BASIL VEGETABLE RECIPES

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FRESH VEGETABLE BASIL SOUP RECIPE - FOOD.COM



Fresh Vegetable Basil Soup Recipe - Food.com image

I found this recipe online and it turned out pretty good. I have a fondness for fresh peas so I haven't tried it yet with frozen.

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 6 serving(s)

Number Of Ingredients 13

3 tablespoons butter
1 medium onion, chopped
1 stalk celery, sliced
1 large carrot, sliced (fairly thin)
1 large potato, cubed (thin skinned)
2 large tomatoes, diced
4 cups vegetable stock
3 tablespoons fresh basil, chopped
1/2 small cauliflower, broken into flowerets
2 small zucchini, sliced
1/2 lb fresh green peas (haven't found frozen I liked yet)
salt and pepper
1/2 cup grated parmesan cheese

Steps:

  • Sometimes I add a hot pepper sauce for some bite.
  • In a 5-qt pan over med heat, melt butter.
  • Add onion, celery and carrot.
  • Cook, stir occasionally, until veggies are soft but not brown (10 min).
  • Add potato, tomatoes, stock, basil to pan.
  • Bring to boil, then cover and simmer for 15 minutes.
  • Add cauliflower and zucchini and simmer for about 10 minutes.
  • Add peas and simmer for about 5 minutes or until all veggies are tender.
  • Season with salt and pepper.
  • Serve with cheese.

Nutrition Facts : Calories 201.6, FatContent 8.6, SaturatedFatContent 5.2, CholesterolContent 22.6, SodiumContent 201.7, CarbohydrateContent 24.7, FiberContent 5.8, SugarContent 7, ProteinContent 8.4

BASIL ROASTED VEGETABLES OVER COUSCOUS RECIPE | MYRECIPES



Basil Roasted Vegetables Over Couscous Recipe | MyRecipes image

According to folklore, basil is a harbinger of romance. Should a man give a sprig to a woman, she will fall in love with him and never, ever leave him. In Italy, if a woman puts a pot of basil on her windowsill, it means she is ready to receive her suitor. She might have many suitors if she serves this recipe, too.

Provided by MyRecipes

Yield 4 servings (serving size: 1 cup vegetables, 3/4 cup couscous, and 1 1/2 tablespoons cheese)

Number Of Ingredients 14

2 tablespoons minced fresh basil
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
¼ teaspoon salt
2 garlic cloves, crushed
2 medium zucchini, cut into 1-inch slices
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
1 medium red onion, cut into 8 wedges
1 (8-ounce) package mushrooms
3 cups hot cooked couscous
1 (3-ounce) package basil-flavored chèvre (goat cheese), crumbled
? teaspoon pepper
Fresh basil sprigs (optional)

Steps:

  • Preheat oven to 425°.
  • Combine first 5 ingredients in a large bowl; stir well. Add zucchini, bell peppers, onion, and mushrooms; toss well to coat. Arrange vegetables in a single layer in a shallow roasting pan. Bake at 425° for 35 minutes or until tender and browned, stirring occasionally.
  • Spoon roasted vegetables over couscous, and top with cheese. Sprinkle with pepper. Garnish with fresh basil sprigs, if desired.

Nutrition Facts : Calories 285 calories, CarbohydrateContent 41.4 g, CholesterolContent 19 mg, FatContent 8.9 g, FiberContent 3.9 g, ProteinContent 11 g, SaturatedFatContent 3.7 g, SodiumContent 439 mg

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