Quick Italian Veggie Skillet Recipes

Steps:

• In a large nonstick skillet, saute onion and red pepper in oil for 2 minutes. Add zucchini; saute 4-5 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute longer., Stir in the corn, tomato, basil, salt and Italian seasoning; cook and stir until heated through. Sprinkle with cheese. Serve immediately.

Steps:

• In a large skillet, combine first 6 ingredients and, if desired, pepper flakes; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 7-9 minutes. Stir in marinara sauce; heat through, stirring occasionally. Top with cheese and basil.

Steps:

• 1. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 6 minutes or until golden brown.
• 2. Stir in vegetables, Italian seasoning and seasoned salt. Cook and stir 5 minutes or until vegetables are tender-crisp. Add tomatoes; cook and stir 1 to 2 minutes or until tomatoes are slightly softened and chicken is cooked through.

Steps:

• In large skillet cook sausage until no longer pink, 4 to 6 minutes. Drain off excess fat. Add green bell pepper and onion; cook until crisp.
• Add diced tomatoes and vegetable juice; cook and stir until mixture boils. Remove from heat and stir in rice.
• Cover and let stand 6 to 8 minutes or until liquid is absorbed.
• Sprinkle with cheese; cover and let stand until cheese is melted.

Steps:

• In a large nonstick skillet, sauté onion and red pepper in oil for 2 minutes.
• Add zucchini and garlic; sauté 4-5 minutes longer, or until vegetables are crisp-tender.
• Add the corn, tomato, basil, salt, and Italian seasoning. Cook, stirring until heated through.
• Sprinkle with Parmesan cheese and serve immediately.

Steps:

• Brown sausage in a large skillet over medium heat until no longer pink inside. Remove from skillet and set aside.
• Add olive oil to the same skillet. When hot (a splash of water sizzles), add onion, garlic, and celery, stirring until soft and translucent. Add basil and stir until well mixed.
• Stir in bell pepper (I like to use different colors to make it pretty) until nicely combined.
• Add tomatoes and stock and stir to deglaze the pan of any stuck on vegetables. Bring to a low boil.
• Add broccoli, and then return sausage to pan, stirring until well combined.
• Reduce heat, cover, and simmer until broccoli is tender.
• Remove lid and add spinach, stirring just until wilted.
• Check seasoning, adding salt and freshly ground pepper as needed.
• Serve by itself or over hot rice, topped with crispy toasted French-fried onions.