Italian Vegetable Toss Food
SIMPLE ITALIAN GREEN BEAN RECIPE
Italian Green Bean Toss, a simple Italian vegetable side dish, green beans tossed with olive oil and chopped garlic. Sometimes simple is the best!
Provided by Rosemary Molloy
Categories Side Dish
Time 30m
Number Of Ingredients 5
Steps:
- Clean the green beans by removing the ends and rinsing in cold water.
- In boiling water (unsalted) cook the green beans until tender (al dent / 10 to 15 minutes), drain and immediately toss gently with salt, garlic and olive oil. Serve immediately. Enjoy!
Nutrition Facts : Calories 114 kcal, Carbohydrate 11 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 10 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
ITALIAN VEGETABLE TOSS
Make and share this Italian Vegetable Toss recipe from Food.com.
Provided by Skooch
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a shallow 2-quart microwave-safe casserole, place zucchini, yellow squash, mushrooms, onions, margarine, basil and pepper. Cover with a sheet of wax paper.
- Microwave on HIGH until squash is crisp-tender, 8 to 10 minutes, rotating halfway through cooking time.
- Add tomato wedges and sprinkle with cheese. Microwave on HIGH 2 to 3 minutes.
Nutrition Facts : Calories 112.5, Fat 5.3, SaturatedFat 1.7, Cholesterol 5.5, Sodium 154.3, Carbohydrate 12.6, Fiber 3.6, Sugar 6.6, Protein 6.9
PASTA AND VEGETABLE TOSS
Make and share this Pasta and Vegetable Toss recipe from Food.com.
Provided by KGCOOK
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook fetuccini according to package directions and drain keep warm.
- In large skillet, cook onion, garlic, Italian seasoning in oil till tender.
- Add water, bouillon and vegetables.
- Cover and simmer 5 to 7 minutes until vegetables are tender-crisp.
- Toss with hot fetuccini.
- Serve immediately.
- Refrigerate leftovers.
Nutrition Facts : Calories 407.6, Fat 6.5, SaturatedFat 0.9, Cholesterol 82.9, Sodium 64.2, Carbohydrate 72.2, Fiber 2.2, Sugar 4.2, Protein 17.1
ITALIAN VEGGIE SALAD
I created this salad when I needed a crowd-pleaser for an event at a community charity drive and it was a huge success. I have been asked repeatedly for the recipe and asked to please make this at least six events this year. This salad keeps very well if you keep it refrigerated.-
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, whisk the dressing mix, water, vinegar and oil. Pour over vegetables; toss to coat. Cover and refrigerate for at least 4 hours., Just before serving, place romaine in a large serving bowl. Add vegetables; toss to coat. Top with pepperoncini if desired.
Nutrition Facts : Calories 75 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
EASY VEGETABLE TOSS
Veggies quickly cooked crisp-tender perfection are tossed with dressing and cheese to make a colorful dish that's as easy as it is tasty.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield Makes 16 servings, 3/4 cup each.
Number Of Ingredients 6
Steps:
- Add broccoli, cauliflower and beans to boiling water in large saucepan. Cook 3 to 5 min. or just until vegetables are crisp-tender. (Do not overcook.) Drain. Immediately rinse with very cold water; drain again.
- Place vegetable mixture in large serving bowl. Add peppers; mix lightly. Cover. Refrigerate several hours or until chilled.
- Add dressing and cheese just before serving; toss to coat.
Nutrition Facts : Calories 50, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
ITALIAN VEGETABLE CUSTARD
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
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
VEGETABLE TOSS
This is a Salad, easy to double for a crowd. The recipe comes from the Salinas Valley, just 8 miles from Monterey bay. This valley grows 80% of the of the nations lettuce, 60% of the broccoli, 50% of the cauliflower and mushrooms, 90% of the artichokes & 25% of the celery, that is why it is called the Salad Bowl of the World. This takes 2 hours refrigration time.
Provided by Barb G.
Categories Cauliflower
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Layer half of the lettuce, broccoli, and cauliflower in a clear salad bowl.
- Top with Radishes and remaining lettuce, broccoli, and cauliflower.
- Mix mayonnaise, sour cream, mustard and onions:drop by spoonfuls onto cauliflower;sprinkle with dill and pepper.
- Cover and refrigerate at least 2 hours.
- Just before serving, sprinkle with your favorite salad topping.
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 VEGETABLE TOSS
Got this one from yet another site. It is fabulous! We made it without the tomatoes and with cheddar, but it still came out great!
Provided by Susan P
Categories Vegetable
Time 16m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Slice Zucchini and Yellow Squash.
- Quarter Mushrooms.
- Dice Tomatoes.
- Mix Zucchini, Squash, Mushrooms, Butter, Basil, and Pepper in a 2 quart microwave-safe casserole.
- Cover with wax paper and microwave on HIGH until squash is tender-about 8-10 minutes.
- Add tomatoes and cheese and microwave on HIGH for an additional 2-3 minutes.
- Enjoy!
Nutrition Facts : Calories 105.2, Fat 5.3, SaturatedFat 3, Cholesterol 13.1, Sodium 141, Carbohydrate 10.8, Fiber 3.4, Sugar 5.8, Protein 6.8
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