ROASTED VEGETABLE MEDLEY WITH BACON
Try our delicious Roasted Vegetable Medley with Bacon recipe tonight. A roasted vegetable medley is tossed with vinaigrette and chopped bacon to make this a terrific side dish for an autumn side dish.
Provided by My Food and Family
Categories Recipes
Time 53m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Toss vegetables and bacon with 2 Tbsp. dressing; spread onto 2 foil-covered rimmed baking sheets.
- Bake 35 to 38 min. or until vegetables are tender, stirring after 20 min.
- Spoon vegetable mixture into large bowl. Add remaining dressing; mix lightly. Sprinkle with cheese.
Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
SAUTéED VEGETABLE MEDLEY WITH BACON
Mix up your next meal by adding our Sautéed Vegetable Medley with Bacon recipe. Worcestershire sauce and bacon give the green bean, carrot, sugar snap pea and green pea medley an unmistakable, savory flavor. Plus, our Healthy Living Sautéed Vegetable Medley with Bacon is ready in just half an hour.
Provided by My Food and Family
Categories Home
Time 30m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Microwave beans and carrots in microwaveable bowl on HIGH 5 min.
- Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
- Add Worcestershire sauce and butter to reserved drippings; cook 1 min. or until butter is melted, stirring occasionally. Add sugar snap peas, frozen peas and bean mixture; stir. Cook 4 to 5 min. or until vegetables are crisp-tender, stirring frequently. Add half each of the dill and bacon; mix well. Sprinkle with remaining dill and bacon.
Nutrition Facts : Calories 80, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
SAUTEED VEGETABLE MEDLEY
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 as a side dish
Number Of Ingredients 4
Steps:
- Toss vegetables together in a medium bowl.
- In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
- Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
- Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
- Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.
COLORFUL VEGETABLE MEDLEY SIDE DISH
With its red pepper slices and green broccoli florets, this merry medley will brighten any holiday table. Sara Lindler of Irmo, South Carolina uses mild seasonings to let the variety of veggie flavors shine through.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, heat bouillon and water for 1 minute; stir well. Stir in the salt, garlic powder, pepper and 1 teaspoon oil., In a large nonstick skillet or wok, stir-fry the broccoli, carrots, onion and celery in remaining oil for 2-3 minutes. Add the bouillon mixture; cook and stir for 3 minutes. Add zucchini and red pepper; stir-fry for 3 minutes. Add mushrooms and cabbage; stir-fry 1-2 minutes longer or until crisp-tender.
Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 473mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
BACON VEGETABLE MEDLEY
Bacon adds a nice smoky flavor to the healthful frozen veggie mix we dressed up in a little parsley and garlic. A versatile a special side from our Test Kitchen.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place vegetables and water in a 1-qt. microwave-safe dish. Cover and microwave on high for 13-15 minutes or until crisp-tender, stirring once; drain. Stir in the remaining ingredients.
Nutrition Facts : Calories 172 calories, Fat 6g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 284mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 8g fiber), Protein 8g protein. Diabetic Exchanges
BACON & CREAMY VEGETABLE MEDLEY
This recipe starts with bacon and frozen mixed vegetables-and ends as a creamy, bacon-y, veggie side dish.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Reserve 1 Tbsp. bacon for later use. Cook remaining ingredients in large saucepan on medium heat 8 to 10 min. or until vegetables are heated through and sauce is blended, stirring occasionally.
- Spoon vegetable mixture into serving dish. Sprinkle with reserved bacon.
Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 300 mg, Carbohydrate 13 g, Fiber 2 g, Sugar 5 g, Protein 5 g
ROASTED VEGETABLE MEDLEY
Oven Roasted Vegetables are a colorful, healthy, and easy side dish! Seasoned veggies with just the right balance of tenderness and crispness. Perfection!
Provided by Echo Blickenstaff
Categories Side Dish
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- Spray a large baking sheet with cooking spray (or you can foil line the baking sheet and spray the foil).
- Mix all of the cut up vegetables and garlic in a large bowl.
- Add olive oil and balsamic vinegar. Toss until all the vegetables are covered.
- Add rosemary leaves and salt, and toss again.
- Roast the vegetables for about 30-40 minutes, stirring once. You will know the vegetables are done when they are brown on the outside edges and tender on the inside.
Nutrition Facts : Calories 59 kcal, Carbohydrate 8 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Sodium 301 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
VEGETABLE MEDLEY
A vegetable medley that is soooo good!
Provided by UPPERAIRS
Categories Side Dish Vegetables
Time 2h10m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.
- Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
- Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.
Nutrition Facts : Calories 319.9 calories, Carbohydrate 50.2 g, Fat 11.7 g, Fiber 8 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 48.5 mg, Sugar 10.4 g
SIZZLING BACON AND VEGETABLES
Discover a one-dish bacon and vegetables medley bursting with flavor. This Sizzling Bacon and Vegetables recipe features a fantastic Italian dressing.
Provided by My Food and Family
Categories Home
Time 18m
Yield Makes 2 servings
Number Of Ingredients 5
Steps:
- Cook zucchini, tomatoes and bacon in dressing in skillet on medium-high heat 6 to 8 min. or until zucchini is crisp-tender and bacon is done, stirring occasionally.
- Sprinkle with cheese.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
BACON VEGETABLE MEDLEY
this is a good for every body dish my mom used to cook this and all the kids love it
Provided by Patsy Fowler
Categories Vegetables
Time 40m
Number Of Ingredients 8
Steps:
- 1. place vegetables and water in a 1 quart microwave safe dish. cover and microwave on high for 13-15 minutes or until crisp-tender, stirring once, drain. stir in the remaining ingredients
STEAMED VEGETABLE MEDLEY
From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.
Provided by BeccaB3c
Categories Cauliflower
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the cauliflower, carrots and onion in steamer basket.
- Cover and steam over boiling water for 10 minutes.
- Add mushroom and steam 5 minutes more or until vegetables are just tender.
- Meanwhile, melt margarine.
- Add lemon juice, basil and marjoram.
- To serve, place vegetables in serving bowl.
- Pour lemon mixture over vegetables and toss to coat.
Nutrition Facts : Calories 52.2, Fat 3, SaturatedFat 0.5, Sodium 57.1, Carbohydrate 6, Fiber 1.8, Sugar 2.7, Protein 1.4
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