Yummy veggie recipes

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Here's some really good recipes I got from Souther Living magazine;

 

Roasted Vegetables

2 large baking potatoes

1 red bell pepper

2 turnips

2 onions

1/2 pound carrots

1/3 C olive oil

1 1/2 Tablespoon chopped fresh rosemary

1 teaspoon salt

1/2 teaspoon freshly ground pepper

Cut potatoes and bell pepper into wedges; cut turnips and onions into

quarters. Cut carrots in half lengthwise, and cut

pieces in half crosswise. Combine vegetables and oil in a heavy duty zip

top plastic bag; seal and shake to coat.

Arrange potato, turnip, onion and carrot in a large aluminum foil lined pan.

Sprinkle with rosemary, salt and pepper.

 

Tangy mixed vegetables

1 (8-ounce) package sliced fresh mushrooms

1 green bell pepper, cut into 1-inch pieces

1 medium onion, chopped

1 (8-ounce) can pineapple chunks, undrained

4 medium carrots, slices

1/2 teaspoon ground ginger

1/2 teaspoon curry powder

1/2 teaspoon dried basil

1 (8 ounce) can sliced water chestnuts, drained

1 tablespoon brown sugar

1/4 teaspoon salt

Saute first 3 ingredients in a large nonstick skilled 5 minutes or til

tender. Drain and set aside. Drain pineapple,

reserving juice. Pour juice into skillet; set pineapple chunks aside. Add

carrots and next 3 ingredients to juice; bring to

a boil. Cover, reduce heat and simmer 10 to 15 minutes or til carrot is

tender. Stir in mushroom mixture, pineapple

chunks, water chestnuts,brown sugar and salt. Cook vegetables over medium

heat til thoroughly heated.

Per Serving;

135 calories

0.6g Fat

0mg Cholesterol

 

 

 

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