Italian Mixed Vegetables Recipes
OVEN-ROASTED ITALIAN VEGETABLES
Tossing fresh veggies with Italian salad dressing and roasting them in the oven is a no-fuss way to add a side dish to any dinner.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Generously spray 15x10x1-inch pan with cooking spray. In large bowl, toss vegetables with dressing. Spread vegetables in single layer in pan.
- Bake uncovered 30 minutes, stirring occasionally, until crisp-tender.
Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 6 g, TransFat 0 g
ZESTY MIXED VEGETABLES
Colorful carrot coins, broccoli and zucchini star in this appealing side dish that's served warm. Simmered in Italian salad dressing, the veggies take on that zesty flavor.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a nonstick skillet, bring carrot and water to a boil. Reduce heat; cover and simmer for 5 minutes. Add the broccoli, onion and zucchini; return to a boil. Reduce heat; cover and simmer for 2 minutes. Add salad dressing and oregano. Cook and stir over medium heat for 4 minutes or until vegetables are tender and liquid is reduced.
Nutrition Facts : Calories 41 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 9g carbohydrate, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
ITALIAN MIXED VEGETABLES
This was in the Oct/Nov 2003 edition of Light and Tasty magazine. It is a quick and easy way to prepare frozen mixed vegetables with much less calories than using olive oil. Fresh vegetables may also be used. I have also used fat free Italian salad dressing with no problem to reduce fat and calories even more.
Provided by ColCadsMom
Categories Cauliflower
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large nonstick skillet, bring vegetables and water to a boil.
- Cover and cook for 10-12 minutes or until vegetables are crisp-tender.
- Uncover; cook and stir until liquid is almost absorbed.
- Add the salad dressing, salt, basil and oregano.
- Cook and stir until heated through.
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