Summervegetablefishbundles Recipes
SHAVED SUMMER VEGETABLE SALAD
Provided by Food Network Kitchen
Time 15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Make the vinaigrette: Stir together the shallot, mustard, honey, vinegar, 3/4 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil.
- Thinly slice the zucchini and squash lengthwise (with a mandoline, if you have one, or a vegetable peeler), then thinly slice the beets and mushrooms. Drizzle with the vinaigrette and toss. Sprinkle with the chives, chervil and tarragon. Season to taste with salt and pepper.
Nutrition Facts : Calories 120 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 392 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 2 grams, Sugar 5 grams
SUMMER VEGETABLE & FISH BUNDLES
Make and share this Summer Vegetable & Fish Bundles recipe from Food.com.
Provided by mightyro_cooking4u
Categories Summer
Time 25m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- On two 18 x 18-inch pieces heavy-duty aluminum foil, divide fish equally; top with vegetables. Evenly pour savory herb and garlic soup mix blended wth water over vegetables. Wrap foil loosely around fillets and vegetables, sealing edges airtight with double fold. Grill or broil seam side up 15 minutes or until fish flakes.
Nutrition Facts : Calories 189, Fat 1.6, SaturatedFat 0.3, Cholesterol 99, Sodium 140.4, Protein 41.1
SUMMER VEGETABLE MEDLEY
This swift side dish is as beautiful as it is delicious. Red and yellow peppers, zucchini, corn and mushrooms are seasoned with garden-fresh herbs. Grilled in a foil pan, it's no-fuss cooking and a tasty summer vegetable recipe.-Maria Regakis, Somerville, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the butter, parsley, basil, chives, salt and pepper. Add the vegetables; toss to coat. , Place vegetables in a disposable foil pan. Grill, covered, over medium-high heat for 5 minutes; stir. Grill 5 minutes longer or until the vegetables are tender.
Nutrition Facts : Calories 148 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 345mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein.
HERBED VEGETABLE BUNDLES
A Vegetarian Times recipe so you know it's good. You can use veggies other than broccoli if you want i.e. asparagus, sliced squash You can also replace the wine with tomato juice, white grape juice or vegetable broth.
Provided by Dreamer in Ontario
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 F.
- Tear off 4 large squares of parchment paper (about 12" square).
- Fold each square in half and cut into a large paper heart.
- Open hearts and arrange the veggies evenly on 1 half of each heart.
- Close to the crease.
- Drizzle wine evenly over veggies.
- Sprinkle cilantro and parsley evenly over veggies.
- Starting at top of heart, hold edges together and fold up a small section of the rim.
- Crease and fold up again.
- Hold down the double fold you've made and fold up the adjacent section the same way.
- Each fold should overlap the previous fold slightly so that a secure seal is made.
- Place each packet on a baking sheet and bake for 15 minutes.
- When cooked, slit open each packet and serve with a lemon wedge.
Nutrition Facts : Calories 71.3, Fat 0.7, SaturatedFat 0.1, Sodium 60.4, Carbohydrate 14.8, Fiber 5.4, Sugar 4.8, Protein 4.2
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