Does anyone have a good vegetable sidedish recipe I can take to a potluck--not potatoes?

Question

I am going to a potluck and I have been assigned a vegetable sidedish--needs to feed 10-12. Cannot be potatoes as someone else is bringing those. I was thinking summer vegetables as I have fresh tomatoes, zucchini, and green peppers coming in from my garden. Thanks for your help!

Answer 1

You've already answered your own question!!! You have all that availability to a way cool summer veggie salad.......Fresh Tomatoes, Fresh Zucchini, Fresh Green Peppers, an Onion, minced clove or two of Garlic and you're good to go!!! Just slice everything into a Tupperware type container, about a cup of your favorite Italian or vinaigrette, cover tightly and let it marinate overnight in the fridge........Add salt and pepper to taste, and you'll have a wonderful refreshing summer marinated salad......You might also want to bring some bagged croutons (your favorite) to add some crunchy texture to your wonderful salad.......Enjoy!!!

Christopher

Answer 2

Actually, I make myself this really delicious soup (my family loves it) with redskin potatoes and veggies. What I do is I put about a quarter size amount of vegetable oil in a medium sauce pot. I add chopped potatoes and chopped carrots in the pot and have it on medium heat. Meanwhile, I open a can of College Inn Chicken Broth and pour it into the pot. Then, I add half a can of corn and half a can of peas (must drain juice out of the cans first) to the soup and turn it up to high heat (continuously stirring every 3-5 minutes so that nothing sticks to the bottom). Then, I chope a few pieces of onions just for taste and add them to the mix. I then use one packet of Sazon seasoning by Goya, a pinch of Adobo seasoning by Goya and a pinch of pepper (don't need any salt because broth is salty enough). And, continue mixing until carrots are no longer "raw". Everyone compliments me for the soup.

Answer 3

This serves 4, but don't see why you couldn't make more and adjust the dressing to taste. You could add sliced black olives or cooked tri-color rotini pasta for a more filling/colorful dish. Have fun & enjoy!

Tomato and Zucchini Salad

1 large tomato, coarsely chopped
1 small zucchini, thinly sliced
2 tablespoons sliced green onions
1 teaspoon snipped fresh basil leaves or 1/4 teaspoon dried basil, crushed
2 tablespoons reduced-calorie or fat-free Italian salad dressing
Leaf lettuce
2 tablespoons crumbled feta cheese or shredded part-skim mozzarella cheese

In a medium mixing bowl combine tomato, zucchini, green onions, basil, and Italian salad dressing. Toss lightly to mix.

Line 4 salad plates with lettuce. Divide tomato mixture among plates. Sprinkle each serving with some of the cheese. Makes 4 servings.

Answer 4

How about pasta salad? Toss some cooked pasta with the veggies (chopped small), some italian dressing, and parmesan cheese. Delicious and very easy!

You could also layer the sliced veggies in a casserole dish with some marinara sauce, parm cheese, and mozzarella cheese and bake at 350 for 45 minutes or so. Easy and yummy!

Good luck!

Answer 5

I made a mix of broccoli and cauliflour last night and it was awesome! All I did was use very little butter, put salt and fresh pepper on it and Montreal Steak seasoning. It adds a bit of a kick and it is delish. Steam in the microwave with a little bit of water to prevent drying out, or steam it on the stove top.

If you don't like my first idea, use the zucchini from your garden to make zucchini bread. Who said it has to be regular old vegetables?

Answer 6

well, if you take those tomatoes, zucchin, green peppers, and add onion, you can sautee them all together and have a ratattouille of sorts. Once they start to stick to the bottom of the pan a little, add a little wine or vinegar to bring out the liquids, then cook them on a very low temperature for a long time to blend the flavours

or you could sautee some onion, then throw in a mountain of spinach, a little lemon juice, tabasco, and a little peanut butter and cook it covered for a few minutes. I really like this dish.

or you could take some of those zucchinis from your garden and slice them lengthwise, hollow them out slightly, fill them with cottage cheese, tomato, and whatever else strikes your fancy, then bake them in the oven. I used to love it when my mom fed me stuffed zucchini when i was a kid.

have fun!

Answer 7

Broccoli Cheese Casserole

1-2 bags of cut broccoli
1 can of cream of chicken
1 can cream of mushroom
1/2-1 cup of milk
1 block of Velvetta Cheese
1 bag of rice
1/2 -1 stick of butter

Cook rice to directions
Spray a casserole dish with Pam or coat with butter
Mix rice, butter, soups, milk, broccoli, and cheese

Bake at 350F for 30-45 minutes or golden brown

I usually just through in my broccoli frozen but you can steam or cook yours if you like, I also cut up the velvetta or you can grate it, I also use some shredded cheese or a can of cheese soup depending on how much you like cheese.

Hope this helps!

Answer 8

Dice up the tomatoes and slice the Zucchini. Slice some onions and sautee in a pan with EVO. Add the Zucchini tomatoes and add some fresh Basil. Salt and Pepper to taste. Sounds like a winner.

Answer 9

I always take a 7-layer salad, you can use any veggies in it you want. Start with a 9x13 pan, the deeper the better. Put down a layer of torn lettuce and than layer your veggies. When you get to the top put a bag of FROZEN peas on it, than "frost" that with a mixture of 2 cups of mayonaise mixed with some sugar(how much depends on how sweet you want it, I usually do about a tsp and 1/2), on top of that put shredded cheddar cheese and on that put bacon bits if you like,. Make this the night before, cover and put in your fridge.

Answer 10

zucchinni stuffing casserole
4 zucchinnisliced 1/2 " inch think
3/4 c shreeded carrots
1/2 c onions
6 T butter
2 1/4 c herb stuffing cubes italian -or box stuffing mix
1 can chicken soup
1/2 c sour cream
350* 6 to 8
cook the zuchinni in little boiling water with salt until tender in a sauce pan cook the carrots and onions in 4 tablespoon butter until tender -remove from the heat stir in 1 1/2 c of the herbs stuffing cubes the soup and sour cream gently stir in the zuchinni turn in a greased butter casorole dish add remainging stuffing melt in some melted butter gently toss bake 30 40 min

corn bake
2 T butter
1 T flour
1 t salt
1T sugar
1/8 t pepper
1 can cream style corn
1 c whole corn
4 eggs
1 carrot shreeded
1 c sour cream
2 T bread crumbs
melt the butter blend in the flour seasonings and sugar stir in the corn beaten egg yolks carrots and sour cream
fold in stiffly beaten eggs whites and pour in a shallow baking dish sprinkle with crumbs 30 min# 350*