Cooked veggie snack recipes?

I love cooked veggies... anyone have a good, quick recipe for me to make using veggies such as zuchinni, carrots, potatoes, corn, broccoli, or others?Cooked veggie snack recipes?
How about something like this? Go ahead and add meat if you wish. Personally, the tofu sounds really good. Perhaps a little cheese on top.





http://vegweb.com/index.php?topic=10871.鈥?/a>





This is a great site. I love it and I'm not vegetarian.Cooked veggie snack recipes?
not sure if this is what you wanted but theses are really good hot or cold...





ROASTED VEGETABLES








6 cups 1-inch chunks small red potatoes and/or other vegetables (Parsnips, carrots, and squash work especially well)


录 cup pure olive oil


Salt and pepper to taste





Preheat oven to 425掳F.


Line a baking sheet with parchment paper (not necessary but helps stop burning and helps cleanup). Put vegetable chucks on pan, sprinkle with olive oil, and toss. Roast until tender; about 10 to 15 minutes. Insert fork or sharp knife to test for doneness. Add salt and pepper.





Yield: 6 servings.





Nutrition Information: 155 calories, 9.22 g fat, 1.52 g protein, 18.8 g carbohydrate, 3.25 fiber, 0.0 mg cholesterol, 656 mg sodium








GRILLED VEGETABLE KABOBS





2 zucchini, cut into 2'; chunks


2 yellow squash, cut into 2'; chunks


8 ounces fresh mushrooms, cleaned


2 red and green bell peppers, cut into 2'; chunks


2 medium red onions, cut into wedges


2 ears sweet corn, cut into 2'; chunks


16 whole cherry tomatoes





toss vegetables in olive oil(or drizzle with)


Wash vegetables except mushrooms. Brush mushrooms clean. Prepare vegetables according to recipe. Cook corn in boiling water for about 10 minutes. Toss vegetables in olive oil. Thread vegetables onto skewers. Place on grill over medium-hot heat. Baste occasionally with teriyaki sauce. Grill 20 minutes or until tender.


Serving Size: 8








VEGETABLE KABOBS





1 sm. eggplant, unpeeled, cut into 2 inch cubes


3 med. zucchini, 1 inch slices


1 lg. onion, cut into wedges


Herb marinade


2 lg. carrots, 1/2 inch slices


12 sm. potatoes


2 sm. bell peppers, 1 inch squares


16 lg. whole mushrooms


2 head broccoli





Cook eggplant in boiling water for 3 minutes, carrots for 8 minutes, and unpeeled potatoes for 20 minutes (cut into halves).


Place vegetables in baggie with marinade sauce for 2 hour or overnight. Drain, reserving liquid to baste vegetables while stewing for 15-20 minutes over low heat, until tender. Salt lightly
HOME COOKED VEGETABLES





4 c. water


4 oz. sliced onion


2 ribs celery with leaves, cut in 1 inch pieces


4 oz. carrots


3 sprigs parsley


2 packets chicken broth or golden seasoning and broth mix, or 2 chicken


bouillon cubes





Combine chicken broth mix, onion, celery, parsley and carrots in saucepan. Bring to boil, reduce heat, simmer 30 minutes. Yield: 2 servings.

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