Best 9 Vegetable Toss Recipes

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Indulge in a medley of vibrant flavors and textures with our delightful Vegetable Toss recipes. From the classic Sautéed Vegetables to the tangy Lemon-Garlic Roasted Vegetables and the refreshing Asian Stir-Fried Vegetables, each recipe offers a unique culinary journey. Embark on a culinary adventure with our diverse selection of vegetable dishes, featuring a symphony of colors, flavors, and aromas. Discover the art of transforming ordinary vegetables into extraordinary culinary creations, whether you prefer the simplicity of steamed vegetables or the hearty goodness of a vegetable casserole. Our recipes cater to various dietary preferences, including vegan, vegetarian, and gluten-free options, ensuring everyone can enjoy the goodness of vegetables.

Let's cook with our recipes!

CREAMY VEGETABLE BOW TIE TOSS



Creamy Vegetable Bow Tie Toss image

You can use any kind of pasta for this creamy toss that bursts with colorful veggies. It's been a mainstay for about 10 years now and is perfect for potlucks. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 15

12 ounces uncooked bow tie pasta
2 cups sliced fresh mushrooms
2 cups cut fresh asparagus (about 1/2 pound)
2 medium sweet onions, finely chopped
2 medium carrots, sliced
2 medium zucchini, halved and sliced
1 medium sweet yellow pepper, julienned
1/3 cup butter, cubed
2/3 cup chicken broth
1 cup sour cream
1/2 cup prepared ranch dip
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
2 tablespoons minced fresh basil
1/2 teaspoon salt

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute vegetables in butter for 5 minutes. Stir in broth; cook for 3 minutes or until vegetables are crisp-tender. , In a small bowl, combine the sour cream, dip, cheese, parsley, basil and salt; stir into skillet and heat through. Drain pasta; add to the skillet and toss to coat.

Nutrition Facts : Calories 253 calories, Fat 12g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 324mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.

PARMESAN VEGETABLE TOSS



Parmesan Vegetable Toss image

The first time I made this salad it was with two others for a Fourth of July party years ago. This one disappeared long before the other two! It's great for feeding a hungry crowd. At our house, there's never any left over. I hope you enjoy it as much as we do. -Judy Barbato, N. Easton, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 16-18 servings.

Number Of Ingredients 12

2 cups Miracle Whip
1/2 cup grated Parmesan cheese
1/4 cup sugar
1/2 teaspoon dried basil
1/2 teaspoon salt
4 cups fresh broccoli florets (about 3/4 pound)
4 cups fresh cauliflowerets (about 3/4 pound)
1 medium red onion, sliced
1 can (8 ounces) sliced water chestnuts, drained
1 large head iceberg lettuce, torn
1 pound sliced bacon, cooked and crumbled
2 cups croutons, optional

Steps:

  • In a large bowl, combine the Miracle Whip, cheese, sugar, basil and salt. Add broccoli, cauliflower, onion, and water chestnuts; toss. Cover and refrigerate for several hours or overnight. , Just before serving, place lettuce in salad bowl and top with vegetable mixture. Sprinkle with bacon. Top with croutons if desired.

Nutrition Facts : Calories 269 calories, Fat 24g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 388mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 5g protein.

VEGETABLE PARMESAN TOSS



Vegetable Parmesan Toss image

Your family will eagerly eat their veggies when coated with a creamy Parmesan dressing. It's especially refreshing on a summer day!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 2h30m

Yield 20

Number Of Ingredients 12

4 cups broccoli flowerets
4 cups cauliflowerets
1 large sweet onion (Bermuda, Maui, Spanish, Walla Walla), thinly sliced and separated into rings
2 cups mayonnaise or salad dressing
1/3 cup grated Parmesan cheese
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon dried basil leaves
1 pound bacon, crisply cooked and crumbled
1 large head lettuce, torn into bite-size pieces (12 cups)
2 cups onion-and-garlic-flavored croutons
1 can (8 ounces) sliced water chestnuts, drained

Steps:

  • Mix broccoli, cauliflower and onion in very large (4-quart) bowl.
  • Mix mayonnaise, cheese, sugar, salt and basil in small bowl. Add mayonnaise mixture to vegetables; toss gently to coat. Cover and refrigerate at least 2 hours or overnight.
  • Just before serving, add bacon, lettuce, croutons and water chestnuts; toss lightly. Store covered in refrigerator.

Nutrition Facts : Calories 260, Carbohydrate 11 g, Cholesterol 20 mg, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 380 mg

VEGETABLE SHRIMP TOSS



Vegetable Shrimp Toss image

"Whenever I cook too much spaghetti, I just pop it in the refrigerator," relates Sharyn Craig from El Cajon, California. "The next time I have leftover veggies, I combine them with the pasta, some sauteed shrimp and a little Parmesan cheese."

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2-3 servings.

Number Of Ingredients 6

1/2 pound uncooked medium shrimp, peeled and deveined
1/4 cup butter, cubed
1/2 teaspoon minced garlic
2 cups cooked mixed vegetables
2 cups cooked spaghetti
2 tablespoons shredded Parmesan cheese

Steps:

  • In a large skillet, saute shrimp in butter until shrimp turn pink. Add garlic; cook 1 minute longer. Remove and keep warm. , In the same skillet, saute vegetables until heated through. Add the spaghetti and shrimp; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 390 calories, Fat 17g fat (10g saturated fat), Cholesterol 155mg cholesterol, Sodium 820mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 4g fiber), Protein 21g protein.

VEGETABLE TOSS



Vegetable Toss image

This is a Salad, easy to double for a crowd. The recipe comes from the Salinas Valley, just 8 miles from Monterey bay. This valley grows 80% of the of the nations lettuce, 60% of the broccoli, 50% of the cauliflower and mushrooms, 90% of the artichokes & 25% of the celery, that is why it is called the Salad Bowl of the World. This takes 2 hours refrigration time.

Provided by Barb G.

Categories     Cauliflower

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 medium romaine lettuce, torn into bite size pieces
1 bunch broccoli, broken into small florets (about 2 cups)
1/2 small cauliflower, broken into small florets (about 2 cups)
1/4 cup sliced radish
1/4 cup low-fat mayonnaise
1/4 cup sour cream
1/2 teaspoon Dijon mustard
2 green onions, sliced
1/4 teaspoon dried dill weed
fresh ground pepper
imitation bacon bits (or favorite salad topping)

Steps:

  • Layer half of the lettuce, broccoli, and cauliflower in a clear salad bowl.
  • Top with Radishes and remaining lettuce, broccoli, and cauliflower.
  • Mix mayonnaise, sour cream, mustard and onions:drop by spoonfuls onto cauliflower;sprinkle with dill and pepper.
  • Cover and refrigerate at least 2 hours.
  • Just before serving, sprinkle with your favorite salad topping.

TOFU-VEGETABLE NOODLE TOSS



Tofu-Vegetable Noodle Toss image

This simple pasta recipe uses gluten-free buckwheat noodles to complement blanched veggies and an Asian-inspired sauce for an easy weeknight dinner.

Provided by Dr. John McDougall

Categories     HarperCollins     Dinner     Vegetarian     Vegan     Tofu     Asparagus     Soy Sauce     Quick & Easy

Yield 3-4 servings

Number Of Ingredients 15

Ingredients for noodles:
1 pound asparagus, trimmed and cut into 1-inch pieces
1 1/2 cups trimmed and halved snow peas
1 cup Marinated Sautéed Tofu cubes
9.5 ounces buckwheat soba noodles
1 tablespoon low-sodium soy sauce
Ingredients for sauce:
2 tablespoons low-sodium soy sauce
1 tablespoon mirin
1/2 tablespoon agave nectar
1/2 tablespoon rice vinegar
1 clove garlic, crushed
2 teaspoons cornstarch mixed in 1 tablespoon cold water
Dash sesame oil or chili oil (optional)
Pinch crushed red pepper flakes (optional)

Steps:

  • Put a large pot of water on to boil. Add the vegetables to the boiling water and cook for about 2 minutes. Remove the vegetables from the water with a strainer and place them in a large bowl. Add the tofu and mix well.
  • Bring the water back to a boil. Add the soba noodles and cook for 4 to 5 minutes, until tender.
  • For the sauce place all the sauce ingredients in a saucepan. Slowly bring to a boil, stirring constantly, until thickened and clear. Remove from the heat and pour over the tofu and vegetables, mixing well.
  • Remove soba noodles from water and place in a large bowl. Toss with the 1 tablespoon soy sauce to separate the noodles. Pour the vegetable mixture over the noodles and toss well to mix. Serve warm or at room temperature, with Sriracha hot sauce as a condiment, if desired, for more heat.

PARMESAN VEGETABLE TOSS



Parmesan Vegetable Toss image

Number Of Ingredients 12

2 cups mayonnaise or salad dressing
1/2 cup grated Parmesan cheese
1/4 cup sugar
1/2 teaspoon dried basil
1/2 teaspoon salt
4 cups fresh broccoli florets (about 3/4 pound)
4 cups fresh cauliflowerets (about 3/4 pound)
1 medium red onion, sliced
1 (8-ounce) can sliced water chestnut, drained
1 (large) head iceberg lettuce, torn
1 pound sliced bacon, cooked and crumbled
2 cups croutons, , optional

Steps:

  • In a large bowl, combine mayonnaise, Parmesan cheese, sugar, basil and salt. Add broccoli, cauliflower, onion and water chestnuts toss. Cover and refrigerate for several hours or overnight. Just before serving, place lettuce in a salad bowl and top with vegetable mixture. Sprinkle with bacon. Top with croutons if desired.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

EASY VEGETABLE TOSS



EASY VEGETABLE TOSS image

Categories     Vegetable

Number Of Ingredients 6

1 lb. broccoli florets
1 lb. cauliflower florets
1/2 lb. green beans, ends trimmed
1 large red pepper, cut into 1/2 inch strips
1/2 cup KRAFT zesty italian dressing
1/3 cup KRAFT 100% parmesan shreds

Steps:

  • ADD broccoli, cauliflower and beans to rapidly boiling water in large saucepan. Cook 2 min. or until vegetables are bright in colour and still crisp. Do not overcook. Drain immediately; rinse with very cold water. Drain well. PLACE vegetable mixture in large serving bowl. Add pepper strips; cover. Refrigerate. Toss vegetables with dressing and cheese just before serving.

VEGETABLE TOSS



Vegetable Toss image

This is a quick and easy side dish. I am not a huge fan of celery, so I omit that from the recipe when I make this. On occasion, I have turned this into a one skillet main dish by doubling the recipe and then adding sliced kielbasa. It's excellent. I love versatility in a recipe and this one gives the cook a great opportunity...

Provided by Robyn Bruce

Categories     Vegetables

Time 25m

Number Of Ingredients 8

2 c sliced or chunked yellow squash or your favorite summer squash
1 green pepper, cut into strips
1/2 c sliced celery
1/3 c chopped onion
2 tsp canola oil
1/2 Tbsp lemon juice
1/4 tsp lemon pepper
8 oz. pkg frozen chinese pea pods, thawed

Steps:

  • 1. Heat oil in a nonstick skillet and toss the squash, green pepper, celery and onions for about two minutes, stirring frequently, until tender-crisp.
  • 2. Stir in the remaining ingredients and cook about one more minute, until the pea pods are hot.

Tips:

  • Choose fresh, seasonal vegetables: This will ensure the best flavor and texture.
  • Cut the vegetables into uniform pieces: This will help them cook evenly.
  • Don't overcrowd the pan: If you do, the vegetables will steam instead of roast.
  • Roast the vegetables at a high temperature: This will help them caramelize and develop a crispy exterior.
  • Season the vegetables well: Salt, pepper, and garlic powder are a good starting point.
  • Add some herbs or spices: This will add extra flavor to the vegetables.
  • Serve the vegetables immediately: They are best when hot and crispy.

Conclusion:

Roasted vegetables are a delicious and healthy side dish that can be enjoyed with almost any meal. They are also a great way to get your daily dose of fruits and vegetables. With a little planning and preparation, you can easily roast vegetables at home. So next time you're looking for a healthy and flavorful side dish, give roasted vegetables a try!

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