Veggiesfordessertbars Food

VEGGIE BARS

Veggie Bars image

A delicious way to eat your veggies on a warm Summer night! You can cut them into small pieces and serve them as an appetizer, or serve big pieces as the main course!

Provided by Kree6528

Categories Lunch/Snacks

Time 20m

Yield 1 9x13 inch pan

Number Of Ingredients 12

Ingredients

1 package crescent roll
1/2 cup mayonnaise
1/2 package ranch dressing mix
1 (8 ounce) package cream cheese
cauliflower
broccoli
zucchini
carrot
celery
red peppers or green pepper
mushroom
tomatoes

Steps:

Press down package of crescent rolls into 9x13-inch pan.
Bake 10-12 minutes according to package directions.
Cool.
Blend together mayonnaise, dressing mix, and cream cheese.
Spread over cooled crust.
Top with any combination of veggies.
Cut into bars and serve cold.

SHEET PAN ROASTED VEGGIES

Sheet Pan Roasted Veggies image

Provided by Valerie Bertinelli

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

5 tablespoons extra-virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 pound fingerling potatoes, sliced in half lengthwise
3 cups Brussels sprouts, trimmed
2 shallots, peeled, root-end slightly trimmed and quartered so the wedges hold together
1 medium sweet potato, cut into 1 1/2-inch chunks

Steps:

Place a rimmed sheet pan in the oven and preheat to 450 degrees F.
Add the olive oil, garlic powder, onion powder, smoked paprika, a generous pinch each of salt and pepper to a large bowl and whisk to combine. Add all the prepped veggies and toss to completely coat in the olive oil-spice mixture.
Carefully remove the hot sheet pan from the oven. Transfer the vegetables to the hot pan and spread them out into an even layer. Roast, stirring the vegetables halfway, until the potatoes are fork tender and golden, 25 to 30 minutes.

VEGETABLE BARS

Vegetable Bars image

If you do not have a jelly roll pan, this looks good in a pizza pan. Your most time spent in this recipe is the cooling in the fridge.

Provided by southern chef in lo

Categories Cheese

Time 5h10m

Yield 46 bars

Number Of Ingredients 7

Ingredients

2 (10 1/8 ounce) packages crescent shaped dinner rolls
2 (8 ounce) packages cream cheese
3/4 cup mayonnaise
1 (1 ounce) package original ranch dressing
black olives, chopped
sharp cheddar cheese
choose you favorite vegetables, such as carrots, mushrooms, broccoli, cauliflower, red onions, radishes, bell pepper, zucchini, etc

Steps:

Preheat the over 350°F Lay out the rolls on a jellyroll pan to make a crust. Bake in a preheated oven for 8 to 10 minutes; cool.
Combine the cream cheese, mayonnaise, and ranch dressing.
Spread the cream cheese mixture over the crescent crust.
Chop the veggies into small pieces; press the black olives and your choice of veggies into the cream cheese mixture.
Top with shredded sharp cheddar cheese.
Refrigerate for at least 4 hours or overnight, cut into bars and serve.

Nutrition Facts : Calories 89.4, Fat 6, SaturatedFat 2.6, Cholesterol 12.1, Sodium 126.6, Carbohydrate 7.4, Fiber 0.4, Sugar 0.6, Protein 1.8

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