ITALIAN MIXED VEGETABLES
These eye-appealing vegetables are the ideal accompaniment to any main course. Bottled salad dressing and herbs dress up frozen vegetables, making this a great stovetop side dish for hurried weeknights.-Dawn Harvey, Danville, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Bring vegetables and water to a boil in a large nonstick skillet. Cover and cook for 10-12 minutes or until vegetables are crisp-tender. Uncover; cook and stir until liquid is evaporated., Add the salad dressing, salt, basil and oregano. Cook and stir until heated through.
Nutrition Facts : Calories 51 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 214mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
GIARDINIERA: ITALIAN-STYLE MIXED PICKLED VEGETABLES
Steps:
- Gather the ingredients.
- Wash the cauliflower, celery, and bell pepper. Remove the solid core from the cauliflower and break the rest up into approximately 1-inch florets.
- Remove the stem, seeds, and any white pith from the red bell pepper. Chop the celery and pepper into 1-inch pieces. Alternatively, cut the peppers into strips.
- Peel the carrots and chop them into 1-inch pieces.
- Peel the onion and cut it in half. Cut the halves into 1/4-inch thick slices.
- Combine the white wine vinegar, water, salt, and the sugar or honey in a large pot.
- Bring the liquid to a boil over high heat, stirring to dissolve the salt and sugar or honey.
- Add the vegetables to the brine and simmer them for 5 minutes.
- Meanwhile, put the garlic, hot chile pepper (if using), bay leaf, mustard seeds, and whole black peppercorns into a clean glass quart jar.
- Remove the pot from the heat. Use a slotted spoon to transfer the vegetables to the jar.
- Pour the hot brine over the other ingredients. You want the vegetables and spices to be completely immersed in the liquid, but there should still be a 3/4-inch headspace between the surface of the brine and the rim of the jar.
- Pour the extra-virgin olive oil on top of the brine. There should be just enough oil to completely cover the surface of the brine.
- Refrigerate for at least one week before sampling.
Nutrition Facts : Calories 213 kcal, Carbohydrate 32 g, Cholesterol 0 mg, Fiber 7 g, Protein 5 g, SaturatedFat 1 g, Sodium 944 mg, Fat 8 g, ServingSize 1 quart (4-6 servings), UnsaturatedFat 6 g
ITALIAN ROASTED VEGETABLES
I love the taste of roasted vegetables. This recipe uses a bunch of different ones, and can easily be changed to add or subtract ones as you wish.
Provided by lazyme
Categories Potato
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 500ºF.
- Put veggies into open roasting pan. Toss with rosemary, chopped garlic, salt and fresh ground black pepper and just enough olive oil to coat.
- Roast for about 45 minutes, or until crisp tende.
ITALIAN MIXED VEGETABLES
This was in the Oct/Nov 2003 edition of Light and Tasty magazine. It is a quick and easy way to prepare frozen mixed vegetables with much less calories than using olive oil. Fresh vegetables may also be used. I have also used fat free Italian salad dressing with no problem to reduce fat and calories even more.
Provided by ColCadsMom
Categories Cauliflower
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large nonstick skillet, bring vegetables and water to a boil.
- Cover and cook for 10-12 minutes or until vegetables are crisp-tender.
- Uncover; cook and stir until liquid is almost absorbed.
- Add the salad dressing, salt, basil and oregano.
- Cook and stir until heated through.
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