SHEET-PAN ROASTED SUMMER VEGETABLES
This side dish is summer on a sheet pan! Fresh veggies like peppers, squash and tomatoes are roasted, then topped with toasted bread crumbs mixed with lemon zest and garlic for a flavorful crunch. A basil garnish adds a burst of freshness.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. On sheet pan, combine zucchini, summer squash, bell pepper, onion and tomatoes. Drizzle with 2 tablespoons of the oil, 3/4 teaspoon of the salt and the pepper; toss until vegetables are coated.
- Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until vegetables are tender and just start to brown.
- Meanwhile, in 8-inch skillet, heat 1 tablespoon of the over medium heat. Add garlic; cook and stir 1 minute. Place garlic in small bowl. Add remaining 1 tablespoon oil to skillet; heat over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Spoon into bowl with garlic. Add lemon zest and remaining 1/4 teaspoon salt; stir to mix. Sprinkle bread crumb mixture and basil over roasted vegetables.
Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 5 g, TransFat 0 g
ROASTED VEGETABLES
For a quick and simple side that never disappoints, try our Roasted Vegetables side dish. With roasted carrots, zucchini and onions, this colorful dish is packed with flavor. Save time prepping this sheet-pan side, and purchase packaged baby-cut carrots rather than whole carrots. Vegan or not, between the roasted zucchini, carrots and potatoes, there's something for everyone in this side. Prior to serving, we love sprinkling fresh herbs on the dish for a pop of color.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 450°F.
- In small bowl, stir oil, salt, pepper and garlic until well mixed. In 15x10x1-inch pan, toss carrots, potatoes, onions, bell pepper and zucchini with oil mixture until coated.
- Roast uncovered 20 minutes, stirring once.
- Stir in tomatoes. Roast about 5 minutes longer or until vegetables are tender and starting to brown.
Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 3 g, TransFat 0 g
ROASTED ZUCCHINI, ONION, AND PEPPERS
Serve this delicious side with our Honey-Glazed Chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees. Combine vegetables on a rimmed baking sheet; drizzle with olive oil, and season with salt and pepper. Toss to coat.
- Roast until vegetables are tender and browned inspots, 30 to 35 minutes.
BAKED ZUCCHINI, BROCCOLI, PEPPER AND MUSHROOMS
These roasted zucchini, broccoli, peppers, onions and mushrooms are one of the quickest, easiest and healthiest recipes you can throw together, and mmmmm... are they so good!! One of the best ways to enjoy veggies even for vegetable haters. The flavor combination is really lovely.
Provided by Alena Tarasevich
Time 23m
Yield 5 servings
Number Of Ingredients 11
Steps:
- Instructions
SQUASH AND ZUCCHINI WITH PEPPERS AND ONIONS
I love squash and zucchini and so does most of my members of my family . so my mom came up with this but i have put my own spin on it and its yummy goodness and she would say !
Provided by Jessica Mills
Categories Other Main Dishes
Time 45m
Number Of Ingredients 9
Steps:
- 1. i use an electric skillet but if you don't have then use the largest skillet you have then but you have an electric skillet set the temp on it to 350 but you are using your stove top med high heat will do .
- 2. while your skillet is heating . slice your sqaush , your zucchini , onion and pepper . add to your pan your butter and let it melt b4 you throw all your veggies in
- 3. after you add your veggies to the melted butter add your seasonings i really don't measure my garlic or onion powder i do it to taste the same with the salt and pepper .
- 4. once your veggies start to cook add your olive oil you may add more olive oil if needed cook until the veggies are nice and tender and serve while still warm. depending on how thick u cut your sqaush and zucchini will depend on your cooking time so it make take up to 30 mins or a lil more ..... enjoy! *also it will cook faster in an electric skillet then on your stove top*
SAUTEED YELLOW SQUASH
Provided by Rachael Ray : Food Network
Categories side-dish
Time 24m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat skillet over medium high heat. Add oil, then butter. When butter melts, add red peppers and squash. Saute 12 to 14 minutes until squash is tender. Add salt, pepper and parsley. Add chives or scallions if you would like a layer of light onion flavor on the dish as well.
SAUTEED YELLOW SQUASH, ZUCCHINI AND ROASTED RED PEPPERS
Make and share this Sauteed Yellow Squash, Zucchini and Roasted Red Peppers recipe from Food.com.
Provided by Papa D 1946-2012
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet and add olive oil.
- Add onion and cook just until tender.
- Add wine, yellow squash, zucchini and continue cooking over medium heat, stirring until squash begins to soften.
- Cover and continue cooking over low heat until nice and tender (usually about 20-25 minutes). Add roasted red peppers during the last few minutes.
- Season to taste.
YELLOW SQUASH AND PEPPERS
Anna Stodolak sends her quick veggie side dish that's sure to perk up any dinner. Anna uses fresh yellow squash and peppers from her Volant, Pennsylvania garden.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute the squash, onion and peppers in oil for 4-5 minutes or until crisp-tender. Add the remaining ingredients. Reduce heat to medium. , Cook, uncovered, for 3-4 minutes or until vegetables are tender, stirring occasionally. Serve with a slotted spoon.
Nutrition Facts : Calories 62 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
ROASTED RED BELL PEPPER ZUCCHINI & YELLOW SQUASH
Make and share this Roasted Red Bell Pepper Zucchini & Yellow Squash recipe from Food.com.
Provided by southern chef in lo
Categories Peppers
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the first 4 ingredients in a large bowl. Drizzle with the oil and sprinkle with the salt and pepper; toss well.
- Place in ungreased 15 x 10-inch jelly roll pan and bake uncovered for 10 to 20 minutes.
- Remove the vegetables from oven and toss with the vinegar, pine nuts, and basil; serve at once.
BALSAMIC ROASTED VEGETABLES WITH ROSEMARY, ARTICHOKES & ZUCCHINI
Serve these Balsamic Roasted Vegetables alongside roasted chicken or pot roast. Easy, healthy and delicious.
Provided by Dara Michalski | Cookin' Canuck
Categories Side Dishes
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 475 degrees F. Lightly coat a large baking sheet with cooking spray.
- In a large bowl, combine zucchini, yellow squash, red bell pepper, onion and artichoke hearts.
- Toss gently with salt and pepper.
- Pour in artichoke liquid, balsamic vinegar, canola oil and rosemary. Toss again to coat the vegetables.
- Spread the vegetables in a single layer on the prepared baking sheet.
- Roast the vegetables until tender, turning occasionally, until tender, about 25 to 30 minutes.
- Serve warm or at room temperature.
Nutrition Facts : Calories 84 kcal, Carbohydrate 10 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 263 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
ZUCCHINI PASTA WITH ROASTED RED PEPPER SAUCE AND CHICKEN
Zucchini subs in for traditional pasta in this great veggie-rich dish.
Provided by Volleyballmom
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Grill tomatoes, bell peppers, and onion halves on the preheated grill until well charred, about 15 minutes. When peppers are cool enough to handle, split with a knife and remove seeds.
- Heat olive oil in a large skillet; cook and stir garlic until fragrant, about 1 minute. Stir canned crushed tomatoes, basil, grilled tomatoes, bell peppers, and onion into skillet; bring to a boil, reduce heat, and simmer until vegetables are tender, about 10 minutes. Puree vegetable mixture with a stick blender; season with salt and pepper and keep at a simmer.
- Bring a large pot of water to a boil; drop in summer squash and zucchini spirals and cook until tender, about 3 minutes. Drain water from pot; lay spirals on paper towels to drain completely.
- Place squash spirals on individual plates; top with a portion of cooked chicken, a generous amount of red pepper sauce, and Parmesan cheese.
Nutrition Facts : Calories 351.8 calories, Carbohydrate 33.4 g, Cholesterol 42.3 mg, Fat 16 g, Fiber 9.2 g, Protein 23.3 g, SaturatedFat 3 g, Sodium 369.2 mg, Sugar 10.9 g
SUMMER SQUASH AND ZUCCHINI SIDE DISH
I'm trying to cut my risk for cardiac disease by changing the way I eat. This colorful sauteed zucchini and squash side dish is packed with as much nutrition as fresh-picked flavor! -Marlene Agnelly, Ocean Springs, Mississippi
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute the yellow squash, zucchini, onion and red pepper in oil for 5 minutes. Add garlic and seasonings; saute 2-3 minutes longer or until vegetables are crisp-tender. Stir in tomato; heat through.
Nutrition Facts : Calories 53 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 104mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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