VEGETABLE BAR RECIPES

Name: Vegetable Appetizer Squares
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 66 appetizers
Ingredients: 3 cups zucchini, grated and well-drained; 1 large carrot, grated; 1/2 cup red pepper, diced; 1/2 cup red onion, finely chopped; 4 eggs, slightly beaten; 1/2 cup grated parmesan cheese; 1/2 cup strong cheddar cheese, grated; 2 tablespoons fresh parsley, chopped; 2 garlic cloves, finely chopped; 1 cup flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon seasoning salt; 1/2 teaspoon dried oregano leaves; 1/2 teaspoon hot pepper sauce; 1/4 cup butter, melted

VEGETABLE APPETIZER SQUARES RECIPE - FOOD.COM

Vegetable Appetizer Squares Recipe - Food.com image

A great way to use up an abundant zucchini crop, add some other vegetables and you have an easy to make appetizer. I usually serve this with sour cream and chives on the side.

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 66 appetizers

Number Of Ingredients 15

Ingredients

3 cups zucchini, grated and well-drained
1 large carrot, grated
1/2 cup red pepper, diced
1/2 cup red onion, finely chopped
4 eggs, slightly beaten
1/2 cup grated parmesan cheese
1/2 cup strong cheddar cheese, grated
2 tablespoons fresh parsley, chopped
2 garlic cloves, finely chopped
1 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon seasoning salt
1/2 teaspoon dried oregano leaves
1/2 teaspoon hot pepper sauce
1/4 cup butter, melted

Steps:

Heat oven to 350ºF.
Make sure your zucchini is well drained, I put it in a clean tea towel and squeeze it dry.
Grease bottom and sides of rectangular pan, 13x9x2 inches.
In a medium bowl, mix eggs, parmesan cheese, pepper sauce, parsley and vegetables. Set aside
Combine dry ingredients and stir into liquid mixture.
Stir in melted butter.
Spread mixture evenly into the baking dish.
Sprinkle grated cheddar cheese over top.
Bake about 30 - 35 minutes or until golden brown.
Cool slightly, cut into tiny 1" squares, serve warm or cold, I prefer these at room temperature.

Nutrition Facts : Calories 26.6, FatContent 1.5, SaturatedFatContent 0.9, CholesterolContent 14.7, SodiumContent 38, CarbohydrateContent 2, FiberContent 0.2, SugarContent 0.3, ProteinContent 1.2

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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