Best Zesty Garden Vegetable Bread Salad Recipes

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GARDEN VEGETABLE BREAD



Garden Vegetable Bread image

Red pepper, zucchini and green onions provide the attractive color and pleasant flavor in this moist loaf from Jean Moore of Pliny, West Virginia.

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (16 slices).

Number Of Ingredients 13

1/2 cup warm buttermilk (70° to 80°)
3 tablespoons water (70° to 80°)
1 tablespoon canola oil
2/3 cup shredded zucchini
1/4 cup chopped red sweet pepper
2 tablespoons chopped green onions
2 tablespoons grated Romano or Parmesan cheese
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
1/2 cup old-fashioned oats
2-1/2 cups bread flour
1-1/2 teaspoons active dry yeast

Steps:

  • In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).,

Nutrition Facts :

VEGETABLE CORN BREAD



Vegetable Corn Bread image

The suggested vegetables here are just that, a gentle suggestion. Mix it up depending on what's in season and fresh at the market. Make it taste good! This recipe will support about five cups of chopped vegetables. Any more and the batter doesn't hold together very well, and any less, it's not really vegetable corn bread. I like to use a variety of chiles and leave the seeds in the rings to give the corn bread some kick, but you could remove them or try chopped zucchini, yellow squash, or eggplant. If you use these more watery vegetables, you should parcook them first to remove some of the moisture (this could be as simple as zapping in the microwave and draining off the excess water). Make sure to seek out whole-grain, not self-rising cornmeal for the best corn flavor. It is also known as "nondegerminated." How's that for a word?

Provided by Virginia Willis

Categories     side-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 13

2 tablespoons canola oil
2 cups yellow whole-grain cornmeal
1 teaspoon fine sea salt
1 teaspoon baking soda
6 fresh okra pods, stem ends trimmed, very thinly sliced (about 1 cup)
1 red onion, chopped
Cut and scraped kernels from 2 ears of fresh corn, cut from the cob (about 1 cup)
1 banana pepper, thinly sliced into rings
1 jalapeno chile, thinly sliced into rings
1 small red chile, such as bird's eye or Thai, thinly sliced into rings
1/2 poblano chile, cored, seeded, and chopped
2 cups low-fat buttermilk
1 large egg, lightly beaten

Steps:

  • Preheat the oven to 450 degrees F.
  • Put the oil in a large cast-iron skillet or ovenproof baking dish and heat in the oven until the oil is piping hot, about 10 minutes.
  • Meanwhile, in a bowl, combine the cornmeal, salt and baking soda. Add the okra, onion, corn, banana pepper and chiles and toss to coat. Set aside. In a large measuring cup, combine the buttermilk and egg. Add the wet ingredients to the dry and stir to combine.
  • Remove the heated skillet from the oven and pour the hot oil into the batter. Stir to combine, and then pour the batter back into the hot skillet. Bake until golden brown, about 35 minutes. Remove to a rack to cool slightly. Using a serrated knife, slice into wedges and serve warm.

Nutrition Facts : Calories 208, Fat 6 grams, Carbohydrate 33 grams, Fiber 6 grams, Protein 6 grams

ZESTY WHOLE GRAIN AND VEGETABLE SALAD



Zesty Whole Grain and Vegetable Salad image

I love whole grains, but could find very few recipes with sorghum. I had some vegetables from the garden and decided to throw a few things together. It was delicious! Other grains and vegetables can be added depending on what you have on hand.

Provided by Cheryl Locke

Categories     Salad     Grains

Time 2h

Yield 4

Number Of Ingredients 10

3 cups water
1 cup whole grain sorghum
2 tomatoes, chopped
1 rib celery, chopped
½ small onion, chopped
¼ cup chopped cilantro, or to taste
1 fresh jalapeno pepper, seeded and chopped
1 clove garlic, crushed
1 cup light Italian salad dressing
2 tablespoons lemon juice

Steps:

  • Combine water and sorghum in a small pot. Bring to a boil; reduce heat to medium-low, cover, and cook until sorghum is tender yet firm to the bite, about 1 hour. Drain any excess water and cool, about 10 minutes.
  • Transfer sorghum to a large bowl. Add tomatoes, celery, onion, cilantro, jalapeno, and garlic; toss to combine. Stir in Italian dressing and lemon juice. Cover bowl with plastic wrap and chill before serving, about 30 minutes.

Nutrition Facts : Calories 226.4 calories, Carbohydrate 46.6 g, Fat 2.5 g, Fiber 1.6 g, Protein 4.9 g, Sodium 928.4 mg, Sugar 3.3 g

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