Herbed Vegetable Medley Food

HERB VEGETABLE MEDLEY

Steps:

• Place vegetables and water in a microwave-safe bowl. Cover and microwave on high for 9-11 minutes or until vegetables are tender. , Meanwhile, combine the thyme, basil, salt and pepper. Drain vegetables; drizzle with oil and vinegar. Sprinkle with seasoning mixture and toss to coat.

ROASTED VEGETABLE MEDLEY

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
• Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
• Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

MAKE-AHEAD VEGETABLE MEDLEY

Steps:

• In a large bowl, combine the beans, peas, corn, onion, green pepper, cucumber and pimientos. Combine the remaining ingredients; pour over vegetables and toss to coat. Cover and refrigerate overnight.

VEGETABLE MEDLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.
• Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
• Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.

HERBED ROOT VEGETABLES

Steps:

• Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
• Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
• To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.

CREAMY VEGETABLE MEDLEY

Steps:

• Mix soup, milk, broccoli, carrots and cauliflower in a 3-qt saucepan over medium-high heat, coating vegetables evenly with sauce.
• Bring to a boil.
• Reduce heat to low, cover and cook 15 minutes or until vegetables are tender.

GRILLED HERBED MUSHROOM VEGETABLE MEDLEY

Steps:

• Clean and prepare mushrooms by slicing a thin slice off the bottom of each stem.
• Thinly slice mushroom stems and caps.
• Combine mushrooms, bell pepper, zucchini and squash in a large bowl.
• Combine melted butter, thyme, basil, chives, garlic, salt and pepper in a small bowl.
• Pour over vegetables and toss to coat well.
• Transfer to a 20x14 inch sheet of heavy duty foil.
• Wrap into a packet sealing edges well, leaving space for heat to circulate.
• Grill on covered grill over medium coals 20 to 25 minutes or until vegetables are fork tender.

HERBED CABBAGE MEDLEY

Steps:

• In large skillet saute onions in butter until clear, approximately 5 minutes.
• Stir in cabbage, carrots and salt.
• Cover and cook over medium heat for 10 minutes.
• Stir in oregano just before serving.

BABY VEGETABLE MEDLEY

Steps:

• Trim sugar snap peas.
• Peel and slice carrots into 1/2-inch (1 cm) thick diagonal slices.
• Cut asparagus, squash and zucchini diagonally in half.
• Set vegetables aside separately.
• In large saucepan of boiling salted water, blanch carrots for 1 minute.
• Add peas and asparagus; blanch for 1 minute.
• Using slotted spoon, transfer vegetables to large bowl of ice water to chill; drain and set aside. (Make-ahead: Wrap in towel then plastic bag; refrigerate for up to 24 hours.).
• In large skillet, melt butter over medium-high heat;
• sauté shallots just until softened, about 1 minute.
• Add squash and zucchini; sauté until slightly softened and golden, about 4 minutes.
• Add blanched vegetables and thyme; sauté until hot and glossy, about 3 minutes.

LISA'S HERBED EGGPLANT MEDLEY

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place the eggplant in a shallow, oven-safe dish, and bake for 1 hour until tender, turning every 15 minutes to ensure even cooking. Once done, remove, and allow the eggplant to cool until cool enough to handle.
• Reduce the oven temperature to 350 degrees F (175 degrees C). Once the eggplant is cool enough to handle, cut it into 1/2 inch pieces, and combine with the tomatoes, onion, artichokes, garlic, parsley, chives, and basil. Pour into a baking dish
• Bake uncovered in the preheated oven until the onions have softened, about 45 minutes.
• Meanwhile, bring the quinoa and water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. To serve, spoon the eggplant mixture over the quinoa.

CHICKEN & HERB SPRING MEDLEY

Steps:

• In a skillet, over medium-high heat, add oil and chicken.
• When chicken is browned, stir in onions. Cook for about 2 more minutes.
• Add mixed vegetables, UNCLE BEN'S® Flavor Infusions Chicken & Herb Rice, and water.
• Bring to boil, then reduce to medium heat and simmer covered for 15 minutes or until water is absorbed. Enjoy!