LONG GREEN VEGETABLE RECIPES

Name: Roasted Green Vegetable Medley
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10 servings
Ingredients: 1 pound fresh green beans, trimmed and cut into 2-inch pieces; 4 cups fresh broccoli florets; 10 small fresh mushrooms, halved; 8 fresh Brussels sprouts, halved; 2 medium carrots, cut into 1/4-inch slices; 1 medium onion, halved and sliced; 3 to 5 garlic cloves, thinly sliced; 4 tablespoons olive oil, divided; 1/2 cup grated Parmesan cheese; 3 tablespoons julienned fresh basil leaves, optional; 2 tablespoons minced fresh parsley; 1 tablespoon grated lemon zest; 2 tablespoons lemon juice; 1/4 teaspoon salt; 1/4 teaspoon pepper

ROASTED GREEN VEGETABLE MEDLEY RECIPE: HOW TO MAKE IT

Roasted Green Vegetable Medley Recipe: How to Make It image

Roasting vegetables like broccoli, green beans and Brussels sprouts is a great way to serve them, and almost any veggie combo works. — Suzan Crouch, Grand Prairie, Texas

Provided by Taste of Home

Categories Side Dishes

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 10 servings

Number Of Ingredients 15

Ingredients

1 pound fresh green beans, trimmed and cut into 2-inch pieces
4 cups fresh broccoli florets
10 small fresh mushrooms, halved
8 fresh Brussels sprouts, halved
2 medium carrots, cut into 1/4-inch slices
1 medium onion, halved and sliced
3 to 5 garlic cloves, thinly sliced
4 tablespoons olive oil, divided
1/2 cup grated Parmesan cheese
3 tablespoons julienned fresh basil leaves, optional
2 tablespoons minced fresh parsley
1 tablespoon grated lemon zest
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 425°. Place first 7 ingredients in a large bowl; toss with 2 tablespoons oil. Divide between two 15x10x1-in. pans coated with cooking spray., Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a large bowl. Mix remaining ingredients with remaining oil; toss with vegetables.

Nutrition Facts : Calories 109 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 96mg sodium, CarbohydrateContent 10g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 4g protein. Diabetic Exchanges 1 vegetable

GREEN, MEAN VEGETABLE-CHILE TORTILLA SOUP | RACHAEL RAY ...

Green, Mean Vegetable-Chile Tortilla Soup | Rachael Ray ... image

Rachael whips up a hearty, quick and easy green tortilla soup loaded with vegetables, chiles + crispy tortilla strips.

Provided by Rachael Ray

Number Of Ingredients 26

Ingredients

6 corn tortillas
halved and cut into ½-inch strips
Cooking spray
Fine sea salt
¼ cup olive oil
2 medium zucchini
diced
2 poblanos
chopped
1 onion
chopped
Salt and pepper
4 cloves garlic
1 tablespoon ground cumin
2 teaspoons dried oregano
6 cups vegetable stock
1 cup drained mild-medium Hatch green chiles from jar or three 4-ounce cans green chiles
1 can whole tomatillos or 14 ounces crushed tomatillos
Matchsticks or thin sliced radishes
crumbled queso fresco or Asadero
scallions sliced on bias
diced avocado with lime
toasted pumpkin seeds
cilantro
crema or sour cream
pickled jalapenos

Steps:

Heat oven to 400°F
Line a baking sheet with parchment, add tortillas and dress with oil
Bake to golden and season with fine salt
Listicle: Rachael Ray 5-Quart Cast Iron Casserole Heat oil in Dutch oven over medium-high to high heat, add zucchini, poblanos, onion and salt
? Partially cover and soften 7 to 8 minutes
Remove half of the vegetables from the pan and grate in the garlic and add the spices and black pepper
Add the stock, chiles and tomatillos and let come to a simmer
Puree in a high-powered blender or with an immersion blender, then add back the reserved vegetables and simmer together 5 minutes
? Serve soup in bowls over tortillas and top with your pick of garnishes
?

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