|Skinny Italian Cooking (Skinny Series)|
|by Nancy Baggett|
Glick and Baggett use their 15 years of healthy cooking experience to shift the balance of Italian cuisine toward leaner meats, less oil, part-ski...
1 - 10 of 172 for marinated vegetables -italian
Combine ingredients and ... together well. Marinate vegetables in this vinaigrette ... Peppers (including anchos, Italian frying and jalapenos), ... pinch of fresh herbs.
Place first 7 ... and pour over vegetables. Toss gently ... times. Drain vegetables and serve in a glass dish or a lettuce dish and serve with wooden picks.
Add all ingredients together. The artichoke hearts are added WITH their marinade (undrained). The basil leaves are chopped. You can improvise and ...
Pour dressing over combined vegetables, olives and ... cheese. Mix lightly. Sprinkle with additional cheese just before serving, if desired. Makes 6 servings.
Cook pasta. Drain and cool. Combine all ingredients. Chill.
Seasoned cheese. Combine ... seasoned cheese. Drain marinated vegetables. Layer the ... vermicelli mixture and ending with vegetables. Garnish with shrimp.
Marinate chicken overnight ... room temperature. Alternate meat and vegetables on a skewer. Cook over grill or under broiler until meat is done. Good Stuff!
Steam or boil vegetables for 3 minutes. ... pasta according to package (al dente). Toss all ingredients. You can add olives, pine nuts, artichokes, etc.
Place ribs into containers that can be sealed. Pour sauce over ribs. Seal containers. Shake containers. Refrigerate 24 hours (or longer) shake ...
Cook your choice ... all the fresh vegetables (such as snow ... refrigerator. You are limited only by your creativity in whatever combinations you choose!
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