ROASTED VEGETABLES WITH DIP
"These colorful vegetables and zippy dip taste so good it never occurs to my family that they're eating something nutritious and low in fat," remarks Melinda Sheridan of Pittsburg, Kansas.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 servings (1 cup dip).
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first four ingredients; refrigerate for 30 minutes or overnight. , In a large bowl, add the mushrooms, peppers, onion and squash. Drizzle with oil; toss to coat. Place in a single layer in an ungreased 15x10x1-in. baking pan. , Bake, uncovered, at 450° for 10 minutes or until crisp-tender. Serve with dip.
Nutrition Facts : Calories 62 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 146mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
HERB DIP WITH SPRING VEGETABLES
When you're having a large party and focusing on the entrees, it's smart to have snacks and nibbles ready ahead of time. There's nothing more simple than making dip a day or two ahead and putting it out for guests. I'm a huge fan of ranch, so this is my pick. -Michelle Clair, Seattle, Washington
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 2 cups.
Number Of Ingredients 6
Steps:
- Stir together first 5 ingredients; refrigerate, covered, overnight. Sprinkle with additional parsley and rosemary before serving with rainbow carrots and assorted radishes.
Nutrition Facts : Calories 76 calories, Fat 6g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 559mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
ROASTED SPRING VEGETABLES
Provided by Bon Appétit Test Kitchen
Categories Side Easter Passover Vegetarian Quick & Easy Low Cal Mother's Day Asparagus Carrot Radish Spring Healthy Low Cholesterol Vegan Sugar Snap Pea Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F. Combine vegetables, garlic, and oil in a large bowl. Season with salt and pepper; toss to coat. Spread out in a single layer on a rimmed baking sheet. Roast, stirring halfway through, until tender, golden brown, and charred in spots, about 20 minutes. Serve warm or at room temperature.
ROASTED VEGGIE DIP
This recipe is so easy as well as great tasting. I found this was a great way for me to eat my veggies while I was focusing on eating right in an effort to lose weight. Nutritional Facts per serving: Calories 7.5 Fat 0.1 G, Saturated Fats 0 G, Cholesterol 0 MG, Sodium 26.6 MG, Carbs 1.5 G, Total Sugars 0.6 G, Dietary Fiber 0.4 G, Protein 0.4 G ***RECIPE TIPS*** This dip can also be frozen, so when company arrives, you'll have a great-tasting appetizer to serve. From Prevention.Com
Provided by Porfavorcorona
Categories Low Protein
Time 37m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F
- Coat a jelly-roll pan or large baking pan with cooking spray.
- Cut the squash, bell pepper, onion, zucchini, and cucumber into large chunks.
- Place on the prepared baking sheet and coat with cooking spray.
- Sprinkle with the garlic, salt, and pepper.
- Bake for 30 minutes, turning once, or until the vegetables are tender and lightly browned.
- Place in a blender or food processor.
- Add the tomato paste and puree until just blended, but with some texture.
- Remove to a serving bowl and serve warm or cold with the crisps, crudites, or chips.
Nutrition Facts : Calories 8.4, Fat 0.1, Sodium 31.7, Carbohydrate 1.9, Fiber 0.4, Sugar 0.9, Protein 0.4
SHEET PAN ROASTED VEGETABLES
Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.
Provided by JRCROSBY31
Categories Side Dish Vegetables Tomatoes
Time 2h
Yield 24
Number Of Ingredients 16
Steps:
- In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
- Preheat oven to 400 degrees F (200 degrees C).
- On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.
Nutrition Facts : Calories 71.9 calories, Carbohydrate 7.3 g, Fat 4.7 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 3.6 g
SPRING VEGETABLE AND GOAT CHEESE DIP
We've put a spring spin on the spinach-artichoke dip, starring asparagus, just-dug-up leeks, sweet peas, and fresh goat cheese. Serve it with crostini, tortilla chips, or crudités. Or just eat it by the spoonful. It's that good.
Provided by Andrew Knowlton
Categories Condiment/Spread Cheese Cheddar Goat Cheese Artichoke Asparagus Leek Pea Spring Party Bon Appétit
Yield 4-6 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 450°F. Cook asparagus in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; let cool.
- Melt butter in a medium saucepan over medium heat. Add leeks and cook, stirring often, until soft, about 10 minutes. Whisk in flour; gradually whisk in milk. Bring to a simmer, whisking constantly. Cook, whisking occasionally, until thickened; remove from heat. Add cheddar; whisk until cheese is melted and mixture is smooth. Season to taste with kosher salt and freshly ground black pepper. Fold in asparagus (reserve tips), artichoke hearts, peas, chives, mint, flat-leaf parsley, zest and 2 ounces crumbled fresh goat cheese.
- Transfer mixture to a 4-5-cup baking dish; arrange asparagus tips on top and dot with another 2 ounces goat cheese. Bake until golden brown and bubbling, 15-20 minutes. Let rest for 5 minutes before serving.
ROASTED SPRING VEGGIES AND DIP
Number Of Ingredients 0
Steps:
- For the roasted veggies: Preheat the oven to 450 degrees F. Line a baking sheet with parchment.Slice the carrots and parsnips into 2-inch pieces, discarding the tops. Depending on your vegetables, you may need to slice thicker ends in half or even quarters and then slice them to achieve equal pieces. Cut the onion into thick slices. Transfer the vegetables to a large bowl.In a small bowl, mix together the olive oil, honey, thyme, salt and pepper. Pour over the vegetables and toss to coat. Dump the vegetables onto the prepared baking sheet and spread into a single layer.Roast, shaking the baking sheet once or twice while roasting, until the vegetables are dark and golden around the edges and tender in the centers, 40 to 45 minutes.For the dip: While the vegetables are roasting, make the dip. Place the mayonnaise, sour cream, spinach, parsley, chives, salt, basil and lemon zest in a blender or food processor and process until smooth and green. Transfer to a serving bowl and refrigerate until ready.For the topping: To serve, transfer the vegetables to a platter and sprinkle over the Parmesan and parsley. Set out with the dip on the side.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 510
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