Vegetables Fromage Recipes

20 GREAT VEGETABLE RECIPES: BEST ROASTED VEGETABLES & MORE!

20 Great Vegetable Recipes: Best Roasted Vegetables & More! image

Here's how to roast vegetables with the best seasoning blend! These epic roasted vegetables fill two sheet pans and take 30 minutes to roast.

Provided by Sonja Overhiser

Categories Side Dish

Time 45m

Yield 8

Number Of Ingredients 10

Ingredients

1 medium head cauliflower (2 pounds)*
1 crown broccoli (1/2 pound)
1 medium red onion
2 medium sweet potatoes (1 1/2 pounds)
1 red pepper
1 yellow pepper
4 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons Old Bay seasoning**
1 teaspoon kosher salt

Steps:

Adjust the oven racks for roasting 2 trays. Preheat the oven to 450 degrees Fahrenheit.
Chop the vegetables: Chop the cauliflower and broccoli into florets. Chop the onion into 1/2-inch slices. Cut the sweet potato in half lengthwise, in half again lengthwise, and then cut each quarter into thin pie-shaped slices (see the photo). Chop the peppers into 1/2-inch strips, then cut the strips in half.
Line two baking sheets with parchment paper (we prefer this to silicone baking mats because it results in crispier veggies). Spread the vegetables evenly onto each sheet. Drizzle half the olive oil onto each tray, then with half the seasonings onto each tray. Mix with your hands until evenly coated.
Place into the oven and bake for 20 minutes (do not stir!). Remove the pans from the oven, rotate them, and roast another 10 minutes (for 30 minutes total) until tender and lightly browned on one side. Transfer to a serving bowl or dish and serve immediately.

VEGETABLES FROMAGE

Vegetables Fromage image

This is a pasta and vegetable mix, with a nice creamy cheese sauce. I have posted this as originally posted by Laurier Champigny in the cookbook "Cuisine a la Mode", but I like to add just a splash of white wine to the mix at the end.

Provided by breezermom

Categories Vegetable

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

3 cups bow tie pasta, uncooked
4 carrots, scraped and cut into julienne strips
2 medium zucchini, cut into julienne strips
1 medium green pepper, cut into julienne strips
1 1/2 garlic cloves, minced
3 tablespoons butter or 3 tablespoons margarine, melted
1 (8 ounce) package Velveeta cheese or 1 (8 ounce) package processed loaf cheese spread, cubed
1/4 cup half-and-half
1 teaspoon basil, dried whole & crushed

Steps:

Cook pasta according to package directions; drain and set aside.
Saute julienned carrot, zucchini, green pepper, and minced garlic in melted butter in a large skillet until vegetables are crisp-tender. Reduce heat to low; add cheese, half and half, and basil, stirring until cheese melts.
Add reserved cooked pasta, and toss gently. Cook just until mixture is thoroughly heated, stirring occasionally.

Nutrition Facts : Calories 280, Fat 16.3, SaturatedFat 10.1, Cholesterol 64.8, Sodium 647.4, Carbohydrate 24, Fiber 2.6, Sugar 7.1, Protein 10.5

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