ROASTED VEGETABLES WITH KALE RECIPE - FOOD.COM
Make and share this Roasted Vegetables With Kale recipe from Food.com.
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400ºF.
- In a large roasting pan, combine onions, potatoes, carrots, squash and mixed vegetables.
- In a small bowl, mix garlic paste with olive oil and pepper.
- Toss vegetables in the olive oil mixture, coating thoroughly.
- Cook for about 45 minutes, mixing occasionally, until vegetables are tender.
- In a large pot, cook kale over medium heat with just enough water to prevent it from burning.
- Cook for about 10 minutes, stirring frequently.
- The kale should be wilted, and water evaporated.
- Mix the roasted vegetables with the kale and serve hot.
Nutrition Facts : Calories 475.6, FatContent 10.4, SaturatedFatContent 1.5, CholesterolContent 0, SodiumContent 445, CarbohydrateContent 89.3, FiberContent 15.4, SugarContent 11.9, ProteinContent 13.2
ROASTED VEGETABLE AND KALE LASAGNA RECIPE | ALLRECIPES
A delicious layering of roasted vegetables and garlic-sauteed kale make this cheesy lasagna a healthier alternative to the classic Italian dish.
Provided by Melanie McClare
Categories World Cuisine European Italian
Total Time 2 hours 5 minutes
Prep Time 45 minutes
Cook Time 1 hours 0 minutes
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Toss red bell pepper, yellow bell pepper, zucchini, mushrooms, and 4 tablespoons olive oil together in a bowl. Season with salt and pepper. Transfer vegetables to the prepared baking sheet in a single layer.
- Roast in the preheated oven for about 10 minutes. Turn vegetables and roast 10 to 15 minutes more.
- Meanwhile, bring water to a boil in a saucepan. Add torn kale and cook until just darkened in color, about 1 minute. Drain.
- Heat remaining olive oil in a frying pan over medium heat. Add garlic and cook for 1 minute. Add drained kale and cook until wilted, 3 to 5 minutes. Remove from heat.
- Remove bell peppers from the oven and adjust oven temperature to 375 degrees F (190 degrees C).
- Layer pasta sauce, lasagna noodles, roasted bell pepper mixture, and grated mozzarella cheese into a 9x13-inch baking pan. Add another layer of noodles, pasta sauce, kale, and sliced bocconcini cheese. Continue layers until ingredients are used up, being sure to place noodle layers and sauce next to each other to prevent dry noodles.
- Bake lasagna in the hot oven until bubbling and noodles are soft, about 45 minutes. Let cool 20 to 30 minutes before serving.
Nutrition Facts : Calories 525 calories, CarbohydrateContent 36.5 g, CholesterolContent 72.8 mg, FatContent 28.7 g, FiberContent 4.9 g, ProteinContent 30.2 g, SaturatedFatContent 13.4 g, SodiumContent 1653 mg, SugarContent 13.1 g
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