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Vegetables
Vegetables
Caramelized Onions
Serves: 4
1 (½-pound) Vidalia onion, halved and
cut into slices
2 tablespoons extra virgin olive oil
3 tablespoons garlic cloves, minced
1 teaspoon brown sugar
Directions:
1. Place all ingredients in oven-safe
baking dish.
2. Bake at 350°F on 3-inch rack for
8-10 minutes.
Parmesan Fries
Serves: 2-4
2 large baking potatoes, with ½ inch
removed from each end
½ cup Parmesan cheese, grated
Olive oil to taste
Salt & pepper to taste
Directions:
1. Cut potatoes (rinsed in water then
drained), lengthwise, into
½-inch fries.
2. Toss with olive oil, salt and pepper.
3. Lay fries onto 3-inch rack and cook
at 325°F for 12-14 minutes, flipping
halfway through cooking process.
4. Toss with cheese and serve.
Mixed Vegetable Casserole
Serves: 8
1 (15-ounce) can mixed vegetables,
drained
1 (8-ounce) can water chestnuts,
sliced and drained
1 cup sharp Cheddar cheese,
grated
1 cup celery, finely chopped
¾ cup mayonnaise
1 small onion, finely chopped
20 Ritz® crackers, crushed
2 tablespoons melted butter
Directions:
1. In large bowl, mix vegetables,
chestnuts, cheese, celery,
mayonnaise and onion.
2. Transfer mixture to 10-inch
greased baking pan or casserole
pan that will fit into NuWave
Oven.
3. Place pan on 1-inch rack and
cook at 350°F for 15-17 minutes.
4. Combine crackers and butter.
5. 2 minutes before casserole is
done, sprinkle with cracker
mixture.
6. Continue to cook until brown.
7. Let casserole sit inside dome for
1-2 minutes before removing.
Vegetables
Broiled Zucchini Slices Balsamic Glazed Carrots
Serves: 12
2 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon fresh rosemary,
roughly chopped
⅛ teaspoon black pepper
⅛ teaspoon salt
3 zucchinis or yellow squashes, cut
lengthwise into ¼-inch slices
Directions:
1. In 9-inch fry pan, cook garlic in
hot oil over Medium (275°F) heat
for 30 seconds or until fragrant.
2. Stir in rosemary, pepper and salt.
3. Drizzle mixture over zucchini;
toss to coat.
4. Arrange zucchini on 3-inch rack.
5. Cook at 350°F for 8-10 minutes
per side.
Serves: 6
1 pound fresh carrots, washed
and cut into thin round slices
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
Directions:
1. Place all ingredients in bowl and
add carrots.
2. Season with salt and pepper.
3. Place in oven-safe dish on
1-inch rack.
4. Cook at 350°F for 11-12 minutes.
5. Stir carrots and continue cooking
at 350°F for 2 minutes.
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