Here are some of my favorite 'company worthy' veggies/side dishes. Enjoy!
Veggie Bake Medley
4 baking potatoes, cubed with skin on
½ bag of carrots, peeled and cut into 3 inch slices
1 Onion, cut into chunks
1 eggplant, cut into chunks
1 can diced tomatoes, not drained
1 red pepper, cleaned and diced
1 green pepper, cleaned and diced
1 zucchini, cut into chunks
1 summer squash, cut into chunks
Fresh or dried basil
Place potatoes and carrots in a 9x13 inch-baking dish. Drizzle with olive oil and sprinkle heavily with basil. Bake at 400 degrees for 45 minutes. Take out of oven and add the remaining vegetables. Drizzle with olive oil and more basil. Reduce heat to 350 degrees. Bake 35 minutes. Remove from oven and sprinkle with cheddar Jack cheese.
Mom’s Broccoli Bake
2 pkgs frozen broccoli
2 tbs. margarine
3 tbs. flour
11/2 cups milk
1/2-cup Parmesan cheese
Cook broccoli according to directions. Drain.
Melt butter in a saucepan. Stir in flour. Add milk, salt and pepper. Stir until sauce starts to thicken---Stir in cheese. Add beaten egg and with a wire whisk. Beat mixture for a minute or two. Stir in drained broccoli. Pour into a buttered casserole dish. Top with breadcrumbs.
Bake at 350degrees for 20 minutes or until top starts to brown and mixture is hot.
Sauteed Zucchini and Carrots
1 lb. carrots, scraped and thinly sliced
2 tbs. butter, melted
1 small onion, sliced
2 medium zucchini, sliced
2 medium summer squash
½ tsp. salt
¼ tsp. pepper
2 tbs. fresh basil
Cook carrots in butter over medium-high heat, stirring constantly 5 minutes or until crisp, tender. Add onion; cook, stirring constantly, 1 minute. Stir in zucchini, squash and remaining ingredients; cook, stirring constantly, 3 minutes. Serve immediately.
Baked Carrots and Apples
6-8 apples, peeled and sliced
6-8 carrots, peeled and cut into chunks (I cheat and use baby carrots - about 1 lb)
1/4-1/2 cup honey (according to taste)
1/4-1/2 stick of butter (according to taste) cut into pats.
1 tsp cinnamon
Preheat oven to 350F. Grease large pie plate. Parboil carrots for 10 minutes. Mix apples, carrots and honey together and place in pie plate. Sprinkle with cinnamon and dot with pats of butter.
Twice Baked Potatoes
6 medium baking potatoes (Russets work well)
3 tbs. butter, melted
3 tbs. fresh chives or green onions
¼ tsp. Garlic salt,
Pepper to taste
1 cup shredded cheddar cheese
½ cup Cheddar cheese
½ cup milk or cream
Scrub potatoes with a brush. Pat dry. Prick potatoes with a fork. Bake potatoes in a 425-degree oven for 40 minutes. Remove form oven and let cool slightly. Cut 2 lengthwise slices from top of potato to form an X. With a spoon, scoop out as much pulp out of the potato without damaging the skin. Place pulp in a bowl. Lightly mash the potato pulp. Add in the butter, pepper, garlic salt, 1-cup cheddar cheese, and milk. Spoon the potato mixture back into the potato shells. Top with remaining cheese and chives. Place on a cookie sheet and bake in a 425 oven for 20 minutes.
Bake 20-25 minutes.