Italian Vegetable Bowl Recipes

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ITALIAN OVEN ROASTED VEGETABLES



Italian Oven Roasted Vegetables image

Easy Italian oven roasted vegetables. The perfect combination of veggies, simply seasoned and tossed in extra virgin olive oil. An easy, gluten free side dish in minutes.

Provided by Suzy Karadsheh

Categories     Side Dish

Number Of Ingredients 11

8 oz baby bella mushrooms (cleaned, ends trimmed)
12 oz baby potatoes, (scrubbed (Or cut potatoes in halves or cubes depending on size. You want them to be small))
12 oz Campari tomatoes, (grape or cherry tomatoes will work also)
2 zucchini (or summer squash, cut into 1-inch pieces)
10-12 large garlic cloves (peeled)
Extra virgin olive oil
1/2 tbsp dried oregano
1 tsp dried thyme
Salt and pepper
Freshly grated Parmesan cheese for serving (optional)
Crushed red pepper flakes (optional)

Steps:

  • Preheat the oven to 425 degrees F.
  • Place the mushrooms, veggies, and garlic in a large mixing bowl. Drizzle generously with olive oil (about 1/4 cup olive oil or so). Add the dried oregano, thyme, salt and pepper. Toss to combine.
  • Take the potatoes only and spread them on a lightly-oiled baking pan. Roast in the heated oven for 10 minutes. Remove from the heat, and then add the mushrooms and remaining vegetables. Return to the oven to roast for another 20 minutes or until the veggies are fork-tender (some charring is good!)
  • Serve immediately with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes (optional).

Nutrition Facts : Calories 88 kcal, Sodium 14.8 mg, SaturatedFat 0.4 g, Carbohydrate 14.3 g, Fiber 3.1 g, Protein 3.8 g, ServingSize 1 serving

ROASTED VEGETABLE & QUINOA HARVEST BOWLS



Roasted Vegetable & Quinoa Harvest Bowls image

Hearty and flavorful harvest bowls with roasted vegetables, quinoa, and a creamy, 3-ingredient tahini dressing! A healthy, plant-based, gluten-free meal!

Provided by Minimalist Baker

Categories     Entree

Time 30m

Number Of Ingredients 15

4 medium whole carrots ((peeled and quartered // large pieces halved))
1 1/2 cups quartered baby yellow potatoes
2 Tbsp maple syrup ((divided))
2 Tbsp olive oil ((divided))
1 healthy pinch each sea salt + black pepper
1 Tbsp chopped fresh rosemary ((or dried))
2 cups halved Brussels sprouts
1 cup white quinoa (well rinsed + drained)
1 3/4 cups water
1 pinch sea salt
1/2 cup tahini
1 medium lemon, juiced ((yields ~3 Tbsp or 45 ml as original recipe is written))
2-3 Tbsp maple syrup
Fresh herbs (parsley, thyme, etc.)
Pomegranate arils

Steps:

  • Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (or more baking sheets if increasing batch size).
  • Add the carrots and potatoes to the sheet and drizzle with half of the maple syrup, half of the olive oil, the salt, pepper, and rosemary (as original recipe is written, 1 Tbsp maple syrup and 1 Tbsp olive oil // adjust if altering batch size). Toss to combine. Then bake for 12 minutes.
  • In the meantime, heat a saucepan over medium-high heat. Once hot, add rinsed quinoa to lightly sautée before adding water to evaporate leftover moisture and bring out a nutty flavor.
  • Cook for 2-3 minutes, stirring frequently. Then add water and a pinch of salt. Bring to a low boil over medium-high heat. Then reduce heat to a simmer and cover. Cook for 18-22 minutes or until liquid is absorbed and quinoa is fluffy. Then open lid and fluff the quinoa with a fork. Tilt the lid, remove from the heat, and set aside.
  • When the veggies are at the 12-minute mark, remove pan from the oven and add the Brussels sprouts. Top with remaining 1 Tbsp olive oil, 1 Tbsp maple syrup, and another pinch each salt and pepper (amounts as original recipe is written // adjust if altering batch size). Loosely toss to combine.
  • Return pan to oven and roast for 10-12 minutes more or until Brussels sprouts are golden brown and the carrots and potatoes are fork tender. (This ensures that the potatoes and carrots are cooked through and the Brussels don't get too soft.)
  • Lastly, prepare dressing by adding tahini, lemon juice, and maple syrup to a small mixing bowl and whisking to combine. Add 2 Tbsp (30 ml) warm water at a time and whisk until thick but pourable. Taste and adjust flavor as needed, adding more maple syrup for sweetness or lemon juice for acidity.
  • To serve, divide quinoa and vegetables between serving bowls and top with a generous drizzle of tahini sauce. Top with garnish of choice, such as pomegranate arils or fresh herbs.

Nutrition Facts : ServingSize 1 side servings, Calories 530 kcal, Carbohydrate 65.4 g, Protein 14.2 g, Fat 26.3 g, SaturatedFat 3.7 g, Sodium 152 mg, Fiber 10.3 g, Sugar 14.2 g

ITALIAN VEGETABLE BOWL



Italian Vegetable Bowl image

I love to fix this hamburger vegetable stew on chilly fall and winter days. The tasty variety of ingredients and seasonings ensures this combination is a crowd-pleaser.

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 16

1 pound lean ground beef (90% lean)
2 cups water
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) Italian stewed tomatoes
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
3 beef bouillon cubes
2 garlic cloves, minced
3/4 teaspoon dried oregano
3/4 teaspoon dried basil
1/2 teaspoon pepper
2 cups shredded cabbage
1 cup cooked elbow macaroni
1 tablespoon minced fresh parsley

Steps:

  • In a Dutch oven or soup kettle over medium heat, cook beef until no longer pink; drain. Add the next 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until the vegetables are tender. Add cabbage, macaroni and parsley. Cook 20 minutes longer or until cabbage is tender.

Nutrition Facts : Calories 164 calories, Fat 3g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 716mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges

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