ROASTED SQUASH VEGETABLE MEDLEY
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Combine zucchini and yellow squash pieces with onions and mushrooms in a mixing bowl. Add oil to the bowl, 2 turns of the bowl in a slow stream. Toss veggies until they are coated lightly and evenly with the oil.
- Combine poultry seasoning with salt and pepper and sprinkle evenly over the vegetables. Toss them again to combine and spread them out on to a baking sheet. Place veggies in a hot oven and roast 20 to 25 minutes until tender. Toss and turn the veggies with kitchen tongs half way through cooking time.
ROASTED VEGETABLE MEDLEY
This roasted vegetables dish is good with any meat, but I especially like it with pork. And because the vegetables can be prepared in advance, I have more time to enjoy my dinner guests. -Shirley Beauregard, Grand Junction, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.
Nutrition Facts : Calories 152 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 347mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
BONNIE'S ROASTED POTATO AND SQUASH MEDLEY
I wanted a dish that is easy to fix, healthy and one that tastes great with most meats. So I created a recipe for a one-dish combination of potatoes and vegetables, inspired by my Roasted Vegetable Medley recipe on this site. My family really likes this new twist, and I hope you do, too! Enjoy! This humble recipe and photo...
Provided by BonniE !
Categories Vegetables
Time 45m
Number Of Ingredients 10
Steps:
- 1. Use a large glass dish, like a lasagna dish.
- 2. Prepare the vegetables. Wash the zuchinni, and cut it on the diagonal almost 1/2 inch thick. Slice the purple onion into thick wedges. Slice olives in half. Scrub potatoes, poke each potato twice with a fork and set them in the microwave and cook 7 minutes and test for doneness. Potatoes need to be almost done and will cut cleanly when sliced with a knife and not fall apart. Slice the potatoes on the diagonal almost 1/2 inch thick slices.
- 3. Heat a large skillet with a little olive oil in it on medium high. The idea is to sear the vegetables, not cook them. Brown the squash on both sides and remove from pan, fry the onions, then the potatoes. Do not over cook. Fry fast and set aside.
- 4. Pre-heat oven to 450 degrees.
- 5. Arrange your dish with squash and onions and olives on the left, and potatoes on the right as depicted in my photo. Prop the squash and potatoes up on end and let them lean and overlap as you put each one in the dish. It does not have to be perfect. Divide your dish with squares of red bell pepper (or wedges of tomatoes) Add any other vegetables you wish. I added a green pepper.
- 6. Sprinkle just the potatoes with Natures Seasoning and a dusting of paprika.
- 7. Place in the oven uncovered and bake 15 minutes.
- 8. Remove from oven and sprinkle the grated Fontina cheese over the squash and potatoes and return to the oven and bake 10 minutes more. Serve immediately.
- 9. Cook's Tip: Do not overcook! Enjoy!
ROASTED SQUASH
Steps:
- Heat the oven to 400 degrees F/200 degrees C.
- Slice the squash into 3/8 inch/3/4 cm half-moons. Toss with the olive oil to coat. Arrange in slightly overlapping rows on a baking sheet. Sprinkle with salt and pepper. Scatter over the thyme sprigs and bay leaves. Dot the squash with the butter, then bake, turning halfway through roasting, until the squash is soft with slightly candied brown edges, 30 minutes.
ROASTED BUTTERNUT SQUASH MEDLEY
There's a medley of roasted vegetables here, from butternut squash to green beans, but some will hear a symphony when they detect the smoky bits of bacon.
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings, 3/4 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 425ºF.
- Cook and stir bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
- Pour reserved drippings into small bowl. Add dressing, mustard and sugar; mix well. Reserve 1 Tbsp. dressing mixture for later use. Add remaining dressing mixture to combined vegetables in large bowl; mix lightly. Spread onto rimmed baking sheet sprayed with cooking spray.
- Bake 30 min. or until vegetables are tender, turning after 15 min.
- Spoon vegetables into bowl. Add bacon and reserved dressing mixture; mix lightly.
Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
ROASTED WINTER VEGETABLE MEDLEY
This is a sweet mixture of comforting winter vegetables that you can serve on its own as a side dish, or use as the component of a polenta, big bowl, frittata or omelet, or pasta. I roast the squash in one pan and the other vegetables together in another. If you have a small oven, roast the squash first, then the other vegetables. Or you can use two shelves and switch the trays top to bottom halfway through the roasting.
Provided by Martha Rose Shulman
Categories dinner, lunch, quick, side dish
Time 30m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Line 2 baking sheets or roasting pans with parchment or foil. Place squash on one and remaining vegetables on the other, and toss each batch with 1 tablespoon olive oil and salt and pepper to taste. If desired, add fresh herbs such as rosemary, thyme or sage, and toss together. Spread vegetables in an even layer.
- Place in the oven, on the same shelf if both pans will fit, or on the middle and lower shelves, and roast for 20 minutes, stirring halfway through. Switch pans top to bottom halfway through if on separate shelves Turn heat down to 400 degrees and continue to roast for another 10 to 20 minutes (the squash may be ready sooner than the root vegetables), stirring halfway through, until tender and caramelized.
- Remove from oven, combine squash and other vegetables and stir together.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 545 milligrams, Sugar 7 grams
ROASTED SQUASH VEGETABLE MEDLEY
I love roasted vegetables, especially squash and mushrooms. When I saw this recipe on Rachael Ray, I knew for me, it would be perfect. Just wanted to share it with others who may love roasted veggies as much as I do.
Provided by Jellyqueen
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Combing zucchini, yellow squash, onions, and mushrooms in a large bowl.
- Add oil to bowl.
- Toss veggies until all are coated with the oil.
- Combine the seasonings and sprinkle evenly over the veggies.
- Toss again to combine the seasoning and then spread them in a shallow baking pan.
- Place in a hot oven and roast 20 to 25 minutes or until tender.
- Times may vary due to oven temps.
- Toss the veggies with tongs about halfway through the cooking time.
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