Italian Vegetable Custard Food

ITALIAN ROASTED VEGETABLES

Italian Roasted Vegetables image

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

Ingredients

2 yellow bell peppers, cut into chunks
2 red bell peppers, cut into chunks
2 green bell peppers, cut into chunks
3 zucchini, sliced lengthwise
2 bunches green onions, trimmed
2 Japanese eggplants, sliced
24 asparagus spears, trimmed
1 lb new potato, thinly sliced
8 ounces mushrooms, halved
1 bunch fresh rosemary, chopped
12 garlic cloves, chopped
1/4 cup extra virgin olive oil
salt and pepper, to taste

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 VEGETABLE CUSTARD

Italian Vegetable Custard image

Make and share this Italian Vegetable Custard recipe from Food.com.

Provided by yooper

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 eggs
1/2 cup all-purpose flour
2 cups shredded summer squash (about 2 medium)
1 cup shredded zucchini (about 1 medium)
1 (2 1/4 ounce) can ripe olives, drained and sliced,divided
2 tablespoons grated parmesan cheese
1 teaspoon basil leaves, crushed
1/2 teaspoon garlic salt
6 slices very thin tomatoes
1 small onion, thinly sliced,seperated into rings
1/2 cup shredded monterey jack cheese (2 ounces)

Steps:

Preheat oven to 450.
In a medium bowl, beat together eggs and the flour until smooth.
Stir in squash, zucchini and 1/4 cup of the olives.
Spread in a greased 8x8x2-inch baking dish or pan.
Bake just until set, about 10 minutes.
Meanwhile, in a small bowl, stir together Parmesan cheese, basil and garlic salt.
Sprinkle over baked squash mixture.
Top evenly with tomato slices, remaining olives, onion slices and Monterey Jack cheese.
Continue to bake until cheese is melted, about 4 minutes longer.

Nutrition Facts : Calories 240.1, Fat 12.2, SaturatedFat 5, Cholesterol 226.3, Sodium 337.8, Carbohydrate 19.5, Fiber 2.5, Sugar 3.8, Protein 14

ITALIAN VEGETABLE CUSTARD

Italian Vegetable Custard image

Categories Squash Casserole/Gratin Winter Dinner Bake Quick & Easy

Number Of Ingredients 11

Ingredients

4 Eggs
1/2 cup All purpose flour
2 cups Yellow summer squash - coarsely grated
1 cup Zucchini squash - coarsely grated
1 can Black olives - sliced
1 cup Parmesan Cheese
2 tablespoons Chopped basil
1 tablespoons Minced Garlic
6 slices Tomato slices
1 Onion sliced thin and rings separated
1 cup Monterrey Jack Cheese

Steps:

Heat oven to 450°F. In a medium bowl, beat the eggs and ﬂour until smooth. Add the yellow squash, zucchini, and ¼ cup of the olives. Mix well. Spread the mixture into a greased 8-inch by 8-inch baking pan. Bake in the center of the oven until custard is set, about 10 minutes. In a small bowl, mix the Parmesan cheese, basil, and garlic powder. Sprinkle the cheese mixture over the custard. Top the custard with the remaining olives, tomato slices, onion rings, and Monterey Jack cheese. Return the pan to the oven and bake until the cheese is melted, about 4 minutes.

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