Parmesan Vegetable Toss Recipes

PARMESAN VEGETABLE TOSS

Parmesan Vegetable Toss image

This salad recipe came from a "Taste of Home Magazine" a few years back. It's perfect to bring to a potluck or picnic.

Provided by yooper

Categories Cauliflower

Time P1DT15m

Yield 16-18 serving(s)

Number Of Ingredients 11

Ingredients

2 cups mayonnaise or 2 cups salad dressing
1/2 cup grated parmesan cheese (I use the fresh shredded kind)
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 cup sugar
4 cups fresh broccoli florets (about 3/4 pound)
4 cups fresh cauliflower florets (about 3/4 pound)
1 medium red onion, sliced
1 (8 ounce) can sliced water chestnuts, drained
1 lb sliced bacon, cooked and crumbled
2 cups croutons (optional)

Steps:

In a large bowl, combine mayonnaise, Parmesan cheese, sugar, basil and salt.
Add broccoli, cauliflower, onion and water chestnuts; toss.
Cover and refrigerate several hours or overnight.
Just before serving, sprinkle with the chopped bacon.
Top with croutons, if desired.

Nutrition Facts : Calories 176.9, Fat 13.8, SaturatedFat 4.8, Cholesterol 22, Sodium 370.9, Carbohydrate 8.1, Fiber 1, Sugar 4.3, Protein 5.7

VEGETABLE PARMESAN TOSS

Vegetable Parmesan Toss image

Your family will eagerly eat their veggies when coated with a creamy Parmesan dressing. It's especially refreshing on a summer day!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 2h30m

Yield 20

Number Of Ingredients 12

Ingredients

4 cups broccoli flowerets
4 cups cauliflowerets
1 large sweet onion (Bermuda, Maui, Spanish, Walla Walla), thinly sliced and separated into rings
2 cups mayonnaise or salad dressing
1/3 cup grated Parmesan cheese
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon dried basil leaves
1 pound bacon, crisply cooked and crumbled
1 large head lettuce, torn into bite-size pieces (12 cups)
2 cups onion-and-garlic-flavored croutons
1 can (8 ounces) sliced water chestnuts, drained

Steps:

Mix broccoli, cauliflower and onion in very large (4-quart) bowl.
Mix mayonnaise, cheese, sugar, salt and basil in small bowl. Add mayonnaise mixture to vegetables; toss gently to coat. Cover and refrigerate at least 2 hours or overnight.
Just before serving, add bacon, lettuce, croutons and water chestnuts; toss lightly. Store covered in refrigerator.

Nutrition Facts : Calories 260, Carbohydrate 11 g, Cholesterol 20 mg, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 380 mg

VEGETABLE PARMESAN

Vegetable Parmesan image

Categories Bread Sauce Vegetable Side Bake Parmesan Healthy

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

Unsalted butter, for the pan
1 medium eggplant, cut into 1/4- to 1/2-inch-thick slices
2 medium fennel bulbs, trimmed and sliced 1/4 inch thick
1 red bell pepper, cored, seeded, and cut into thirds
1 yellow bell pepper, cored, seeded, and cut into thirds
1 orange bell pepper, cored, seeded, and cut into thirds
1/4 cup olive oil, plus more for drizzling
Salt and freshly ground black pepper
1 (26-ounce) jar marinara sauce (3 1/3 cups)
3 cups (12 ounces) shredded mozzarella cheese
1 cup freshly grated Parmesan cheese
1 cup plain dried bread crumbs

Steps:

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place an oven rack in the center of the oven and preheat the oven to 375°F. Butter a 13 x 9-inch glass baking dish.
Toss the eggplant, fennel, and bell peppers with the 1/4 cup olive oil. Season with salt and pepper. Grill the vegetables for 3 to 4 minutes on each side, or until softened.
Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of the mozzarella cheese and 1/3 cup of the Parmesan cheese. Arrange the peppers in a single layer on top. Spoon 3/4 cup of the marinara sauce over the peppers. Sprinkle with 1 cup of the mozzarella cheese and 1/3 cup of the Parmesan cheese. Layer the fennel on top and cover with the remaining sauce. Sprinkle the remaining mozzarella and Parmesan cheeses on top. Sprinkle the bread crumbs over the cheese and drizzle with olive oil.
Bake for 30 to 35 minutes, until the top is golden and forms a crust. Let cool for 10 minutes before serving.
Cook's Note
The vegetables can also be baked in a 375°F oven for 15 to 20 minutes, or until softened.

PARMESAN VEGETABLE TOSS

Parmesan Vegetable Toss image

Number Of Ingredients 12

Ingredients

2 cups mayonnaise or salad dressing
1/2 cup grated Parmesan cheese
1/4 cup sugar
1/2 teaspoon dried basil
1/2 teaspoon salt
4 cups fresh broccoli florets (about 3/4 pound)
4 cups fresh cauliflowerets (about 3/4 pound)
1 medium red onion, sliced
1 (8-ounce) can sliced water chestnut, drained
1 (large) head iceberg lettuce, torn
1 pound sliced bacon, cooked and crumbled
2 cups croutons, , optional

Steps:

In a large bowl, combine mayonnaise, Parmesan cheese, sugar, basil and salt. Add broccoli, cauliflower, onion and water chestnuts toss. Cover and refrigerate for several hours or overnight. Just before serving, place lettuce in a salad bowl and top with vegetable mixture. Sprinkle with bacon. Top with croutons if desired.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

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