Mixed Vegetables Food

MIXED VEGETABLE STIR FRY

Mixed Vegetable Stir Fry image

Provided by Food Network

Number Of Ingredients 16

Ingredients

1/2 cup vegetable broth
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon cooking oil
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1/2 cup sliced carrots
1/2 cup sliced lotus root
1/2 cup sliced jicama
1/2 cup sliced zucchini
8 white button mushrooms
2 tablespoons water
1/2 cup red bell pepper, cut into 1 inch squares
4 asparagus spears, trimmed and cut diagonally into 1 1/2 inch lengths
2 teaspoons cornstarch dissolved in 1 tablespoon water

Steps:

Combine sauce ingredients in a bowl.
Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and ginger; cook stirring, until fragrant, about 10 seconds. Add carrots, lotus root, jicama, zucchini and mushrooms; stir fry for 1 minute.
Add water, cover and cook for 3 minutes. Add bell pepper and asparagus; stir fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

ROASTED MIXED VEGETABLES

Roasted Mixed Vegetables image

I'm sure this recipe would work for any veggie you'd like to roast - the key is the addition of balsamic vinegar - gives it a special tang

Provided by MimiKooks

Categories Vegetable

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup sliced baby portabella mushroom
1 zucchini, sliced in 1/4-inch rounds
1 red pepper, sliced
8 asparagus spears
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons fresh rosemary, minced

Steps:

Heat oven to 375°F.
In a bowl, toss vegetables, oil, vinegar and rosemary.
Season with salt (preferably sea or coarse) and pepper.
Spread on baking sheet.
Roast 15 minutes until crisp-tender.

Nutrition Facts : Calories 247, Fat 21, SaturatedFat 3, Sodium 24.8, Carbohydrate 12.8, Fiber 3.8, Sugar 8.7, Protein 3.8

ITALIAN MIXED VEGETABLES

Italian Mixed Vegetables image

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

Ingredients

1 (20 ounce) package california-blend frozen vegetables
1/4 cup water
1/4 cup reduced-fat Italian salad dressing
1/4 teaspoon salt
1/4 teaspoon basil
1/8 teaspoon oregano

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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