Parmesan Vegetable Saute Food

PARMESAN VEGETABLE SAUTE

Steps:

• In a large skillet, saute the zucchini, mushrooms, onions, garlic, salt and pepper in oil for 6-8 minutes or until tender. Remove from the heat; stir in tomato. Sprinkle with Parmesan cheese.

VEGETABLE PARMESAN

Steps:

• Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 13 by 9-inch glass baking dish.
• Drizzle the eggplant slices, fennel slices and peppers with olive oil. Season with salt and pepper. Grill the vegetables for 3 to 4 minutes each side until softened.
• Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the peppers in a single layer on top. Spoon 3/4 cup of marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the fennel on top and cover with the remaining sauce. Sprinkle with the remaining cheese. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, about 30 to 35 minutes
• Remove from the oven and cool for 10 minutes before serving.
• Cook's Note: The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until softened.

GARLIC VEGETABLE SAUTE

Steps:

• Heat olive oil and butter in a large skillet; cook and stir garlic and jalapeno in hot skillet until softened, about 5 minutes. Add zucchini, yellow bell pepper, red bell pepper, and shallot; continue to cook and stir until tender, about 5 minutes more. Season with salt, pepper, and paprika.

PARMESAN ROASTED VEGETABLES

Steps:

• Preheat the oven to 400 degrees.
• Cut the broccoli into bite sized florets.
• Peel the carrots and cut them into 1/2-3/4 inch thick coins.
• In a large bowl toss veggies with the oil, Kosher salt and black pepper.
• Add to sheet pan and roast for 25 minutes.
• Add Parmesan cheese over the food and roast an additional five minutes.

SAUTEED PARMESAN VEGETABLES

Steps:

• Wash your hands and clean your cooking area.
• Wash and chop vegetables as indicated above.
• Heat skillet to medium; add vegetable oil.
• Add zucchini, squash, bell peppers and grape tomatoes and sauté until
• tender, about 10 minutes; turning occasionally.
• Place sautéed vegetable in large serving bowl; add dressing and parmesan cheese; mix until evenly coated.

VEGETABLE PARMESAN

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 13 by 9-inch baking dish. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• Drizzle the eggplant, fennel and zucchini slices with olive oil. Season with salt and pepper. Grill the vegetables until softened, 3 to 4 minutes each side. (The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until soft).
• Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the fennel slices in a single layer on top. Spoon 3/4 cup of marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan. Arrange the zucchini on top and cover with the remaining sauce. Sprinkle with the remaining cheese. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, 30 to 35 minutes.

PARMESAN VEGETABLE SAUTE

Steps:

• In a large skillet, saute zucchini, mushrooms, onions, garlic, salt and pepper in oil for 6 to 8 minuts or until tender.
• Remove from heat; stir in tomato.
• Sprinkle with parmesan cheese.

CHICKEN AND VEGETABLE SAUTE WITH LEMON-PARMESAN RICE

Steps:

• In a small nonstick skillet, heat oil over medium heat. Season chicken with salt and pepper. Dredge chicken in flour; shake off any excess. Place in skillet, and cook until lightly browned on one side, about 3 minutes.
• Turn chicken breast, and add garlic, tomatoes, and 1/3 cup water; season with salt and pepper. Bring to a simmer. Cover, and cook 12 minutes. Add beans and mint; cover, and cook until beans are crisp-tender and chicken is cooked through, 3 to 4 minutes. Transfer chicken to a plate, and spoon tomato mixture on top.

ITALIAN VEGETABLE SAUTE

Steps:

• Cut broccoli and cauliflower into bite sized pieces. Peel and slice broccoli stalks and cut into 1/4 inch thick coins. Steam or boil for 3 minutes. Drain and set aside.
• in large saute pan, saute onion and garlic in butter and oil for 2 minutes. Add 2 tablespoons of water, snow peas, broccoli and cauliflower to pan. Sprinkle with seasoning blend, toss to distribute seasonings, cover and saute an additional 5 to 7 minutes.
• When vegetables are heated through and still tender crisp add 1/4 cup grated parmesan cheese.
• Season to taste with salt & pepper. Toss and serve hot.

CREAMY PARMESAN PASTA WITH VEGETABLES

Steps:

• Saute vegetables in large frying pan for 5 minutes.
• Add broth.
• Cook 3 minutes or until vegetables are tender- crisp.
• Combine sour cream, dip, parmesan cheese, parsley and tarragon.
• Add to vegetable mixtures.
• Heat through.
• Toss with hot cooked pasta.

CREAMY SPAGHETTI SQUASH VEGETABLE PARMESAN SAUTE

Steps:

• In a large frypan, melt butter.
• Saute onions, mushrooms and garlic until soft (do not brown).
• Add cauliflower, peas and sliced zucchini; stir to combine.
• Add in cream, chicken stock, salt and pepper; bring to a boil, and simmer until the juice evaporates a bit (about 3 minutes).
• Add in sliced red bell pepper, green onions, cherry tomatoes and Parmesan cheese; combine well and heat thoroughly.
• Using a fork, scrape the strands of squash into a large shallow baking dish or a large serving plate.
• Top immediately with the veggie mixture.
• Sprinkle with more grated Parmesan cheese if desired.

PARMESAN VEGETABLE TOSS

Steps:

• In a large bowl, combine the Miracle Whip, cheese, sugar, basil and salt. Add broccoli, cauliflower, onion, and water chestnuts; toss. Cover and refrigerate for several hours or overnight. , Just before serving, place lettuce in salad bowl and top with vegetable mixture. Sprinkle with bacon. Top with croutons if desired.

CREAMY PARMESAN VEGETABLE SOUP

Steps:

• Saute onion and garlic in butter until soft.
• Add in water, potatoes, carrots, broccoli, cauliflower, bullion, and seasonings and bring to a boil.
• Reduce heat, cover, and simmer for 20 minutes, or until carrots and potatoes are cooked.
• In a bowl, mix flour and 1/2 cup milk, adding milk if it is too thick, mixing well to get out all lumps.
• Add mixture into soup and simmer for 5 minutes, or until thickened.
• Serve with parmesan sprinkled on top.

ZUCCHINI PARMESAN CUSTARDS WITH SAUTEED VEGETABLE DICE

Steps:

• Make the custards: Preheat the oven to 350 degrees F.
• Fill up a kettle with water and boil the water.
• Place six custard cups with butter and arrange them in a 13 X 9 inch baking pan.
• Wash and trim the zucchini, but you don't have to peel them.
• Shred enough zucchini to get 1 cup packed.
• Melt the butter in a frying pan.
• Dip a brush into the melted butter and swirl them around the inside of each custard cup.
• Add the zucchini and the grated onion to the rest of the butter left in the pan.
• Cook over medium heat, stirring every now and again, for about 5 minutes, until the zucchini is tender and the skillet is dry (the zucchini will release some water and this will help cook it as well).
• Heat the milk and the evaporated milk either on top of the stove or in the microwave.
• Don't boil the milk, just get a few small bubbles around the edges.
• Whisk the eggs and the yolks in a large bowl until blended.
• Slowly whisk in the hot milk mixture.
• I said slowly, you don't want to cook the eggs right there and then.
• Set a sieve over a large measuring cup and strain the eggy-milk mixture into it.
• As careful as you were, you probably did cook a bit of the egg, and we don't want that in our custard.
• Add the cheese, salt and pepper.
• Stir in the zucchini mixture.
• Make sure it's distributed evenly through the custard mixture.
• Carefully ladle the mixture into the custard cups.
• Place the baking pan with the cups in it in the oven.
• Carefully, add enough boiling water to come 1 inch up the sides of the cups.
• Bake until the custards are set, about 25 minutes.
• Remove the pan from the oven.
• Transfer the cups to a wire rack to cool.
• Use a spatula, those cups are hot.
• Making the Vegetable Dice: Make sure the vegetables are diced in small pieces, pretty much all the same size.
• Melt the butter in a saute pan, and then add the vegetables.
• Sautee, stirring every minute or so, until the vegetables are tender, between 5 and 10 minutes.
• Add the brown sugar, ginger, tomato sauce, salt and pepper.
• Bring to the boil and then lower the heat, cooking for an additional 5 minutes.
• Putting the whole thing together: Run a thin knife around the edges of the custard cups to loosen the custard.
• Spread some of the vegetable dice on 6 small plates.
• Invert the custard on to the vegetables.
• Top with additional vegetables and serve.