VEGETABLES SALADS RECIPE RECIPES

Name: Vegetable Stir Fry Recipe
Prep time: 15 min
Cook time: 10 min
Yield: 10
Cuisine: Chinese,
Ingredients: 1 tbsp oil; 1 medium onion sliced thin; 1 cup diagonally sliced carrots; 2 cups broccoli florets; 2 cups sugar snap peas; 1 large red bell pepper cut into strips; 1 tbsp reduced sodium soy sauce; 1 tsp McCormick® Garlic Powder; 1 tsp McCormick® Ginger, Ground; 2 tsps McCormick® Sesame Seed toasted

VEGETABLE STIR FRY RECIPE - MCCORMICK

Vegetable Stir Fry Recipe - McCormick image

Get a weeknight meal in minutes with this colorful, tasty and easy stir fry recipe. Jam-packed with fresh vegetables like carrots, broccoli, snap peas, and peppers, spice up this vegetable stir fry recipe with your favorite veggies: zucchini, yellow squash, bok choy, mushrooms, snow peas - you name it.

Provided by McCormick

Prep Time 15 minutes

Cook Time 10 minutes

Yield 10

Number Of Ingredients 10

Ingredients

1 tbsp oil
1 medium onion sliced thin
1 cup diagonally sliced carrots
2 cups broccoli florets
2 cups sugar snap peas
1 large red bell pepper cut into strips
1 tbsp reduced sodium soy sauce
1 tsp McCormick® Garlic Powder
1 tsp McCormick® Ginger, Ground
2 tsps McCormick® Sesame Seed toasted

Steps:

Heat the oil in wok or large deep skillet on medium-high heat. Add onion and carrots; stir fry 2 minutes. Add remaining vegetables; stir fry 5 to 7 minutes or until vegetables are tender-crisp.
Add soy sauce, garlic powder and ginger; stir-fry until well blended. Sprinkle with sesame seed. Serve over cooked rice, if desired.

Nutrition Facts : Calories 50 Calories

ORZO WITH ROASTED VEGETABLES RECIPE | INA GARTEN | FOOD ...

Orzo with Roasted Vegetables Recipe | Ina Garten | Food ... image

This recipe is a slight variation of a wonderful summer dish invented by Sarah Leah Chase in her book The Open House Cookbook.

Provided by Ina Garten

Categories side-dish

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 17

Ingredients

1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, 1/2-inch diced (not crumbled)
15 fresh basil leaves, cut into julienne

Steps:

Preheat the oven to 425 degrees F.
Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

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