SAUTEED VEGETABLE MEDLEY
Provided by Food Network Kitchen
Categories side-dish
Time 40m
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.
- 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.
- 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.
MARINATED VEGETABLE MEDLEY
This is a wonderful, tangy recipe for marinated veggies. You may substitute small pearl onions for the chopped onion, and add bias sliced celery pieces as well.
Provided by Paula
Categories Salad Vegetable Salad Recipes
Time 3h30m
Yield 8
Number Of Ingredients 13
Steps:
- In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.
- In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.
Nutrition Facts : Calories 208 calories, Carbohydrate 9.8 g, Fat 18.3 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 2.9 g, Sodium 607 mg, Sugar 2.2 g
ROASTED VEGETABLE MEDLEY
Oven Roasted Vegetables are a colorful, healthy, and easy side dish! Seasoned veggies with just the right balance of tenderness and crispness. Perfection!
Provided by Echo Blickenstaff
Categories Side Dish
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- Spray a large baking sheet with cooking spray (or you can foil line the baking sheet and spray the foil).
- Mix all of the cut up vegetables and garlic in a large bowl.
- Add olive oil and balsamic vinegar. Toss until all the vegetables are covered.
- Add rosemary leaves and salt, and toss again.
- Roast the vegetables for about 30-40 minutes, stirring once. You will know the vegetables are done when they are brown on the outside edges and tender on the inside.
Nutrition Facts : Calories 59 kcal, Carbohydrate 8 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Sodium 301 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
MEDITERRANEAN MEDLEY SALAD
What's the best diet? No question, according to dozens of recent studies: The Mediterranean diet wins, hands down. Why is the Med diet so good for you? Top reasons: high antioxidants and fiber in plant foods; good fat in olive oil and fish; and less bad fat, less iron and fewer carcinogens (from eating fewer animal foods).
Provided by USA WEEKEND
Categories Salad Vegetable Salad Recipes
Yield 4
Number Of Ingredients 7
Steps:
- Toss all ingredients together.
Nutrition Facts : Calories 160.6 calories, Carbohydrate 9.5 g, Cholesterol 12.6 mg, Fat 12.3 g, Fiber 2.2 g, Protein 4.4 g, SaturatedFat 3.4 g, Sodium 300.9 mg, Sugar 5.1 g
VEGETABLE SALAD MEDLEY
I like to take this salad to potlucks because it feeds a lot of people, and it's so easy to make. It's best when made a day ahead so the flavors can blend.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12-14 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, bring the sugar, vinegar, oil, salt and pepper to a boil. In a large bowl, combine the remaining ingredients. Add sugar mixture and toss to coat. Cover and refrigerate for several hours or overnight, stirring occasionally. Serve with a slotted spoon.
Nutrition Facts : Calories 208 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 278mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 4g fiber), Protein 3g protein.
CHILLED VEGETABLE MEDLEY
This medley of healthy, colorful vegetables includes julienne strips of zucchini, carrot, sweet red pepper, and yellow squash. Using a sugar substitute adds a subtle sweetness to the dressing without all the carbohydrates and calories.
Provided by Feast Your Eyes
Categories Peppers
Time 28m
Yield 7-8 serving(s)
Number Of Ingredients 17
Steps:
- Combine the first seven (7) ingredients in a large skillet; bring to a boil.
- Add the zucchini, squash, carrots and red pepper; cover and reduce the heat. Simmer for 6 to 8 minutes or until the vegetables are crisp-tender.
- Drain well; rinse in cold water.
- Transfer the vegetables to a serving dish, add the celery seed and toss well. Set aside.
- In a small saucepan, combine the salad dressing, sugar substitute, vinegar and water; cook and stir until mixture comes to a boil. Pour over the vegetables.
- Cover and refrigerate until chilled, stirring several times. Serve with a slotted spoon.
Nutrition Facts : Calories 126.9, Fat 5.2, SaturatedFat 0.8, Sodium 357, Carbohydrate 19.5, Fiber 2.2, Sugar 14.7, Protein 2.2
FRESH VEGETABLE MEDLEY
This medley can be used on salads, in soups, sauces, cassaroles and meat dishes. I will be using this in some of my recipes.
Provided by AuntWoofieWoof
Categories Sauces
Time 15m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Wash and cut tops of of the bell peppers.
- Cut in half and wash out seeds.
- Dice all of them up and mix them together in a bowl.
- Wash and cut ends off the green onions.
- Chop them up and add to peppers mixture.
- Store in airtight container until ready to use.
Nutrition Facts : Calories 43.6, Fat 0.4, SaturatedFat 0.1, Sodium 7.8, Carbohydrate 10.1, Fiber 2.9, Sugar 3.9, Protein 1.9
MARINATED VEGETABLE SALAD
Marinated Vegetable Salad is a healthy, make-ahead salad recipe highlighting crunchy summer vegetables. Quick, easy, and fresh!
Provided by Iowa Girl Eats
Categories 20 minute meal, 30 minute meal, appetizer, kid friendly, light and healthy, salad, side dish
Yield serves 8-10
Number Of Ingredients 12
Steps:
- For the Vinaigrette: add ingredients to a jar with a tight-fitting lid or bowl then shake or whisk to combine. Taste then add more salt, pepper, and/or oil if necessary (this dressing is very tart so add more oil if it's too tart for your tastes.)
- Add vegetables to a very large bowl then dress with 3/4 of the vinaigrette. Toss then refrigerate for 4 hours or up to overnight. Toss with remaining vinaigrette and season with salt and pepper to taste just before serving.
VEGETABLE SALAD MEDLEY
This is just really good any time during the year. Everyone seems to like the freshness of the flavors. Enjoy
Provided by Candy Beard
Categories Salads
Time 20m
Number Of Ingredients 11
Steps:
- 1. Open cans and drain contents well. Place veggies in a large covered bowl Add pepper, onion, celery and pimentos Combine all remaining ingredients in a separate bowl and pour over veggies. Cover and refrigerate overnight
- 2. Turn covered bowl over several times while marinating to saturate and blend the ingredients
ROASTED ROOT VEGETABLE MEDLEY
This simple side dish celebrates root vegetables in all their colorful, flavorful glory. The key to evenly roasting firmer veggies, such as carrots and potatoes, without adding fat is to steam them first before mixing them with the soft vegetables. Serve this vibrant recipe at your Thanksgiving feast, or enjoy it as a side with a warm bowl of soup.
Categories Salads & Side Dishes/">Salads & Side Dishes
Time 1h30m
Number Of Ingredients 18
Steps:
- Preheat oven to 375°F. Working in batches if necessary, place the first six ingredients (through beet) in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 5 to 7 minutes or until vegetables are just tender.
- In a large bowl whisk together the next six ingredients (through garlic). Add steamed vegetables, fennel, onions, celeriac, and mushrooms. Toss to coat.
- In a large rimmed baking sheet spread vegetables in a single layer. Roast 15 minutes. Remove from oven and carefully stir. Roast 10 to 15 minutes more or until vegetables are tender and lightly browned.
- Season with salt and pepper. Sprinkle with chopped reserved fennel fronds. Serve warm.
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- Place 2 racks as close to the center of the oven as possible with at least 4" space between them. Preheat oven to 450 degrees and spray 2 baking sheets with cooking spray and set aside.
- Wash, peel, seed and cut vegetables into appropriate sizes. (Avoid deviating too much from the indicated cut sizes as the cooking time for each vegetable varies depending on its size.)
- Place the chopped vegetables in a large bowl, drizzle with olive oil and toss to coat. Add the rosemary, salt and pepper, and toss to coat once again. Divide the vegetable medley evenly between the 2 prepared baking sheets and arrange into an even layer.
- Bake 40–45 minutes, tossing the vegetables every 15 minutes. The cooking time may vary slightly based on the size of the veggies, so roast until each vegetable is tender and the edges are slightly browned. Remove from oven, transfer to a serving dish and enjoy!
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- Add the lemon juice, zest, Dijon mustard, minced garlic, apple cider vinegar, dill and olive oil to a small jar with a sealed lid. Season with salt and pepper, and vigorously shake to mix the ingredients all together. Adjust seasoning if desired, adding more salt/pepper or even dill! Store dressing in the jar in the refrigerator until ready to use.
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- Coarsely chop all veggies into 1" chunks. If using mini bell peppers, leave them as is. Cut regularly sized bell peppers into strips.
- Pour water over the vegetables, leaving 1" from the top but making sure all contents are submerged in the brine.
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- Place the chopped butternut squash, potatoes, beets, and Brussels sprouts on a baking sheet. Note: Make sure all the chopped vegetables are relatively the same size. Evenly spread the vegetables across the baking sheet. You may also need to oil your baking sheet before adding the vegetables.
- Sprinkle the vegetables with 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, and salt and pepper (to taste). Toss the vegetables in the oil mixture. Roast the vegetables for 30-35 minutes until the potatoes and butternut are soft when pierced with a fork.
- While the vegetables cook, sprinkle the steak with salt and pepper. Allow the salted steak to rest while the grill is heated. Cook the steak on the grill for 4-6 minutes on each side (depending on size).
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