Best 4 Roasted Veggies Nicoise With Lemon Thyme And Parmesan Recipes
Indulge in a culinary journey with our irresistible Roasted Veggies Nicoise, a symphony of vibrant flavors and textures that will tantalize your taste buds. This delightful dish features a colorful medley of roasted vegetables such as bell peppers, zucchini, and cherry tomatoes, perfectly complemented by succulent potatoes, green beans, and hard-boiled eggs. The zesty lemon-thyme dressing adds a refreshing touch, while the sprinkling of Parmesan cheese brings a nutty richness that ties all the elements together.
Accompanying this main course are three additional recipes that elevate the dining experience. Prepare a zesty lemon-thyme dressing to drizzle over the roasted veggies, adding a burst of citrusy freshness. For a delightful side dish, try our classic green beans with almonds, featuring tender green beans tossed in a savory combination of garlic, butter, and crunchy almonds. And to satisfy your sweet cravings, indulge in our delectable almond pound cake with fresh strawberries, a moist and flavorful cake studded with sweet strawberries and topped with a luscious glaze.
VEGGIE NICOISE SALAD
More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish...and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. -Elizabeth Kelley, Chicago, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- For vinaigrette, whisk together the first 8 ingredients. In another bowl, toss kidney beans and onion with 1 tablespoon vinaigrette. Set aside bean mixture and remaining vinaigrette., Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; simmer, covered, until tender, 10-15 minutes. Drain. While potatoes are warm, toss with 1 tablespoon vinaigrette; set aside., In a pot of boiling water, cook asparagus just until crisp-tender, 2-4 minutes. Remove with tongs and immediately drop into ice water. Drain and pat dry. In same pot of boiling water, cook green beans until crisp-tender, 3-4 minutes. Remove beans; place in ice water. Drain and pat dry., To serve, toss asparagus with 1 tablespoon vinaigrette; toss green beans with 2 teaspoons vinaigrette. Toss romaine with remaining vinaigrette; place on a platter. Arrange vegetables, kidney bean mixture, eggs, artichoke hearts and olives over top.
Nutrition Facts : Calories 329 calories, Fat 19g fat (4g saturated fat), Cholesterol 140mg cholesterol, Sodium 422mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 7g fiber), Protein 12g protein. Diabetic Exchanges
THYME-ROASTED VEGETABLES
The smell of our house as this is baking calls everyone to dinner. Normally, it serves eight, but my husband's been known to have more than just one serving at a time. It's that good..-Jasmine Rose, Crystal Lake, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 10 servings (3/4 cup each).
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large bowl, combine vegetables. Add remaining ingredients; toss to coat., Transfer to a 15x10x1-in. baking pan. Roast 45-50 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 151 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 274mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED SUMMER VEGETABLES
Steps:
- Preheat the oven to 375 degrees F.
- Trim the ends of the zucchinis and cut them diagonally in 3/4-inch-thick slices. (The slices will seem large, but they¿ll shrink while they cook.) Cut the peppers lengthwise in 1 1/2-inch-wide slices, discarding the core. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. (Cutting through the core keeps the pieces intact.) Peel the onion and slice it in 1/4-inch-thick rounds, leaving the slices intact.
- Place the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. (If they¿re crowded, they¿ll steam rather than roast.) Sprinkle with the salt and pepper and place the thyme sprigs on top. Roast for 15 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Sprinkle with extra salt and serve hot or at room temperature.
- Note: This recipe was doubled for this episode.
ROASTED VEGGIES NICOISE WITH LEMON, THYME, AND PARMESAN
Yield 8 people
Number Of Ingredients 11
Steps:
- Preheat oven or to 425F. Spray roasting dish or pan with non-stick spray or mist with olive oil. Pan should be large enough for veggies to be SINGLE LAYER. In small bowl, combine thyme, olive oil, and lemon juice and let sit while you chop veggies. Peel squash and cut into cubes about 1 inch square. Chop potatoes in cibes too. Chop onion smaller. Peel garlic cloves. Put veggies into plastic bowl, then toss with the olive oil, lemon juice, thyme mixture. Arrange on roasting pan. (Maybe preheat pan?) Roast about 45 minutes, turning a couple of times. Is done when edges are starting to brown and carmelize and all pieces are soft. Remove from oven. Wipe out the plastic bowl you used earlier with a paper towel, then put into bowl and toss gently with the parmesan cheese. Serve hot.
Tips:
- For the best flavor, choose fresh, seasonal vegetables. Look for vegetables that are brightly colored and firm to the touch.
- Cut the vegetables into uniform pieces so that they cook evenly. Smaller pieces will cook faster than larger pieces, so adjust the cooking time accordingly.
- Toss the vegetables with olive oil, salt, and pepper before roasting. This will help them to brown and caramelize in the oven.
- Roast the vegetables at a high temperature (400 degrees Fahrenheit or higher) so that they get crispy on the outside and tender on the inside.
- Stir the vegetables occasionally during roasting to ensure that they cook evenly.
- Serve the roasted vegetables immediately, while they are still hot and crispy.
- You can use any type of vegetables you like in this recipe. Some popular choices include zucchini, squash, bell peppers, onions, carrots, and broccoli.
Conclusion:
Roasted vegetables are a delicious and healthy side dish that can be served with a variety of meals. They are easy to make and can be tailored to your own taste preferences. With a little planning and effort, you can create a roasted vegetable dish that is both flavorful and nutritious.
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