Spicydicedvegetables Recipes
SPICY DICED VEGETABLES
This yummy vegetarian recipe was give to us by some friends. They have their own restaurant so we knew it would be good. I'm really not sure how long prep time is so I've just put in a rough guess.
Provided by mermaiden91
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Peel carrots, potatoes and tomatoes and dice.
- Trim beans and cut into small pieces.
- Heat oil in a heavy based saucepan and fry mustard seed until they pop, add onion, garlic and ginger and fry stirring frequently until onion is golden.
- Stir in turmeric, coriander, cumin and chilli powder and fry for a few seconds then toss in vegetables until coated with spices and oil.
- Add salt to taste.
- Add 3 tablespoons water, cover and cook for 15minutes or until vegetables are tender.
- Stir gently every 5 minutes and add a little more water if necessary.
- Sprinkle with garam masala just before end of cooking.
- Serve with rice or bread of your choice.
Nutrition Facts : Calories 223.9, Fat 7.9, SaturatedFat 1, Sodium 39.3, Carbohydrate 36.1, Fiber 7.5, Sugar 7.3, Protein 5.4
SPICY ROASTED VEGETABLES
These spicy roasted vegetables are a great low-calorie side dish for anyone watching their waistline! This is one great way to get your kids to eat vegetables.
Provided by ChefKatie
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
- Roast in the preheated oven until tender, about 10 minutes.
Nutrition Facts : Calories 53.2 calories, Carbohydrate 5.8 g, Fat 3.3 g, Fiber 2.6 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 203.5 mg, Sugar 2.4 g
SPICY MIXED VEGETABLES
Provided by Moira Hodgson
Categories weekday, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
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.
SPICY ROASTED VEGETABLES
This recipe was developed for use on the Leanness Lifestyle program. It must be paired with a high quality protein using the 40/40/20 guideline.
Provided by Patroc
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Place all chopped vegetables into a large bowl or pot.
- Pour oil over the vegetables.
- Sprinkle salt and peppers over the vegetables.
- Spray with butter spray.
- Stir till all are covered.
- Spread mixture onto a foil covered baking sheet and spray with butter spray.
- Bake in 400 degree oven for 45 minutes stirring ocassionally till brown and tender.
- Let vegetables cool and place one cup @ in seperate freezer bags to freeze.
Nutrition Facts : Calories 170.9, Fat 3.8, SaturatedFat 0.6, Sodium 65.8, Carbohydrate 32.6, Fiber 6.2, Sugar 8.7, Protein 3.9
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