Winter Vegetable Medley Food

WINTER VEGETABLE MEDLEY

Steps:

• Place vegetables in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the butter, sage and garlic; drizzle over vegetables. Cover and bake at 375° for 40-50 minutes or until tender.

ROASTED WINTER VEGETABLE MEDLEY

Steps:

• Preheat oven to 425 degrees. Line 2 baking sheets or roasting pans with parchment or foil. Place squash on one and remaining vegetables on the other, and toss each batch with 1 tablespoon olive oil and salt and pepper to taste. If desired, add fresh herbs such as rosemary, thyme or sage, and toss together. Spread vegetables in an even layer.
• Place in the oven, on the same shelf if both pans will fit, or on the middle and lower shelves, and roast for 20 minutes, stirring halfway through. Switch pans top to bottom halfway through if on separate shelves Turn heat down to 400 degrees and continue to roast for another 10 to 20 minutes (the squash may be ready sooner than the root vegetables), stirring halfway through, until tender and caramelized.
• Remove from oven, combine squash and other vegetables and stir together.

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.

VEGETABLE MEDLEY

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.

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.

WINTER-VEGETABLE MEDLEY

Steps:

• Peel sweet potato and slice in food processor. Peel white potato and slice in food processor.
• Heat large nonstick skillet until it is very hot.
• Reduce heat to medium, and add oil. Saute potatoes, turning often.
• Meanwhile, mince garlic and add to potatoes as they cook.
• Halve butternut squash, and set aside half for another use. Remove seeds and peel remaining half, and slice in food processor; slice carrots. Add squash and carrots to potatoes, reduce heat to medium-low and cook, turning occasionally.
• Wash and chop sage, and add to vegetables. Season with salt and pepper. Add 2 tablespoons of stock to vegetables, stir, cover and continue to cook over low heat.
• Wash, quarter and core apples; slice in food processor.
• Add apples to vegetables. Cook another few minutes, until apples are soft.

WINTER VEGETABLE MEDLEY

Steps:

• Place the first 6 ingredients in a greased 13x9 inch baking dish.
• In a bowl, mix together the butter, sage, sage, garlic, salt, and pepper; drizzle over the vegetables.
• Cover and bake at 375 degrees for 40-50 minutes or until tender.

WINTER VEGETABLE MEDLEY

Steps:

• In a large pot fitted with a steamer basket, bring water to a boil and add vegetables successively starting with broccoli and cauliflower, about 3 minutes, then snow peas about 3 more minutes, then cherry tomatoes, until all vegetables are fork tender (a fork can easily be poked through). Transfer vegetables to a large mixing bowl and season with garlic powder and salt and pepper, to taste, and toss with melted butter.

SIMPLE VEGETABLE MEDLEY

Steps:

• Steam broccoli, cauliflower, green beans, and carrots in a vegetable steamer 5 to 10 minutes, or cook covered in a microwave with a little water until crisp-tender.
• Transfer to a large serving bowl. Add red pepper and mushrooms to bowl and toss to mix.
• In a small bowl, combine olive oil, vinegar, scallions, and thyme with a wire whisk. Drizzle over vegetables and serve.
• Recipe provided by Low Cholesterol Olive Oil Cookbook

HARVEST VEGETABLE MEDLEY

Steps:

• Adjust oven rack to lowest position. Preheat oven to 450.
• Bring saucepan of water to a boil. Add Brussels sprouts and cook 3 minutes, or until bright green. Drain, rinse under cold water, then pat dry.
• Toss squash, cauliflower, potatoes, leeks, carrots, parsnips, garlic cloves, 3 T olive oil, chopped sage, sage leaves, and rosemary in large roasting pan. Season with salt and pepper and spread into single layer.
• Roast 25 minutes, tossing vegetables twice.
• Add bell pappers, Brussels sprouts, minced garlic and ramaining 1 T oil.
• Roast 15 minutes more, or until vegetables are browned on edges and ender. Season with salt and pepper.