Colorful Cheesy Vegetable Medley Recipes

COLORFUL VEGETABLE MEDLEY SIDE DISH

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.

COLORFUL CHEESY VEGETABLE MEDLEY

Steps:

• In a large skillet, melt the butter over medium heat. Add the oil, carrots, celery, cauliflower, broccoli, ham and onion. Cover and cook for 15-20 minutes or until vegetables are crisp-tender, stirring occasionally. , Stir in the rice; cook until heated through. Sprinkle with cheese. Remove from the heat; cover for 2 minutes or until cheese is melted.

FRESH VEGETABLE MEDLEY

Steps:

• Cook and stir onions in margarine in large skillet on medium heat until crisp-tender.
• Add VELVEETA and soup; cook until VELVEETA is completely melted and mixture is well blended, stirring frequently.
• Stir in remaining vegetables; cook 10 min. or until crisp-tender, stirring frequently.

CREAMY VEGETABLE MEDLEY

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.

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.

CHILLED VEGETABLE MEDLEY

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.

EASY CHEESY VEGETABLE MEDLEY

Steps:

• Pour 1/4 cup of the dressing into large skillet. Add onions; cook and stir on medium heat until crisp-tender.
• Add zucchini; cook and stir 2 min. Add eggplant; cook an additional 2 min. Add remaining 1/4 cup dressing and the tomatoes. Bring just to boil. Reduce heat to medium-low; continue cooking 10 min. or until vegetables are tender.
• Sprinkle with cheese. Serve with rice.

CHEESY CALIFORNIA VEGETABLES

Steps:

• Prepare vegetables according to package directions and drain.
• Place half in an ungreased 11 x 7 baking dish.
• In small saucepan, combine cheese and 4 T butter.
• Cook and stir over low heat until melted.
• Pour half over vegetables.
• Repeat layers.
• Melt remaining butter and toss with cracker crumbs.
• Sprinkle over top of casserole.
• Bake uncovered at 325 degrees for 20 to 25 minutes or until golden brown.