Best 3 Spicy Crunchy Veggies Recipes

In the realm of culinary delights, there lies a tantalizing world of spicy crunchy veggies, a symphony of flavors that awaken the senses and leave you craving more. Whether you seek a fiery kick to ignite your taste buds or a delightful crunch to satisfy your cravings, this article will guide you through a journey of culinary exploration, unveiling the best recipes to create these irresistible veggie sensations. From sizzling stir-fries to oven-roasted perfection, discover the art of transforming ordinary vegetables into extraordinary treats, sure to leave a lasting impression on your palate and make you the envy of any dinner party.

Here are our top 3 tried and tested recipes!

SPICY ROASTED VEGETABLES

Spicy Roasted Vegetables image

These spicy roasted vegetables are a great low-calorie side dish for anyone watching their waistline! This is one great way to get your kids to eat vegetables.

Provided by ChefKatie

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Time 25m

Yield 6

Number Of Ingredients 12

Ingredients

1 cup broccoli florets
½ cup cauliflower florets
½ cup julienned green bell pepper
½ cup julienned red bell pepper
½ cup diced eggplant
1 ⅓ tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon minced onion
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
½ teaspoon salt

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
Roast in the preheated oven until tender, about 10 minutes.

Nutrition Facts : Calories 53.2 calories, Carbohydrate 5.8 g, Fat 3.3 g, Fiber 2.6 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 203.5 mg, Sugar 2.4 g

SPICY CRUNCHY VEGGIES

Spicy Crunchy Veggies image

This simple salad offers a lot of crunch and plenty of spice. I like topping it off with ranch-flavored almonds instead of toasting them myself. -Grady Jones, Midland, Texas

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

2 cups fresh broccoli florets
1/3 cup finely chopped red onion
1/4 cup fresh cauliflowerets
1/4 cup julienned carrot
2 tablespoons chopped sweet red pepper
1 small jalapeno pepper, seeded and chopped
2 ounces reduced-fat Monterey Jack cheese, cut into small cubes
2 tablespoons fat-free plain yogurt
2 tablespoons reduced-fat mayonnaise
1/2 teaspoon salt-free spicy seasoning blend
1/8 teaspoon salt
1 tablespoon slivered almonds, toasted

Steps:

In a large bowl, combine the first six ingredients. Stir in cheese. In a small bowl, combine the yogurt, mayonnaise, seasoning blend and salt. Stir into vegetable mixture. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with almonds.

Nutrition Facts : Calories 87 calories, Fat 5g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 281mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

CRUNCHY SPRING ICEBERG SALAD

Crunchy Spring Iceberg Salad image

A big plate of greens may feel virtuous, but this one is also luxurious. This is a very green salad, with chunks of crisp iceberg lettuce serving as a bed for briefly blanched peas and asparagus, topped with a cooling-yet-spicy cilantro yogurt. Tearing the iceberg into bite-size chunks makes this an easy-to-eat salad, no knife required. It's particularly great for outdoor dining or for those who need to eat with one hand. (We see you, new parents.) The feta adds lovely hints of tang and saltiness that work well with the herbaceous yogurt. The peas and asparagus bring freshness; you could also use other springtime staples such as snow peas, sugar snap peas or sliced radish. Serve with jammy boiled eggs for something heartier.

Provided by Hetty McKinnon

Categories weekday, salads and dressings, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Salt and black pepper
2 cups frozen peas
16 to 20 asparagus spears, trimmed and sliced into 1-inch pieces (about 12 ounces)
1 (1½-pound) medium head iceberg lettuce
6 ounces feta, drained and broken into chunks
Handful of cilantro leaves, for serving
1 cup full-fat Greek yogurt
1 cup chopped cilantro (leaves and tender stems from about ½ bunch)
2 tablespoons extra-virgin olive oil
Juice of ½ lemon or lime (1 to 2 tablespoons)
1 garlic clove, peeled and roughly chopped
1 teaspoon kosher salt (such as Diamond Crystal)
1 to 2 jalapeños or serrano chiles, trimmed and roughly chopped

Steps:

Prepare the salad: Bring a medium saucepan of salted water to the boil. Add the frozen peas and asparagus, and cook for 1 to 2 minutes until the asparagus and peas are bright green and crisp tender. Drain and run under cold water until they are cold. Leave to drain.
Prepare the lettuce: Run a sharp paring knife around the core and gently pull it out. Remove the outer layer of the lettuce and discard. Tear the lettuce into large chunks. Wash the leaves and allow them to dry in a colander. Pat them dry with a clean kitchen towel.
Prepare the spicy cilantro yogurt: To a blender or small food processor, add the yogurt, cilantro, olive oil, lemon juice, garlic, salt and 1 jalapeño. Blitz until smooth. (Add a teaspoon of water at a time to get the mixture moving in the blender if necessary.) Taste and add the second jalapeño if you would like it spicier.
Serve as one large salad or divide among four individual serving plates: Add the lettuce chunks to the plate, and scatter the asparagus and peas on top and around the lettuce. Spoon the spicy cilantro yogurt all over the vegetables, dot with feta and squeeze the juice from the lemon half over everything. Season with salt and black pepper, and top with a few cilantro leaves.

Tips:

Choose the right vegetables. Not all vegetables are created equal when it comes to stir-frying. Some, like broccoli and carrots, hold their crunch well, while others, like tomatoes and zucchini, tend to get mushy. Choose a variety of vegetables that will retain their texture and flavor when cooked quickly.
Cut the vegetables into uniform pieces. This will help them cook evenly. If the pieces are too big, they will take longer to cook and may end up raw in the center. If they are too small, they will overcook and become mushy.
Use a hot wok or skillet. A well-seasoned wok or skillet will help to distribute the heat evenly and prevent the vegetables from sticking. If you don't have a wok, you can use a large skillet or even a Dutch oven.
Don't overcrowd the pan. If you add too many vegetables to the pan at once, they will steam instead of stir-fry. Cook the vegetables in batches if necessary.
Stir-fry the vegetables quickly. The key to successful stir-frying is to cook the vegetables quickly over high heat. This will help them retain their crunch and flavor.
Add sauce or seasoning at the end. If you are using a sauce or seasoning, add it at the end of the cooking process. This will help to prevent the sauce from burning or the vegetables from overcooking.

Conclusion:

Stir-frying is a quick and easy way to cook delicious and healthy meals. By following these tips, you can create flavorful stir-fries that are packed with vegetables and other healthy ingredients. So next time you're looking for a healthy and satisfying meal, give stir-frying a try!