vegetables recipes

- 6 cups assorted trimmed baby vegetables (such as halved fingerling and purple potatoes, baby carrots, brussels sprouts, cauliflower, pearl onions, pattypan squash, and/or strips of large vegetables like bell peppers)
- 1 cup olive oil
- 1/2 cup Champagne vinegar
- 4 small bay leaves
- 2 teaspoons coarse kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon fennel seeds
- 1 teaspoon dried oregano
- 1/4 teaspoon dried crushed red pepper

- 2 medium red bell peppers (seeded and cut into thick strips--green can be used or a mixture of both)
- 1 medium zucchini (ends cut off and sliced on the diagonal into 1/4-inch slices)
- 1 medium yellow squash (same as zucchini)
- 1 medium vidalia onions or other sweet onion (root end left intact and cut into 8 wedges)
- 1 lb asparagus (trimmed)
- 3 garlic cloves (minced)
- 4 teaspoons extra-virgin olive oil
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon dry basil
- 3/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper

- 1-2/3 cups hot water
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1 can (10-3/4 oz.) condensed cream of chicken soup
- 1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
- 1 pkg. (16 oz.) frozen mixed vegetables, thawed, drained

- balsamic vinegar
- 1 medium onion
- 1 tablespoon olive oil
- 2 lbs root vegetables, peeled and cut into 1 inch pieces (use potatoes, carrots, parsnips, turnips, rutabagas, beets)
- salt
- vinegar (optional)
- chopped fresh herbs
- 1 head garlic

- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1 clove garlic
- 4 cups mixed vegetables
- 2 teaspoons snipped fresh rosemary or 2 tablespoons snipped fresh basil or 1/2 teaspoon dried rosemary or 1 teaspoon dried basil

- 4 cloves garlic
- 1/4 cup olive oil
- 2 large onions
- fresh ground pepper
- 1 small butternut squash
- 8 cups kale
- 1/2 teaspoon salt
- 4 large potatoes
- 4 cups mixed vegetables, cubed (celeriac, parsnips, rutabagas, turnips, Jerusalem artichokes, salsify, etc.)
- 4 carrots

- 1/2 teaspoon garlic powder
- 1 beaten egg
- 1 cup milk (room temperature)
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 2 cups oil, to deep fry (there will be oil left when you are done)
- 1/2 teaspoon ground rosemary
- 1/8 teaspoon paprika (Hungarian is best)
- 1 cup unsifted white flour
- 1 1/2 lbs vegetables
- 1/8 teaspoon white pepper

- 1/2 cup sun-dried tomato vinaigrette dressing
- 4 cups assorted cut-up vegetables (eggplant, zucchini, green, red and yellow peppers, mushrooms, corn-on-the-cob 1-inch slices, onion e)