Cooked Vegetables Spice Mix Recipes

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or foil.
• Place the carrots, asparagus, onions and tomatoes in a bowl. Add the olive oil and fajita seasoning and toss well to coat.
• Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast until tender, 12 to 15 minutes or until desired tenderness. Remove from the oven and cool slightly. Squeeze the lime juice over the roasted vegetables and garnish with cilantro and almonds.

Steps:

• In a bowl, combine the first five ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 24-30 batches (1/2 cup total). , To use seasoning mix: Cook and drain vegetables. Add butter and 1/2 to 1 teaspoon seasoning mix; toss until butter is melted. Sprinkle with almonds.

Steps:

• Mix together and store in a tightly capped jar.
• Use: Sprinkle on steamed vegetables for a garden-fresh flavor.
• Add it to mayonnaise for a different potato salad dressing, or to oil and cider vinegar for a vinaigrette.

Steps:

• Combine all ingredients well.
• Cook vegetables as desired and arrange on the plate.
• Squeeze on lemon juice, then sprinkle with herb mixture, to taste.
• Enjoy!

Steps:

• Cut the red pepper into strips and place the strips face down on a piece of foil paper placed on a broiling rack. Broil until the skin blisters. Place in a bag and seal. When the peppers have cooled, peel off the skin. Cut the strips into one-inch pieces and set aside.
• Meanwhile, heat the oil in a skillet and add the squash and zucchini. Brown lightly on both sides. Steam the fava beans.
• Add the garlic and red pepper flakes to the zucchini and cook for two to three minutes, stirring. Add the fava beans, peppers and basil leaves. Stir fry for a minute. Serve hot or cold.

Steps:

• Combine first 8 ingredients in processor. Blend 15 seconds. Transfer to small jar; cover tightly. (Spice mixture can be prepared 2 weeks ahead. Store in refrigerator.)
• Prepare barbecue (medium-high heat) or preheat broiler. Cut all vegetables into 1/2-inch-thick slices. Brush with olive oil. Sprinkle generously with spice mixture. Grill until just cooked through, turning occasionally, about 8 minutes.