Home > Seasonal Recipes > American Independence Day > Vegetable and Vegetarian Dishes
Vegetable and Vegetarian Dishes
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- American Fries
1 ½ lb unpeeled baking potatoes ½ teaspoon onion powder ½ teaspoon paprika ¼ teaspoon salt ¼ teaspoon garlic powder ¼ teaspoon pepper Vegetable cooking - Baby Carrots And Saffron Aioli
18 baby carrots, peeled and blanched to al’dente 1 cup mayonnaise 1 teaspoon saffron threads 12 garlic cloves Salt and pepper to taste 2 teaspoons lemon - Barbecued Veggie Kabobs
2 green peppers, cut in 1” pieces 4 small yellow squash, sliced thick 2 dozen mushrooms, large 2 medium onions, cut into wedges 1 punet cherry tomatoes Marinade:- 1 teaspoon salt 1 - Grilled Asparagus With Lemon Dip
2 tablespoons olive oil 1 lb asparagus, ends broken off Salt and freshly ground pepper Lemon dip: ¼ cup mayonnaise 1 teaspoon grated lemon rind 2 tablespoons lemon juice Salt and freshly - Grilled Tomatoes And Green Onions
⅓ cup olive oil 1 tablespoon fresh lemon juice or wine vinegar 2 tablespoons fresh basil; chopped 1 tablespoon shallots; chopped ½ teaspoon salt ¼ teaspoon freshly ground pepper 3 large - Japanese Eggplant with Sesame-Ginger Glaze
1 tablespoon apple cider vinegar 1 tablespoon soy sauce 3 tablespoons sesame oil 1 tablespoon sugar 2 tablespoons minced fresh ginger 3 garlic cloves; minced 8 small Japanese eggplant/aubergine - Patriotic Potato Melt Casserole
8 medium potatoes with skins on 1 pound of Velveeta mild Mexican cheese ½ cup onion chopped 3 slices of bread 1 stick of butter 1 teaspoon parsley 1 teaspoon - Potatoes And Onion On The Grill
8 potatoes, quartered and sliced ¼ inch thick 2 red onion, sliced 1 ½ teaspoon salt 1 teaspoon ground black pepper ¼ cup - Red, White And Blue Casserole
1 eggplant 3 large tomatoes, cut into ½-inch slices 1 ½ lb mozzarella cheese, cut into ¼-inch slices - Tangy Barbecued Corn
4 ears shucked fresh corn 1 tsp sugar ¼ cup milk Barbecue sauce
