Yummy veggie recipes!

Grilled Asparagus Medley
This colorful veggie recipe happened by accident. One evening , I didn't have room on the grill for all the things I wanted to prepare, so I threw two of the dishes together and came up with this medley. It goes great with any grilled meat.
SERVINGS: 8
Ingredients:
1 pound fresh asparagus, trimmed
1 each sweet red, yellow and green pepper, julienned
1 cup sliced fresh mushrooms
1 medium tomato, chopped
1 medium onion, sliced
1 can (2-1/4 ounces) sliced ripe olives, drained
2 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon dill weed
Directions: In a disposable foil pan, combine the vegetables, olives and garlic; drizzle with oil and toss to coat. Sprinkle with parsley, salt, pepper, lemon-pepper and dill; toss to coat. Grill, covered, over indirect medium heat for 20-25 minutes or until vegetables are crisp-tender, stirring occasionally. Yield: 8 servings.
Nutrition Facts; One serving: (3/4 cup) Calories: 78 Fat:5 g Saturated Fat: 1 g
Cholesterol: 0 mg Sodium: 241 mg Carbohydrate: 8 g Fiber: 2 g Protein: 3 g
Diabetic Exchange: 1 vegetable, 1 fat.

Garbanzo Bean Medley
Quick Cooking
I'm a vegetarian looking for tasty dishes without meat. This Italian bean recipe is fast, flavorful and filling. I serve it as a side dish, but it's good as a main course as well. Sprinkle feta cheese on top for a change of pace.
Ingredients:
1 small zucchini, cubed
1 teaspoon olive oil
2 teaspoons minced garlic
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes, optional
1/4 cup shredded Parmesan cheese
Directions: In a small skillet, saute zucchini in oil until tender. Add garlic; saute 1 minute longer. Stir in the garbanzo beans, tomatoes, Italian seasoning and pepper flakes if desired; heat through. Sprinkle with Parmesan cheese. Yield: 4 servings.
Nutrition Facts
One serving: 3/4 cup Calories: 157 Fat: 5 g Saturated Fat: 1 g Cholesterol: 4 mg
Sodium: 354 mg Carbohydrate: 23 g Fiber: 6 g Protein:7 g
Diabetic Exchange: 1 starch, 1 lean meat, 1 vegetable.

Baked Onions with Dill
Country Woman
Ingredients:
6 medium onions
6 slices bacon
1/4 cup tomato juice
2 tablespoons bacon drippings
2 tablespoons brown sugar
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/2 teaspoon dill seeds
Chopped fresh parsley
Directions: Peel onions; cut widthwise into halves. Place cut sides up in greased 10- x 6- x 2-in. baking pan. Fry bacon until crisp; drain and crumble over onions. Combine the tomato juice, bacon drippings, brown sugar, salt, pepper, paprika and dill seeds; pour over onions. Cover with foil; bake at 325° for 1 hour or until tender, basting occasionally. Sprinkle with parsley at serving time. (Serving suggestion: This dish is great with roast beef!) Yield: 6 servings.
Nutrition Facts One serving: Calories: 134 Fat: 9 g Saturated Fat: 0 g
Cholesterol: 5 mg Sodium: 469 mg Carbohydrate: 12 g Fiber: 0 g Protein: 3 g

Green Beans with Mushrooms
Country
Ingredients:
2 cloves garlic, minced
1/4 pound small, fresh mushrooms, trimmed and sliced
1 tablespoon butter
1 medium red onion, cut in thin strips
1 pound fresh green beans, trimmed
Fresh ground pepper
1 teaspoon dill weed
2 tablespoons toasted almonds or pine nuts
Directions: Saute garlic and mushrooms in butter until tender. Stir in onions; set aside. Steam or cook beans in small amount of water until tender-crisp; drain. Combine beans and mushroom mixture; add pepper and dill weed. Garnish with nuts. Serve immediately. Yield: 6 servings.
Nutrition Facts One serving: Calories: 75 Fat: 4 g Saturated Fat: 0 g Cholesterol: 6 mg
Sodium: 35 mg Carbohydrate: 10 g Fiber: 0 g Protein:3 g

Spiced Baked Beets
Country Woman
Ingredients:
4 cups shredded peeled beets (about 4 to 5 medium)
1 medium onion, shredded
1 medium potato, shredded
3 tablespoons brown sugar
3 tablespoons vegetable oil
2 tablespoons water
1 tablespoon cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/8 to 1/4 teaspoon ground cloves
Directions: In a large bowl, combine beets, onion and potato; set aside. In a small bowl, combine brown sugar, oil, water, vinegar and seasonings. Pour over vegetables; toss to coat. Pour into a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 45 minutes, stirring occasionally. Uncover and bake 15-25 minutes longer or until vegetables are tender. Yield: 8-10 servings.
Nutrition Facts; One serving: One 1/2-cup serving (prepared without salt) Calories: 84 Fat: 4 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 423 mg Carbohydrate: 12 g Fiber: 0 g Protein: 1 g Diabetic Exchange: 1 vegetable, 1/2 starch, 1/2 fat.

Vegetarian Cabbage Rolls
Light & Tasty
This marvelous meatless entree comes from my 89-year-old grandmother, who cooks a lot with grains, particularly bulgur. The zucchini's a fun change of pace in these cabbage rolls. —Michelle Dougherty of Lewiston, Idaho
Ingredients:
1-1/2 cups chopped fresh mushrooms
1 cup diced zucchini
3/4 cup chopped green pepper
3/4 cup chopped sweet red pepper
3/4 cup vegetable broth
1/2 cup bulgur
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 large head cabbage
6 tablespoons shredded Parmesan cheese, divided
2 teaspoons lemon juice
1 can (8 ounces) tomato sauce
1/8 teaspoon hot pepper sauce
Directions: In a large saucepan, combine the first 10 ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; let stand for 5 minutes. Meanwhile, cook cabbage in boiling water just until leaves fall off head. Set aside eight large leaves for rolls (refrigerate remaining cabbage for another use). Cut out the thick vein from each leaf, making a V-shape cut. Overlap cut ends before filling. Stir 4 tablespoons Parmesan cheese and lemon juice into vegetable mixture. Place a heaping 1/3 cupful on each cabbage leaf; fold in sides. Starting at an unfolded edge, roll to completely enclose filling. Combine tomato sauce and hot pepper sauce; pour 1/3 cup into a 2-qt. baking dish. Place cabbage rolls in dish; spoon remaining sauce over top. Cover and bake at 400° for 15 minutes or until heated through. Sprinkle with remaining Parmesan cheese. Yield: 4 servings.
Nutrition Facts; One serving: (2 cabbage rolls) Calories: 142 Fat: 3 g Saturated Fat: 1 g Sodium: 675 mg Carbohydrate: 25 g Fiber: 6 g Protein: 8 g

Veggie Black Bean Stew
Light & Tasty
The flavors in this stew work so well together that you'll never miss the meat. Cilantro, honey and garlic are an ideal matche for the black beans and fresh vegetables. —Marilyn Waters of Outing, Minnesota
Ingredients:
2 large onions, chopped
1/2 cup each chopped celery, carrot and sweet red pepper
2 tablespoons minced garlic
1/4 cup dry sherry or reduced-sodium chicken broth
1 tablespoon olive oil
3 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
2 tablespoons honey
4 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 cup minced fresh cilantro
5 tablespoons shredded Monterey Jack cheese
5 tablespoons reduced-fat sour cream
2 tablespoons chopped green onion
Directions: In a Dutch oven or large saucepan, saute the onions, celery, carrot, red pepper and garlic in sherry or broth and oil until tender. Add the beans, can of broth, tomatoes, tomato paste, honey, chili powder, cumin and oregano. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Stir in the cilantro; simmer 5-15 minutes longer or until stew is thickened. Garnish with cheese, sour cream and green onion. Yield: 5 servings.
Nutrition Facts One serving: (1-1/2 cups) Calories: 335 Fat: 8 g Saturated Fat: 3 g Cholesterol: 14 mg Sodium: 1482 mg Carbohydrate: 62 g Fiber: 17 g Protein: 17 g Diabetic Exchange: 3 vegetable, 2-1/2 starch, 2 very lean meat, 1 fat.

Zucchini in Dill Cream Sauce
Country Woman
Ingredients:
7 cups unpeeled zucchini, cut in 1-1/2- x 1/4-inch strips
1/4 cup onion, finely chopped
1/2 cup water
1 teaspoon salt
1 teaspoon instant chicken bouillon or 1 cube
1/2 teaspoon dried dill weed
2 tablespoons butter, melted
2 teaspoons sugar
1 teaspoon lemon juice
2 tablespoons flour
1/4 cup sour cream
Directions: In medium saucepan, combine zucchini, onion, water, salt, bouillon and dill weed; bring to boil. Add butter, sugar and lemon juice; mix. Remove from heat; do not drain. Combine flour and sour cream; stir 1/2 of mixture into hot zucchini. Return to heat, add remaining cream mixture and cook until thickened. Yield: 8 servings.
Nutrition Facts; One serving: Calories: 73 Fat: 4 g Saturated Fat: 0 g Cholesterol: 11 mg Sodium: 419 mg Carbohydrate: 8 g Fiber: 0 g Protein: 2 g