vegetables recipes
Filed Under: Vegetables  

- 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

- 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

- 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

- 3 zucchini sliced
- 3 yellow squash sliced
- 1 large carrot parboiled and sliced
- 1 roasted red pepper sliced
- 2 tsp oregano
- marinade
- 1/2 cup samuel adams cherry wheat
- 1 cup olive oil
- 1/4 cup lemon juice
- 1 tsp black pepper
- 1/2 tsp salt

- 1 10 1/2-ounce jar feta cheese cubes in oil with herbs and spices
- 3 bell peppers (1 yellow, 1 orange, and 1 red), seeded, cut into 3/4-inch-thick strips
- 1 large red onion, halved through root end, cut into 3/4-inch-thick wedges with some root left intact
- 1 12-ounce package cherry tomatoes
- 2 tablespoons chopped fresh oregano, divided
- 1 pound castellane (long oval shells) or penne pasta

- 10?12 oz of kangkung / grean beans / long beans / four-angled winged beans / asparagus
- 1 T dried prawns (look for this in an Asian Grocery)
- 4 shallots
- 2?3 cloves of garlic
- 1-1/2 tsp of belacan (shrimp paste)
- 4 red chillies (adjust this to the level of spiciness you are comfortable with, remove the seeds if you want it less spicy)
- 3 T oil
- 1/2 tsp salt (or adjust to taste)
- 1/2 tsp sugar (or adjust to taste)