Can anyone give me a good vegetable recipe for christmas?

I am fixing a lot of food but I don't know what kind of vegetables to fix.Can anyone give me a good vegetable recipe for christmas?
As long as the oven's going to be on, bake some acorn squash and some potatoes. Green beans with sliced almonds looks pretty and tastes good. We're vegetarians so anything that has colorful vegies is great for our Christmas dinner. Stuffed bell peppers in red and green or yellow would look beautiful on the table.Can anyone give me a good vegetable recipe for christmas?
try this variety...
X MAS RICE





X-Mas Rice is very simple Colourful and making is very easy.


All will like ( Children to Old Age ) to have it. Digestion is very easy.





Required items:


1.Basmathi Rice - 500 gm ( or Normal Rice)


2.Carrot - 2 nos


3.Cherry - 4 nos


4.Date Fruits -5 nos ( Remove seeds)


5.Green Chillies -5 nos


6.Cardamom, Glove, - 1 spoon ( powder Condition)


7.Tomato - 2nos


8.Potateo -2 nos ( Half Boiled %26amp; Cut into small pcs


9.Coriander Leaves/Curry Leaves -1 Bunch ( Chopped)


10.Chopped Onion -1 cup


11.Ghee or Cooking oil - 100 ml


12.Salt 2 Spoon





Preparation:





I Stage: Cook Basmati Rice in Hot Water for 10 Minties and drain water and keep separately. ( Be careful Rice not to be cooked too much)





II Stage: Heat Fry Pan and add Ghee, add Cardamom/Glove and fry it and add all Vegitables and Dry Fruits and other items. Fry till brown colour comes.


Now add cooked Rice and mix it well. Reduce your Burner Flame while mixing. Be careful do it slowely/Mix correctly, otherwise rice will stick on Bottom.





Now your X-Mas Rice is ready.Garnish with Coriander Leaves. All will run towards this Rice because it is Colourful ( Red, Green.Brown, Orange, white, Yellow)





Side Dish





Keep Curd with Onion ( Chopped) %26amp; Cucumber %26amp; Corinder Leaves.
scalloped potatoes


5 large potatoes peeled and sliced in coins


1 onion chopped small


2 tablespoons flour


2 cups milk


1 cup grated chedder or mozarella cheese


3 tablespoons butter


salt/pepper to taste





boil potatoes in enough water to cover, for about 8 min just to soften them slightly, but still firm (allows for better baking later)


drain..


make sauce by melting butter in sauce pan, saute onion till clear and starting to turn golden ... stir in flour, and stir around for 1 min, then pouring slowly in milk, stiring or whisking briskly all the while to make gravy type sauce and to remove lumps.. then keep stiring for 5 min till thickened like light gravy.. add salt and black pepper to taste





now taking casserolle pan or any baking pan.. layer flat layer of potatoes (1/2) then 1/2 sauce, 1/2 cheese sprinkled over, then remaining layers again, ending up with cheese on top.. bake for 30min on 350F till top is browned and bubbly..
Chinese Green Beans





This popular Szechuan dish found is a staple at many Chinese restaurant


buffets. Instead of chili paste, feel free to add 4 - 6 small dried red


chilis if desired. Serves 4.





INGREDIENTS:


1 pound green beans





Sauce:


1 tablespoon bean sauce (available at Asian markets; Koon Chun is a good


brand)


1 tablespoon dark soy sauce


2 teaspoons Chinese rice wine or dry sherry


1 1/2 teaspoons sugar





Other:


1 tablespoon chopped garlic


1 tablespoon chopped ginger


2 scallions, chopped, white part only


1/2 teaspoon chili paste


3 tablespoons vegetable or peanut oil for stir-frying, or as needed





PREPARATION:


Wash the green beans and drain thoroughly. Trim the ends and cut on the


diagonal into pieces approximately 2 inches long.





Combine the sauce ingredients and set aside.





Heat the wok on medium heat and add 2 tablespoons oil, drizzling the oil


down the sides of the wok.





When the oil is hot, add the beans. Stir-fry for 7 - 10 minutes, until their


skins pucker and turn brown and the green beans are tender without being


mushy (about 10 minutes works very well). Remove the beans from the wok.





Heat 1 tablespoon oil in the wok on medium-high heat. When the oil is hot,


add the chopped garlic, ginger and scallions. Stir-fry briefly for a few


seconds until aromatic. Add the chili paste.





Add the sauce and the green beans. Toss the ingredients together and serve


hot.





Caponata Tangy Chopped Eggplant


2 medium eggplants


2 tablespoons extra virgin olive oil, divided use


1 large onion, chopped


1 celery stalk, chopped


3 red bell peppers, cored, seeded and chopped


2 tablespoons minced fresh oregano OR 1 tablespoon crumbled dried


oregano


3 fresh Roma tomatoes, peeled, seeded and chopped


2 tablespoons balsamic vinegar


1 teaspoon capers, rinsed and drained


1/4 cup raisins


1/4 cup oil-cured black olives, pitted and minced


1 tablespoon granulated sugar


Coarse salt and freshly ground black pepper


Heat oven to 450*F (230*C). Pierce the eggplants in several places with


a fork. Wrap the eggplants in foil and bake until soft, about 30


minutes. Unwrap the foil and let the eggplants cool.


Meanwhile, heat 1 tablespoon of the oil in a nonstick skillet over


medium-high heat. When hot add the onion, celery, bell peppers (all


chopped to roughly the same size) and oregano. Reduce heat to medium-low


and saut茅, stirring often until the vegetables are soft and limp,


about 10 minutes. Stir in the tomatoes and continue cooking over medium


heat until they break down into a sauce, about 5 to 10 minutes.


Add the balsamic vinegar, turn up the heat to medium-high and stir for 1


minute. Remove from the heat.


Peel the eggplants and chop the pulp, separating out as many seeds as


possible. Return the skillet to medium heat and stir in the eggplant,


capers, raisins, olives, and sugar. Stir until the sugar has dissolved,


about 1 to 2 minutes. Remove from the heat and transfer to a large


mixing bowl. Stir in the remaining tablespoon of olive oil. Season with


salt and pepper. Cover and refrigerate until chilled through, about 3


hours. Serve chilled or at room temperature.


Serves 4 to 8 people, recipe yields 1 1/2 cups.


Note: Caponata can be made up to 3 days advance. Wrap or cover tightly,


preferably in a glass container and refrigerate





Corn %26amp; Zucchini Bake





2 cups sliced zucchini


1 cup water


2 eggs, beaten


2 cups frozen whole kernel corn, thawed


2 slices Swiss cheese, shredded


1/3 cup shredded Cheddar cheese


3 T. fine, dry breadcrumbs


1/4 cup grated Parmesan cheese


1 tsp. dried parsley flakes





Preheat oven to 350 degrees. In a covered med. saucepan, cook


zucchini in water until tender (about 15 to 20 mins.). Drain and mash


zucchini. Combine the mashed zucchini, eggs, corn, and cheese; mix


well. Pour mixture into an 8x8-inch greased baking dish. Combine the


breadcrumbs, Parmesan cheese and parsley. Sprinkle on top of the


zucchini mixture. Bake for 35 to 40 mins. or until a knife inserted


in the center comes out clean.





Zucchini Cobbler





8 cups chopped, seeded, peeled zucchini (about 3 pounds)


2/3 cups lemon juice


1 cup sugar


1 tsp. ground cinnamon


1/2 tsp. ground nutmeg


Crust:


4 cups flour


2 cups sugar


1 1/2 cups cold butter


1 tsp. ground cinnamon





In a large saucepan, over medium-low heat, cook and stir zucchini and


lemon juice for 15-20 minutes or until zucchini is tender. Add sugar,


cinnamon and nutmeg; simmer one minute longer. Remove from heat and


set aside.


For crust, combine flour and sugar in a bowl; cut in butter until


mixture resembles course crumbs. Stir 1/2 cup into zucchini


mixture.Press half of remaining crust mixture into a greased 5x10x1-


inch baking pan. Spread zucchini mixture over top; crumble remaining


crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375'F


for 35-40 minutes or until golden and bubbly.
Peas, roast potatoes and pumpkin, green beans etc.
Baby carrots cooked in water over the stove, drain, then let butter melt on them and mix with fresh dill...this is always a winner! Also how about making stuffed peppers? You can use half green peppers and half red peppers...green and red tis the season :o) Merry early Christmas!
Dont know if youd like this one...my fav ... vegetables in coconut curry... ingredients required...


mustard seeds, oil, cashew nuts (hand full), half pack of frozen mixed vegetables, half a coconut, green chillies, tamarind paste, salt, turmeric powder (most of these are used in indian cooking dont know if u know some of them mentioned above if you have any doubts search online


first you have to grind the coconut into a paste (half a cup should do) in a deep pan pour some oil (one tbl spoon, throw in a pinch full of mustard seeds, once these have started bubbling throw in the coconut paste and the vegetables, let them boil u can also add all the ingredients mentioned above if you have a preasure cooker u can pressure cook this curry or just let the whole thing boil for about 25 mins on low flame add water accordingly. some red chilly powder (half a tea spoon should only add to the taste...if you have ginger garlic paste half a tea spoon of that will only make it tastier...let me know if u did try this ...