Recipes
Lots of Veggies - Salads & Sides
Titles on this page, in order. Scroll down to find the recipe you're interested in:
Mediterranean Salad, Peasant Salad, Veggie Pasta Salad, Curried Tuna Salad, Tomato Chicken Salad, Spanish Pasta Salad, Vegetable Chicken Salad, Corny Tomato Salad, Teriyaki Veggie Spears, Picnic Potato Salad, Roasted Corn Salsa, Tomato-Corn Relish, Vegetable Medley, Garden-fresh Kabobs, Vegetable Grill, Vegetable Mixed Grill
Mediterranean salad
2 tomatoes cut in wedges
2 small cucumbers, sliced
5 radishes (optional)
1 small red onion, sliced
1/3 c olive oil
1/4 c red wine vinegar
1 T lemon juice
Dried oregano, to taste
Salt and black pepper, to taste
1/2 c Greek olives
1/2 c crumbled feta cheese
Anchovy fillets (optional)
Place tomatoes, cucumbers, optional radishes and onions in bowl.
Whisk together olive oil, vinegar, lemon juice, oregano, salt and pepper. Add to vegetables and mix, coating all well.
Top with olives and feta cheese. If desired, add anchovies. Serve.
Peasant salad
2 tomatoes cut in wedges
2 cucumbers, sliced
1 small red onion, sliced
1/2 c olive oil
1/2 c red wine vinegar
1 Tbsp lemon juice
Dried oregano, to taste
Salt and ground black pepper, to taste
1/2 c Greek olives
1/2 c crumbled feta cheese or anchovy fillets (optional)
Combine tomatoes, cucumbers, and onions in bowl.
Whisk olive oil with vinegar, lemon juice, oregano, salt and pepper. Add to vegetables; toss to coat. Top with olives.
If desired, add feta or anchovies.
Veggie pasta salad
Makes 8 servings
10 oz. rotini
1 head cauliflower
1 head broccoli
2 bunches green onions,chopped
8 oz. fresh mushrooms, sliced
4 tomatoes, chopped
8 oz. bottled vinaigrette salad dressing
Cook pasta according to package directions until al dente; drain and rinse in cool water. Drain well.
Cut broccoli and cauliflower into florets.
Mix pasta, broccoli, cauliflower and green onions together with 2/3 of dressing. Marinate at least 4 hours.
Just before serving, add mushrooms, tomatoes and remaining dressing. Toss.
Curried tuna salad
2 lbs potatoes, peeled and diced
1/2 c ranch salad dressing
2 tsp curry powder
2 (6-oz) cans tuna packed in water, drained
1 c chopped green onions
1/2 c pitted black olives, chopped
6 c washed and drained mixed salad greens
6 plum tomatoes, quartered
3 hard-cooked eggs, quartered
Add potatoes to pot of boiling, salted water; return to boil and simmer 5-7 minutes, or until tender but firm. Drain and set aside.
In large bowl, blend dressing and curry powder. Stir in tuna, green onions and olives. Gently stir in potatoes.
Arrange greens on platter. Mound potato mixture on top, and garnish with tomatoes and eggs.
Tomato chicken salad
1 1/2 Tbsp lemon juice
2 cloves garlic, minced
1/2 tsp thyme
1/4 tsp salt
1/4 tsp pepper
1/8 tsp cayenne pepper
1/2 c nonfat plain, unsweetened yogurt
3 c cubed, cooked chicken
1 c thinly sliced green onion
1/2 c diced green pepper
1/2 c diced celery
3 c seeded and diced fresh tomatoes
Add lemon juice, garlic, thyme, salt, pepper and cayenne to medium bowl. Beat in yogurt.
Add chicken, green onions, green pepper, and celery. Turn gently to blend. Chill.
When ready to serve, fold in tomatoes.
Spanish pasta salad
4 c cooked, drained mixed-color macaroni
1 1/2 c salsa, divided
1 c chopped red onion
2 c chopped tomato
1 c chopped red bell pepper
1 c chopped green pepper
1 c cooked black or red beans
1 c cooked corn kernels
1 Tbsp minced cilantro
In a bowl, mix macaroni and 1/2 c salsa.
Cool in refrigerator for 30 minutes, then add 1 c salsa, onion, tomatoes, red and green peppers, beans, corn and cilantro.
Cover and refrigerate at least 1 hour.
Vegetable chicken salad
2 lbs potatoes, wellscrubbed
1 lb fresh green beans, washed and trimmed
1 Tbsp olive oil
1 1/2 lbs boneless, skinless chicken breast, cut into 1-inch cubes
3/4 c prepared pesto sauce
Bring pot of water to boil. Meanwhile, cut the potatoes in half lengthwise, then cut them crosswise in 1/2-inch slices. Add potatoes to boiling water, cover and return to boiling; cook 3 minutes.
Add green beans to pot with potatoes and cook 4 minutes; vegetables should be firm. Drain and set aside.
In the same pot, heat olive oil over high heat and cook the chicken, stirring, 6 - 8 minutes or until meat is cooked through.
Remove from heat; stir in pesto sauce, then gently stir in potatoes and green beans.
Corny tomato salad
2 Tbsp lemon juice
1 tsp salt
1/2 tsp chopped, fresh oregano
2 cloves garlic, minced
1/2 tsp chili powder
1/4 tsp ground cumin
1/4 tsp black pepper
1/4 c vegetable oil
4 tomatoes, diced
2 small zucchini, diced
1 c thinly sliced green onions
2 c corn kernels
1 medium avocado, diced
Whisk together juice, salt, oregano, garlic, chili powder, cumin, pepper and oil in medium bowl.
Add tomatoes, zucchini, onions, corn, and avocado; toss. Marinate at room temperature 1 hour or several hours in the refrigerator.
Teriyaki Veggie Spears
-Louisa F. "Can be served cold as an appetizer…yummy!"
1 lb. fresh vegetables (asparagus, carrots, broccoli, mushrooms, fennel…whatever suits you).
Arrange on an oiled broiling pan and bake for 10 minutes at 425 F. The sauce and sesame seeds can be poured and sprinkled over the veggies before putting them in the oven, or afterwards (I heated the sauce and browned the seeds separately, then added them for serving.)
For the sauce, combine:
1/3 c. Tamari sauce
1 T. sesame oil
1/4 c. honey (I used less)
Sprinkle over all:
1/4 c. sesame seeds
Picnic potato salad
3 large potatoes, unpeeled and thinly sliced
1/4 c white wine vinegar
1 1/2 Tbsp Dijon mustard
1/4 c canola oil
1/2 c chopped fresh dill
1/2 tsp salt
1 large cucumber, unpeeled and thinly sliced
Place potato slices in a 9-inch microwave-safe baking dish; cover with microwaveable cover and microwave at high 3 minutes; stir. Repeat two more times, or until tender.
In jar with tight-fitting lid, combine vinegar, mustard, oil, dill and salt. Cover and shake vigorously.
Pour dressing over potatoes. Cover and refrigerate until chilled.
Add sliced cucumber; serve.
Travels well without refrigeration.
Roasted corn salsa
4 large ears sweet corn
1/2 c minced red onion
1 1/2 c chopped tomato
1 or 2 jalapeno peppers (to taste), seeds removed and minced
1/4 c minced cilantro
1 Tbsp olive oil
1 Tbsp fresh lime juice
1 tsp ground cumin
Salt and black pepper, to taste
Pull down corn husks and remove silk. Wash. Pull husks back up to cover ear; fasten by tying with string or piece from outer husk.
Place on baking sheet, partially covered with aluminum foil, and bake at 375 degrees 45-55 minutes.
Allow corn to cool. Cut kernels from ear until you have at least 2 1/2 c
Combine kernels with onion, tomato, jalapenos, and cilantro. Add olive oil, lime juice, and cumin. Stir in salt and black pepper.
Cover and chill 30 minutes. Best served same day.
Tomato-corn relish
2 medium tomatoes, seeded and diced
1 c corn kernels
1/2 c diced green bell pepper
1/2 c diced celery
1/3 c diced red onion
2 1/2 Tbsp white wine vinegar
1 garlic clove, minced
1/2 tsp sugar
1 Tbsp Dijon-style mustard
1/4 tsp red pepper flakes
Salt, to taste
Combine all ingredients in bowl, and let marry 30 minutes.
Serve as picnic side dish, or as condiment to hot dogs and hamburgers.
Vegetable medley
1 Tbsp margarine
2 medium yellow summer
squash, sliced
1 medium zucchini, sliced
1 medium yellow onion, diced
3 medium fresh tomatoes, diced
1/2 c corn kernels
1 clove garlic, minced
1/2 tsp oregano
1/2 tsp basil
1/4 tsp ground black pepper
Melt margarine in a large pan over medium heat. Add squash, zucchini and onion. Cook 3-4 minutes.
Add tomatoes, corn, garlic, oregano, basil and pepper. Cook and stir 2-3 minutes, until heated through. Serve immediately.
Garden-fresh kabobs
Makes 4 servings
1/2 c red wine vinegar
1/3 c peanut oil
2 Tbsp. soy sauce
2 cloves garlic, crushed
2 tsp sesame seeds
2 c mixed fresh vegetables: red or green bell pepper chunks; blanched Brussels sprouts; cucumber, jicama, zucchini, or onion chunks; large mushroom caps, cherry tomatoes
Combine vinegar, oil, soy sauce, garlic, and sesame seeds in a shallow glass dish or zipper-lock plastic bag.
Add vegetable pieces. Cover or seal, and marinate at room temperature 20 minutes or in the refrigerator several hours.
Drain and reserve marinade.
Push 5-6 vegetable pieces onto skewers. Broil, basting often with reserved marinade, 4-5 minutes on each side till golden brown.
Vegetable grill
2 zucchini, 8-10 inches long
1 large onion
10-15 whole mushrooms
4 Roma tomatoes
1 green pepper
1 large stalk broccoli, cut
into florets
Olive oil
Dry fajita seasoning
Quarter zucchini lengthwise. Cut onion into 1/2-inch slices. Halve mushrooms and tomatoes. Cut green pepper into slices or chunks.
Place vegetables, including broccoli, on shallow pan small enough to fit on grill. Brush with olive oil and sprinkle with fajita seasoning. Cover pan with foil and place about 3 inches from medium coals.
Cook, stirring occasionally to assure even cooking and to avoid sticking, about 10 minutes, or until crisp-tender.
Note: Vary vegetables according to availability
Vegetable mixed grill
1/4 c olive oil
1/4 c balsamic vinegar
1 tsp salt
1/2 tsp black pepper
4 Roma tomatoes, halved
1 zucchini, halved lengthwise
1 yellow or patty pan squash, halved lengthwise
1 large red onion, in thick slices
1/2 lb. shiitake or button mushrooms, stems removed
1 lb. asparagus, trimmed
1 large bell pepper, in chunks
2 Tbsp chopped Italian parsley
Combine oil, vinegar, salt and pepper in zipper-lock plastic bag. Add vegetable pieces. Seal, and marinate at room temperature 20 minutes or in the refrigerator several hours. Drain and reserve marinade.
Grill vegetables, stirring, in preheated, oiled slotted wok over hot coals. Remove items as they become tender. Drizzle cooked vegetables with reserved marinade. Top with parsley. Serve hot or at room temperature.