; mix lightly. Cover. Refrigerate several hours or until chilled.
• Add dressing and cheese just before serving; toss to coat.

CRUNCHY JAPANESE FISH WITH VEGETABLE AND NOODLE TOSS

Steps:

• Preheat the oven to 400°F.
• Bring a pot of water to a boil, add the pasta and salt the water. Cook the pasta until slightly undercooked. Drain.
• While the pasta works, prepare the fish. Season the haddock with salt, cayenne pepper, lemon zest, and the juice of 1/2 lemon. Cut the remaining 1/2 lemon into wedges and reserve. Crush half the cereal in a sealable plastic bag, then combine with the whole cereal, parsley, and chives. Dip the fish in the melted butter or margarine, then coat evenly in the cereal coating and place on a nonstick cookie sheet. Bake for 17 to 18 minutes, until evenly golden and crisp.
• After the fish goes in the oven, heat a large nonstick skillet over high heat. Add the vegetable oil, garlic, ginger, and carrots. Cook for 1 minute, stir-frying the mixture, then add the bean sprouts, water chestnuts, red bell peppers, and scallions. Stir-fry for another 2 minutes and add the drained, hot pasta. Add the tamari and remove from the heat. Toss for a minute for the pasta to absorb the tamari and vegetable juices, and divide the No-Pain Lo Mein among 4 plates. Serve with the crispy oven-fried fish. Pass the lemon wedges at the table.

THAI GINGER COCONUT VEGETABLE TOSS

Steps:

• Saute ginger in sesame oil over medium-high heat.
• Add in cauliflower, carrots, peppers, spices, lime juice, and a bit of water. Toss well.
• Once liquid starts bubbling, cover and simmer for about 5-7 minutes. Give another stir, and at this point your vegetables should be getting tender.
• You should also add in about another quarter cup or less of water. Simmer for a few minutes, then check to see if vegetables are tender.
• If they aren't, let simmer until they are. If they are, turn heat to very low and add peas. Cover, stir, and let sit for five minutes. Serve over rice or noodles, if you'd like.