Vegetables

Vegetables

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1.

a plant, root, seed, or pod that is used as food, especially in dishes that are not sweet:

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Definitions & Sample Sentences

1. Vegetable Stir-Fry

Ingredients:

  • 2 cups mixed vegetables (bell peppers, broccoli, snap peas, carrots, etc.)
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 teaspoon sesame oil
  • Cooked rice or noodles for serving
  • Sesame seeds for garnish (optional)

Instructions:

  1. Heat Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
  2. Add Garlic: Add the minced garlic and sauté for about 30 seconds until fragrant.
  3. Stir-Fry Vegetables: Add the mixed vegetables to the skillet and stir-fry for about 5-7 minutes until they are tender-crisp.
  4. Add Sauce: Pour in the soy sauce and oyster sauce (if using), stirring to coat the vegetables. Drizzle with sesame oil and cook for another minute.
  5. Serve: Serve hot over cooked rice or noodles, garnished with sesame seeds if desired.

2. Roasted Vegetable Medley

Ingredients:

  • 2 cups chopped seasonal vegetables (zucchini, bell peppers, carrots, Brussels sprouts, etc.)
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Instructions:

  1. Preheat Oven: Preheat your oven to 425°F (220°C).
  2. Prepare Vegetables: In a large bowl, toss the chopped vegetables with olive oil, oregano, garlic powder, salt, and pepper until evenly coated.
  3. Roast: Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
  4. Serve: Remove from the oven, garnish with fresh parsley if desired, and serve warm.

3. Vegetable Soup

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can (14 oz) diced tomatoes
  • 2 cups chopped vegetables (green beans, spinach, zucchini)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Fresh herbs for garnish (optional)

Instructions:

  1. Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5 minutes until the vegetables begin to soften. Add the minced garlic and cook for another minute.
  2. Add Broth and Tomatoes: Pour in the vegetable broth and diced tomatoes. Bring to a boil.
  3. Add Remaining Vegetables: Add the chopped vegetables, thyme, basil, salt, and pepper. Reduce heat to a simmer and cook for about 20 minutes, or until the vegetables are tender.
  4. Serve: Taste and adjust seasoning if needed. Serve hot, garnished with fresh herbs if desired.

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