Any good side dish vegetable recipes?

Does any one know a good recipe for vegetables if want to serve wih steak or chiken per say???Any good side dish vegetable recipes?
Broccoli %26amp; Rice Casserole





1 pkg. frozen chopped broccoli, defrosted


1 small onion, finely chopped


3-4 stalks celery, finely chopped


Small Velveeta Cheese-cut to your likeing


1-2 T. Butter


2 Bags of Success Boil-In-Bag Rice





Preheat your oven to 350 degrees. Follow the Success Boil-In-Bag rice directions to cook rice. In a saucepan, saute up the diced onions and celery- salt %26amp; pepper to taste. After they have cooked throw in the defrosted broccoli and cooked rice. Transfer all ingredients into a baking dish add the cheese until melted and bake for 30 minutes or until bubbly.


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Green Bean casarole





1 can grean beans


1 can cream of muchroom soup


1/4 cup sour cream....


For topping there are several options.....you can use the frencies onion crisps, frozen onion rings, tator tots, corn flakes





Mix beans, soup and sour cream in a cassarole dish....top with you topping.( I prefer either the onion crisps or tator tots) but the are all good....and then bake in a 350 degree oven intell the topping you choose is a nice golden brown....usually about 20-30 min....the tator tots tend to take a little longer.


--------Any good side dish vegetable recipes?
One of my favorites and very simple, elegant, and beautiful on a plate: Fresh green beans and red bell pepper strips sauteed in olive oil, fresh garlic (chopped, crushed, or whatever you want), maybe a little bit of sweet onion, and some salt and pepper to taste. You can also add yellow and orange bell pepper strips. Sautee until the color is bright, and you'll have to do the green beans a few minutes before adding the peppers since they take a little longer to cook. The color is phenomenal.





Sauteed fresh baby spinach and cherry or grape tomatoes. Crush the tomatoes a little with the back of the spoon as you sautee them, or just let the heat pop them. Add a little balsamic vinegar and garlic to taste.
I like to saute zucchini, carrots,onions,red or yellow bell peppers and asparagus in a little olive oil and sprinkle with coarse sea salt and black pepper, I cut everything but the asparagus into strips,and the asparagus into two or three inch pieces.You can add garlic if you like,I usually just go for the flavor of the veggies. This is a really delicious and beautiful combination of vegetables.Enjoy.
Grilled Vegetables would go amazingly with either - this evening I had grilled chicken with grilled eggplant, onions, zucchini, summer squash, fennel, peppers %26amp; portobello mushrooms.
Here are some good ones that go over well at my home!! Hope this helps!!








Broccoli with Roasted Red Peppers





INGREDIENTS


5 cups broccoli florets


3 clove garlic, minced


1 tablespoon butter


1/2 cup diced roasted red pepper


2 tablespoon minced fresh parsley


1/2 teaspoon salt


1/2 teaspoon pepper








DIRECTIONS


Place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender.


Meanwhile, in a nonstick skillet, saute garlic in butter. stir in the red peppers, parsley, salt and pepper. Transfer broccoli to a large bowl; add red pepper mixture and toss to coat.














Broccoli with Ginger-Orange Butter





INGREDIENTS


1 pound fresh broccoli, cut into spears


2 tablespoons orange marmalade


1 tablespoon butter


1/2 teaspoon cider vinegar


1/4 teaspoon ground ginger








DIRECTIONS


In a large saucepan, bring 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender.


Meanwhile, in a small saucepan, combine the marmalade, butter, vinegar and ginger. Cook until marmalade and butter are melted. Drain broccoli; drizzle with butter mixture.











Baked Stuffed Zucchini





INGREDIENTS


1 medium zucchini


6 large fresh mushrooms, finely chopped


1 green onion, finely chopped


1 tablespoon butter or stick margarine


1/2 cup white wine or chicken broth


1/8 teaspoon salt


1 dash white pepper


2 teaspoons grated Parmesan cheese








DIRECTIONS


Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set shells aside. In a nonstick skillet, saute the zucchini pulp, mushrooms and onion in butter for 3-4 minutes or until tender. Add wine or broth. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid has evaporated. Stir in salt and pepper.


Place zucchini shells in a saucepan and cover with water; bring to a boil. Cook for 2 minutes; drain. Fill shells with mushroom mixture. Sprinkle with cheese. Broil 3-4 in. from the heat for 3-4 minutes or until lightly browned.














Baked Stuffed Tomatoes





INGREDIENTS


6 slices bacon


6 medium tomatoes


1/2 cup chopped green bell pepper


1/4 cup grated Parmesan cheese


1/3 cup croutons


salt and pepper to taste


6 sprigs parsley








DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking dish.


Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. While bacon is cooking, wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 1/2 inch wall. Finely chop pulp and place 1/3 cup of it in a medium bowl. You may discard remaining pulp.


Stir crumbled bacon, green pepper, cheese, croutons, and salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.


Bake in preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs.














Beets with Onion and Cumin





INGREDIENTS


2 tablespoons canola oil


1 small onion, chopped


1 clove garlic, minced


1 1/2 teaspoons cumin seed


2 tablespoons all-purpose flour


5 medium beets, peeled and quartered


2 tomatoes - peeled, seeded and chopped


1 1/2 cups water


1 teaspoon salt








DIRECTIONS


Heat a medium saucepan over medium-high heat. Pour in oil and saute onion and garlic until translucent. Mix in cumin seed and saute an additional 2 minutes. Sprinkle in flour and saute 1 minute more.


Stir in beets, tomatoes, water, and salt. Reduce heat to low, cover pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender.











Tomato, Cucumber and Red Onion Salad with Mint





INGREDIENTS


2 large cucumbers - halved lengthwise, seeded and sliced


1/3 cup red wine vinegar


1 tablespoon white sugar


1 teaspoon salt


3 large tomatoes, seeded and coarsely chopped


2/3 cup coarsely chopped red onion


1/2 cup chopped fresh mint leaves


3 tablespoons olive oil


salt and pepper to taste








DIRECTIONS


In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.


Add tomatoes, onion, mint and oil to cucumbers and toss to blend. Season to taste with salt and pepper.











Easy Eggplant Dish





INGREDIENTS


1 eggplant, diced


1 yellow squash, peeled and diced


1 cup chopped onions


1 cup dry bread crumbs


1 tablespoon butter


1/8 cup canned sliced green chiles


1/3 cup crushed buttery round crackers


1/2 cup shredded mozzarella cheese








DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Bring a large pot of salted water to a boil. Add eggplant and squash and cook until tender but still firm, about 10 minutes. Drain and cool.


In a 2 quart casserole dish combine eggplant, squash, onions, bread crumbs, butter and chiles. Sprinkle crushed crackers and cheese over the top.


Bake in preheated oven for 30 minutes.