Italianmixedvegetables 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

BAKED ITALIAN VEGETABLE MéLANGE



Baked Italian Vegetable Mélange image

Categories     Vegetable     Bake     Summer

Yield Serves 4; 1/2 cup per serving

Number Of Ingredients 12

Cooking spray
6 ounces yellow summer squash, sliced
1/2 medium green bell pepper, thinly sliced
1/2 large onion, thinly sliced
2 medium Italian plum (Roma) tomatoes, cut crosswise into thin slices
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried basil, crumbled
1/8 teaspoon dried fennel seeds
2 tablespoons snipped fresh parsley
2 tablespoons shredded or grated Parmesan cheese

Steps:

  • Preheat the oven to 400°F. Lightly spray a 9-inch pie pan with cooking spray.
  • In the pie pan, layer as follows: squash, bell pepper, onion, and tomatoes. Sprinkle in order with the red pepper flakes, salt, oregano, basil, and fennel seeds. Lightly spray with cooking spray.
  • Bake for 25 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven.
  • Sprinkle with the parsley and Parmesan. Let stand, covered, for 5 minutes so the flavors blend and the vegetables release their juices.
  • Cook's Tip
  • Don't skip the last step. It brings out the flavors while the vegetables "relax" and the juices are released, giving the dish more intensity.
  • Nutrition information
  • (Per serving)
  • Calories: 38
  • Total fat: 1.0g
  • Saturated: 0.5g
  • Trans: 0.0g
  • Polyunsaturated: 0.0g
  • Monounsaturated: 0.0g
  • Cholesterol: 2mg
  • Sodium: 120mg
  • Carbohydrates: 6g
  • Fiber: 2g
  • Sugars: 4g
  • Protein: 2g
  • Calcium: 59mg
  • Potassium: 275mg
  • Dietary Exchanges
  • 1 vegetable

ITALIAN MIXED VEGETABLES



Italian Mixed Vegetables image

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

1 (20 ounce) package california-blend frozen vegetables
1/4 cup water
1/4 cup reduced-fat Italian salad dressing
1/4 teaspoon salt
1/4 teaspoon basil
1/8 teaspoon oregano

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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