Recipes for healthy eating fried vegetables

The vegetables are healthy. It revitalizes the immune system and other organs of the body. Here are healthy baked recipes you can try at home.

Easy Baked Asparagus Cream
Ingredients:
¼ cup Peppercorn Ranch Dressing
½ cup Ritz crackers with cheese, mashed
1 pound trimmed asparagus
2 tablespoons grated Parmesan cheese KRAFT

Directions:
Preheat oven to 350oF. Cook asparagus in large pot of boiling water 2to 3 minutes. Drain, where it is bright green. Add the asparagus in a sauce with ½ cup of baking two quarters. Sprinkle with cheese and cracker crumbs. Bake for about 10 or 15 minutes. Wait until the cheese is lightly browned.

Fried Cabbage
Ingredients:
3 cup shredded red cabbage
3 tablespoons brown sugar
1 / 4 cup seedless raisins
1 / 4 cup cider vinegar
½ red onion, thinly sliced

Directions:
Preheat the oven to 450degrees Fahrenheit. Two quarters in a baking dish low, stir the vinegar and sugar. Stir until sugar is dissolved. Add and mix the cabbage, onion and raisins in vinegar and sugar. Cover and cook for 20 minutes. Stir after 10 minutes.

Grilled seasonal vegetables
Ingredients:
¼ cup chopped fresh herbs such as basil, rosemary and oregano
1 small eggplant, cut into slices ¼ inch
½ teaspoon salt
1 red pepper, green and yellow, cut into ¼inch slices
2 Italian squash, and slice pieces lengthwise ¼ inch

Directions:
Combine spices in a small bowl. Allow for at least 3 hours. Place the egg plant in a large sieve. Sprinkle with salt. Allow to drain for an hour. Remove the grate from the grill and heat to medium. Spray grill with cooking spray. Moisten with vegetable cooking spray. Sprinkle with spice mixture. Place on barbecue grill and cook for about 10 or 15 minutes. Waitgrill is cool and lightly golden on both sides.

Glazed carrots
Ingredients:
4 cups (8 medium) carrots, sliced ¼
½ cup water
½ cup dry white wine
2 teaspoons margarine
1 tablespoon lemon juice
2 teaspoons brown sugar

Directions:
Boil 5 primary ingredients in a large skillet over medium heat for 12 to 15 minutes. Make sure the liquid has evaporated. Reduce heat to medium and low. Mix lemon juicefruit juice and sugar cane. Cook 5 minutes. Stirring occasionally until carrots are glazed.

Baked Penne with Roasted Vegetables
Ingredients:
1 yellow onion, peeled and cut into strips 1 inch
1 pound penne
¼ cup extra virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 cup sliced fontina
1 ½ cup frozen peas thawed
1 / 4 cup grated Parmesan cheese, plus 1 / 3 cup for topping
½ cup grated smoked mozzarella
1 teaspoon Italian dried herb mix or herbs de Provence
2 tablespoons butter, cut into small pieces
2 red peppers, cut into strips 1 inch wide
2 medium zucchini, cut into 1 cm cubes
3 cups of sauce
2 zucchini, cut into 1 cm cubes
Cut 4 cremini mushrooms

Directions:
Preheat oven to 450F. On a baking pan, mix the peppers, squash, mushrooms, zucchini and onions with dried herbs,½ teaspoon salt, olive oil and ½ teaspoon pepper. Bake for 15 minutes until tender. Set aside. Cook pasta in boiling salted water for about 6 minutes. Make sure it is just enough for her to soften a bit '. Drain. Add the drained pasta in a large bowl. Mix with peas, roasted vegetables, tomato sauce, cheese, ½ teaspoon salt and ½ teaspoon pepper. Put the dough into a clean pot. Then cover with 1 / 3 cup Parmesan cheese and bits of butter. Bake forabout 25 minutes until the cheese melts.

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