Italian Vegetable Toss Recipes

VEGETABLE TOSS

This is a Salad, easy to double for a crowd. The recipe comes from the Salinas Valley, just 8 miles from Monterey bay. This valley grows 80% of the of the nations lettuce, 60% of the broccoli, 50% of the cauliflower and mushrooms, 90% of the artichokes & 25% of the celery, that is why it is called the Salad Bowl of the World. This takes 2 hours refrigration time.

Provided by Barb G.

Categories Cauliflower

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Vegetable Toss image

Steps:

Layer half of the lettuce, broccoli, and cauliflower in a clear salad bowl.
Top with Radishes and remaining lettuce, broccoli, and cauliflower.
Mix mayonnaise, sour cream, mustard and onions:drop by spoonfuls onto cauliflower;sprinkle with dill and pepper.
Cover and refrigerate at least 2 hours.
Just before serving, sprinkle with your favorite salad topping.

Ingredients

1/2 medium romaine lettuce, torn into bite size pieces
1 bunch broccoli, broken into small florets (about 2 cups)
1/2 small cauliflower, broken into small florets (about 2 cups)
1/4 cup sliced radish
1/4 cup low-fat mayonnaise
1/4 cup sour cream
1/2 teaspoon Dijon mustard
2 green onions, sliced
1/4 teaspoon dried dill weed
fresh ground pepper
imitation bacon bits (or favorite salad topping)

TASTY-ITALIAN VEGETABLE SOUP

Here's a dish that will warm you up fast. It takes just 25 minutes until you can sit down and start sipping on this soup. -Janet Frieman, Kenosha, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings (2 quarts).

Number Of Ingredients 9

Tasty-Italian Vegetable Soup image

Steps:

In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the water, beans, tomatoes, broth, zucchini and basil. , Bring to a boil. Reduce heat and simmer until the zucchini is tender, about 5 minutes. Garnish with cheese.

Nutrition Facts : Calories 173 calories, Fat 9g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 620mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein.

Ingredients

1 pound bulk Italian sausage
1 medium onion, sliced
1-1/2 cups water
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
2 medium zucchini, cut into 1/4-inch slices
1/2 teaspoon dried basil
Grated Parmesan cheese

ITALIAN VEGETABLE SOUP

Makes a lot and is very, very good.

Provided by Jackie

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 17

Italian Vegetable Soup image

Steps:

Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.

Nutrition Facts : Calories 440.7 calories, Carbohydrate 52.5 g, Cholesterol 48.4 mg, Fat 16.6 g, Fiber 13.3 g, Protein 22.4 g, SaturatedFat 6.4 g, Sodium 1295 mg, Sugar 9 g

Ingredients

1 pound ground beef
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
1 (14.5 ounce) can peeled and diced tomatoes
1 (15 ounce) can tomato sauce
2 (19 ounce) cans kidney beans, drained and rinsed
2 cups water
5 teaspoons beef bouillon granules
1 tablespoon dried parsley
½ teaspoon dried oregano
½ teaspoon dried basil
2 cups chopped cabbage
1 (15.25 ounce) can whole kernel corn
1 (15 ounce) can green beans
1 cup macaroni

ITALIAN VEGETABLE TOSS

Got this one from yet another site. It is fabulous! We made it without the tomatoes and with cheddar, but it still came out great!

Provided by Susan P

Categories Vegetable

Time 16m

Yield 4 serving(s)

Number Of Ingredients 8

Italian Vegetable Toss image

Steps:

Slice Zucchini and Yellow Squash.
Quarter Mushrooms.
Dice Tomatoes.
Mix Zucchini, Squash, Mushrooms, Butter, Basil, and Pepper in a 2 quart microwave-safe casserole.
Cover with wax paper and microwave on HIGH until squash is tender-about 8-10 minutes.
Add tomatoes and cheese and microwave on HIGH for an additional 2-3 minutes.
Enjoy!

Nutrition Facts : Calories 105.2, Fat 5.3, SaturatedFat 3, Cholesterol 13.1, Sodium 141, Carbohydrate 10.8, Fiber 3.4, Sugar 5.8, Protein 6.8

Ingredients

2 medium zucchini
2 medium yellow squash
10 medium mushrooms
1 tablespoon butter
1 tablespoon fresh basil leaf
1/4 teaspoon cracked black pepper
2 medium tomatoes
1/4 cup parmesan cheese, shredded

ITALIAN VEGETABLE TOSS

Make and share this Italian Vegetable Toss recipe from Food.com.

Provided by Skooch

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Italian Vegetable Toss image

Steps:

In a shallow 2-quart microwave-safe casserole, place zucchini, yellow squash, mushrooms, onions, margarine, basil and pepper. Cover with a sheet of wax paper.
Microwave on HIGH until squash is crisp-tender, 8 to 10 minutes, rotating halfway through cooking time.
Add tomato wedges and sprinkle with cheese. Microwave on HIGH 2 to 3 minutes.

Nutrition Facts : Calories 112.5, Fat 5.3, SaturatedFat 1.7, Cholesterol 5.5, Sodium 154.3, Carbohydrate 12.6, Fiber 3.6, Sugar 6.6, Protein 6.9

Ingredients

2 medium zucchini, sliced
2 medium yellow squash, sliced
10 medium mushrooms, quartered
1 small onion, finely minced
1 tablespoon margarine, diced
1 tablespoon fresh basil leaf, snipped
1/4 teaspoon cracked black pepper
2 medium tomatoes, cut in 8 wedges
1/4 cup shredded parmesan cheese

ITALIAN ROASTED VEGETABLES

I love the taste of roasted vegetables. This recipe uses a bunch of different ones, and can easily be changed to add or subtract ones as you wish.

Provided by lazyme

Categories Potato

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13

Italian Roasted Vegetables image

Steps:

Preheat oven to 500ºF.
Put veggies into open roasting pan. Toss with rosemary, chopped garlic, salt and fresh ground black pepper and just enough olive oil to coat.
Roast for about 45 minutes, or until crisp tende.

Ingredients

2 yellow bell peppers, cut into chunks
2 red bell peppers, cut into chunks
2 green bell peppers, cut into chunks
3 zucchini, sliced lengthwise
2 bunches green onions, trimmed
2 Japanese eggplants, sliced
24 asparagus spears, trimmed
1 lb new potato, thinly sliced
8 ounces mushrooms, halved
1 bunch fresh rosemary, chopped
12 garlic cloves, chopped
1/4 cup extra virgin olive oil
salt and pepper, to taste

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Preheat oven to 375ºF. Coat a shallow roasting pan with cooking spray or line with foil. Arrange chicken, skin sides up, in one half of the roasting pan. In the other half of the pan arrange the carrots and onion wedges. Roast, uncovered, 25 minutes.
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Italian Vegetable Toss Recipes

VEGETABLE TOSS

TASTY-ITALIAN VEGETABLE SOUP

Here's a dish that will warm you up fast. It takes just 25 minutes until you can sit down and start sipping on this soup. -Janet Frieman, Kenosha, Wisconsin

ITALIAN VEGETABLE SOUP

Makes a lot and is very, very good.

ITALIAN VEGETABLE TOSS

Got this one from yet another site. It is fabulous! We made it without the tomatoes and with cheddar, but it still came out great!

ITALIAN VEGETABLE TOSS

Make and share this Italian Vegetable Toss recipe from Food.com.

ITALIAN ROASTED VEGETABLES

I love the taste of roasted vegetables. This recipe uses a bunch of different ones, and can easily be changed to add or subtract ones as you wish.

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