RANCH VEGETABLES RECIPES

RANCH VEGETABLES RECIPE - FOOD.COM

Ranch Vegetables Recipe - Food.com image

It only takes a moment to bring a hot new idea to frozen vegetables. I found this recipe in a Hidden Valley Ranch leaflet. I have not tried this recipe, but I'm posting it for safe keeping.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 3

Ingredients

1 ounce hidden valley dry ranch dressing mix
2 tablespoons oil
32 ounces frozen mixed vegetables (carrots, broccoli and cauliflower were used)

Steps:

Combine Hidden Valley Ranch mix with oil in a large bowl; mix with mixed, frozen vegetables and toss.
Bake in casserole dish at 375 for 30 minutes; stir every 10 minutes.

Nutrition Facts : Calories 110, FatContent 4, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 58.7, CarbohydrateContent 16.8, FiberContent 5, SugarContent 0, ProteinContent 4.2

SKILLET RANCH VEGETABLES RECIPE: HOW TO MAKE IT

Skillet Ranch Vegetables Recipe: How to Make It image

Celebrate the last garden harvest with this satisfying side dish. Simply cook carrots, squash and zucchini in oil that's been spiced up with ranch dressing mix. You'll be able to dish out hot and hearty helpings in minutes!

Provided by Taste of Home

Categories Side Dishes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1 tablespoon canola oil
1 envelope buttermilk ranch salad dressing mix
2 medium carrots,thinly sliced
2 medium yellow squash, sliced
2 medium zucchini, sliced

Steps:

In a skillet, combine the oil and salad dressing mix. Add carrots; cook over medium heat for 4-5 minutes or until crisp-tender. Add squash and zucchini; cook 4-5 minutes longer or until all of the vegetables are tender. Remove with a slotted spoon to serving dish.

Nutrition Facts : Calories 93 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 581mg sodium, CarbohydrateContent 14g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 3g protein.

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