Best Zesty Mixed Vegetables Recipes
SPICY ROASTED VEGETABLES
These spicy roasted vegetables are a great low-calorie side dish for anyone watching their waistline! This is one great way to get your kids to eat vegetables.
Provided by ChefKatie
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
- Roast in the preheated oven until tender, about 10 minutes.
Nutrition Facts : Calories 53.2 calories, Carbohydrate 5.8 g, Fat 3.3 g, Fiber 2.6 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 203.5 mg, Sugar 2.4 g
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.
SPICY MIXED VEGETABLES
Provided by Moira Hodgson
Categories weekday, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut the red pepper into strips and place the strips face down on a piece of foil paper placed on a broiling rack. Broil until the skin blisters. Place in a bag and seal. When the peppers have cooled, peel off the skin. Cut the strips into one-inch pieces and set aside.
- Meanwhile, heat the oil in a skillet and add the squash and zucchini. Brown lightly on both sides. Steam the fava beans.
- Add the garlic and red pepper flakes to the zucchini and cook for two to three minutes, stirring. Add the fava beans, peppers and basil leaves. Stir fry for a minute. Serve hot or cold.
EASY ROASTED MIXED VEGETABLES
This is the side dish that can do it all-and that includes acting as a main dish! Russet potatoes, carrots and zucchini are seasoned in a versatile way that makes them a perfect addition to any meal. Pair them with a simple protein, and you've got a weeknight meal that hits the spot every time. Next to a fancier cut, they're a stylish and flavorful accompaniment that's perfect for company. And if it's a meatless meal night, simply pair these with a grain, and you've got a hearty bowl of goodness that satisfies. As if that wasn't enough, this is also an ideal for make-ahead meal prep: Roast a batch on the weekend and use it to supplement the next week's lunches!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Spray 18x13-inch rimmed pan with cooking spray.
- In large bowl, mix melted butter, salt and pepper. Add potatoes, carrots and red onions; toss to coat. Add zucchini and toss to coat. Transfer to pan; spread in single layer. Roast 30 minutes; stir.
- Add tomatoes to pan. Roast 8 to 10 minutes longer or until vegetables are browned and potatoes are very tender. Top with lemon slices, feta cheese and herbs.
Nutrition Facts : Calories 220, Carbohydrate 25 g, Cholesterol 30 mg, Fat 2, Fiber 4 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 7 g, TransFat 0 g
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