Best 6 Vegetable Ring Recipes

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Vegetable ring is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. Made with a variety of vegetables, herbs, and spices, vegetable ring is a colorful and flavorful dish that is sure to impress your guests. Whether you are looking for a vegetarian dish or a way to add more vegetables to your diet, vegetable ring is a great option. With so many different recipes available, you are sure to find one that suits your taste.

Here are our top 6 tried and tested recipes!

EASY BAKED CHEESE & VEGETABLE TWIST



Easy Baked Cheese & Vegetable Twist image

Try a new take on a crescent roll ring with this Easy Baked Cheese & Vegetable Twist. This crescent roll ring recipe will be a hit at your holiday party.

Provided by My Food and Family

Categories     Vegetable Recipes

Time 1h

Yield 16 servings

Number Of Ingredients 8

2 eggs
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
3 cups frozen broccoli cuts, thawed, drained
1/2 lb. fresh mushrooms, cut into quarters
1/2 cup cherry tomatoes, cut in half
4 green onions, sliced
2 cans (8 oz. each) refrigerated crescent dinner rolls

Steps:

  • Heat oven to 375ºF.
  • Mix first 3 ingredients in large bowl until blended. Stir in next 4 ingredients.
  • Unroll crescent dough; separate into 16 triangles. Arrange in 11-inch circle on foil-covered baking sheet, with short sides of triangles overlapping in center and points of triangles toward outside. (There should be a 5-inch-diameter opening in center of circle.) Spoon cheese mixture onto dough near center of circle. Bring outside points of triangles up over filling, then tuck under dough in center of ring to cover filling.
  • Bake 35 to 40 min. or until crust is golden brown and filling is heated through.

Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 330 mg, Carbohydrate 15 g, Fiber 0.7829 g, Sugar 4 g, Protein 5 g

VEGETABLE RING



Vegetable Ring image

Make and share this Vegetable Ring recipe from Food.com.

Provided by Fouzia Parkar

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup grated carrot
1 cup zucchini
1/2 cup red capsicum, chopped
1 cup shallot, chopped
1 cup mushroom, chopped
1 cup cheddar cheese, grated
1/4 cup parmesan cheese, grated
3 eggs, lightly beaten
1/2 cup whole wheat flour
freshly ground black pepper

Steps:

  • Combine together all the ingredients in a bowl.
  • Place this mixture into a greased 23cm ring mould.
  • Cook on medium-high for 15 minutes.
  • Allow to stand covered for 5-10 minutes before unmoulding onto serving plate.

Nutrition Facts : Calories 302.2, Fat 15.4, SaturatedFat 8.3, Cholesterol 174.7, Sodium 355.5, Carbohydrate 24.1, Fiber 3.4, Sugar 3.8, Protein 18.5

ROOT VEGETABLE PAVE



Root Vegetable Pave image

This is a stunning side dish to serve company. The robust blend features earthy root vegetables in a lightly herbed cream sauce. It's a perfect make-ahead dish for special occasions. -Carla Mendres, Winnipeg, Manitoba

Provided by Taste of Home

Categories     Side Dishes

Time 2h25m

Yield 8 servings.

Number Of Ingredients 12

3 medium russet potatoes, peeled
2 large carrots
2 medium turnips, peeled
1 large onion, halved
1 medium fennel bulb, fronds reserved
1/2 cup all-purpose flour
1 cup heavy whipping cream
1 tablespoon minced fresh thyme, plus more for topping
1 tablespoon minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper, plus more for topping
1 cup shredded Asiago cheese, divided

Steps:

  • Preheat oven to 350°. With a mandoline or vegetable peeler, cut the first 5 ingredients into very thin slices. Transfer to a large bowl; toss with flour. Stir in the cream, thyme, 1 tablespoon rosemary, salt and pepper., Place half of the vegetable mixture into a greased 9-in. springform pan. Sprinkle with 1/2 cup cheese. Top with remaining vegetable mixture. Place pan on a baking sheet and cover with a double thickness of foil., Bake until vegetables are tender and easily pierced with a knife, 1-3/4 to 2 hours. Remove from oven and top foil with large canned goods as weights. Let stand 1 hour. Remove cans, foil and rim from pan before cutting. Top with remaining cheese. Add reserved fennel fronds and, as desired, additional fresh thyme and pepper. Refrigerate leftovers.

Nutrition Facts : Calories 248 calories, Fat 15g fat (9g saturated fat), Cholesterol 46mg cholesterol, Sodium 216mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein.

GRANDMA MINNIE'S CARROT RING



Grandma Minnie's Carrot Ring image

When I was growing up, holidays in the Kahan house were celebrated with family meals made by my Russian grandmother, Grandma Minnie. One of her most beloved recipes was her savory carrot cake, called Grandma Minnie's Carrot Ring. Similar to cornbread's sweet-savory combination of flavors, it is delicious served mounded with Braised Romano Beans with Salmoriglio or your favorite hearty winter vegetable. (Note: please plan ahead for overnight refrigeration of batter.)

Provided by Paul Kahan

Categories     side-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 11

7 ounces carrots
1 cup unsalted butter, plus additional to butter the mold
1/2 cup dark brown sugar
1 large egg
1 tablespoon water
1 1/2 cups all-purpose flour, plus additional for rolling
1/2 tablespoon baking soda
1 teaspoon baking powder
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt

Steps:

  • Peel the carrots. Use the coarse holes on a box grater to grate them; place them in a large bowl.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together. Add the egg, water, and grated carrots, and continue mixing on medium to incorporate. Add the flour, baking soda, baking powder, nutmeg, cinnamon, and salt; mix on medium-low until the batter comes together. Remove from the mixer and set aside.
  • Butter a 9½-inch Savarin ring mold. Spread the batter evenly in the buttered mold; wrap tightly with plastic wrap and refrigerate overnight.
  • Preheat the oven to 350 degrees F. Remove the carrot ring from the refrigerator and let it temper for 30 minutes. Bake in the preheated oven for 1 hour. Remove the carrot ring from the oven and allow it cool for a few minutes.
  • After the carrot ring has cooled slightly, unmold it onto a large, circular platter. Serve with vegetables mounded in the center, if you wish.

CARROT RING



Carrot Ring image

A fabulous side dish that will have your guests asking for seconds.

Provided by Chris Rogers

Categories     Side Dish     Vegetables     Carrots

Time 1h

Yield 8

Number Of Ingredients 9

¼ cup butter
½ cup brown sugar
2 eggs
1 teaspoon lemon juice
1 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups grated carrots

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch ring mold.
  • In a medium bowl, cream together butter and brown sugar. Blend in eggs and lemon juice. Gradually mix in flour, baking powder, baking soda, and salt. Fold in carrots. Transfer the mixture to the prepared ring mold.
  • Bake 40 minutes in the preheated oven, until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 203.7 calories, Carbohydrate 31.3 g, Cholesterol 61.8 mg, Fat 7.3 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 4.1 g, Sodium 350.5 mg, Sugar 14.8 g

VEGETABLE MOZZARELLA RING



Vegetable Mozzarella Ring image

A great appetizer or addition to any meal. The colors of this ring are amazing. this can be eaten cold or warm.

Provided by Village Cafe

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 12

1 large eggplant
1 lb mozzarella cheese
2 fennel bulbs
1 large yellow zucchini
2 green zucchini
2 red peppers
2 yellow peppers
1 small onion
2 minced garlic cloves
1/4 cup olive oil
salt
pepper

Steps:

  • In a large boil mix crushed garlic, olive oil and salt and pepper.
  • Slice eggplant width ways and coat with oil mix. Broil eggplant.
  • Repeat above step with all vegetables.
  • Layer vegetables in a round mould or bundt pan. starting with eggplant, then mozzarella, fennel, peppers then zucchini.
  • Turn pan over gently onto serving plate.
  • Garnish with fresh basil leaves and serve with a pesto or sun-dried tomato sauce.

Nutrition Facts : Calories 303.7, Fat 20, SaturatedFat 8.5, Cholesterol 44.8, Sodium 398.3, Carbohydrate 18.3, Fiber 6.3, Sugar 5.4, Protein 16

Tips:

  • Choose fresh, firm vegetables: This will ensure that your vegetable ring holds its shape and doesn't fall apart during cooking.
  • Use a variety of vegetables: This will add color and flavor to your dish. Some good options include carrots, zucchini, bell peppers, and mushrooms.
  • Cut the vegetables into uniform sizes: This will help them cook evenly.
  • Don't overcook the vegetables: They should be tender but still slightly crisp.
  • Use a nonstick skillet or baking dish: This will prevent the vegetables from sticking and burning.
  • Serve the vegetable ring immediately: This is when it is at its best.

Conclusion:

A vegetable ring is a delicious and impressive dish that is perfect for any occasion. It is easy to make and can be customized to your own liking. With a little creativity, you can create a vegetable ring that is both beautiful and delicious.

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