VEGETABLE COLORS RECIPES

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COLORFUL VEGETABLE MEDLEY SIDE DISH RECIPE: HOW TO MAKE IT



Colorful Vegetable Medley Side Dish Recipe: How to Make It image

With its red pepper slices and green broccoli florets, this merry medley will brighten any holiday table. Sara Lindler of Irmo, South Carolina uses mild seasonings to let the variety of veggie flavors shine through.

Provided by Taste of Home

Categories     Side Dishes

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 8 servings.

Number Of Ingredients 14

1 teaspoon chicken bouillon granules
1/4 cup water
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 teaspoon plus 1 tablespoon olive oil, divided
2 cups fresh broccoli florets
2 medium carrots thinly sliced
1 large onion, sliced and quartered
1 cup sliced celery
2 medium zucchini, halved lengthwise and thinly sliced
1 medium sweet red pepper, thinly sliced
1 cup sliced fresh mushrooms
2 cups thinly sliced cabbage

Steps:

  • In a small saucepan, heat bouillon and water for 1 minute; stir well. Stir in the salt, garlic powder, pepper and 1 teaspoon oil., In a large nonstick skillet or wok, stir-fry the broccoli, carrots, onion and celery in remaining oil for 2-3 minutes. Add the bouillon mixture; cook and stir for 3 minutes. Add zucchini and red pepper; stir-fry for 3 minutes. Add mushrooms and cabbage; stir-fry 1-2 minutes longer or until crisp-tender.

Nutrition Facts : Calories 67 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 473mg sodium, CarbohydrateContent 10g carbohydrate (0 sugars, FiberContent 3g fiber), ProteinContent 3g protein. Diabetic Exchanges 2 vegetable

RAINBOW VEGETABLES RECIPE – EASY HEALTHY OVEN ROASTED ...



Rainbow Vegetables Recipe – Easy Healthy Oven Roasted ... image

These rainbow roasted vegetables are so colorful, healthy and delicious! Even vegetable haters will love these epic oven roasted veggies! So easy to make and taste amazing!

Provided by MelanieCooks.com

Categories     Side Dish    Vegetables

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 6

Number Of Ingredients 8

1 cup red onions (cut into wedges)
1 cup sliced red bell peppers
1 cup sliced yellow squash
1 cup sliced carrots
1 cup broccoli florets
1 cup cauliflower florets
2 tbsp olive oil
Salt (pepper and Italian seasoning to taste)

Steps:

  • Preheat the oven to 425F.
  • Line a 9x13 baking dish with parchment paper.
  • Put the red onion slices in a bowl, pour 1 tsp oil over them and toss with your hands so onions are coated with oil. Transfer the onions to the baking dish, pushing them on one side as shown on the photo.
  • Put the red bell pepper slices in a bowl, pour 1 tsp oil over them and toss to coat with oil. Put the peppers in a baking dish next to the onions.
  • Put the yellow squash pieces in a bowl, and toss with 1 tsp oil. Put the yellow squash in a baking dish next to the red peppers.
  • Put the sliced carrots in a bowl and toss with 1 tsp oil. Put the carrots in a baking dish next to the yellow squash.
  • Put the broccoli in a bowl and toss with 1 tsp oil. Transfer the broccoli in a baking dish next to the carrots.
  • Put the cauliflower florets in a bowl and toss with 1 tsp oil. Put cauliflower in a baking dish next to the broccoli.
  • Put the rainbow vegetables in the oven and cook for 25 minutes.
  • Sprinkle with salt, pepper and Italian seasonings to taste before serving.

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In a small saucepan, heat bouillon and water for 1 minute; stir well. Stir in the salt, garlic powder, pepper and 1 teaspoon oil. In a large nonstick skillet or wok, stir-fry the broccoli, carrots, onion and celery in remaining oil for 2-3 minutes. Add the bouillon mixture; cook and stir for 3 minutes. Add zucchini and red pepper; stir-fry for ...
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