Marinated Mixed Vegetables In Tomato Butter Cream Sauce Recipes

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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

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

ELEGANTLY CREAMED VEGETABLES



Elegantly Creamed Vegetables image

Delicious subtle cheese sauce baked over your favorite veggies! This is one of our favorite dishes with a juicy ribeye off the grill and a nice loaf of crusty bread! Recipe came from a "country cooking" website.

Provided by Shae2138

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (16 ounce) package frozen vegetables (I use broccoli, cauliflower & carrots)
2 tablespoons butter
2 tablespoons flour
1 cup milk
4 ounces cream cheese, softened
1/4 teaspoon salt
1/8 teaspoon pepper
1/4-1/2 cup freshly grated parmesan cheese

Steps:

  • Cook vegetables until almost done, drain and place in small casserole dish (I use pyrex pie plate).
  • Melt butter in saucepan, stir in flour until smooth, add milk and stir until becomes thick and bubbly.
  • Turn heat down and add cream cheese salt and pepper.
  • Stir until cheese has completely melted and mixed into sauce.
  • Pour sauce over veggies and sprinkle the top with the parmesan cheese.
  • Bake at 350 degrees F for 30 minutes.

Nutrition Facts : Calories 302.9, Fat 20.3, SaturatedFat 12.5, Cholesterol 60.5, Sodium 449.1, Carbohydrate 22.2, Fiber 4.7, Sugar 0.1, Protein 10.8

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.

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