VEGETABLES WITH BASIL RECIPES

Name: Roasted Vegetables with Basil (Crowd Size)
Prep time: 20 min
Total time: 1 h 20 min
Yield: 12
Ingredients: 3 cups ready-to-eat baby-cut carrots, cut in half lengthwise; 2 medium red bell peppers, coarsely chopped (2 cups); 1 cup frozen corn; 1/2 cup zesty Italian dressing; 4 1/2 cups frozen whole green beans; 2 medium green onions, sliced (2 tablespoons); 1/4 cup shredded fresh basil leaves

ROASTED VEGETABLES WITH BASIL (CROWD SIZE) RECIPE ...

Roasted Vegetables with Basil (Crowd Size) Recipe ... image

Roasting brings out the best of veggies in a side dish sized for a crowd.

Provided by Betty Crocker Kitchens

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Yield 12

Number Of Ingredients 7

Ingredients

3 cups ready-to-eat baby-cut carrots, cut in half lengthwise
2 medium red bell peppers, coarsely chopped (2 cups)
1 cup frozen corn
1/2 cup zesty Italian dressing
4 1/2 cups frozen whole green beans
2 medium green onions, sliced (2 tablespoons)
1/4 cup shredded fresh basil leaves

Steps:

Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix carrots, bell peppers, corn and dressing. Spread in pan. Roast uncovered 30 minutes.
Add frozen green beans to vegetable mixture in pan; stir to mix.
Roast uncovered 25 to 30 minutes longer or until vegetables are crisp-tender. Sprinkle with onions and basil; stir gently to mix.

Nutrition Facts : Calories 80 , CarbohydrateContent 11 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 3 g, ProteinContent 1 g, SaturatedFatContent 0 g, ServingSize 1 Serving, SodiumContent 200 mg, SugarContent 5 g, TransFatContent 0 g

THAI BASIL VEGETABLES RECIPE - FOOD.COM

Thai Basil Vegetables Recipe - Food.com image

Make and share this Thai Basil Vegetables recipe from Food.com.

Total Time 23 minutes

Prep Time 15 minutes

Cook Time 8 minutes

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 medium zucchini, quartered and chopped
2 cups sliced mushrooms
1/2 cup slivered carrot
1/2 cup chopped fresh basil
1/4 cup chopped cilantro
2 tablespoons soy sauce
2 tablespoons fish sauce
1/2 fresh lime, juice of
1/2 tablespoon minced ginger
1/2 tablespoon minced garlic
2 teaspoons sugar
1/2-2 tablespoon sambal oelek chili paste (to taste)
1 tablespoon cornstarch (optional)
1 1/2 tablespoons vegetable oil

Steps:

In a small bowl, combine the fish sauce, soy sauce, lime juice, ginger, garlic, sugar, and sambal oelek for the sauce; set aside.
The sauce in this is thin from the veggies; if you like a thicker sauce, add 1 tbsp.
cornstarch to your sauce, but it won't affect the flavor either way.
Heat oil in wok or large skillet over medium-high heat.
Add zucchini, mushrooms, and carrots to pan; stir-fry for 3 minutes.
Add sauce in bowl to pan; stir to mix well, and continue cooking for 5 minutes, until vegetables are crisp-tender.
Stir in herbs and serve.

Nutrition Facts : Calories 99.3, FatContent 5.7, SaturatedFatContent 0.8, CholesterolContent 0, SodiumContent 1231.1, CarbohydrateContent 10.1, FiberContent 2.1, SugarContent 6.6, ProteinContent 4.2

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