Italian mixed vegetables

These eye-appealing vegetables are the ideal accompaniment to any main course. Bottled salad dressing and herbs dress up frozen vegetables, making this a great stovetop side dish for hurried weeknights.—Dawn Harvey, Danville, Pennsylvania

These Italian oven roasted vegetables are seasoned with some of Italy’s favorite herbs, olive oil and garlic to a really amp up the flavor!

Roasted Veggie Delight Ingredients: 4 cups potatoes, diced 2 cups carrots, sliced 2 cups zucchini, sliced 2 tbsp olive oil 1 tsp garlic powder 1 tsp Italian seasoning 1/2 tsp salt 1/2 tsp black pepper Directions: Preheat oven to 400°F (200°C). In a large bowl, combine potatoes, carrots, and zucchini. Drizzle olive oil over the veggies and toss to coat evenly. Sprinkle garlic powder, Italian seasoning, salt, and black pepper over the veggies. Mix well. Spread the veggies in a single layer on…

Zesty Italian Mixed Vegetables are uniquely delicious thanks to a creative splash of seasonings. Easy to make with simple ingredients. Serve as a side dish with a favorite meal or special holiday dinner.

Roasting a variety of root vegetables caramelizes their natural sugars giving them an earthy sweetness.

Italian Chopped Salad - an Italian salad loaded with fresh goodness, plus salami, provolone, pepperoncini, and olives. It's light, yet hearty, and extra flavorful with a zippy Italian vinaigrette!

Mediterranean Roasted Vegetables are bursting with the sweet flavors that happen when you roast vegetables. The rainbow of vegetables are seasoned with oregano, thyme and a squeeze of lemon juice. These are the perfect vegan side dish to pair with grilled meats, add to a rice bowl or a healthy side dish.

This EASY Italian Pasta Salad is loaded with juicy tomatoes, cucumbers, fresh mozzarella, spicy salami, pepperoncini, red onion and olives all tossed together with a zesty homemade Italian dressing!

I used to love Chinese-style Beef and Broccoli dishes from restaurants especially if they’re served with a hot bowl of freshly cooked rice. There’s something so satisfying about the dish and it’s actually also really simple to make.For this vegan version of the recipe, I use either soy chunks or shiitake mushrooms instead of beef. I love both because they absorb flavour really well and are super versatile.

Ciambotta is a vegetable-rich stew from Southern Italy, boasting fresh seasonal veggies, tender potatoes and eggplant, fresh herbs, and a rich tomato broth. Perfect as a side dish or meatless main meal!