Rainbow Vegetable Skillet Food

RAINBOW VEGETABLE SKILLET

Rainbow Vegetable Skillet image

Even my kids eat their veggies when I serve this nicely spiced skillet. It's pretty and absolutely scrumptious. Sometimes, I turn it into a main dish by stirring in cubes of cooked chicken. -Jennifer Schmidt, Dickens, Texas

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 9 servings.

Number Of Ingredients 13

Ingredients

1 medium butternut squash (about 2 pounds)
1/4 cup reduced-fat butter, melted
2 tablespoons brown sugar
1 tablespoon chili powder
1 tablespoon minced fresh cilantro
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cinnamon
1 medium green pepper, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 medium red onion, cut into wedges
1 tablespoon olive oil
2 cups grape tomatoes

Steps:

Cut squash in half; discard seeds. Place cut side down in a microwave-safe dish; add 1/2 in. water. Microwave, uncovered, on high for 10-12 minutes or until almost tender., Meanwhile, in a small bowl, combine the butter, brown sugar, chili powder, cilantro, salt, pepper and cinnamon; set aside. When squash is cool enough to handle, peel and discard rind. Cut flesh into 1/2-in. pieces. , In a large skillet, saute peppers and onion in oil until tender. Add tomatoes and squash; heat through. Transfer to a large bowl; add butter mixture and toss to coat.

Nutrition Facts :

RAINBOW STIR-FRY | COLORFUL VEGGIES, STIR-FRIED IN ONE SKILLET

Rainbow Stir-Fry | Colorful Veggies, Stir-Fried in One Skillet image

I love my Rainbow Stir-Fry Recipe. Using a variety of Fresh Vegetables, its healthy for you and made in one skillet, it couldn't be easier! Add some fresh pressed ginger and Soy Sauce along the way and the result is an incredibly bright and cheery Rainbow Stir-Fry. Sometimes I'll toss in a few cashews, towards the end, right before dishing up.

Provided by Clever Cooking

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/4 cup onion, coarsely chopped
1 stock celery, coarsely chopped
1/4 cup fresh green beans, snapped
1/4 cup red cabbage, diced in 1/2-inch pieces
1/4 cup red pepper, diced in 1/2-inch pieces
1/4 cup carrot, finely grated
4 mushrooms, sliced (optional)
2 teaspoons soy sauce
1 -2 garlic clove, pressed
2 teaspoons oil
10 -15 cashews (optional)

Steps:

Chop, slice, dice, snap and grate vegetables, but keep them separate.
Heat oil in a skillet.
Add vegetables that have the longest cook time first: Onions, Mushrooms, Celery, Green Beans and 2-4 spears of Asparagus, left whole or snapped.
Stir occasionally, then add red cabbage, then red pepper.
When almost finished add the carrot. Stir in soy sauce, if desired and serve.

Nutrition Facts : Calories 37.9, Fat 2.4, SaturatedFat 0.3, Sodium 183.6, Carbohydrate 3.7, Fiber 1.1, Sugar 1.8, Protein 0.9

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