HOW TO COOK MIXED VEGETABLES RECIPES

Name: Mixed Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 11 servings.
Ingredients: 1 cup sliced celery; 1/2 cup chopped onion; 2 garlic cloves, minced; 3 tablespoons reduced-fat margarine; 1-1/2 cups reduced-sodium chicken broth; 4 cups cubed peeled potatoes; 1 cup julienned carrots; 1/4 teaspoon pepper; 1 tablespoon chopped fresh parsley

MIXED VEGETABLES RECIPE: HOW TO MAKE IT

Mixed Vegetables Recipe: How to Make It image

"This comforting skillet side dish has been a huge hit with my family from the first time I served it," relates Anna Mary Beiler of Strasburg, Pennsylvania.

Provided by Taste of Home

Categories Side Dishes

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 11 servings.

Number Of Ingredients 9

Ingredients

1 cup sliced celery
1/2 cup chopped onion
2 garlic cloves, minced
3 tablespoons reduced-fat margarine
1-1/2 cups reduced-sodium chicken broth
4 cups cubed peeled potatoes
1 cup julienned carrots
1/4 teaspoon pepper
1 tablespoon chopped fresh parsley

Steps:

In a large skillet, saute celery, onion and garlic in margarine until tender. Add broth, potatoes, carrots and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. , Uncover and simmer for 5 minutes or until broth has thickened slightly, stirring occasionally. Sprinkle with parsley; serve with a slotted spoon.

Nutrition Facts : Calories 79 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 66mg sodium, CarbohydrateContent 14g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 2g protein. Diabetic Exchanges 1 vegetable

MIXED VEGETABLE BAKE RECIPE - BETTYCROCKER.COM

Mixed Vegetable Bake Recipe - BettyCrocker.com image

Simple seasonings are all you need to flavor colorful roasted vegetables.

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 11

Ingredients

1 lb medium red potatoes, (about 4), cut into 1/8-inch slices
1 large onion, cut in half and into 1/4-inch slices
2 medium carrots, peeled, cut into 1/4-inch slices
1/4 cup extra-virgin olive oil
2 teaspoons finely chopped garlic
1 teaspoon dried thyme leaves
1 teaspoon dried tarragon leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium red bell pepper, cut into 1/4-inch slices
1 medium zucchini, cut into 1/4-inch slices

Steps:

Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray.
Place potatoes, onion and carrots in baking dish; toss with half each of the oil, garlic, thyme, tarragon, salt and pepper. Bake 10 minutes.
Meanwhile, in medium bowl, toss bell pepper and zucchini with remaining oil and seasonings. Stir into mixture in baking dish. Bake 30 to 35 minutes longer or until vegetables are tender; stirring halfway through bake time.

Nutrition Facts : Calories 180 , CarbohydrateContent 21 g, CholesterolContent 0 mg, FatContent 1 1/2 , FiberContent 4 g, ProteinContent 2 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 220 mg, SugarContent 4 g, TransFatContent 0 g

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