Healthy Pasta Salad with Roasted Vegetables – a delicious way to utilize lots of veggies in a healthy, satisfying main dish! For the list of the ingredients and instructions, follow this Better Homes and Gardens’ recipe. Bell pepper, zucchini, red onion, and asparagus can be grilled, or roasted on high heat in the oven or on the stove top – I love that this recipe is so easy to adjust!
I pretty much followed the recipe instructions, except that I did not want to use the grill, so I roasted the vegetables in the skillet on the stove top instead. I sliced all the veggies and roasted them, in two batches, in a large skillet on high heat, using the same amount of olive oil as the recipe calls for. Then, I mixed everything up with the cooked pasta in the same skillet. The presentation was so pretty, with so many colorful and vibrant veggies:
The recipe is super easy. First, slice the veggies into smaller pieces:
Then, roast them, in two batches, on the stove top, until just softened:
Finally, mix the roasted veggies with the cooked pasta, balsamic vinegar, season with salt and pepper, and add a sprinkling of fresh or dry oregano (optional), and serve:
And, here are the changes I made to the original BHG recipe:
- The recipe calls for grilling the vegetables. You can grill them or, instead, you can pan-roast them on the stove top like I did – the result is pretty much the same! Here is how to pan-roast the veggies: heat up 1.5 tablespoon of olive oil in a large skillet, slice the vegetables into smaller chunks, and roast them in a large skillet on high heat, in 2 batches, using 1.5 tablespoon of olive oil for each batch of vegetables. You will use a total of 3 tablespoons of olive oil for both batches.
- I used at least 2 tablespoons of balsamic vinegar, doubling the amount in the recipe. Use more salt, to your taste.
- The recipe calls for 4 cups cooked rotini pasta – that’s 2 cups of uncooked, dry pasta. I used 2 cups of uncooked, dry penne pasta, which I cooked, drained and mixed in with the rest of the ingredients. This recipe easily converts to gluten free – just use gluten-free pasta.
Delish Dish, Pasta, Pasta Salad, Vegetable Salad, Vegetables | Tags:
asparagus, bell pepper, Dinner Recipe, Healthy Dinner, healthy recipe, pasta, Vegetables, Vegetarian Recipe, veggies, zucchini
Hello! This is Julia from the food blog JuliasAlbum.com (you can also find me on PINTEREST), and today I am sharing with you a delicious recipe for Balsamic Chicken with Asparagus and Tomatoes – healthy, low fat, low cholesterol, low calorie meal, packed with fiber (vegetables) and protein (chicken). It’s so delicious, you will wish all your healthy food tasted like it!
This dish has a Mediterranean AND Italian flare about it, as it is packed with colorful veggies, and the ingredients include both olive oil and balsamic vinegar! This recipe is lean, healthy, yet will not leave you hungry thanks to all the protein and fiber!
If you’re trying to incorporate more healthy delicious meals into your diet – this is the recipe to add to your recipe rotation list!
And, it takes only 30 minutes to make, from start to finish! Start by preparing all the veggies:
Then, cook the chicken and mix it with the half of the balsamic vinegar mixture:
Then, cook the vegetables (in the same pan – so you will only have to wash one pan!):
Finally, combine everything for a delicious meal and beautiful presentation:
And, here are the changes I made to the original BHG recipe:
1) The recipe is very good as is. I would double the sauce as I always love to have lots of sauce! You can use leftover sauce as a salad dressing.
2) If you’re using a different cut of chicken (I actually did – I mistakenly bought boneless, skinless chicken thighs and not chicken breast tenderloins) – make sure to drain all the liquid that the chicken releases after being cooked, before you add the balsamic sauce. That way, the balsamic sauce will not be thinned out by the chicken juices (if you use skinless, boneless chicken thighs like I did). With leaner meat, such as chicken breast, this should not be a problem.
30-Minute (or Less) Chicken Recipes, 30-Minute (or Less) Dinners, Chicken, Chicken Recipes, Chicken Thighs, Delish Dish, Easy Dinners | Tags:
asparagus recipes, carrots, chicken dinner, chicken recipe, healthy chicken recipe, healthy recipe, italian food, mediterranean, tomatoes, Vegetables, weeknight dinner
Hello again! This is Julia from the food blog JuliasAlbum.com (you can also find me on PINTEREST) with another recipe I made from the Better Homes and Gardens archives! This simple stir-fry of chicken and vegetables is not only delicious, super flavorful, and easy to make – it is also packed with protein (chicken) and fiber (vegetables). Chicken, broccoli, and yellow bell pepper stir-fried in Asian-flavored sauce make a great, healthy meal, low in fat, but high in protein and fiber. And, it takes only 30 minutes from start to finish:
There are three things that I really love about this recipe. First, the Asian-flavored sauce is amazing! It gives flavor to everything: chicken, broccoli, bell peppers. The sauce is also super easy to make. Just mix together water, soy sauce, hoisin sauce, cornstarch, ginger, and sesame oil. This combination of ingredients creates a really flavorful, well-balanced Asian-style sauce. The second thing I really love is that this recipe uses lots of vegetables that don’t taste bland at all, quite the opposite, you’ll be craving for more. Thirdly, thanks to all the protein (chicken) and the fiber (broccoli and bell peppers), this meal will keep you full and satisfied for many hours!
A simple Asian-style sauce uses just a few simple ingredients, like these:
The recipe takes only 30 minutes from start to finish and you will need only one cooking pan:
And, here are the changes I made to the original BHG recipe:
- I used 1/4 teaspoon of dry ginger instead of 1 teaspoon of grated fresh ginger – worked great!
- Mix the cornstarch with a small amount of cold water until it has the consistency of cream. Only then add this cornstarch mixture to the rest of the liquid ingredients. This will help avoid lumps.
- You might have to add extra water at the end of cooking, if the sauce is too thick.
I hope you’ll like this dish as much as I enjoyed it – Julia from JuliasAlbum.com
30-Minute (or Less) Chicken Recipes, Asian Recipes, Chicken, Chicken Recipes, Delish Dish, Easy Dinners, Quick and Easy Recipes | Tags:
Asian, Asian recipes, bell peppers, broccoli, chicken, chicken dinner, chicken recipe, stir fry recipes, Vegetables
For me, summertime means spending as much time outside as possible. When it comes to dinner, I’m all about light, healthy, and easy. So, when I stumbled upon this recipe for Roasted Vegetable Pasta Salad, I knew this would make a delicious dinner, but could also double as a tasty summer side dish!
The thing I like most about this particular pasta salad recipe is that you can completely customize it to include the veggies that you like best. I kept mine pretty much the same, but left out the fennel and added more peppers. This recipe is also an excellent way to use those extra veggies you have hanging out in the fridge.
Another plus is that roasting is probably one of my favorite ways to cook veggies. A quick chop, a little olive oil, and some time in the oven make any vegetable taste amazing. The only thing that may be better is grilling them outdoors.
I also followed the recipe for the pesto dressing. However, if you don’t feel like dragging out the blender, you can simply substitute a pre-made variety from the grocery store. There’s no need to stress, especially when you can make something this delicious.
And that, my friends, is a recipe for a delightful summer supper or satisfying side dish. You can get the full recipe here, but have fun with it and use the ingredients you love! Let us know in the comments what vegetable combination you come up with.
Michael Wurm, Jr. – Inspired by Charm
Hi! I’m Brandy from the blog Nutmeg Nanny. I’m a small town girl who left the cornfields of Ohio for the rolling hills of the Hudson Valley region of New York. My food is influenced by my small town roots as well as my many travels around the world. This means I love everything from roast chicken to kimchi.
Growing up we always had meat as our main dish. My father was an avid hunter so the freezer was always stocked. When I moved away to New York I started experimenting with meatless meals and found a new love in roasted and grilled vegetables. That’s why I knew when I saw the recipe for Pesto Veggie Gryro I had to give it a try! Who doesn’t love a main dish that includes directions to smother the entire thing in pesto? Hello delicious!
I read through the recipe and even though I liked it as is I couldn’t help but make a few changes. I love making homemade pesto and have made a few on the blog as well. My personal favorite was beet green pesto but my husband puts his vote in for my garlic scape pesto. Either one is delicious in my book! For this pesto I knew I wanted to add a little mint because I have been using it like crazy is almost every single dish I have been making. It brings such a lovely fresh flavor to almost any dish. Don’t worry if you’re not a fan of mint. Fresh mint doesn’t leave a strong peppermint flavor like most things that are flavored with mint oil. I also decided to throw in a little extra arugula into the pesto because the peppery bite seemed to balance to the brightness of the mint.
Sadly I couldn’t find Halloumi cheese like in the original recipe so instead I used some salty feta. While I think the use of grilled cheese sounds lovely I was perfectly happy with the feta addition.
Trust me, if you’re looking for a way to add a little more vegetables to your life you have to give this recipe a try. It’s the perfect combination of smokey grilled vegetables, salty feta and flavor packed pesto. Plus I wrapped it up in a mini pita bread so it automatically gets a gold star in my book. Who doesn’t love mini food?
All Grilling, Delish Dish, Dinner, Grilled Vegetables, Grilling Vegetables, Main Courses, Vegetarian, Vegetarian Meal Ideas | Tags:
bhg guest blogger, blogger, grilled vegetables, grilling, onion, pesto, pita, red pepper, summer recipe, Vegetables, zucchini
Skillet Vegetables on Cheese Toast-an open-faced grilled cheese sandwich that is topped with colorful vegetables! This simple recipe is perfect for any meal!
Hello! It’s Maria from Two Peas and Their Pod.
If there is one thing that everyone knows about me, it’s that I love vegetables. I eat them for every meal, everyday. There are so many varieties and options with each new season and I just can’t ever get enough! Sometimes, however, it can be difficult to think of new ways to prepare my beloved veggies, which is why I was so excited about this Skillet Vegetables on Cheese Toast recipe from Better Homes and Garden. I mean, who doest love warm cheese on crusty bread? As if that wasn’t good enough, top it with some tender sautéed vegetables and I am in heaven.
I am so excited to be back for another week working with Better Homes and Garden to share another delicious veggie recipe. This recipe for skillet vegetables on cheesy toast is satisfying enough to be a meal, an appetizer or to accompany a main dish. It’s a great recipe on its own, but I added two simple ingredients that I think make it even more delicious.
I may or may not have eaten this for three meals in a row. It was dinner on the first day that I made it, and then I woke up thinking about it so I had a piece for breakfast, and since there were a few pieces still looking at me by lunch time, I indulged myself! Its only because I ate every last piece of this veggie toast that I wasn’t able to have it for any subsequent meals.
I decided to add two ingredients to the vegetable sauté. I added ½ cup of canned quartered artichoke hearts that were packed in water and ¼ cup of sliced and jarred roasted red peppers also packed in water. Buying both ingredients already prepared makes them an easy addition. The artichokes have a very mild flavor and add a smooth and creamy texture to the dish and the roasted red peppers add the perfect amount of sweet and smoky flavor to the assortment of vegetables.
After I cooked the carrots, mushrooms, garlic and onion in hot olive oil for 2-3 minutes I added 2 tablespoons of water; covered the skillet and cooked the veggies for 4 minutes. Then I removed the lid and added the artichokes and peppers to the medley and cooked them for 1 more minute on medium low heat stirring frequently until all the vegetables were heated through. All I did to enjoy these vegetables was to follow the rest of the directions, finishing with topping each toast with my warm veggies and a sprinkle of fresh chopped basil.
There are a lot of delicious ways to prepare vegetables, why not try putting them on a piece of crusty cheesy toast. This recipe will take you as little time to throw together as it will to watch it disappear. It’s a meal that you will never want to end!
For the complete recipe, go here. It’s a great recipe for Meatless Monday!