Tex Mex Grilled Vegetables With Barley Food

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MEXICAN ROASTED VEGETABLES



Mexican Roasted Vegetables image

These Mexican Roasted Veggies are super simple to make and so delicious! The roasting process brings out wonderful flavor with only minutes of prep. These make a great side dish, or can be used as a vegetarian filling for your favorite Mexican recipes.

Provided by Kimber

Categories     Side Dish

Number Of Ingredients 9

1 red onion (roughly diced)
1 red bell pepper (roughly diced)
½ lb fresh broccoli (cut into small florets)
½ lb yellow squash (cut into 1/4 in slices)
½ lb zucchini squash (cut into 1/4 in slices)
1 green bell pepper (roughly diced)
1 tbsp olive oil
1 tbsp taco seasoning
1 tbsp fresh lime juice ((juice of 1/2 lime))

Steps:

  • Chop vegetables and place on a large baking sheet in a single layer.
  • Drizzle olive oil over veggies, and sprinkle the taco seasoning evenly. Mix until vegetables are evenly coated with oil and seasoning.
  • Bake at 425˚F for 15-20 minutes or until vegetables are tender.
  • Remove from oven and squeeze lime juice over top. Enjoy!

Nutrition Facts : ServingSize 0.5 cup, Calories 63 kcal, Carbohydrate 9 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Sodium 20 mg, Fiber 3 g, Sugar 5 g

ALL-PURPOSE TEX-MEX VEGGIES



All-Purpose Tex-Mex Veggies image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 16

5 ears corn, shucked and kernels removed
3 jalapenos, stemmed, seeded and diced
2 large red onions, diced
2 orange bell peppers, diced
2 red bell peppers, diced
2 green bell peppers, diced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pinch of crushed red pepper
1/2 cup olive oil, plus more if needed
Two 15-ounce cans black beans, drained and rinsed
Four 4-ounce cans diced green chiles

Steps:

  • In a large bowl, mix together the corn, jalapenos, red onions and bell peppers.
  • In a separate bowl, combine the chili powder, cumin, salt, black pepper, garlic powder, onion powder and crushed red pepper. Mix together with a fork.
  • Heat half the oil in a very large cast-iron skillet over medium-high heat. Add half the veggies and sprinkle with half the seasoning. Cook until blackened bits start to appear, 4 to 5 minutes. Remove from the skillet; repeat with the other half of the oil, veggies and seasoning. Return the first half of the veggies to the skillet and add the black beans and green chiles. Stir and continue cooking for 3 minutes. Use immediately or allow to cool, then package in smaller freezer bags or containers and freeze.
  • To reheat, add 2 teaspoons or more of olive oil (depending on the quantity of vegetables) to a large cast-iron skillet over medium-high heat and add the desired amount of frozen vegetables. Cook, stirring frequently, until heated through, 5 to 7 minutes. The veggies can be used in a number of ways. Here are some serving suggestions.
  • For soft tacos: Lay a warmed fajita-size flour tortilla on a board. Pile on 1/4 cup cooked taco chicken, top with 2 tablespoons shredded iceberg, 1 tablespoon grated Cheddar and a big spoonful of the Tex-Mex veggies.
  • For veggie taco salad: Slice 1/2 head each of iceberg and romaine. Mix and spread the lettuce out on a platter to make a bed for the salad. Arrange 1 cup of the Tex-Mex veggies all over the lettuce. Sprinkle over 1/4 cup cotija cheese, dot on 1/4 cup salsa, top with 2 tablespoons sour cream and sprinkle over 2 tablespoons fresh cilantro leaves.
  • For quick quesadillas: Melt 2 tablespoons salted butter in a cast-iron skillet; add 1 burrito-size sun-dried tomato flour tortilla. Top with 1/4 cup grated Monterey Jack cheese, 1/4 cup of the Tex-Mex veggies, then a second tortilla. Cook for a minute, then flip and cook on the other side until the cheese is melted. Remove to a cutting board, cut into quarters and serve with 2 tablespoons pico de gallo, 2 tablespoons guacamole and a sprig of fresh cilantro.

TEX-MEX GRILLED VEGETABLES WITH BARLEY



Tex-Mex Grilled Vegetables with Barley image

Categories     Vegetable     Low Fat     Barley     Fall     Simmer     Boil

Yield Serves 4; 1 1/2 cups per serving

Number Of Ingredients 16

2 cups water
1 cup uncooked quick-cooking barley
Cooking spray
1/4 cup fresh lime juice
2 tablespoons snipped fresh cilantro
1 tablespoon olive oil
1 medium garlic clove, minced
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/2 large sweet onion, such as Vidalia, Maui, or Oso Sweet, cut crosswise into 1/2-inch slices
1 medium ear of corn, silks and husks discarded
1 medium red bell pepper, quartered
1 medium green bell pepper, quartered
1 small to medium zucchini, cut lengthwise into quarters
1 medium fresh jalapeño, halved lengthwise, seeds and ribs discarded
2 tablespoons shredded low-fat 4-cheese Mexican blend or low-fat Monterey Jack cheese

Steps:

  • In a medium saucepan, bring the water to a boil over high heat. Stir in the barley. Reduce the heat and simmer, covered, for 10 to 12 minutes, or until the barley is tender and the water is absorbed. Set aside, still covered, to keep warm.
  • Lightly spray the grill rack with cooking spray. Preheat the grill on medium high.
  • In a small bowl, stir together the lime juice, cilantro, oil, garlic, cumin, and pepper. Spoon 1 tablespoon of the mixture into another small bowl. Set both bowls aside.
  • Arrange the onion, corn, bell peppers, zucchini, and jalapeño in a single layer on the grill.
  • Grill, covered, for 10 to 12 minutes, or until tender-crisp, turning as needed to cook evenly and brushing frequently with the larger amount of the lime juice mixture. As the vegetables become ready, transfer them to a rimmed baking sheet. Cover to keep warm.
  • Remove the corn and jalapeño from the baking sheet. Cut the corn from the cob. Dice the jalapeño. Stir into the barley. Spoon onto a deep platter.
  • Remove the bell peppers, onion, and zucchini from the baking sheet. Cut the bell peppers into strips about 1 inch wide. Divide the onion slices into rings. Cut the zucchini pieces in half crosswise. Arrange the bell peppers, onion, and zucchini over the barley mixture. Drizzle with the reserved 1 tablespoon lime juice mixture. Sprinkle with the Mexican blend cheese.
  • Cook's Tip on Fresh Corn
  • When cutting corn from the cob, place one end of the corn cob in the hole in the center of a tube pan or Bundt pan. As you cut downward, the corn kernels will fall into the pan.
  • Nutrition information
  • (Per serving)
  • Calories: 224
  • Total fat: 5.5g
  • Saturated: 1.0g
  • Trans: 0.0g
  • Polyunsaturated: 1.0g
  • Monounsaturated: 3.0g
  • Cholesterol: 2mg
  • Sodium: 37mg
  • Carbohydrates: 41g
  • Fiber: 7g
  • Sugars: 5g
  • Protein: 7g
  • Calcium: 63mg
  • Potassium: 430mg
  • Dietary Exchanges
  • 2 starch
  • 2 vegetable
  • 1/2 fat

VEGETABLE AND BARLEY PILAF



Vegetable and Barley Pilaf image

Hearty, colorful, easy and fast were the reviews we gave this good-for-you dish. Barley has a healthy amount of soluble fiber, which aids digestion. And it can help to lower cholesterol, too! You can easily substitute other fresh veggies you have on hand. -Jesse Klausmeier, Burbank, California

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 large zucchini, quartered and sliced
1 large carrot, chopped
1 tablespoon butter
2 cups reduced-sodium chicken broth
1 cup quick-cooking barley
2 green onions, chopped
1/2 teaspoon dried marjoram
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large saucepan, saute zucchini and carrot in butter until crisp-tender. Add broth; bring to a boil. Stir in barley. Reduce heat; cover and simmer until barley is tender, 10-12 minutes., Stir in the onions, marjoram, salt and pepper. Remove from the heat; cover and let stand for 5 minutes.

Nutrition Facts : Calories 219 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 480mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 10g fiber), Protein 9g protein.

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