PARMESAN VEGETABLES
Parmesan Vegetables prove once again that when you have great ingredients, simplicity rules. Steamed broccoli and green peppers never tasted so good!
Provided by My Food and Family
Categories Home
Time 20m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Place peppers in steam basket over boiling water; cover. Cook 4 to 6 min. or until crisp-tender. Transfer to medium bowl.
- Add butter; toss until butter is melted and vegetables are evenly coated.
- Sprinkle with remaining ingredients; mix lightly.
Nutrition Facts : Calories 60, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
VEGETABLE PARMESAN
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 13 by 9-inch glass baking dish.
- Drizzle the eggplant slices, fennel slices and peppers with olive oil. Season with salt and pepper. Grill the vegetables for 3 to 4 minutes each side until softened.
- Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the peppers in a single layer on top. Spoon 3/4 cup of marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the fennel on top and cover with the remaining sauce. Sprinkle with the remaining cheese. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, about 30 to 35 minutes
- Remove from the oven and cool for 10 minutes before serving.
- Cook's Note: The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until softened.
VEGETABLE PARMESAN
Provided by Giada De Laurentiis
Time 58m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 13 by 9-inch baking dish. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Drizzle the eggplant, fennel and zucchini slices with olive oil. Season with salt and pepper. Grill the vegetables until softened, 3 to 4 minutes each side. (The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until soft).
- Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the fennel slices in a single layer on top. Spoon 3/4 cup of marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan. Arrange the zucchini on top and cover with the remaining sauce. Sprinkle with the remaining cheese. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, 30 to 35 minutes.
GRILLED PARMESAN VEGETABLES
Serve these Grilled Parmesan Vegetables at your next cookout! Grilled Parmesan Vegetables is a colorful side dish that's ready in just 20 minutes and pairs perfectly with grilled chicken, fish, steaks or burgers!
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 20m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat grill to medium heat.
- Grill vegetables 10 min. or until crisp-tender, turning occasionally.
- Place in large bowl. Add dressing; toss to coat.
- Sprinkle with cheese.
Nutrition Facts : Calories 60, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 3.75 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
CREAMY PARMESAN PASTA WITH VEGETABLES
Make and share this Creamy Parmesan Pasta with Vegetables recipe from Food.com.
Provided by BrendaM
Categories Spaghetti
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Saute vegetables in large frying pan for 5 minutes.
- Add broth.
- Cook 3 minutes or until vegetables are tender- crisp.
- Combine sour cream, dip, parmesan cheese, parsley and tarragon.
- Add to vegetable mixtures.
- Heat through.
- Toss with hot cooked pasta.
VEGETABLE LASAGNA IN PARMESAN CREAM SAUCE
Make and share this Vegetable Lasagna in Parmesan Cream Sauce recipe from Food.com.
Provided by lik2fish
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Melt butter in medium saucepan on low heat.
- Stir in flour, salt and ground red pepper; cook 2 minutes.
- Gradually add milk, stirring until well blended.
- Cook on medium heat until mixture boils and thickens, stirring constantly.
- Reduce heat to low; simmer 3 minutes.
- Stir in Parmesan cheese; set aside.
- Heat oil in large skillet on medium-high heat.
- Add broccoli, carrots, bell peppers, onions and garlic; cook and stir 4 to 5 minutes set aside.
- Mix ricotta cheese and basil.
- Spoon 1/4 cup of the Parmesan sauce into a 12 x 8-inch baking dish; cover with layers of 3 of the noodles, 1/2 of the ricotta cheese mixture, 1/3 of the vegetable mixture, 1 cup of the shredded cheese and 1/3 of the remaining Parmesan sauce. Repeat .
- Cover and bake 55 minutes; uncover.
- Bake an additional 5 minutes or until hot and bubbly.
Nutrition Facts : Calories 496.7, Fat 27.2, SaturatedFat 14.5, Cholesterol 75.8, Sodium 417.3, Carbohydrate 42.2, Fiber 3.7, Sugar 4.4, Protein 21.9
More about "vegetable parmesan recipes"
VEGETABLE PARMESAN | GIADZY
From giadzy.com
Author Giada De LaurentiisTotal Time 1 hr 15 minsCategory Main CourseCalories 451 per serving
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place an oven rack in the center of the oven and preheat the oven to 375°F. Butter a 13 x 9-inch glass baking dish.
- Toss the eggplant, fennel, and bell peppers with the ¼ cup olive oil. Season with salt and pepper. Grill the vegetables for 3 to 4 minutes on each side, or until softened.
- Spoon ¾ cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of the mozzarella cheese and ⅓ cup of the Parmesan cheese. Arrange the peppers in a single layer on top. Spoon ¾ cup of the marinara sauce over the peppers. Sprinkle with 1 cup of the mozzarella cheese and ⅓ cup of the Parmesan cheese. Layer the fennel on top and cover with the remaining sauce. Sprinkle the remaining mozzarella and Parmesan cheeses on top. Sprinkle the bread crumbs over the cheese and drizzle with olive oil.
- Bake for 30 to 35 minutes, until the top is golden and forms a crust. Let cool for 10 minutes before serving.
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