Vegetables are healthy. It revitalizes our immune system and other organs of the body. Here are healthy baked vegetable recipes you can try at home.
Easy Creamy Baked Asparagus
¼ cup Peppercorn Ranch Dressing
½ cup RITZ Cheese Crackers, coarsely crushed
1 pound trimmed asparagus spears
2 tablespoon KRAFT Parmesan Cheese, shredded
Heat the oven to 350oF. Cook asparagus in large pot of boiling water from 2 to 3 minutes. Drain when it becomes bright green. Add asparagus with dressing in 1 and ½ to 2-quarts baking bowl. Sprinkle with cheese and cracker crumbs. Bake for about 10 to 15 minutes. Wait until the cheese is lightly browned.
3 cup shredded red cabbage
3 tablespoon light brown sugar
1/4 cup seedless raisins
1/4 cup cider vinegar
½ thinly sliced red onion
Heat the oven up to 450 degrees Fahrenheit. In a 2-quart shallow baking dish, mix vinegar and sugar. Stir until sugar is dissolved. Add and mix cabbage, onion, and raisins with vinegar and sugar. Cover and bake for 20 minutes. Stir after 10 minutes.
Herbed Grilled Vegetables
¼ cup minced fresh herbs like basil, rosemary and oregano
1 small eggplant, slice into ¼ inch slices
½ teaspoon salt
1 red, green and yellow bell pepper, slice into ¼ inch slices
2 Italian squash, slice lengthwise and into ¼ inch pieces
Combine herbs in a small bowl. Leave it for at least 3 hours. Place egg plant in a large strainer. Sprinkle salt into it. Let it drain for an hour. Remove the grill from barbecue and heat to medium. Spray grill with nonstick cooking spray. Lightly spray vegetables with cooking spray. Sprinkle it with herb mixture. Place grill on barbecue and cook for about 10 to 15 minutes. Wait until the grill is crisp-tender and lightly browned on both sides.
4 cups (8 medium) carrots, sliced in to ¼ slices
½ cup water
½ cup dry white wine
2 teaspoons margarine
1 tablespoon lemon juice
2 teaspoons brown sugar
Cook the primary 5 ingredients in a large skillet over a medium heat for 12 to 15 minutes. See to it that the liquid has evaporated. Reduce heat from medium to low. Stir the lemon juice and brown sugar. Cook for 5 minutes. Occasionally stir it until the carrots are glazed.
Baked Penne with Roasted Vegetables
1 yellow onion, peeled and sliced into 1 inch strips
1 pound penne pasta
¼ cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 cup minced fontina cheese
1 and ½ cups thawed frozen peas
1/4 cup grated Parmesan, added with 1/3 cup for topping
½ cup shredded smoked mozzarella
1 tbsp dried Italian herb mix or herbs de Provence
2 tablespoons butter, slice into small pieces
2 red peppers, slice into 1 inch wide strips
2 medium-sized summer squash, slice into 1 inch cubes
3 cups marinara sauce
2 zucchini, slice into 1 inch cubes
Halve 4 cremini mushrooms
Heat the oven up to 450F. On a baking pan, mix the squash, peppers, mushrooms, zucchini, and onions with dried herbs, ½ teaspoon salt, olive oil, and ½ teaspoon pepper. Bake until it becomes tender for 15 minutes. Then set aside. Cook pasta in boiling salted water for about 6 minutes. Make sure that it’s just enough for it to soften a bit. Then drain. Put the drained pasta in a large bowl. Mix with peas, roasted vegetables, marinara sauce, cheeses, ½ teaspoon salt, and ½ teaspoon pepper. Set the pasta in a clean pan. Then top it with 1/3 cup Parmesan and butter pieces. Bake it for about 25 minutes until cheese melts.