Best Vegetable Bundles Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VEGETABLE BUNDLES WITH TARRAGON-CITRUS DIP



Vegetable Bundles with Tarragon-Citrus Dip image

Provided by Giada De Laurentiis

Categories     appetizer

Time 30m

Yield 24 bundles

Number Of Ingredients 10

1 cup whole-milk Greek yogurt, such as Fage
2 tablespoons chopped fresh tarragon
2 teaspoons grated lemon zest (1 large lemon)
1 tablespoon lemon juice (1/2 lemon)
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1 carrot, peeled and cut into matchsticks
1 red bell pepper, seeded and cut into matchsticks
1/2 English cucumber, cut into matchsticks
24 fresh chives

Steps:

  • For the dip: In a medium bowl, whisk together the yogurt, tarragon, lemon zest, lemon juice, olive oil and salt. Set aside for at least 5 minutes to allow the flavors to marry.
  • For the bundles: Make small bundles of 1 or 2 pieces each of the carrots, peppers and cucumbers. Tie each bundle at the equator with one of the chives, and trim the chive to the appropriate length. Serve alongside the tarragon-citrus dip.

SPRING VEGETABLE BUNDLES



Spring Vegetable Bundles image

You can assemble these bundles from our Test Kitchen before guests arrive, then cook them in mere minutes. To keep them warm while serving, place the serving platter on a heating tray.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 12 bundles.

Number Of Ingredients 9

4 to 6 green onions
1 cup water
1 pound fresh asparagus, trimmed
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
2 medium carrots, julienned
12 thyme springs
1-1/3 cups white wine
3 tablespoons butter

Steps:

  • Trim both ends of onions; cut the green tops into 7-in. lengths. In a small saucepan, bring water to a boil. Add onion tops; boil for 1 minute or until softened. Drain and immediately place onion tops in ice water. Drain and pat dry. Chop white portions of onions and set aside., Divide asparagus, peppers and carrots into 12 bundles. Top each with a thyme sprig. Tie each bundle with a blanched onion top., In a large skillet, combine the wine, chopped onions and vegetable bundles. Bring to a boil. Cook, uncovered, for 5-7 minutes or until vegetables are tender and liquid is reduced by two-thirds. , Carefully remove bundles with a slotted spoon to a serving plate. Add butter to skillet, cook and stir until melted. Serve with bundles.

Nutrition Facts :

VEGETABLE BUNDLES



Vegetable Bundles image

Provided by Aaron McCargo Jr.

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons unsalted butter
4 long sprigs fresh thyme
4 long sprigs fresh oregano
1 clove garlic, chopped
1 cup white wine
1 cup chicken stock
1 lemon, zested and juiced
1 medium zucchini, cut into ribbons
8 string beans
4 asparagus, ends snapped
1 medium yellow squash, cut into quarters lengthwise
Kosher salt and freshly ground black pepper

Steps:

  • In a medium saucepan over medium heat, melt the butter. Add the thyme and oregano sprigs, along with the garlic, wine, chicken stock, and lemon juice and zest. Allow to boil down, about 5 minutes.
  • While the broth is cooking, layer 2 zucchini ribbons vertically. Add 2 string beans, 1 squash quarter and 1 asparagus horizontally. Roll the zucchini ribbon up to create a bundle. Do this for the remaining ingredients. Add each bundle gently to the pan with the broth. Sprinkle with salt and pepper. Cook for 3 to 4 minutes, spooning the broth over each bundle.

SPICY CHICKEN AND VEGETABLE BUNDLES



Spicy Chicken and Vegetable Bundles image

Categories     Chicken     Vegetable     Appetizer     Low Fat     Green Bean     Summer     Cabbage     Jalapeño     Cilantro     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

1/3 cup (generous) finely chopped green onions
1/4 cup plus 2 tablespons chopped fresh cilantro
1/4 cup fresh lime juice
3 large garlic cloves, minced
2 tablespoons minced seeded red jalepeño chilies
2 tablespoons hoisin sauce
1 14 1/2-ounce can low-salt chicken broth
12 large green cabbage leaves, thick ribs trimmed
4 ounces thin green beans, ends trimmed, thinly sliced diagonally
1/2 pound ground chicken (white meat only)

Steps:

  • Combine first six ingredients on medium bowl. Set sauce aside.
  • Bring broth to boil in large saucepan. Working in batches, add cabbage leaves. Cover and simmer until leaves are wilted, about 2 minutes. Using slotted spoon, transfer leaves to bowl of cold water. Drain leaves; pat dry. Add beans to broth in pan; until tender, about 2 minutes. Using slotted spoon, add beans to sauce. Pour off all but 1/4 cup liquid from saucepan. Add chicken; stir over medium heat until cooked through, breaking up meat with spoon, about 3 minutes. Drain chicken; add to sauce. Season with salt. Cool. (Can be made 3 hours ahead. Cover chicken mixture and cabbage seperately; chill. Bring to room temperature before continuing.)
  • Place 1 cabbage leaf on work surface. Mound scant 1/4 cup chicken mixture in center of leaf. Fold in 3 sides of leaf; roll up to form bundle. Reapeat with remaining 11 cabbage leaves and chicken mixture.

SUMMER GRILLIN' VEGETABLE & FISH BUNDLES



Summer Grillin' Vegetable & Fish Bundles image

The fish and vegetables cook perfectly in this recipe. Yummy grilled dinner in a nice, convenient package. Preparing the fish and vegetables in a foil pack, instead of multiple pans, means fewer dirty dishes to clean. We prepared the meal with both the savory herb and soy sauce mixtures. If we had to choose one, we'd go with the...

Provided by Norma DeRemer

Categories     Fish

Time 40m

Number Of Ingredients 7

4 of your favorite fish fillets (about one pound)
1 lb thinly sliced vegetables; such as 4 mushrooms, 2 small zucchini, 2 small yellow squash, 3 cups pea pods known as snow peas
1 envelope Lipton Recipe Secret Savory Herb With Garlic or Golden Onion soup mix
1/2 c water
ALTERNATIVE SAUCE FOR FISH & VEGETABLES
1/4 c soy sauce
2 Tbsp butter

Steps:

  • 1. On four 18 x 18 inch pieces of heavy duty aluminum foil, divide fish equally. Top each with vegetables.
  • 2. Mix savory herb with garlic or onion soup mix with water until blended and pour evenly over fish and vegetables. (Can also use the alternate soy sauce/butter in place of the soup mix and water.)
  • 3. Wrap foil loosely around each fillet and vegetables, sealing edges airtight with a double fold.
  • 4. Grill for 20 to 30 or broil or bake in 350 degree oven up to 20 to 30 minutes until fish flakes easily with a fork.
  • 5. Carefully unwrap. Serve in the foil packet, remove from foil and serve on a plate, or place over your favorite rice.

SPRING VEGETABLE BUNDLES



Spring Vegetable Bundles image

Impress your dinner guests with these colorful vegetables bundles. The trick is to get as long of a green stem on the green onions as possible. If you can do that, these are very simple to put together. I'll share my secret to making them easier to tie together at the end of the recipe directions.

Provided by Bobbie

Time 45m

Yield 12 serving(s)

Number Of Ingredients 8

4 -6 green onions (get as long as tops as possible)
1 lb thin asparagus, trimmed
1 medium sweet red pepper, julienned
1 medium yellow sweet pepper, julienned
2 medium carrots, julienned
12 fresh thyme sprigs
1 1/3 cups white wine or 1 cup chicken broth
3 tablespoons butter (no substitutes)

Steps:

  • Trim both ends of onions - making sure the green tops are as long as possible - at least 7 to 8 inches long.
  • In a saucepan, bring some water to a boil, add the green onion tops; boil for 1 minute or until softened. Drain and immediately place onion tops in ice water. Drain and pat dry. Chop white portion of onions and set aside. (I always do a few extra onion tops -- just in case any tear as I'm tieing it around the bundles).
  • Divide asparagus, peppers and carrots into 12 bundles. Top each with a thyme sprig. Tie each bundle with a blanched onion top (into a knot).*.
  • In a large skillet, place wine or broth, chopped onion and vegetable bundles. Bring to a boil. Cook uncovered for 5 to 7 minutes or until vegetables are crisp-tender and liquid is reduced by two-thirds. Carefully remove bundles with a slotted spoon to a serving platter (or individual plates). Add butter to skillet; cook and stir until melted. Spoon over bundles.
  • Note: Use asparagus spears that are ¼ inch in diameter. Larger spears should be cut lengthwise.
  • Note #2: I have also used fresh green beans -- they work great, but the if you substitute them for either of the peppers, the color isn't quite as attractive. But for someone who doesn't like asparagus, that would be a good alternate.
  • *I secure the bundles with a thin rubber band and then tie the onion top around it (then cut away the rubber band). I also don't place the thyme in the bundle until after I have them tied.

Nutrition Facts : Calories 67.2, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 35.3, Carbohydrate 5, Fiber 1.5, Sugar 1.7, Protein 1.4

CHICKEN VEGETABLE BUNDLES



Chicken Vegetable Bundles image

I have not made this recipe yet, but the photo from my Land-O-Lakes cookbook looks delicious. It also looks time consuming so prepping ahead sounds like a good idea. If you try this please let me know. Hope you enjoy.

Provided by daisygrl64

Categories     Chicken Breast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

3 skinless chicken breasts (cut in half)
2 medium carrots (cut into 4 x 1/8 x 1/8-inch strips)
1 medium zucchini (cut into 4 x 1/8 x 1/8-inch strips)
6 slices bacon
3 tablespoons butter, melted (or margarine)
1/2 teaspoon salt
1/4 teaspoon rosemary, crushed
1/4 teaspoon black pepper
1/4 cup brandy or 1/4 cup chicken broth
1/4 cup chicken broth
1/4 cup pan dripping (or chicken broth)
1/2 cup sour cream
1 tablespoon all-purpose flour

Steps:

  • heat oven to 3508°F.
  • flatten each chicken breast half to about 1/4" thickness by pounding between two sheets of waxed paper, set aside.
  • in medium bowl combine butter, carrots, zucchini, salt, rosemary, and black pepper.
  • divide mixture evenly between each flattened chicken breast.
  • roll up chicken breast.
  • wrap one bacon piece around each chicken breast bundle, secure with toothpicks.
  • in a 13x9 baking pan, place chicken bundles.
  • in small bowl stir together brandy and chicken broth.
  • pour over chicken.
  • bake basting occasionally for 35 to 40 minutes, or until chicken is fork tender.
  • Reserve pan juices.
  • place chicken bundles on platter, keep warm.
  • in a 1-qt saucepan combine pan juices plus enough chicken broth to equal 1/4 cup.
  • in a small bowl mix together sour cream and flour.
  • stir into pan juice mixture.
  • cook over medium-low heat (DO NOT BOIL) stirring until thickened (2 to 4 minutes).
  • when ready serve sauce over chicken bundles.

Nutrition Facts : Calories 372.9, Fat 21.6, SaturatedFat 10, Cholesterol 107.5, Sodium 559.6, Carbohydrate 5.1, Fiber 1, Sugar 1.6, Protein 31.5

Related Topics