Marinated Mixed Vegetables In Tomato Butter Cream Sauce Recipes

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MARINATED VEGGIES



Marinated Veggies image

A healthy way to grill veggies! Makes a great sandwich too!

Provided by HJR

Categories     Appetizers and Snacks

Time 1h

Yield 8

Number Of Ingredients 11

½ cup thickly sliced zucchini
½ cup sliced red bell pepper
½ cup sliced yellow bell pepper
½ cup sliced yellow squash
½ cup sliced red onion
16 large fresh button mushrooms
16 cherry tomatoes
½ cup olive oil
½ cup soy sauce
½ cup lemon juice
½ clove garlic, crushed

Steps:

  • Place the zucchini, red bell pepper, yellow bell pepper, squash, red onion, mushrooms, and tomatoes in a large bowl.
  • In a small bowl, mix together olive oil, soy sauce, lemon juice, and garlic. Pour over the vegetables. Cover bowl, and marinate in the refrigerator for 30 minutes.
  • Preheat grill for medium heat.
  • Lightly oil grate. Remove vegetables from marinade, and place on preheated grill. Cook for 12 to 15 minutes, or until tender.

Nutrition Facts : Calories 159.3 calories, Carbohydrate 7.9 g, Fat 13.9 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 1.9 g, Sodium 909.4 mg, Sugar 2.3 g

MIXED VEGETABLES IN TOMATO-CREAM SAUCE



Mixed Vegetables in Tomato-Cream Sauce image

Number Of Ingredients 14

5 to 6 cups mixed vegetables, such as carrots, cauliflower, potatoes, green beans, Chinese eggplants, and peas cut into 3/4-inch pieces
3 to 4 quarter-size slices peeled fresh ginger
2 cloves fresh garlic (large), peeled
1 to 3 fresh green chili pepper, such as serrano, stemmed
2 tablespoons melted ghee or unsalted butter
1 tablespoon fresh lime juice
1 cup nonfat plain yogurt, whisked until smooth
1/2 teaspoon cayenne pepper, or to taste
1 teaspoon Garam Masala
1/2 teaspoon salt, or to taste
1 cup water or vegetable broth
1 (15-ounce) can tomato sauce
2 tablespoons heavy cream
1/4 teaspoon freshly ground black pepper

Steps:

  • 1. Place the vegetables in microwave-safe dish, cover, and cook on high power until crisp-tender, 3 to 4 minutes.2. In a blender, blend together the ginger, garlic, green chili peppers, ghee, lime juice, yogurt, cayenne pepper, garam masala, and salt until smooth. Transfer to large nonstick wok or saucepan and cook, stirring, over medium-high heat until most of the juices evaporate and traces of the ghee appear on the sides, 5 to 7 minutes.3. Add the water and bring to a boil over high heat. Add the vegetables, plus any juices, reduce the heat to medium-low, cover the pan, and simmer 7 to 10 minutes.4. Mix in the tomato sauce and cream and simmer another 5 minutes to blend the flavors. Transfer to a serving dish, garnish with the black pepper, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

MARINATED, MIXED VEGETABLES



Marinated, Mixed Vegetables image

This is one of my favorite summer side-dishes. Though it's great any time of the year, it's particularly good when fresh, locally-grown produce is available. The marinade, an improvisation from some forty years ago, has withstood the test of time to become my signature salad dressing/marinade. Try it with your favorite salad ingredients or as a marinade for seafood.

Provided by crrllssn

Categories     Salad Dressings

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 14

4 quarts water
1 tablespoon salt
2 cups cauliflower florets
1 cup carrot, sliced into 1/2-inch rounds
1 cup green beans, cut into 1-inch pieces
2 cups fennel bulbs, chopped
8 ounces white mushrooms, thinly sliced
1 1/2 cups red onions, finely chopped
3 tablespoons fresh cilantro leaves, chopped
1 teaspoon lemon zest, freshly-grated
1/3 cup lemon juice, freshly-squeezed
1/4 cup soy sauce
1/2 cup olive oil
2 1/2 teaspoons Madras curry powder

Steps:

  • In a large pot, bring water and salt to a boil. Add cauliflower, carrot and beans; cook for 2 minutes after water returns to a boil. Add fennel; cook for 3 minutes after water returns to a boil. Drain, rinse with cold water, drain.
  • To prepare marinade, whisk all ingredients together in small bowl.
  • Place cooked vegetables in a large bowl. Add mushrooms, onion and cilantro. Pour marinade over vegetables; toss well to coat. Refrigerate for 4 hours or more. Drain before serving or serve with a slotted spoon.

Nutrition Facts : Calories 230.1, Fat 18.5, SaturatedFat 2.6, Sodium 1892.2, Carbohydrate 14.9, Fiber 4.5, Sugar 4.9, Protein 4.7

MIXED VEGETABLES IN TOMATO SAUCE



Mixed Vegetables in Tomato Sauce image

A healthy dish with the essence of the aromatic oregano and basil leaves sprinkled in a rich tomato sauce.

Provided by Frenzy

Categories     Vegetable

Time 30m

Yield 6 c, 4-6 serving(s)

Number Of Ingredients 13

1/2 garlic, chopped
1 onion, chopped
125 ml tomato sauce
200 g petsai cabbage, chopped
100 g cauliflower, chopped
200 g cabbage, chopped
100 g green beans, chopped
200 g firm tofu, diced
1 teaspoon sugar
3/4 cup water
1 tablespoon canola oil
1 teaspoon oregano leaves, ground
1 teaspoon basil leaves, ground

Steps:

  • In a wok, heat oil and fry the garlic together with the onion for 1 minute. Add the tomato sauce and water and bring to a boil
  • Add the chopped Chinese cauliflower and simmer for 5 minutes or until cooked.
  • Add the chopped Green Beans and simmer for 3 minutes.
  • Add the Chinese petsai cabbage and cabbage and simmer for 1 minute.
  • Add the Firm Tofu and simmer for 1 minute
  • Season with Ground Oregano Leaves and Ground Basil Leaves.

MARINATED MIXED VEGETABLES IN TOMATO BUTTER-CREAM SAUCE



Marinated Mixed Vegetables in Tomato Butter-Cream Sauce image

Number Of Ingredients 15

2 cups (1/2 recipe) Butter-Cream Sauce with Fresh Tomatoes
2 tablespoons Basic Ginger-Garlic Paste or store-bought
3 small potatoes
2 small onions, quartered
10 to 12 cauliflower florets (2-inches each)
6 to 8 baby patty pan squash, halved
1 green bell pepper, cut in half lengthwise and thinly sliced, into 3/4 inch pieces
1/2 cup nonfat plain yogurt, whisked until smooth
2 tablespoons fresh lime juice or lemon juice
1 tablespoon peanut oil
1 teaspoon Garam Masala
1 teaspoon dried fenugreek leaves
1/2 teaspoon ground cumin
1 teaspoon ground paprika
1/2 teaspoon salt, or to taste

Steps:

  • 1. Prepare the butter-cream sauce. Prepare the ginger-garlic paste. Boil the potatoes in water to cover until tender, about 15 minutes. Drain, let cool, then peel and cut them into 3/4-inch pieces.2. Place the onions and vegetables in a large non-reactive bowl. In a small bowl, mix together the yogurt, lime juice, oil, ginger-garlic paste, garam masala, fenugreek leaves, cumin, paprika, and salt, and add to the vegetables. Mix well, making sure the vegetables are well-coated with the marinade. Marinate in the refrigerator at least 2 and up to 24 hours.3. Place the vegetables on a baking tray and broil, turning them once or twice, under the broiler, 4 to 5 inches from the source of heat, until they are lightly charred. Alternately, grill over medium-high heat or pan-cook until golden. Transfer to a serving platter.4. While the vegetables are cooking, prepare the sauce. Then cook it further over high heat [If you've already prepared the sauce, why do we need to refer again to cook it over high heat to reduce it further.] until most of the juices evaporate and the sauce is very thick, about 10 minutes. Drizzle over the vegetables and serve. (Or, cook the vegetables in the sauce about 5 minutes and then serve.)VARIATION: Cut paneer cheese or tofu into 1/2-inch pieces and cook in the sauce about 5 minutes, before the sauce is mixed with the vegetables.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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