Does anyone have a healthly vegetable side dish recipe?

I am looking for a ';south beach diet'; type of side dish recipe for my family get together. I just started the south beach diet, so I need a veggie recipe that I can bring and still stay on track. Something with either broccoli or aspargus...etcDoes anyone have a healthly vegetable side dish recipe?
Here are all kinds of great vegetable dishes





Roasted Snap Peas with Shallots





Serves 4





Crumbled bacon is designated an option but only for vegans. For the rest of us it's a requirement since it really adds to this vegetable dish.





1 lb sugar snap peas, trimmed (about 4 cups)


1 large shallot, halved and thinly sliced (about 1/4 cup


) 2 tsp extra-virgin olive oil


1/4 teaspoon salt


Freshly ground pepper to taste


2 pieces cooked bacon, crumbled (optional)








Preheat oven to 475°F.





Toss peas, shallot, oil, salt and pepper in a medium bowl. Transfer to a baking sheet and spread in a single layer.





Roast in the oven, stirring once halfway through, until the peas are tender and beginning to brown slightly, 12 to 14 minutes. Serve warm, sprinkled with bacon unless you deem that a no-no.











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Oven-Roasted Green Beans





Serves 4





You’ll be amazed at what this simple and quick cooking method will do to kick up some otherwise “plain old” green beans to an esteemed place in your vegetable ranking.





2 Tbsp extra-virgin olive oil, divided


2 lb green beans, trimmed


Sea salt OR kosher salt to taste








Preheat oven to 450°.





Lightly grease a large sheet pan or shallow roasting pan with about 2 teaspoons oil. Arrange the green beans on the pan in a single, un-crowded layer. Drizzle with the remaining oil; roll the beans until they are evenly coated.





Roast for about 15 minutes, or until beans are well-browned in spots, shaking the pan occasionally for even cooking. Transfer the beans to a shallow serving bowl or platter; sprinkle with salt. Serve immediately. Feel pleased.








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Mushrooms with Parsley and Garlic


Serves 6





This easy, quick recipe for funghi triffolati proves that Italian cooking can be, and often is, so very, very simple. And we like that, don't we?























1-1/2 Ib small white mushrooms


1/4 cup chopped parsley


2 Tbsp butter or margarine


3 garlic cloves, chopped


2 Tbsp olive oil


Salt and freshly ground pepper to taste








Wipe mushrooms with a damp cloth and slice.





Melt butter with oil in a large skillet. When butter foams, add mushrooms and saute over medium-high heat until golden. Add parsley, garlic and salt and pepper; saute a minute longer. Taste and adjust for seasoning.





Serve hot or at room temperature.











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Roasted Potatoes with Lemons


Serves 4





Another easy way to make your potato dish a more memorable part of the meal. And, yes, potatoes are vegetables so they count toward your 2 %26amp; 1/2 cups of fruits %26amp; vegetables per day,








1/2 lb fingerling or small Yukon gold potatoes


1 lemon


2 cloves garlic, minced


3 Tbsp fresh thyme


1/4 cup olive oil


3/4 tsp sea salt


1/4 tsp freshly ground pepper








Preheat oven to 450°.





Scrub potatoes and dry with a paper towel. Cut in half (or into quarters, if large) lengthwise; place in a bowl.





Cut lemon into quarters lengthwise, removing any seeds. Cut each quarter in half crosswise, then squeeze juice onto potatoes. Add juiced pieces to bowl.





Add garlic, thyme, olive oil, salt, and pepper. Toss thoroughly and spread mixture over bottom of a large roasting pan. Place in oven and roast about 25 or 30 minutes, turning potatoes from time to time so they are evenly browned.











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Potatoes in Ragouts


Serves 2





Not many potato recipes are quick even if they're easy. This one is.





1 lb unpeeled Yukon Gold potatoes, sliced 1/8 inch thick (3 cups)


1 tsp kosher salt


1/2 cup corn oil


Salt


Freshly ground pepper


2 Tbsp unsalted butter or margarine


1 medium onion, peeled and thinly sliced


1 Tbsp minced fresh chives








Wash the potato slices in cold water %26amp; pat dry. Sprinkle the kosher salt over the slices, which will draw out more water. Let stand for 10 minutes. Once more pat dry.





In a large nonstick skillet, heat the oil. Stir-fry the potato slices in the hot fat for 10 minutes, turning them a number of times with a pancake turner until golden brown. Season with salt and freshly ground pepper. With a slotted spoon, transfer the potatoes to a serving platter.





Discard the fat in the skillet, melt butter or margarine and stir-fry the onion slices for 5 minutes. Toss the potatoes, onions, and chives together and serve immediately.











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Braised Potatoes with Thyme


Serves 2





Another quick and easy potato recipe that will probably make this the hit of the meal (unless, of course, the entree or other vegetable dish is one of ours),





1/4 cup virgin olive oil


1 %26amp; ½ pounds Red potatoes, quartered


1 sprig fresh thyme


1 teaspoon salt


Freshly ground pepper








Heat the olive oil in a large nonstick skillet and stir-fry potatoes for 8 minutes, shaking the pan once in a while to prevent scorching. Add the thyme and season with salt and freshly ground Pepper.





Cover and cook for 20 minutes over low heat, checking once in a while. Uncover, raise the heat, and brown the potatoes, shaking Pan. Serve right away.











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Zucchini Couscous


Serves 2





Couscous is the separated grain of the wheat plant and makes a terrific rice substitute that has the advantage of being more flavorful as well as way quicker to make than rice. This recipe helps toward both your daily vegetable and grain requirements.








1/4 lb zucchini


1/2 Tbsp olive oil


1/4 tsp ground cumin


1/2 cup boiling water


1/3 cup couscous








Cut zucchini into 1/4-inch dice.





In a non-stick skillet cook zucchini in oil with cumin and salt and pepper to taste over moderate heat, stirring, until just tender, about 5 minutes. Add water and bring to a boil. Stir in couscous and remove skillet from heat.





Leave it covered for 5 minutes then fluff couscous with a fork. Very quick %26amp; very tasty.











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Spaghetti Squash With Brown Butter %26amp; Walnuts


Serves 6





That’s brown, not burnt butter. Watch it!





1 medium spaghetti squash (about 3 1/2 lb)


1/2 cup walnuts, coarsely chopped


3 Tbsp butter (no substitutions)


3/4 tsp salt


1/4 tsp coarsely ground black pepper











Take a sharp knife %26amp; pierce squash in about 10 places. Microwave on about 9 minutes. Turn squash over and microwave about 9 minutes longer, until squash is fork-tender. Meanwhile, in 10-inch skillet, toast walnuts over medium heat, about 5 minutes, shaking pan frequently. Transfer walnuts to large bowl.





In same skillet, melt butter over medium heat, then cook just until butter turns amber in color, about 3 or 4 minutes.





When squash is done, cut lengthwise in half; discard seeds. With fork, gently scrape squash lengthwise and lift out strands of pulp – they really look like spaghetti - as they become free; add to bowl with walnuts. Get rid of the squash skin.





Toss squash and walnuts with melted butter, salt, and pepper.











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5 Minute Apricot Carrots


Serves 2





Super fast - super tasty - best veggie source of beta-carotene. Go for it!








1 cup carrots, sliced thin


2 tsp apricot or peach jam








Slice carrots as thin as you can without including your fingers. Add 2 teaspoons of apricot or peach jam.





Nuke 'em for 4, maybe 5 minutes. Done!

















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Spicy Broccoli %26amp; Tahini


Serves 6





If you're like me you don't go for broccoli stalks, just the florets. In that case use 2 pounds of broccoli crowns. And in case you didn't know, broocoli is one of the ';super'; vegetables.








Cut broccoli lengthwise so the florets are 1 to 2 inches wide and are attached to the long stalks (if you choose to us stalks). Place broccoli and an inch of water in a covered micro-wave safe bowl %26amp; nuke until just tender, 2 to 3 minutes. Reserve 1/3 cup of the liquid.





Place tahini in a blender; with the motor running, gradually add the reserved cooking liquid. Add harissa (or cayenne), lemon juice and salt and blend until smooth, scraping down the sides as necessary.





Serve the broccoli with the sauce.














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Roasted Ratatouille


Serves 4





Certainly if you're really into vegetable dishes this simple creation could be dinner for two. How easy!








2 medium zucchini, halved lengthwise and cut crosswise into 1/2-inch-thick pieces


2 red bell pepper, cut into 1-inch pieces


2 red onions, cut into 1-inch pieces


2 small eggplants (about 1 pound each), cut into 1-inch cubes


4 tablespoons olive oil


1/2 cup golden raisins


1 Tbsp freshly grated lemon zest


1 Tbsp fresh lemon juice, or to taste








Preheat oven to 450°F and lightly grease a large shallow baking pan.





In a large bowl toss vegetables with oil and salt and pepper to taste and arrange in one layer in pan.





Roast vegetables, stirring occasionally, until tender and golden brown, about 20 minutes.





Stir in raisins and roast 3 minutes more.





In a bowl toss ratatouille with the zest and juice and it's ready - so fast!











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Ricotta Frittata by Tata


Serves 6





Since I am called ';Tata'; by my two beautiful grandkids (see the Home Page or ';Who IS This Guy';)I could not resist naming this as above. The vegetables plus the eggs %26amp; cheese really make this a protein super-star.








3 medium zucchini, coarsely grated


1/4 tsp. salt, divided


2 Tbsp. extra-virgin olive oil, divided


4 large eggs


4 egg whites


1/4 tsp. freshly ground pepper


1/2 cup grated Parmesan


1 Tbsp chopped fresh marjoram


2/3 cup part-skim ricotta cheese








The garnish:





2 1/2 Cups chopped tomatoes (2-3 medium)


1 Medium shallot, mince


1 Clove garlic, minced


2 tsp. chopped fresh marjoram


2 tsp. extra-virgin olive oil


1 tsp. balsamic vinegar


1/4 tsp. freshly ground pepper


Pinch of salt








To prepare frittata:





Heat 1 Tbsp. oil in a large nonstick ovenproof skillet over medium-high heat. Add the zucchini and cook, stirring frequently, until the moisture in the pan has evaporated, 5 to 6 minutes. Transfer to a bowl. Wipe out the pan.





Position a rack in the upper third of the oven; preheat broiler.





Whisk eggs and egg whites with the salt and pepper in a large bowl until combined. Stir in the zucchini, Parmesan and marjoram.





Heat the remaining 1 Tbsp. oil in the pan over medium-high heat. Add the egg mixture and reduce heat to medium-low. Place a dollop of ricotta on top of the eggs and cook until the eggs are set but the top is still moist, about 5 minutes.





Transfer the frittata to the oven and broil until cooked through and lightly brown on top, 3 to 5 minutes. To prepare tomato garnish:





Toss tomatoes with shallot, garlic, marjoram, oil, vinegar, pepper and salt in a medium bowl. Heat a medium skillet over medium-high heat. Add the tomato mixture and cook anbout 2 minutes, stirring frequently, until the tomatoes are warmed through and just beginning to release their juices.





To serve, slide the frittata onto a serving plate, cut into 6 slices and serve warm or cold, topped with the tomato garnish.

















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Tomato %26amp; Mushroom Tart


Serves 4





Wait until you see the finished product! Even you won't believe it only took ten minutes to build and 20 minutes to cook.








1 Sheet rolled puff pastry (from the dairy case)





2 Tbsp. soft cream cheese


2 Tbsp. canola oil (or your preference)


4 oz. sliced button mushrooms


2 garlic cloves, crushed


4 Cherry tomatoes, halved


Dash mixed herbs


1 Tbsp. grated Parmesan cheese








Preheat oven 475 degrees.





Cut pastry into 4 quarters. Fold each edge toward the center about half an inch %26amp; firmly press. Place on a non-stick baking sheet and spread each piece with cream cheese.





Add oil to a saute pan, add shrooms, garlic %26amp; herbs. Stir about 2 minutes over medium heat until softened. Drain on paper towels.





Place a portion of this mixture on each pastry square, add the halved cherry tomatoes and sprinkle cheese on top.





Bake for 20 minutes, open the oven and be amazed at your beautiful creation.











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Carmelized Shallots Serves 4 to 6





Shallots look pretty much like an onion (or a schmoo) and taste like them as well (onions, not schmoos), only milder. This vegetable dish will go well with any meat or poultry





What's a Shmoo? Ask someone who's at least fifty and once read the comic section of the newspaper.





What's a ';newspaper';? You remember, those crinkly things that gave you the latest news before tv %26amp; the internet took over.











1/4 Cup butter


1 %26amp; 1/2 lbs. shallots


1 Tbsp. fine brown sugar


2 Tbsp. wine (red or white)








Peel shmoos...I mean shallots, leaving the pointier end intact. Add them to the butter in a large frying pan and cook gently until they start to brown, stirring occasionally.





Sprinkle the fine brown sugar over the shallots stirring until they begin to carmelize.





Add the wine (have a little yourself, you earned it with all that stirring) and let it bubble gently for 5 minutes.





Stir in 2/3 cup of water, salt %26amp; pepper and cover. After 5 minutes remove the lid and let the little guys cook until the liquid is gone and they get that glazed look.





Eat 'em up.











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Broccoli Stir-Fry with Soy Sauce %26amp; Sesame seeds


Serves 2





This one is so tasty that no one will even mind the smelly aroma of the cooking broccoli. But, I suppose if you are a true vegetable-lover you think it smells good








1/2 lb. broccoli


1 Tbsp soy sauce


1 Tbsp.toasted sesame seeds


l Tbsp olive oil


Salt and ground black pepper











Cut off and discard any thick stems from the broccoli and cut the broccoli into long, thin florets.





Heat the olive oil in a wok or large frying pan and add the broccoli. Stir-fry for 3—4 minutes, or until tender, adding a bit of water if the pan becomes too dry.





Add the soy sauce to the broccoli then season with salt and pepper to taste. Add sesame seeds,toss it around a bit and serve it up.











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Grilled Vegetables Wlth Rosemary %26amp; Garlic


Serves 4





This could be a lovely vegetarian lunch for three or a dazzling side for four.








2 Iarge sweet potatoes


2 large red peppers


6 medium zucchini sliced in half lengthways


4 large mushroom caps








Dressing:





1/3 Cup olive oil


2 tablespoOns balsamic vinegar


2 Tbsp. chopped rosemary


3 Cloves garlic, crushed








Cut the sweets into thick slices,





Remove seeds and membrane from the peppers and cut in wide strips. Place with zucchini %26amp; mushroom caps on a cold, lightly oiled broiler tray, brush wflh dressing.





Cook two levels below the broiler flame for about 15 minutes or until vegetables are tender and lightly golden, turning occasionally. Brush with remaining dressing twice during cooking.





To make diessing:





Place oil, vinegar, rosemary, garlic, salt and pepper in a bowl; whisk to combine.





Arrange veggies on plates, drizzle (or dribble,it doesn't matter)on the dressing and you've done another good kitchen thing.Does anyone have a healthly vegetable side dish recipe?
I put any kind of veggie I want (Broccoli, Cauliflower, Summer Squash and you can even add Red Skin Potato's for some bulk) top with some white pepper and a couple of lemon slices in my steamer. Its a great side dish.
Get a bag of fresh green beans and put them in a pan with Olive oil about 2tbs and add some garlic salt and pepper some soy sauce like one tbs if you can have soy sauce these are so good my whole family loves them you can eat them even when there room temp. Also if you want to make the dish more filling for eveyone else you can make some stemed white rice.
How about zucchini lightly sauteed in extra virgin oil with scallions and fresh plum tomatoes
Asparagus, Shallot and Spinach Torte





INGREDIENTS


Crust


1 cup whole wheat flour


1/4 cup water


3 tablespoons olive oil


1/4 teaspoon salt





Filling


1 cup part-skim ricotta cheese


2 large eggs


Salt and pepper


4 ounces spinach leaves, washed and chopped


1 cup chopped asparagus tips


2 tablespoons snipped chives


2 tablespoons grated Parmesan cheese


DIRECTIONS


Preheat oven to 350 degrees F. In medium bowl, combine all crust ingredients until they come together. Knead briefly, then press into a 9-inch tart pan with a removable bottom or pie tin.


In medium bowl, whisk ricotta, eggs, salt and pepper; set aside.


Add washed, wet spinach to large nonstick skillet over medium heat. Cook about 3 minutes, until wilted, stirring. Stir in asparagus; cook 3 minutes, stirring constantly.


Add vegetables and chives to ricotta mixture; stir to combine. Pour into prepared crust. Sprinkle with cheese. Bake 30 to 35 minutes, until crust is golden and filling is firm. Serve warm or at room temperature.