Need Easter recipes for a crowd

We are having 23 for Easter dinner.  I am planning a sit down dinner and am looking for easy and delicious vegetable recipes.  I have several tried and true TOH recipes but have used them so many times, I need new ones.  Planning on serving ham and scalloped potatoes.  My problem is oven space.  I'd use the BBQ to heat dishes but we still have far too much snow.  Any suggestions/tips are appreciated.

 Hi!  I don't have a veggie recipe for you, I was actually hoping that someone had answered YOU and I would steal their idea!!

But as far as the crowded oven goes, I know exactly what you mean!  We have about 19 coming, and I'm doing a 22# turkey.  It of course will take up the whole oven.  I'm also making stuffing in a seperate dish and make ahead mashed potatoes.  I plan on using two roasters for all that.  I need 2 9 x 13 pans of each one, so will do them, use the rack, and put 2 of them in each of the roasters. I'm going to set up a card table out on the deck with them in it.  We too, still have tons of snow, but they'll be fine on the deck.  I was hoping to find some easy veggie recipe, and also wanted a jello salad idea.  I'll check back in a bit and see if anyone helped us out... 

do your scalloped potatos ahead of time, and then stick in the crockpot....you can also do this with ham.....just make sure the ham has plenty of liquid so it won't dry out....just take out of the oven stick in the crockpot and put on warm....

7-layer lettuce salad can be made ahead of time and will free up space in the oven...

also deviled eggs are good

jello salad

macaroni salad

baked beans

sweet potato casserole

pasta salad

I think I'd do carrot coins or baby carrot piece boiled on the stove top until just tender.  After draining well, add butter or margarine and a sprinkle of cinnamon or nutmeg.  Stir and let sit for a minute before serving.

Easy and my family loves them.

I also have a wonderful carrot casserole with sour cream and onions but that takes oven space.

Asparagus is on sale this week!

Blanch asparagus, drop in ice water to stop the cooking, then refrigerate. It can be served with mayo, that's been seasoned with lemon zest, and tastes amazingly similar to a hollandaise sauce.

I guess you'd call it an asparagus salad. With a little chopped red onion, it'd be quite colourful. I prefer the taste of green onion, though. 

I usually test it first with one or two stalks. For some reason, I find that asparagus can be inconsistant...sometimes it will stay bright green and other times it'll turn that funny colour. I usually  

 I know the asparagus we are getting in southern ont is from mexico, but the Ontario Asparagus Growers Marketing Board has a site with lots of recipes:

ViolaB 

 I forgot to mention that it's Food Basics that has asparagus advertised on sale this week

VB 

1 lb. fresh carrots, sliced, or 2 (15-ounce) cans carrots (see note)
1/4 t. salt (if using fresh carrots)
2 t. amaretto liqueur
2 t. almond extract
2 T. butter
1 T. cornstarch
1/3 C. honey

Place carrots in a medium saucepan; cover with water (about 1 1/2 cups). Add salt; cook over medium heat until fork-tender, about 10 minutes. Remove carrots to a warm dish and set aside. Ladle a tablespoon or two of cooking liquid into a small dish and set aside to cool.

Add amaretto, almond extract and butter to saucepan; stir constantly until butter is melted. Whisk cornstarch into the small dish of reserved liquid; whisk cornstarch mixture into saucepan and continue cooking until sauce is thickened. Stir in honey. Return carrots to pan and heat through.

Yield: 6 to 8 side-dish servings.

Note: If using canned carrots, drain liquid into a saucepan, then add other ingredients except salt according to method above. Add carrots to sauce to heat through.

Italian Veggies

1/3 cup Italian salad dressing
2 medium zucchini, cut into 1/4" slices
1 medium red bell pepper, cut into 1/2" slices
1 cup sliced mushrooms
1 cup sliced onion
2 tablespoons dry white wine
3 tablespoons parmesan cheese, freshly grated

Cook vegetables in dressing in 10 inch skillet over medium-high heat about 5 minutes, stirring frequently, until dressing almost evaporates.

Stir in wine. Cover and cook about 2 minutes or until vegetables are crisp-tender. Sprinkle with cheese.

I have a Nesco 6 quart counter top roaster...It really comes in handy....also in the summer time when you do not want to heat the whole kitchen up...it comes with an insert liner, so it is easy to cook, remove, clean...

I use it for meats and side dishes....

These roasters come in different sizes...Great when oven space is short...

This is a recipe I got years ago from a Southern friend.  I like it not only because it is delicious, but it is also cooked on top of the stove so it doesn't take up oven space for holiday dinners.  This is a review that was posted on this board.  Margielou

I would assume it is mostly family coming to dinner and if your family is like mine they want the same old favorites and expect them.  I wouldn't try too many new things at once.  Have you ever tried what we call 'cheesy potatos' instead of scalloped?   They are sooo yummy & go great with ham.

I would also ask guests to bring salads but that wouldn't free up oven space. People love to share & help with the meal.  A roaster & crock pots really come in handy also.  I would serve buffet style with adults helping the children first before sitting down themselves.