ITALIAN OVEN ROASTED VEGETABLES
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
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
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
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
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
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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ITALIAN SAUSAGE & VEGETABLE RICE BOWL - FRUGAL NUTRITION
From frugalnutrition.com
Servings 4Total Time 25 minsEstimated Reading Time 3 mins
- In a large pan, brown the sausage and break into bits. Add the tomato paste and cook about 30 seconds more.
- Add the 2 cups (frozen) vegetables and cook just until soft. Dump in the frozen spinach and cook until thawed and warm. Stir well and add most of the parmesan cheese, reserving some for topping.
- Once the rice is done cooking, combine the vegetables and sausage with the rice. Dish into four bowls and top with parmesan cheese. Enjoy!
WHOLE30 VEGETARIAN POWER BOWLS | EASY WHOLE30 RECIPE
From wellplated.com
4.9/5 (58)Calories 361 per servingCategory Main Course
- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Liberally coat a rimmed baking sheet with nonstick spray and set aside.
- Place the onions and sweet potatoes on the baking sheet, turning the sweet potatoes cut sides up. Drizzle with 2 teaspoons olive oil, making sure the flesh of the sweet potatoes is well coated. Sprinkle with 1 teaspoon chili powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Rub and toss to coat, and then arrange on the baking sheet. Bake for 10 minutes.
- While the sweet potatoes cook, chop the broccoli or cauliflower into florets (you should have about 5 cups total). Remove the baking sheet from the oven and flip the sweet potatoes so that they are cut sides down. Push the sweet potatoes and onions to one side and add the cauliflower or broccoli to the open side of the pan. Drizzle with 2 teaspoons olive oil and sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, and the remaining 1 teaspoon chili powder. Carefully toss to coat, and then return the baking sheet to the oven. The pan will be very crowded, and the veggies will overlap somewhat. Return to the oven and bake for an additional 20 to 25 minutes, until the sweet potatoes are soft and the other vegetables are crisp-tender.
- Remove the sheet pan from the oven and place the kale on top of the vegetables. Drizzle the kale with the remaining 2 teaspoons olive oil and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Lightly rub the kale to coat, and then arrange the kale in a single layer over the whole pan. Return the pan to oven and bake for 5 additional minutes, until the kale is very lightly crisp and softened. Remove the whole pan from the oven and set it aside to cool.
ITALIAN SAUSAGE AND VEGGIE BOWLS (MEAL PREP) - GIMME SOME OVEN
From gimmesomeoven.com
5/5 (7)Estimated Reading Time 5 minsServings 6Total Time 45 mins
- Heat oven to 400°F. Line a large baking sheet with aluminum foil or parchment paper, or grease with cooking spray. Set aside.
- In a large mixing bowl, add the Italian sausage, chopped veggies and olive oil. Then sprinkle evenly with the Italian seasoning and garlic powder. Toss thoroughly until evenly combined.
ITALIAN BLACK RICE AND VEGETABLE BOWL | FAMILYSTYLE FOOD
From familystylefood.com
Reviews 1Category Whole GrainsCuisine ItalianTotal Time 35 mins
- Bring a saucepan (at least 3 quarts) of water to a boil. Add a teaspoon of salt and the rice. Cook until the rice is just tender, with a tiny bit of bite in the center of the grain; 25 - 35 minutes. Drain.
- Put the rice in a large bowl and pour over a few tablespoons of olive oil and the lemon juice. Season with more salt to taste.
- Serve warm in bowls topped with mozzarella and garnished with your choice of fresh or roasted vegetables and greens.
ITALIAN VEGETABLE QUINOA BOWLS- HEALTHY GLUTEN FREE DISH
From toriavey.com
4.7/5 (9)Total Time 1 hrCategory Main CourseCalories 326 per serving
- Place the cubed eggplant in a colander and sprinkle all of the pieces with salt. Let the eggplant sit for about 20 minutes till beads of water form on the surface of the eggplant. While waiting for the eggplant, it's a good time to chop and prep your other ingredients. When beads of water have risen on the eggplant, rinse the eggplant thoroughly and drain to get rid of the excess salt.Core the fresh tomatoes and place them in a blender or food processor. Pulse them till they are crushed (liquid but not completely smooth). If you are using canned whole or diced tomatoes, pour the whole can in and pulse them in the same way. Crushed canned tomatoes do not need to be processed.
- Heat olive oil in a skillet or saute pan over medium. Pour diced onion into the hot oil and saute for a few minutes till it softens. Add the minced garlic to the pot and let it saute for 1-2 minutes longer till aromatic.
- Add the cubed eggplant, crushed tomatoes, and 1/4 cup of water to the skillet. Stir and bring to a boil. Cover the skillet with a lid and reduce heat to a low simmer. Let the eggplant cook for 15 minutes.
ROASTED VEGETABLES WITH ITALIAN SAUSAGE SHEET PAN DINNER
From blogghetti.com
4.2/5 (12)
- In a separate small bowl whisk olive oil and Dijon mustard together. Add the rosemary, garlic, Parmesan, Italian seasoning (crush between fingers to refresh the flavors), salt and black pepper (to taste), whisk until well combined.
- Pour over sausage mixture and toss until everything is coated. I find using my hands easier to get everything coated. Pour the mixture onto baking sheet and spread evenly.
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From recipeforperfection.com
5/5 (5)Total Time 40 minsCategory Main, Main CourseCalories 215 per serving
- Preheat oven according to Gorton's Seafood Simply Bake Shrimp Scampi package instuctions. Once the shrimp are in the oven, proceed to prepare the vegetables while the shrimp scampi cooks.
- Sliced the cherry tomatoes in half lengthwise and set aside. Begin preheating a grill pan over medium heat.
- Cut the zucchini into rounds about 1/2 inch thick. Cut the mushrooms in half lengthwise. Brush the zucchini and the mushrooms with olive oil.
- When the grill pan is hot, lay the zucchini slices in the pan. Cook for 5 to 7 minutes on one side, then flip each piece over and cook the other side for about 5 minutes, until fork-tender but not floppy. Repeat with the mushrooms.
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From myrecipes.com
Servings 4Calories 434 per servingTotal Time 8 hrs 37 mins
- Place first 8 ingredients in a 6-quart slow cooker. Cover and cook on HIGH 8 hours. Drain in a colander over a bowl; discard solids.
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