VEGETABLE MEDLEY
A vegetable medley that is soooo good!
Provided by UPPERAIRS
Categories Side Dish Vegetables
Time 2h10m
Yield 5
Number Of Ingredients 9
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.
Nutrition Facts : Calories 319.9 calories, Carbohydrate 50.2 g, Fat 11.7 g, Fiber 8 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 48.5 mg, Sugar 10.4 g
SAUTéED VEGETABLE MEDLEY WITH BACON
Mix up your next meal by adding our Sautéed Vegetable Medley with Bacon recipe. Worcestershire sauce and bacon give the green bean, carrot, sugar snap pea and green pea medley an unmistakable, savory flavor. Plus, our Healthy Living Sautéed Vegetable Medley with Bacon is ready in just half an hour.
Provided by My Food and Family
Categories Home
Time 30m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Microwave beans and carrots in microwaveable bowl on HIGH 5 min.
- Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
- Add Worcestershire sauce and butter to reserved drippings; cook 1 min. or until butter is melted, stirring occasionally. Add sugar snap peas, frozen peas and bean mixture; stir. Cook 4 to 5 min. or until vegetables are crisp-tender, stirring frequently. Add half each of the dill and bacon; mix well. Sprinkle with remaining dill and bacon.
Nutrition Facts : Calories 80, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
MOM'S VEGETABLE MEDLEY
A colorful mix of zucchini, onion, celery, green pepper and tomato is at its tasty best in this simple side dish. Mom came up with this recipe as a way to use up her garden vegetables. It has the taste of summer.-Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute the celery, green pepper and onion in butter for 6-8 minutes. Add zucchini; cook and stir over medium heat until tender. Add tomato and soup mix; cook and stir until tomato is tender.
Nutrition Facts : Calories 42 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 127mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
SUMMER VEGETABLE MEDLEY
This swift side dish is as beautiful as it is delicious. Red and yellow peppers, zucchini, corn and mushrooms are seasoned with garden-fresh herbs. Grilled in a foil pan, it's no-fuss cooking and a tasty summer vegetable recipe.-Maria Regakis, Somerville, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the butter, parsley, basil, chives, salt and pepper. Add the vegetables; toss to coat. , Place vegetables in a disposable foil pan. Grill, covered, over medium-high heat for 5 minutes; stir. Grill 5 minutes longer or until the vegetables are tender.
Nutrition Facts : Calories 148 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 345mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein.
CREAMY VEGETABLE MEDLEY
This vegetable dish is so easy and so good. It can be made early and baked later. You can also double this recipe and bake in a 9x13 inch baking dish.
Provided by Toni
Categories Side Dish Casseroles
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
- Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 20 g, Cholesterol 25.4 mg, Fat 18.8 g, Fiber 3 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 599.2 mg, Sugar 0.9 g
VEGETABLE MEDLEY SAUTE
Make and share this Vegetable Medley Saute recipe from Food.com.
Provided by weekend cooker
Categories Peppers
Time 11m
Yield 1 side, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a 12 inch nonstick skillet over medium-high heat, and cook carrots, red pepper, and broccoli stirring occasionally for 6 minutes or until tender crisp.
- Stir in garlic and cook for 30 seconds.
- Stir in parsley, heat through, and season with salt and pepper.
SAUTEED VEGETABLE MEDLEY
Provided by Food Network Kitchen
Categories side-dish
Yield 4 as a side dish
Number Of Ingredients 4
Steps:
- Toss vegetables together in a medium bowl.
- In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
- To blanch and refresh vegetables:
- Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired.
- When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.
- Variations:
- Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
- Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables.
- Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
VEGETABLE MEDLEY
Steps:
- Cook the carrots in chicken stock until crisp tender. Shock them in cold water and dry.
- In a small pan, melt the butter. Add the carrots, squash, and red pepper, and saute until crisp-tender. Adjust seasoning, to taste, with vegetable seasoning. Keep warm until ready to serve.
SUNSHINE VEGETABLE MEDLEY
Provided by Robert Irvine : Food Network
Categories main-dish
Time 20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a large pot fitted with a steamer basket, bring water to a boil and add vegetables successively starting with carrots, about 3 minutes, then add broccoli, about 3 more minutes, then zucchini and yellow squash, about 3 to 5 more minutes or until all vegetables are fork tender. Transfer vegetables to a large mixing bowl and season with garlic powder and salt and pepper and toss with melted butter.
VEGETABLE MEDLEY IN GARLIC-CHILE SAUCE
_(Chileajo)_ _**Editor's note:** The recipe and introductory text below are excerpted from Zarela Martinez's book [](http://www.ecookbooks.com/products.html?affiliateID=16283&item=S563)_[The Food and Life of Oaxaca](http://www.ecookbooks.com/products.html?affiliateID=16283&item=S563). _Martinez also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page._ _To read more about Martinez and Oaxacan cuisine, [click here.](/features/going_global/oaxacan/intro)_ Despite the name, this is unrelated to _chileajo con puerco_ except for the presence of the chile and garlic that give it its name. It is one of the classic Oaxacan street snacks, especially at fiesta time, when food stands are crowded all around the beautiful Oaxaca City _Zócalo_ (town square). Here you find women selling this wonderful specialty - a garlicky, spicy vegetable melange on a crisp fried corn tortilla, topped with a delicious combination of crumbled cheese, thinly sliced onion, and oregano. It's inspired. If you can find amarillo chiles, use a combination of them and the less characteristic, more available guajillos. Do not griddle-dry the amarillos, as they scorch easily. The tortillas used for chileajo are very small, about 3 inches in diameter. If you cannot find such a thing, cut out 3-inch rounds from larger commercial corn tortillas.
Provided by Zarela Martinez
Yield Makes about 4 cups (enough for 6 to 8 servings)
Number Of Ingredients 16
Steps:
- First prepare the vegetables: Bring a large pot of salted water to a boil. Also, have ready a large bowl of ice water, with more ice in reserve. Add the potatoes and cook until barely tender, about 15 minutes (depending on their size). Lift out, drain, peel, and cut into 1/2-inch dice. Remove the strings from the green beans if necessary. Cut into short pieces (about 1/4 inch) and cook with the peas until barely tender, about 5 to 7 minutes. Scoop out the beans and peas with a strainer or slotted spoon and at once plunge them into the ice bath to stop the cooking. Scoop out and drain. Peel the carrots, cut into 1/4-inch dice, and cook until barely tender, about 3 to 5 minutes, chilling and draining in the same way. Separate the cauliflower into small florets; cook until barely tender, about 4 to 6 minutes, chilling and draining in the same way. Set the vegetables aside.
- Remove and discard the tops and seeds from the guajillo chiles. Rinse the guajillos under cold running water and shake off the excess moisture, but do not dry them. Heat a griddle or cast-iron skillet over medium-high heat until a drop of water sizzles on contact. Place a few guajillos on the griddle and heat, turning occasionally with tongs, just until any clinging moisture is evaporated and the aroma is released, about 25 seconds. (The chiles should just become dry, hot, and fragrant; do not allow them to start really roasting or they will have a terrible scorched flavor.) Remove from the griddle as they are done, and repeat with the remaining guajillos.
- Place the guajillo and amarillo chiles in a deep bowl, cover generously with boiling water, and let soak for 20 minutes. Meanwhile, grind the canela in an electric coffee or spice grinder.
- Drain the chiles and place in a blender with the ground canela, garlic, thyme, vinegar, and enough water to facilitate blending (about 1 cup). Process to a smooth purée, about 3 minutes on high. With a wooden spoon or pusher, force the purée through a medium-mesh sieve into a bowl.
- In a large non-reactive bowl, toss the cooked vegetables with the pruéed chile mixture and salt. Cover with plastic wrap and refrigerate for at least 4 hours, preferably longer. It will be better if left overnight - or even better after two days.
- When ready to serve, combine the cheese, sliced onion, and oregano in a small bowl and toss to distribute evenly. Pour vegetable oil into a large, deep skillet to a depth of 1 inch and heat to 375° F. Fry the tortillas, 2 at a time, just until crisp (20 to 30 seconds on each side). Lift out to drain on paper towels as they are done. Top each with a few spoonfuls of the marinated vegetables and scatter some of the cheese-onion mixture over the vegetables. You may omit the fried tortillas and serve with fresh corn tortillas or fried tortilla chips.
- The chileajo mixture also makes a good side dish. Omit the fried tortillas and heap the marinated vegetables on a serving platter, topping with the cheese-onion mixture.
COLORFUL VEGETABLE MEDLEY SIDE DISH
With its red pepper slices and green broccoli florets, this merry medley will brighten any holiday table. Sara Lindler of Irmo, South Carolina uses mild seasonings to let the variety of veggie flavors shine through.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, heat bouillon and water for 1 minute; stir well. Stir in the salt, garlic powder, pepper and 1 teaspoon oil., In a large nonstick skillet or wok, stir-fry the broccoli, carrots, onion and celery in remaining oil for 2-3 minutes. Add the bouillon mixture; cook and stir for 3 minutes. Add zucchini and red pepper; stir-fry for 3 minutes. Add mushrooms and cabbage; stir-fry 1-2 minutes longer or until crisp-tender.
Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 473mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
PAN ROASTED FRESH VEGETABLE MEDLEY
Massa's restaurant in Houston serves this with their marinated Filet Mignon. YUM! It's tasty and elegant enough to serve guests (increase quantity, of course). With advance prep time, you'll be able to get it to table in less than ten minutes.
Provided by PanNan
Categories Vegetable
Time 27m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Saute shallots and garlic in 1 tbsp olive oil, then add another tbsp olive oil and all remaining veggies.
- Saute for five minutes.
- Deglaze with red wine.
- Let wine reduce for two minutes and serve.
Nutrition Facts : Calories 214.7, Fat 14, SaturatedFat 1.9, Sodium 103.3, Carbohydrate 16.7, Fiber 2.5, Sugar 3.5, Protein 2.8
BAKED VEGETABLE MEDLEY
If you get all the chopping done the night before, it's smooth sailing when company arrives the next day. "Just prepare this casserole in advance, and bake at serving time," suggests Linda Vail of Ballwin, Missouri.
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place the cauliflower, broccoli and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 7-9 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute mushrooms and onions in butter until tender. , Drain vegetables. In a large bowl, combine soup, milk and cheese sauce. Add vegetables and mushroom mixture; toss to coat. Transfer to a greased 2-qt. baking dish. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40-45 minutes or until bubbly.
Nutrition Facts :
FANCY VEGETABLE MEDLEY
Make and share this Fancy Vegetable Medley recipe from Food.com.
Provided by evelync
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion in butter until transparent.
- Add carrots and saute 5 minutes before adding broccoli stem pieces.
- Saute 2 minutes more.
- Add the florets,basil,garlic powder,salt and pepper and bouilon powder.
- Cover and let simmer in its own juices for 3to5 minutes.
Nutrition Facts : Calories 88, Fat 2.4, SaturatedFat 1.3, Cholesterol 5, Sodium 385, Carbohydrate 15.5, Fiber 4.5, Sugar 5.8, Protein 3.5
VEGETABLE MEDLEY SIDE DISH
"My sister-in-law served this healthy vegetable dish to my husband and I," writes Betty Kleberger of Florissant, Missouri. "We liked it so much she gave me the recipe, and now I serve it in my home."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until vegetables are tender, stirring occasionally. Serve with a slotted spoon.
Nutrition Facts : Calories 61 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 557mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
STEAMED VEGETABLE MEDLEY
From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.
Provided by BeccaB3c
Categories Cauliflower
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the cauliflower, carrots and onion in steamer basket.
- Cover and steam over boiling water for 10 minutes.
- Add mushroom and steam 5 minutes more or until vegetables are just tender.
- Meanwhile, melt margarine.
- Add lemon juice, basil and marjoram.
- To serve, place vegetables in serving bowl.
- Pour lemon mixture over vegetables and toss to coat.
Nutrition Facts : Calories 52.2, Fat 3, SaturatedFat 0.5, Sodium 57.1, Carbohydrate 6, Fiber 1.8, Sugar 2.7, Protein 1.4
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