Chilled Vegetable Medley Recipes

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COLORFUL VEGETABLE MEDLEY SIDE DISH



Colorful Vegetable Medley Side Dish image

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

1 teaspoon chicken bouillon granules
1/4 cup water
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 teaspoon plus 1 tablespoon olive oil, divided
2 cups fresh broccoli florets
2 medium carrots thinly sliced
1 large onion, sliced and quartered
1 cup sliced celery
2 medium zucchini, halved lengthwise and thinly sliced
1 medium sweet red pepper, thinly sliced
1 cup sliced fresh mushrooms
2 cups thinly sliced cabbage

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

ROASTED VEGETABLE MEDLEY



Roasted Vegetable Medley image

This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.

Provided by Lorelei

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h55m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil, divided
1 large yam, peeled and cut into 1 inch pieces
1 large parsnip, peeled and cut into 1 inch pieces
1 cup baby carrots
1 zucchini, cut into 1 inch slices
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
½ cup roasted red peppers, cut into 1-inch pieces
2 cloves garlic, minced
¼ cup chopped fresh basil
½ teaspoon kosher salt
½ teaspoon ground black pepper

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.

Nutrition Facts : Calories 190.7 calories, Carbohydrate 34.6 g, Fat 5 g, Fiber 7.5 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 256.5 mg, Sugar 5.5 g

VEGETABLE MEDLEY



Vegetable Medley image

A vegetable medley that is soooo good!

Provided by UPPERAIRS

Categories     Side Dish     Vegetables

Time 2h10m

Yield 5

Number Of Ingredients 9

¼ cup olive oil
2 large sweet potatoes, sliced
4 red potatoes, cubed
1 large onion, sliced into rings
1 teaspoon minced garlic
2 green bell peppers, sliced
2 red bell peppers, sliced
2 carrots, shredded
¼ cup Italian-style seasoning

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

CHILLED VEGETABLE MEDLEY



Chilled Vegetable Medley image

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

2 cups water
1 teaspoon chicken bouillon granule
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon fresh ground black pepper
1 garlic clove, minced
2 medium zucchini, cut into julienne strips
2 medium yellow squash, cut into julienne strips
2 medium carrots, peeled and cut into julienne strips
1 medium size sweet red pepper, cut into julienne strips
1/2 teaspoon celery seed
1/2 cup Italian salad dressing
1/2 cup sugar substitute
1/4 cup white vinegar
1/4 cup water
2 tablespoons green onions, roughly chopped

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

VEGETABLE MEDLEY



Vegetable Medley image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

2 large carrots, peeled and julienne
1 cup chicken stock
1 tablespoon unsalted butter
1 yellow squash, julienne
2 ounces red bell pepper, julienne
Vegetable seasoning

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.

SAUTEED VEGETABLE MEDLEY



Sauteed Vegetable Medley image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 as a side dish

Number Of Ingredients 4

4 cups mixed blanched and refreshed vegetables, such as broccoli florets, cauliflower florets, carrot rounds, green beans, or radish quarters, procedure follows
2 tablespoons unsalted butter
2 tablespoons water
Kosher salt, freshly ground black pepper

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.

GRILLED SUMMER VEGETABLE MEDLEY



Grilled Summer Vegetable Medley image

This side dish is our favorite way to fix summer vegetables. Cleanup is a breeze because it cooks in foil. It goes from garden to table in under an hour, and makes a great accompaniment to grilled steak or chicken. - Lori Daniels, Beverly, West Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 12

1/4 cup olive oil
1 teaspoon salt
1 teaspoon dried parsley flakes
1 teaspoon dried basil
3 large ears fresh corn on the cob, cut into 3-inch pieces
2 medium zucchini, cut into 1/4-inch slices
1 medium yellow summer squash, cut into 1/4-inch slices
1 medium sweet onion, sliced
1 large green pepper, diced
10 cherry tomatoes
1 jar (4-1/2 ounces) whole mushrooms, drained
1/4 cup butter

Steps:

  • In a large bowl, combine the oil, salt, parsley and basil. Add vegetables and toss to coat. Place on a double thickness of heavy-duty foil (about 28 in. x 18 in.). Dot with butter. Fold foil around vegetables and seal tightly. , Grill, covered, over medium heat for 20-25 minutes or until corn is tender, turning once. Open carefully to allow steam to escape.

Nutrition Facts : Calories 172 calories, Fat 13g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 421mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.

CARAMELIZED-VEGETABLE MEDLEY



Caramelized-Vegetable Medley image

Enjoy this rich and flavorful caramelized vegetable medley packed with mushrooms, potatoes and spinach, flavored with thyme and vinegar - a great skillet dinner ready in 40 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 10

1/4 cup margarine or butter
2 medium onions, sliced and separated into rings
8 small red potatoes, cut in half
2 tablespoons packed brown sugar
1/2 pound whole mushrooms
1 teaspoon dried thyme leaves
2 tablespoons cider vinegar
1/2 teaspoon salt
2 cups thin strips spinach leaves
1 medium tomato, chopped (3/4 cup)

Steps:

  • Melt margarine in 12-inch nonstick skillet over medium heat. Cook onions, potatoes and brown sugar in margarine 12 minutes, stirring frequently.
  • Stir in mushrooms and thyme. Cook 7 minutes, stirring frequently, until potatoes are tender.
  • Stir in vinegar and salt. Add spinach and tomato; toss. Cook 1 minute.

Nutrition Facts : Calories 295, Carbohydrate 47 g, Cholesterol 30 mg, Fiber 5 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 410 mg

WINTER-VEGETABLE MEDLEY



Winter-Vegetable Medley image

Provided by Marian Burros

Categories     side dish

Time 30m

Yield 2 servings

Number Of Ingredients 10

8 ounces sweet potato or yam
8 ounces thin-skinned white or yellow potato
2 teaspoons canola oil
2 large cloves garlic
16 ounces butternut squash
4 ounces peeled baby carrots
Several sprigs fresh sage to yield 2 tablespoons chopped
1/8 teaspoon salt
Freshly ground black pepper to taste
2 tablespoons no-salt-added chicken or vegetable stock

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.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 5 grams, Carbohydrate 89 grams, Fat 8 grams, Fiber 21 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 293 milligrams, Sugar 14 grams, TransFat 0 grams

HOT PICKLED VEGETABLE MEDLEY



Hot Pickled Vegetable Medley image

This has such a colorful presentation and so good! When I was small, my Dad came home from a trip to Texas with a gallon of these pickles. It has taken me years to replicate the the flavors I remember. It may not be exact but it's close! =)

Provided by Aroostook

Categories     Cauliflower

Time 1h10m

Yield 76 serving(s)

Number Of Ingredients 13

4 lbs carrots, cut into slices
2 heads cauliflower, separated into florets
4 cups jalapeno peppers, with 4 slits in each
24 habanero peppers, with 4 slits in each
1 cup pickling salt
cold water
2 cups water
2 1/2 cups white vinegar
2 1/2 cups cider vinegar
3/4 cup sugar
1 cup pickling salt
3 tablespoons prepared horseradish
3 teaspoons minced garlic

Steps:

  • In a medium bowl, add carrots sprinkle with 1/4 cup of pickling salt and cover with cold water.
  • (Keep carrots separate or they will tint the cauliflower orange).
  • Add cauliflower and jalapeño peppers in a separate bowl.
  • Sprinkle with 3/4 cup pickling salt and cover with cold water.
  • Let these set for 1 hour.
  • Drain and rinse vegetables.
  • Bring brine to a boil.
  • Let simmer for 5 minutes.
  • Sterilize 14 pint or 7 quart jars and lids.
  • Into each hot jar layer the vegetables in order of:.
  • Carrots, 2-3 red habanaros, cauliflower and 3-4 green jalapeños.
  • (Repeat for quart jars).
  • Top with hot brine (stir brine occasionally to distribute the garlic).
  • Seal with hot lids and process in a hot water bath for 10 minutes.
  • Let set for at least two week before using.

Nutrition Facts : Calories 32.1, Fat 0.2, Sodium 3003.4, Carbohydrate 6.8, Fiber 1.4, Sugar 4.5, Protein 0.9

GREEN VEGETABLE MEDLEY



Green Vegetable Medley image

Add any spring vegetables to this dish, but make sure to choose fresh and tender ones that will cook in a flash.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 7

1 teaspoon salt
1 bunch thin asparagus, ends trimmed if tough
1 tablespoon unsalted butter
1 small leek, dark-green leaves trimmed, sliced into 1/4-inch-thick rounds (about 1 cup)
1 bunch spinach, stems trimmed
4 ounces sweet baby peas
Pinch freshly ground pepper

Steps:

  • Fill a 12-inch skillet with about 1 inch of cold water. Place over high heat; bring to a boil. Add 1/2 teaspoon salt. Add asparagus; cover, and simmer until tender, 3 to 4 minutes. Remove asparagus from skillet, and transfer to serving plate. Pour off water from skillet.
  • Return skillet to heat, and melt butter. Add leek, and cook until just tender, about 2 minutes. Add spinach and peas, season with remaining 1/2 teaspoon salt and the pepper; cover, and cook until spinach is wilted and peas are tender, about 3 minutes. Turn the vegetables out of the skillet over asparagus, and serve immediately.

VEGETABLE MEDLEY



Vegetable Medley image

Maximum flavor, maximum color-the best of two worlds. From Prevention® Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 8

Number Of Ingredients 12

1 large onion, sliced
1 red bell pepper, finely chopped
1/2 eggplant, cubed
1/2 head cauliflower, cut into florets
1 large zucchini, sliced
1 cup sliced mushrooms
1 cup salsa
1/4 cup balsamic vinegar
1 head broccoli, cut into florets
1/4-1/2 teaspoon dried oregano
1/4-1/2 teaspoon dried basil
Pinch of ground red pepper

Steps:

  • Heat a large skillet coated with cooking spray over medium heat. Add the onion and bell pepper and cook for 2 minutes. Add the eggplant, cauliflower, zucchini, and mushrooms and cook for 3 minutes.
  • Stir in the salsa, vinegar, oregano, basil, and red pepper. Stir in the broccoli and cover. Cook for 12 minutes, or until the vegetables are tender. Season with additional oregano and basil, if desired.

Nutrition Facts : Calories 70, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 6 g, TransFat 0 g

SPRING VEGETABLE MEDLEY



Spring Vegetable Medley image

Categories     Side     Low Fat     Vegetarian     Low Cal     Low/No Sugar     Asparagus     Fennel     Carrot     Spring     Healthy     Tarragon     Bon Appétit

Yield Serves 6

Number Of Ingredients 6

6 ounces trimmed baby carrots, peeled
1 pound asparagus, trimmed, cut into 4-inch lengths
1 large fennel bulb, thinly sliced
8 ounces sugar snap peas, stringed
2 tablespoons olive oil
1 tablespoon chopped fresh tarragon

Steps:

  • Bring large pot of water to boil. Add carrots and cook 1 minute. Add asparagus, fennel and peas; cook until all are crisp tender, about 2 minutes longer. Drain vegetables. Return to pot. Add oil and tarragon and toss to coat. Season with salt and pepper.

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CHILLED VEGETABLE MEDLEY RECIPE - WEBETUTORIAL
The ingredients are useful to make chilled vegetable medley recipe that are water, chicken bouillon granule, dried parsley, dried basil, dried oregano, fresh ground black pepper, garlic clove, zucchini, yellow squash, carrots, sweet red pepper, celery seed, italian salad dressing, sugar substitute, white vinegar, green onions . Chilled vegetable medley may have an alternative …
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Top Asked Questions

What is your favorite Vegetable Medley recipe?
A vegetable medley that is soooo good! 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.
How to cook vegetables on the stove?
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.
How long do you cook medley in the oven?
Spread the vegetable medley on your baking sheet so that they can roast evenly. *Piled up vegetables will steam, rather than roast, while cooking. Place the baking sheet with vegetables in the oven and roast for 40 to 45 minutes or until they are tender when forked.
How do you make pickled vegetables at home?
In a medium bowl, add carrots sprinkle with 1/4 cup of pickling salt and cover with cold water. (Keep carrots separate or they will tint the cauliflower orange). Add cauliflower and jalapeño peppers in a separate bowl. Sprinkle with 3/4 cup pickling salt and cover with cold water. Let these set for 1 hour. Drain and rinse vegetables.

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