My favorite recipes and Restaurants
4 zucchini (1-1/2 lb.), cut diagonally into 1/2-inch-thick slices
3 each red and yellow peppers (1-3/4 lb.), cut into 1/2-inch-wide strips
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese
HEAT grill to medium heat. Place vegetables in grill basket.
GRILL 10 min. or until crisp-tender, turning occasionally. Place in large bowl.
ADD dressing; toss to coat. Sprinkle with cheese.
Couscous-Vegetable Salad
Zesty pesto and balsamic vinegar pair to flavor this pasta toss of colorful sautéed, crisp-tender vegetables.
Prep Time:10 min
Start to Finish:15 min
Makes:6 servings
Couscous-Vegetable Salad
1 cup uncooked couscous
1 tablespoon olive or vegetable oil
1 medium zucchini, cut into 1/4-inch slices (2 cups)
1 medium yellow summer squash, cut into 1/4-inch slices (1 1/2 cups)
1 large red bell pepper, cut into 1-inch pieces
1/2 medium red onion, cut into 8 wedges
1 container (7 ounces) refrigerated pesto with sun-dried tomatoes or Basil pesto
2 tablespoons balsamic or cider vinegar
1. Make couscous as directed on package.
2. Meanwhile, heat oil in 10-inch nonstick skillet over medium-high heat. Cook zucchini, yellow squash, bell pepper and onion in oil about 5 minutes, stirring frequently, until crisp-tender.
3. Toss couscous, vegetable mixture, pesto and vinegar in large bowl. Serve warm or cool.
This recipe belong to one of my aunt’s on my moms side of the family. I always liked making this during the thanksgiving or Christmas. It can be made anytime but I think of it as a holiday dish.
Aunt Nona’s Vegetable Casserole
Serves 6
Ingredients
2 cans Veg-All (drained)
1 cup chopped water chestnuts
1 cup chopped onions
1 cup grated cheddar cheese
3/4 cup mayo
1 stack of Ritz crackers
1 stick of butter (melted)
Directions
Mix first 5 ingredients and pour into buttered casserole dish. Mix crackers and butter together and sprinkle over
vegetables. Bake @ 350 degrees for 30 minutes.
Prep time: 10 mins
Cook time: 15 mins
Ingredients •
1 tsp olive oil •
1/2 tsp minced garlic •
1/4 cup chopped onion •
1 can (14.5 oz.) Italian-style tomatoes with juice •
1 pkg 16 oz. Birds Eye Broccoli, Cauliflower, Carrots •
1 lb grilled chicken, cut into bite-sized pieces •
4 oz angel hair pasta, cooked •
3 tbsps shredded parmesan cheese
Instructions In skillet, cook onion and garlic in oil medium heat 2 to 3 minutes or until onion is soft and transparent. Add tomatoes and frozen vegetables; cover, and cook for 5 to 6 minutes. Stir in chicken and continue cooking another 2 to 3 minutes or until vegetables are tender.
Ingredients
2 cans Veg-All (drained)
1 cup chopped water chestnuts
1 cup chopped onions
1 cup grated cheddar cheese
3/4 cup mayo
1 stack of Ritz crackers
1 stick of butter (melted)
Directions
Mix first 5 ingredients and pour into buttered casserole dish. Mix crackers and butter together and sprinkle over vegetables. Bake @ 350 degrees for 30 minutes.