Time 1h55m Yield 6 Number Of Ingredients 11 Steps:
Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil. Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet. Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.
Time 2h10m Yield 5 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil. Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir. Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.
Time 35m Yield 8 servings. Number Of Ingredients 12 Steps:
In a large bowl, combine the oil, salt, parsley and basil. Add vegetables and toss to coat. Place on a double thickness of heavy-duty foil (about 28 in. x 18 in.). Dot with butter. Fold foil around vegetables and seal tightly. , Grill, covered, over medium heat for 20-25 minutes or until corn is tender, turning once. Open carefully to allow steam to escape.
Time 50m Yield 8-10 servings. Number Of Ingredients 14 Steps:
Place potatoes and sweet potato on an 18x15-in. piece of heavy-duty foil. Drizzle with half of the garlic, parsley, salt and lemon-pepper. Seal packet tightly. Grill, covered, over indirect medium-hot heat for 20 minutes on each side., Meanwhile, place mushrooms, onion, green pepper, zucchini and summer squash on a 20x18-in. piece of heavy-duty foil. Drizzle with remaining butter; sprinkle with remaining seasonings. Seal packet tightly. Grill, covered, over medium-hot heat for 10 minutes on each side or until the vegetables are crisp-tender., Combine the contents of both packets in a serving bowl; sprinkle with cheese. Serve with sour cream if desired.
Time 35m Yield 4 Number Of Ingredients 8 Steps:
Heat coals or gas grill for direct heat. Spray 24x18-inch piece of heavy-duty aluminum foil with cooking spray. Toss all ingredients in large bowl. Spoon mixture onto foil. Fold foil over vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion. Cover and grill packet 4 to 6 inches from medium heat 20 to 25 minutes, turning packet over after 10 minutes, until vegetables are tender.
Time 20m Yield 4 servings Number Of Ingredients 10 Steps:
Steam broccoli, cauliflower, green beans, and carrots in a vegetable steamer 5 to 10 minutes, or cook covered in a microwave with a little water until crisp-tender. Transfer to a large serving bowl. Add red pepper and mushrooms to bowl and toss to mix. In a small bowl, combine olive oil, vinegar, scallions, and thyme with a wire whisk. Drizzle over vegetables and serve. Recipe provided by Low Cholesterol Olive Oil Cookbook
Time 40m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Clean and prepare mushrooms by slicing a thin slice off the bottom of each stem. Thinly slice mushroom stems and caps. Combine mushrooms, bell pepper, zucchini and squash in a large bowl. Combine melted butter, thyme, basil, chives, garlic, salt and pepper in a small bowl. Pour over vegetables and toss to coat well. Transfer to a 20x14 inch sheet of heavy duty foil. Wrap into a packet sealing edges well, leaving space for heat to circulate. Grill on covered grill over medium coals 20 to 25 minutes or until vegetables are fork tender.
Time 25m Yield 4-6 serving(s) Number Of Ingredients 13 Steps:
Rinse and wash all vegetables under cold water. Cut the ends off of the zucchini and squash, then down the center lengthwise. Using knife, cut into 1/4 inch bias half moons. Slice red pepper in half and remove the stem, core and remove seeds. Cut each half in half, then slice lengthwise into 1/4" julienne strips. Slice both ends of red onion off, remove peel and core. Slice lengthwise for a 1/4 inch julienne cut. Peel carrots. Trim top end of carrot and narrow bottom end to result in a 4 inch length of (somewhat) uniform width. Cut each piece in half lengthwise, then cut the halves into quarters, result should be approximately 1/4 inch x 4 inch sticks. Heat butter or margarine in a sauté pan over medium heat taking caution not to scorch. Add salt, sugar and garlic. Add vegetables (start with carrots and work back up the list- denser vegetables take longer to heat) and cook until hot and crisp/tender. When vegetables are all in pan and cooking, add Worcestershire sauce, soy sauce and parsley. Mix thoroughly and serve.
