ARE HERBS VEGETABLES RECIPES

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HERB ROASTED VEGETABLES RECIPE - FOOD.COM



Herb Roasted Vegetables Recipe - Food.com image

I started with a recipe that I found on the McCormick spice website but I have changed it to incorporate vegetables and herbs that better suit my family’s taste preferences. This is a very versatile recipe that lends itself well to changes. Use whatever vegetables and herb combinations that work best for you. Some of the other vegetables that I have enjoyed in this dish include yellow squash, corn on the cob (cut into 1-inch chunks) and other bell peppers (green, yellow, orange).

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 6-8 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
1 1/2 teaspoons oregano leaves or 1 1/2 teaspoons dried thyme
1/2 teaspoon rosemary, crushed
1 1/2 teaspoons garlic, minced
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1 red onion, cut in wedges (or 1 cup pearl onions)
6 small red potatoes, quartered
1 red bell pepper, seeded and cut into bite-size chunks
6 ounces button mushrooms, cut in half
1 medium zucchini, cut into 1/2-inch slices
1/2-1 cup mozzarella cheese, grated or 1/2-1 cup swiss cheese

Steps:

  • Preheat oven to 450 degrees Fahrenheit.
  • Line a 9x13-inch baking dish with foil.
  • In a large bowl combine olive oil, oregano (or thyme), rosemary, garlic, and salt and pepper; mix until well blended.
  • Add the prepared onion, potatoes, bell pepper, mushrooms, and zucchini to the seasoned oil mixture.
  • Toss with a slotted spoon until all vegetables are well coated.
  • Place seasoned vegetables in the foil-lined baking dish.
  • Roast in the preheated oven for 30 minutes.
  • Remove baking dish from oven and sprinkle mozzarella cheese on top of the roasted vegetables.
  • Return baking dish to oven and roast for 5 more minutes (or until the cheese just begins to melt).

Nutrition Facts : Calories 235.1, FatContent 9.4, SaturatedFatContent 2.3, CholesterolContent 7.4, SodiumContent 289, CarbohydrateContent 32.8, FiberContent 4.5, SugarContent 5.3, ProteinContent 7.1

GRILLED HERB VEGETABLES RECIPE: HOW TO MAKE IT



Grilled Herb Vegetables Recipe: How to Make It image

The convenience of frozen vegetables takes the worry out of cooking dinner. Best of all, you still get that fresh flavor of summer. Simply take a bagged veggie blend, add some quick pantry staples, and cook for a satisfying complement to just about any main dish.

Provided by Taste of Home

Categories     Side Dishes

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 5

3-1/2 cups frozen California-blend vegetables, thawed
1 tablespoon olive oil
1 teaspoon Italian seasoning
1 teaspoon minced garlic
1/4 teaspoon salt

Steps:

  • In a large bowl, combine all ingredients. Transfer to a double thickness of heavy-duty foil (about 14 in. x 12 in.). Fold foil over vegetables and seal tightly. , Grill, covered, over medium heat for 6-7 minutes on each side or until vegetables are tender. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 59 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 180mg sodium, CarbohydrateContent 5g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 2g protein. Diabetic Exchanges 1 vegetable

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