Italian Christmas Veggies Recipes

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ITALIAN CHRISTMAS VEGGIES

This two-step colourful Italian veggies side dish recipe is made easily on a stove top in just 20 minutes - perfect for Christmas celebrations!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 7



Italian Christmas Veggies image

Steps:

  • In 10-inch skillet, cook dressing, zucchini, bell pepper, mushrooms and onion over medium-high heat about 5 minutes, stirring frequently, until dressing has almost evaporated.
  • Stir in wine. Cover; cook about 2 minutes or until vegetables are crisp-tender. Sprinkle with cheese.

Nutrition Facts : Calories 50, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 4 g, TransFat 0 g

1/3 cup fat-free Italian dressing
2 medium zucchini, cut into 1/4-inch slices
1 medium red bell pepper, cut into 1/2-inch slices
1 cup sliced fresh mushrooms
1 cup sliced onion
2 tablespoons dry white wine or chicken broth
3 tablespoons shredded Parmesan cheese

ITALIAN MIXED VEGETABLES

These eye-appealing vegetables are the ideal accompaniment to any main course. Bottled salad dressing and herbs dress up frozen vegetables, making this a great stovetop side dish for hurried weeknights.-Dawn Harvey, Danville, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 6



Italian Mixed Vegetables image

Steps:

  • Bring vegetables and water to a boil in a large nonstick skillet. Cover and cook for 10-12 minutes or until vegetables are crisp-tender. Uncover; cook and stir until liquid is evaporated., Add the salad dressing, salt, basil and oregano. Cook and stir until heated through.

Nutrition Facts : Calories 51 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 214mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

1 package (24 ounces) frozen California-blend vegetables
1/4 cup water
1/4 cup reduced-fat Italian salad dressing
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon dried oregano

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