Special Garden Medley Food

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GARDEN VEGETABLE MEDLEY



Garden Vegetable Medley image

I'm a vegetarian and enjoy experimenting with vegetable combinations. This relatively fat-free dish with squash, onion, green pepper, tomatoes and seasonings goes well with any meal.-Suzanne Pelegrin, Ocala, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 9

1 medium yellow summer squash
1 medium zucchini
1 medium onion, halved
1 medium green pepper
3 garlic cloves, minced
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1/2 cup reduced-sodium chicken broth
2 cups cherry tomatoes, halved

Steps:

  • Cut the yellow squash, zucchini, onion and green pepper into 2-in. x 1/2-in. strips. In a large skillet or wok, simmer vegetables, garlic and seasonings in broth over medium heat. Stir constantly until crisp-tender, about 7 minutes. Add tomatoes; heat through.

Nutrition Facts :

FRESH GARDEN MEDLEY



Fresh Garden Medley image

Kim Wenzel of Jefferson, Oregon tosses sauteed carrots, red pepper, zucchini and yellow squash with seasonings and dressing for a side dish filled with fresh flavors. "This combination is not only tasty and nutritious, its bright colors give it great eye-appeal," she says.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1 medium carrot, cut into strips
1/2 medium sweet red pepper, cut into strips
4 teaspoons butter
1 large zucchini, cut into strips
1 medium yellow summer squash, cut into strips
1-1/2 teaspoons minced fresh parsley
4 teaspoons prepared Italian salad dressing
1/8 to 1/4 teaspoon pepper
1/8 teaspoon salt

Steps:

  • In a large skillet, saute carrot and red pepper in butter for 4-6 minutes or until crisp-tender. Add the zucchini, yellow squash and parsley; saute 3-5 minutes longer or until vegetables are tender. Stir in the salad dressing, pepper and salt.

Nutrition Facts : Calories 83 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 206mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

FALL GARDEN MEDLEY



Fall Garden Medley image

I like to make this recipe in the fall and winter for special occasions because it's very colorful, tasty and healthy. It's a hearty side that complements many different meat dishes. -Krystine Kercher, Lincoln, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 5h20m

Yield 8 servings.

Number Of Ingredients 10

4 large carrots, cut into 1-1/2-inch pieces
3 fresh beets, peeled and cut into 1-1/2-inch pieces.
2 medium sweet potatoes, peeled and cut into 1-1/2-inch pieces
2 medium onions, peeled and quartered
1/2 cup water
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1 tablespoon olive oil
Fresh parsley or dried parsley flakes, optional

Steps:

  • Place the carrots, beets, sweet potatoes, onions and water in a greased 3-qt. slow cooker. Sprinkle with salt, pepper and thyme. Drizzle with olive oil. Cover and cook on low for 5-6 hours or until tender. , Stir vegetables and sprinkle with parsley if desired.

Nutrition Facts : Calories 83 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 633mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

GARDEN MEDLEY



Garden Medley image

Just a few simple seasonings are all that's needed to dress up these fresh vegetables. For the best flavor, saute them just until crisp-tender.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4-6 servings.

Number Of Ingredients 7

2 tablespoons butter
2 medium zucchini squash, cut into julienne strips
1 sweet red pepper, cut into julienne strips
1 green pepper, cut into julienne strips
1 yellow pepper, cut into julienne strips
1/2 teaspoon seasoned salt
Dash pepper

Steps:

  • In a skillet, melt butter over medium heat. Saute vegetables until crisp-tender. Season with salt and pepper.

Nutrition Facts :

SPICY ZUCCHINI GARDEN MEDLEY



Spicy Zucchini Garden Medley image

Make and share this Spicy Zucchini Garden Medley recipe from Food.com.

Provided by wallyskitchen

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

3 cups zucchini, cubed
1/2 cup onion, thinly sliced
4 garlic cloves, thinly sliced
2 cups diced tomatoes
1 teaspoon rosemary
1 teaspoon crushed red pepper flakes

Steps:

  • Mix all the ingredients in a pan.
  • Heat on medium for 30 minutes.
  • Serve as a side dish or serve over pasta.

Nutrition Facts : Calories 41.7, Fat 0.3, SaturatedFat 0.1, Sodium 195.9, Carbohydrate 9.7, Fiber 2.2, Sugar 5, Protein 1.7

SUMMER GARDEN MEDLEY



Summer Garden Medley image

I got this recipe from LoversDream, a Zaar chef, who gave me permission to post this. I did make some changes, but it tastes so fresh and there's that sweet vinegar flavor all through it.

Provided by WI Cheesehead

Categories     Cauliflower

Time 6h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 cups fresh cauliflower florets
2 cups fresh broccoli florets
2 large carrots, sliced into thin coins
1 large cucumbers or 2 small cucumbers
1/2-1 cup cherry tomatoes
1/2-1 red bell pepper, sliced into strips and halved
2 green onions, chopped (whites and greens)
1 cup distilled white vinegar
1 cup sugar
1/2 cup canola oil
1 tablespoon water
salt & pepper, to taste

Steps:

  • Mix all prepared vegetables in a large serving bowl.
  • In a small bowl, mix the vinegar, sugar, oil and water together.
  • Pour vinegar mixture over vegetables and combine thoroughly.
  • Season with salt and pepper; cover and refrigerate for at least 6 hours.
  • Drain and serve.

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