ITALIAN STYLE VEGETABLES RECIPE RECIPES

Name: Italian Style Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 serving(s)
Ingredients: 4 tablespoons oil; 4 garlic cloves, minced; 1 onion, chopped; 1 zucchini, sliced; 1 (10 ounce) package Italian cut green beans, thawed; 1 (14 ounce) can Italian tomatoes, drained & chopped; 1 tablespoon italian seasoning; 1 (3 ounce) .can ripe olives, sliced

ITALIAN STYLE VEGETABLES RECIPE - FOOD.COM

Italian Style Vegetables Recipe - Food.com image

Make and share this Italian Style Vegetables recipe from Food.com.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 5 serving(s)

Number Of Ingredients 8

Ingredients

4 tablespoons oil
4 garlic cloves, minced
1 onion, chopped
1 zucchini, sliced
1 (10 ounce) package Italian cut green beans, thawed
1 (14 ounce) can Italian tomatoes, drained & chopped
1 tablespoon italian seasoning
1 (3 ounce) .can ripe olives, sliced

Steps:

When oil is hot in wok, stir fry onion, garlic and zucchini 2 minutes or until desired texture. Add green beans, continue until hot, add tomatoes and seasoning and olives, cook until heated through. Serve.

Nutrition Facts : Calories 167.8, FatContent 13.2, SaturatedFatContent 1.8, CholesterolContent 0, SodiumContent 144.2, CarbohydrateContent 12.2, FiberContent 3.9, SugarContent 5.9, ProteinContent 2.8

ITALIAN ROASTED VEGETABLES RECIPE - FOOD.COM

Italian Roasted Vegetables Recipe - Food.com image

I love the taste of roasted vegetables. This recipe uses a bunch of different ones, and can easily be changed to add or subtract ones as you wish.

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 yellow bell peppers, cut into chunks
2 red bell peppers, cut into chunks
2 green bell peppers, cut into chunks
3 zucchini, sliced lengthwise
2 bunches green onions, trimmed
2 Japanese eggplants, sliced
24 asparagus spears, trimmed
1 lb new potato, thinly sliced
8 ounces mushrooms, halved
1 bunch fresh rosemary, chopped
12 garlic cloves, chopped
1/4 cup extra virgin olive oil
salt and pepper, to taste

Steps:

Preheat oven to 500ºF.
Put veggies into open roasting pan. Toss with rosemary, chopped garlic, salt and fresh ground black pepper and just enough olive oil to coat.
Roast for about 45 minutes, or until crisp tende.

Nutrition Facts : Calories 208.9, FatContent 7.8, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 28.5, CarbohydrateContent 32.6, FiberContent 10.2, SugarContent 9.3, ProteinContent 7.2

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