Leftover Vegetables Marinated With Garlic And Thyme Recipes

ROASTED VEGETABLES WITH THYME

Roasted Vegetables With Thyme image

Roasting vegetables gives them a whole new flavor. Adding the garlic halfway through baking prevents it from browning too much and giving a bitter taste to the dish. This is one of my favorite ways to make veggies.

Provided by Marie

Categories Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 teaspoons dried thyme
1 teaspoon salt
1 teaspoon black pepper
4 medium red potatoes, scrubbed and chunked
1 lb baby carrots
2 onions, cut into 1/2-inch wedges
2 tablespoons olive oil
2 garlic cloves, minced

Steps:

Heat oven to 400°.
Mix together thyme, salt and black pepper and toss with potatoes, carrots, and the onion wedges.
Add olive oil and toss again.
Place on a 15 x10" pan.
Bake uncovered, for 20 minutes.
Sprinkle the minced garlic on top and roast for 20 more minutes or until the carrots and potatoes are tender.

THYME-ROASTED VEGETABLES

Thyme-Roasted Vegetables image

The smell of our house as this is baking calls everyone to dinner. Normally, it serves eight, but my husband's been known to have more than just one serving at a time. It's that good..-Jasmine Rose, Crystal Lake, Illinois

Provided by Taste of Home

Categories Side Dishes

Time 1h10m

Yield 10 servings (3/4 cup each).

Number Of Ingredients 11

Ingredients

2 pounds red potatoes, cubed (about 9 cups)
3 cups sliced sweet onions (about 1-1/2 large)
3 medium carrots, sliced
1/2 pound medium fresh mushrooms, halved
1 large sweet red pepper, cut into 1-1/2-inch pieces
1 large sweet yellow pepper, cut into 1-1/2-inch pieces
2 tablespoons butter, melted
2 tablespoons olive oil
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 400°. In a large bowl, combine vegetables. Add remaining ingredients; toss to coat., Transfer to a 15x10x1-in. baking pan. Roast 45-50 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 151 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 274mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED VEGETABLES WITH THYME AND BALSAMIC VINEGAR

Roasted Vegetables With Thyme and Balsamic Vinegar image

This recipe is great as a light meal or side dish and is easy to make, despite the long cooktime. Note: If you choose to double this recipe, the cook time will be increased by quite a bit.

Provided by TerribleCook1017

Categories Vegetable

Time 1h40m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 parsnip
1 carrot
1 leek
1 white onion
6 garlic cloves, whole
2 tablespoons olive oil
2 tablespoons thyme
2 tablespoons balsamic vinegar (or to taste)

Steps:

Cut parsnip, leek, and carrot into short strips. Cut onion coarsely. Leave garlic cloves whole or cut in half. Do not peel the garlic.
Evenly coat the vegetables in the oil and thyme. Spread evenly in a pan and roast for 60 - 90 minutes at 400 degrees. Stir occasionally to avoid sticking to the bottom. Vegetables are done when parsnips and carrots are tender and the edges of the leeks are burnt.
Finally, drizzle balsamic vinegar to taste over vegetables, stir, and serve.

Nutrition Facts : Calories 234.2, Fat 14, SaturatedFat 1.9, Sodium 38.5, Carbohydrate 27, Fiber 5.2, Sugar 8, Protein 2.7

MARINATED VEGETABLES WITH GARLIC AND THYME

Marinated Vegetables with Garlic and Thyme image

Categories Garlic Tomato Vegetable Side Marinate Thanksgiving Vegetarian Buffet Vinegar Fall Vegan Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

8 cups assorted cooked leftover vegetables (such as carrots, green beans, cauliflower, and broccoli)
2 cups grape tomatoes, halved lengthwise (about 1 pound)
3/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons water
2 garlic cloves, pressed
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon hot pepper sauce

Steps:

Place cooked leftover vegetables in large strainer. Lower strainer into large pot of boiling water until butter and seasonings are removed, about 30 seconds. Rinse with cold water; pat dry. Transfer to large bowl and mix in tomatoes.
Whisk all remaining ingredients in bowl; toss with vegetable mixture. Cover and refrigerate at least 6 hours and up to 2 days. Bring vegetables to room temperature. Season with salt and pepper; serve.

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