I want a vegetable recipe that requires baking. Any vegetable will be fine.?!
I want a vegetable recipe that requires baking. Any vegetable will be fine.?
I am trying to eat healthier. I am looking for new ways to vegetables besides boiling and frying. Again, I want a vegetable recipe that requires baking. Any vegetable will be fine.
Answers:
All these fancy recipes are neat but what's wrong with just drizzling the veggie of your choice with a little olive oil along with pepper and/or complimentary herbs/spices? Just bake (roast) until tender and enjoy! Simple is sometimes best
Source(s):
Vegetarians do not eat fish. A fish eater is a Piscivore. Spread the correct word!
http://www.thefreedictionary.com/piscivo...
INGREDIENTS
1 vegetable cooking spray
2 potatoes, cubed
1 carrot, sliced
2 onions, sliced
1 green bell pepper, chopped
1/3 cup fat free Italian-style dressing
1/8 teaspoon garlic salt
1/4 teaspoon cayenne pepper
1/8 teaspoon onion salt
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Spray a 9 x 13 inch baking pan with cooking spray.
In prepared pan combine potatoes, carrots, onions and bell pepper.
In a small bowl combine Italian dressing, garlic salt, cayenne pepper and onion salt. Pour over vegetables.
Bake, covered, for 15 minutes. Uncover, stir and bake for 10 minutes more.
OR
INGREDIENTS
1 head fresh broccoli, cut into florets
1 head cauliflower, broken into small florets
1 pound carrots, coarsely chopped
1/2 pound fresh lima beans, cut into bite-sized pieces
3/4 pound yellow wax beans, cut into bite-sized pieces
1 zucchini, chopped
5 onions, chopped
6 cloves garlic, minced
2 tablespoons butter
6 ounces shredded Cheddar cheese
1 1/2 cups chopped walnuts
DIRECTIONS
In a medium saute pan, melt butter or margarine over medium heat. Add onions and garlic; cook and stir until translucent.
Spread broccoli, cauliflower, carrots, lima beans, yellow wax beans, and zucchini in a large baking dish. Sprinkle with walnuts and shredded cheese. Arrange sauteed onions over cheese.
Bake at 375 degrees F (190 degrees C) until vegetables are tender and cheese melts, approximately 30 minutes.
Lentil and Broccoli Gratin
1 cup red lentils
1 large onion, peeled & chopped
1 inch piece of fresh ginger, peeled and grated
? lb broccoli, washed, trimmed, divided into florets
juice and grated rind of 1 lemon
salt and freshly ground pepper
soft bread crumbs
Put the lentils into a saucepan with 2 1/2 cups of water, bring to a boil, then let simmer for 20-30 minutes, until they are soft and pale. Meanwhile, heat some veg. broth or water in a saucepan, add the onion and ginger, and cook for 10 minutes, uncovered, so that they brown a bit, stirring from time to time.
Steam the broccoli until just tender, then put in a shallow gratin dish. Put the lentils into a food processor or blender with the onion mixture and the lemon and blend until a smooth puree. It should have the consistency of heavy cream; add some water or veg. broth if it is too thick. Season, then pour this puree evenly over t he broccoli. Sprinkle the bread crumbs over the top.
Put into an oven at 350-400 degrees F for 30-40 minutes.
I usually serve this with baked potatoes and salad. This dish freezes well.
http://www.fatfreevegan.com/beans/lentil...
Pizza
Lasagna
That green bean, fried onion rings, with mushroom soup, thing
Simple scalloped potatoes doctored with your favorites to add color and style with a scorched cheese topping
I just made zucchini that I sauteed in a little olive oil with salt and pepper then layered it in a baking dish with asiago cheese and a light grating of fresh nutmeg - bake till brown and bubbly - eating it right now -YUM
spaghetti squash... take the squash - cut it in half. Bake it for about an hour... scoop out the seeds.
Then take the strands of squash out of the shell with a fork. It's like pasta. Serve the s[paghetti squash with your favourite pasta sauce... no carbs and great nutrional qualities. You may never eat pasta again!
spaghettie squash.
I used to make it all the time 2 years ago. Basically cut it in half so that the middle is a circle not loike a papaya. Then put it in a small cookie tray (the 2 piecess. ) also before that pinch holes in with all over with a fork.
Then broil it in the oven ( iforget the degree or amount of time)
When it is ready the yellowness oif the outside is a little dull.
Scoop out the seeds and discard
Then with a fork pull out the 'pasta' and enjoy with a little butter and salt and pepper
if you under cook you can boil it in water a low amount.
get the martha stewart book
squash is good, though I'm not sure that it's in season now. my favorite is carnival, acorn and butternut are also good.
you can roast root vegetables like carrots and potatoes and turnips or parsnips or whatever you like. that's good with olive oil and garlic.
have you considered grilling? I like grilled eggplant, summer squash, mushrooms, onions, pretty much anything. you can also make veggie kabobs, maybe marinate them in bbq sauce or dressing first.
BAKED ZUCCHINI WITH TOMATOES
Very colorful and very Mediterranean. Serve alone or as a side dish with something simple like grilled chicken breast.
3 medium zucchini
2 medium tomatoes
1 sweet green pepper
1 medium yellow onion
1/2 teaspoon salt
1/8 teaspoon pepper, black
1/4 cup olive oil
Preheat oven to 400F.
Core, seed and chop pepper.
Peel and finely chop onion.
Trim ends off the zucchini and remove the stem end from the tomatoes.
Cut both vegetables into 1/2-inch slices and arrange them in a buttered 1-or 1 1/2-quart baking dish with their edges overlapping slightly, alternating the tomato with zucchini.
Scatter the green pepper, onion, salt, and pepper over the slices.
Drizzle the oil evenly over the vegetables.
Place the dish in the oven and bake, uncovered, about 25 minutes, or until the squash is crisp-tender.
YOU CAN SUBSTITUTE YELLOW SQUASH.
THIS DISH CAN BE PREPARED AHEAD AND BAKED JUST BEFORE SERVING.
BAKED GRATED CARROTS
(carrots stay crisp, even while hot!!)
3 cups carrots, grated
2 tablespoons margarine, melted
1 tablespoon lemon juice
2 green onions, finely chopped
2 tablespoons dry sherry or apple juice
Place carrots in casserole dish.
Pour margarine, lemon juice and sherry over carrots.
Sprinkle with green onions.
Bake at 350 for 30 minutes.
VEGETARIAN STUFFED PEPPERS
1/2 cup long-grain rice (preferably brown)
1 teaspoon salt
4 large sweet peppers (preferably red)
3 tablespoons butter or margarine
1 medium onion, chopped
1/2 cup celery, finely diced
1/2 cup sunflower seeds
1/4 cup parsley, minced
2 eggs, slightly beaten (or equivalent egg substitute)
1/4 teaspoon dried oregano leaves, crumbled
1 jalapeno pepper, chopped
1 teaspoon black pepper
1/2 cup sharp cheddar cheese, shredded
Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until tender.
Drain if necessary.
Set aside. Cut peppers in half.
Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 minutes.
Arrange in slightly oiled, shallow 1-1/2 quart baking dish.
Melt butter in small skillet. Add onion, celery, and sunflower seeds.
Saute until onion is tender.
Remove from heat. Stir into rice. Add parsley, eggs, oregano, jalapeno pepper, black pepper, and salt to taste. Fill peppers with mixture. Sprinkle cheese on top.
Put about 1/3 cup hot water in bottom of dish.
(I use the water used to parboil the peppers.) Bake at 400 F for about 20 minutes.
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asparagus...wash and cut off ends..coat with olive oil and sprinkle on some salt and pepper and a little garlic powder if you dont want to mash up some fresh garlic bake it in the oven for about 9 minutes..its awesome comes out tender with a slight crunch..i just tried this recipe today that i got from someone on yahoo! answers and it's awesome ..you can actually do this with any vegetable..make sure to use only olive oil tho..
EGGPLANT PARMIGIANA
olive oil
1 garlic clove, minced
1 large onion, chopped
2 17-oz cans tomatoes
2 teaspoons sugar
1/2 tsp oregano
1/2 tsp basil
1/2 tsp salt
1 cup dried bread crumbs
2 eggs
1 large eggplant, cut into 1/2 inch slices
1/2 cup grated parmesan cheese
8-oz mozzarella cheese, shredded
About 1-1/2 hours before serving:
In medium skillet over medium heat, in 2 tbsp hot olive oil, cook garlic and onion until tender, about 5 minutes. Add tomatoes and next 4 ingredients. Reduce heat to low and cook, covered, 30 minutes.
Meanwhile, grease 13 x 9 baking dish. On sheet of waxed paper place bread crumbs. In small dish, with fork, beat eggs with 2 tbsp water. Dip eggplant into egg mixture, then into crumb mixture. Repeat so each piece is coated twice.
In large skillet over medium heat, in 2 tbsp hot olive oil, cook a few eggplant slices at a time until golden brown, adding a little more oil as needed.
Preheat oven to 350F. Arrange half of eggplant slices in baking dish; cover with half tomato mixture; sprinkle with half parmesan and then top with half mozzarella; repeat. Bake 25 minutes or until lightly browned. Makes 6 servings.