Well, we know how busy the routine gets and we can’t help but eat healthier, so we’ve brought you easy and delicious recipes with vegetables to help with this task.
Each recipe has its own twist on preparation and components so you don’t lose it in your hand.
Now is the time when you will be amazed at so many ways to prepare your vegetables.
Ratatouille of Roasted Vegetables
6 servings, 5 cups
Ingredients
1 large head garlic
12 ripe plum tomatoes, cored, halved and seeded
1 eggplant (1-1 1/4 lbs.), cut lengthwise into 1/2-inch-thick slices
2 small zucchini, cut in half lengthwise
2 small summer squash, cut in half lengthwise
1 Spanish onion, cut into 1/2-inch-thick slices
1 large red bell pepper, cut in half lengthwise and seeded
1 large yellow bell pepper, cut in half lengthwise and seeded
1/4 cup chopped fresh basil
2 Tbsp. olive oil, preferably extra-virgin
1 Tbsp. chopped fresh thyme
1 tsp. dried oregano
2 bay leaves
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Instructions
Set oven racks at the two lowest levels; preheat to 450 degrees F.
Peel away as much of the papery skin from the garlic as possible and
wrap the head loosely in aluminum foil. Bake for 30 minutes, or until
the garlic is very soft. Let cool slightly.
Meanwhile, lightly coat 2 baking sheets with vegetable oil or spray
with nonstick cooking spray. Arrange tomatoes, eggplant slices,
zucchini, squash, onions, red bell peppers and yellow bell peppers on
the prepared baking sheets. Roast for 20 minutes, turning once, until
just tender and browned. Let cool slightly. Reduce oven temperature to
350 degrees F.
Separate garlic cloves and squeeze the soft pulp into a large heavy
saucepan or Dutch oven. Slip skins from the tomatoes and peppers.
Slice all the vegetables into pieces and add to the garlic. Stir in
basil, olive oil, thyme, oregano, bay leaves, salt and pepper. Cover
and bake, stirring occasionally, for 30 minutes, or until heated
through and thickened. Remove bay leaves. Taste and adjust seasonings,
and serve hot or at room temperature.
Nutritional Information:
113 calories
5 g fat mono
0 mg cholesterol
16 g carbohydrate
3 g protein
208 mg sodium
Recipes with vegetables : Scampi with Broccoli
4 servings
Prep time: 15 minutes
Start to finish: 15minutes
Ingredients
1 Tbsp. olive oil
1 Tbsp. minced garlic
1/2 tsp. crushed red pepper
1 lb. large shrimp, peeled and deveined
Salt to taste
4 cups fresh broccoli florets
2/3 cup water
2/3 cup bottled clam juice
1/2 tsp. cornstarch
2 Tbsp. chopped fresh basil
Lemon juice to taste
Freshly ground black pepper to taste
Lemon wedges
Instructions
- In a large nonstick skillet, heat 1/2 Tbsp. oil over medium-high
heat. Add 1/2 Tbsp. garlic and crushed red pepper; cook, stirring,
until fragrant, about 1 minute. Add shrimp and season with salt. Sauté
until shrimp are pink, about 3 minutes. Transfer to a bowl; set aside. - Add remaining 1/2 Tbsp. oil to skillet. Add broccoli and season
with salt. Sauté until bright green, about 1 minute. Add water, cover
and cook until broccoli is just tender and water has evaporated, 3 to
5 minutes. Transfer broccoli to bowl with shrimp. - In a small bowl, combine clam juice, remaining 1/2 Tbsp. garlic and cornstarch; stir
until smooth. Add to skillet and cook, stirring, over medium-high
heat, until thickened, 3 to 4 minutes. Stir in basil and season with
lemon juice and pepper. Add reserved shrimp and broccoli and heat
through. Serve immediately, with lemon wedges.
Nutritional Information:
185 calories
6 total fat (1 g sat)
175 mg cholesterol
7 g carbohydrate
26 g protein
3 g fiber
285 mg sodium - Did you like the recipes Recipes with vegetables that we brought you?
