World's vegetables recipes

 


Worlds vegetables recipes

    Vegetables are versatile and can be used in a variety of delicious dishes. Here are some recipes that connect different cuisines and flavors from around the world:


1. Mediterranean Stuffed Bell Peppers:

Ingredients: 

- 4 bell peppers (any color)

- 1 cup cooked quinoa

- 1 cup diced tomatoes

- 1 cup chopped spinach

- 1/2 cup crumbled feta cheese

- 1/4 cup chopped Kalamata olives

- 2 tablespoons chopped fresh parsley

- 2 tablespoons olive oil

- Salt and pepper to taste


Instructions:

1. Preheat the oven to 375°F (190°C).

2. Cut the tops off the bell peppers and remove the seeds and ribs.

3. In a mixing bowl, combine quinoa, tomatoes, spinach, feta cheese, olives, parsley, olive oil, salt, and pepper.

4. Stuff the mixture into the bell peppers and place them on a baking dish.

5. Bake for 25-30 minutes until the peppers are tender and the filling is heated through.

6. Serve as a main course or side dish.


2. Thai Basil Stir-Fry:

Ingredients: 

- 2 tablespoons vegetable oil

- 3 cloves garlic, minced

- 1 onion, sliced

- 2 bell peppers, sliced

- 2 carrots, julienned

- 1 zucchini, sliced

- 1 cup snap peas

- 1 cup broccoli florets

- 2 tablespoons soy sauce

- 1 tablespoon oyster sauce

- 1 tablespoon fish sauce (optional)

- 1 tablespoon sugar

- 1 cup fresh basil leaves

- Cooked rice or noodles for serving


Instructions:

1. Heat oil in a large pan or wok over medium-high heat.

2. Add garlic and onion, stir-fry for 2-3 minutes until the onion is translucent and fragrant.

3. Add bell peppers, carrots, zucchini, snap peas, and broccoli. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.

4. In a small bowl, mix together soy sauce, oyster sauce, fish sauce (if using), and sugar. Add the sauce to the pan and stir well to coat the vegetables.

5. Add the basil leaves and stir-fry for an additional 1-2 minutes until wilted.

6. Serve the stir-fry over cooked rice or noodles.


3. Mexican Corn Salad:

Ingredients:

- 4 ears of corn, husked

- 1 red bell pepper, diced

- 1/2 red onion, diced

- 1 jalapeno, seeds removed and finely chopped

- 1/4 cup chopped fresh cilantro

- Juice of 1 lime

- 2 tablespoons olive oil

- Salt and pepper to taste

- Crumbled queso fresco or feta cheese (optional)


Instructions:

1. Preheat the grill to medium-high heat.

2. Grill the corn until slightly charred, turning occasionally, for about 10 minutes. Remove from grill and let cool.

3. Cut the kernels off the cob and place them in a large bowl.

4. Add red bell pepper, red onion, jalapeno, and cilantro to the bowl with the corn.

5. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss well to combine.

6. If desired, sprinkle crumbled queso fresco or feta cheese on top before serving.


These recipes showcase the flavors of different cultures, allowing you to explore various cuisines while enjoying the goodness of vegetables.



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