FRESH CORN MEDLEY
Your family will be sweet on this summery side dish that combines corn "off" the cob with green pepper, bacon, cheddar cheese and honey. It's just as delightful with frozen corn. -Susan Paden Mexico, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute green pepper and onion in butter until tender. Add the corn, water, pimientos, honey, salt and pepper., Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until corn is tender. Sprinkle with cheese and bacon.
Nutrition Facts : Calories 263 calories, Fat 14g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 711mg sodium, Carbohydrate 31g carbohydrate (12g sugars, Fiber 4g fiber), Protein 8g protein.
CORN AND BEAN MEDLEY
Provided by Emeril Lagasse
Categories side-dish
Time 1h35m
Yield 2 quarts, about 8 servings
Number Of Ingredients 12
Steps:
- In a large Dutch oven over medium high heat, saute the bacon until very crispy and all of the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to a paper-lined plate to drain. Set aside. Remove all but 1/4 cup of the bacon drippings from the pan and save for another use. To the hot bacon drippings add the onion and cook until lightly caramelized, 4 to 6 minutes. Add the garlic and cook for 1 minute, stirring. Add the corn, thyme, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper and cook, stirring occasionally, for 3 to 4 minutes. Add the beans, remaining teaspoon of salt and remaining 1/4 teaspoon of pepper and cook, stirring, for 2 minutes. Add the stock, bring to a boil, and reduce the heat to a brisk simmer. Continue to cook, stirring occasionally, until the liquid is almost completely reduced, 12 to 15 minutes. Add the green onions, stir to combine, then cover and remove from the heat. Let sit for 30 minutes to 1 hour, stirring occasionally, to allow flavors to marry. Reheat slowly, if necessary, before serving.
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
GREEN BEAN & CORN MEDLEY
A bright, colorful side option, this quick dish makes any entree look good. Make it with fresh veggies in the summer or as is with frozen in the winter months; either way, it's a winner! -Kimberly Stine, Milford, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute beans and corn in butter and oil until tender. Stir in the thyme, salt and pepper.
Nutrition Facts : Calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 298mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 4g fiber), Protein 3g protein.
ROASTED VEGETABLE MEDLEY
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
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
CORN VEGETABLE MEDLEY
I often times just steam some broccoli & cauliflower & season it LIGHTLY! Now & then I like a little variation, & this recipe does the trick!
Provided by Sydney Mike
Categories Cauliflower
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, heat the soup & milk to boiling, stirring often.
- Stir in the vegetables, & return to boiling.
- Cover & cook over low heat about 20 minutes, or until vegetables are tender, stirring often.
- If using the cheddar cheese, stir it in & heat through.
Nutrition Facts : Calories 46, Fat 1, SaturatedFat 0.5, Cholesterol 2.9, Sodium 56.5, Carbohydrate 8.1, Fiber 1.9, Sugar 2.7, Protein 2.5
VEGETABLE MEDLEY
A pretty combination of vegetables to serve as a side dish to a meal. Use whatever vegetables you have on hand, but the corn and tomatoes really add to the dish.
Provided by carole in orlando
Categories Vegetable
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- In large skillet add the olive oil and heat to medium.
- Add the onion and green pepper and saute until crisp/tender.
- Add the zucchini and tomato and continue to saute until all vegetables are just tender.
- Add the corn and just heat through.
- Add the Worcestershire sauce and salt and pepper and cook until the liquid is reduced to about 1/2 cup.
- Serve immediately.
- You can use any combination of veggies you like.
Nutrition Facts : Calories 176.4, Fat 9.8, SaturatedFat 1.4, Sodium 35.8, Carbohydrate 22.4, Fiber 4.1, Sugar 5.7, Protein 4
CORN-VEGETABLE MEDLEY
Number Of Ingredients 12
Steps:
- Heat oven to 350° F. In Dutch oven, heat oil add zucchini, green pepper, onions, and garlic. Stir over medium-high heat until vegetables are coated with oil. Stir in corn, tomatoes, salt, sugar, pepper, and cumin. Pour into greased 8-inch square casserole cover with foil and bake for 20 minutes. Sprinkle with cheese return to oven uncovered, for 10 minutes. Serve immediately.
Nutrition Facts : Nutritional Facts Serves
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.
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
ROOT-VEGETABLE MEDLEY
Steps:
- Preheat oven to 450 degrees. Bake yams until soft, about 45 minutes; set aside to cool. Meanwhile, steam carrots and parsnips until tender, about 5 minutes, and set aside.
- Peel yams and pass them through a ricer or food mill to make a fine puree. Add 1/2 tablespoon butter and the maple syrup, season with salt and pepper and set aside. Pass carrots through a ricer or food mill into a large bowl and add 1/2 tablespoon butter, the cumin, salt and pepper, and set aside. Pass parsnips through a ricer or food mill and add the remaining 1/2 tablespoon butter, the Marsala, salt and pepper; set aside.
- Arrange the pureed vegetables in alternating strips in a glass baking dish. Bake in oven until hot, 30 to 45 minutes. Decorate border with parsley and serve.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 1 gram, Carbohydrate 25 grams, Fat 2 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 295 milligrams, Sugar 8 grams, TransFat 0 grams
More about "corn vegetable medley recipes"
10 BEST FROZEN VEGETABLE MEDLEY RECIPES | YUMMLY
From yummly.com
CORN MEDLEY IS A SIMPLE SAUTé OF CORN, ZUCCHINI, TOMATO …
From anothertablespoon.com
CORN VEGETABLE MEDLEY RECIPE « RECIPECURIO.COM
From recipecurio.com
ROASTED VEGETABLE MEDLEY - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
SKILLET CORN MEDLEY WITH PEPPERS AND ONIONS RECIPE
From thespruceeats.com
Ratings 33Calories 178 per servingCategory Side Dish, Dinner
VEGETABLE SOUL MEDLEY | LAWRY'S - MCCORMICK
From mccormick.com
CORNED VEGETABLE MEDLEY RECIPE | LIFE GETS BETTER | DEL MONTE
From lifegetsbetter.ph
VEGETABLE MEDLEY | PLANT BASED KITCHEN
From plantbasedkitchen-recipes.com
ROASTED VEGETABLES MEDLEY (THANKSGIVING SIDE DISH)
From thecheekychickpea.com
30 GREAT VEGETABLE MEDLEY RECIPES - TOMMY'S SUPERFOODS
From tommyssuperfoods.com
CORN VEGETABLE MEDLEY RECIPE | RECIPELAND
From recipeland.com
CORN AND EGGPLANT VEGETABLE MEDLEY - SALAD IN A JAR
From saladinajar.com
SUMMER MIXED VEGETABLE MEDLEY - A FOODCENTRIC LIFE
From afoodcentriclife.com
CORN AND VEGETABLE MEDLEY RECIPE | KEEPRECIPES: YOUR UNIVERSAL …
From keeprecipes.com
CORN VEGETABLE MEDLEY RECIPE BY TRUSTED.CHEF | IFOOD.TV
From ifood.tv
CORN VEGETABLE MEDLEY - RECIPE | COOKS.COM
From cooks.com
ROASTED ROOT VEGETABLE MEDLEY - FORKS OVER KNIVES
From forksoverknives.com
VEGETABLE MEDLEY RECIPE (BATAR DA'AN) - THE FOREIGN FORK
From foreignfork.com
CORN VEGETABLE MEDLEY | CHEESE | QUENCH MAGAZINE
From quench.me
BAKED VEGETABLE MEDLEY - PLOWING THROUGH LIFE
From plowingthroughlife.com
VEGETABLE MEDLEY RECIPE | RECIPELAND
From recipeland.com
WISCONSIN VEGETABLE MEDLEY - HEALTHY SCHOOL RECIPES
From healthyschoolrecipes.com
RECIPES > CHEESE > HOW TO MAKE CORN VEGETABLE MEDLEY
From mobirecipe.com
CORN VEGETABLE MEDLEY - RECIPE | COOKS.COM
From cooks.com
CORN VEGETABLE MEDLEY - GLUTEN FREE RECIPES
From fooddiez.com
VEGETABLE MEDLEY RECIPE - LOS ANGELES TIMES
From latimes.com
CORN VEGETABLE MEDLEY - BIGOVEN.COM
From bigoven.com
CORN-ARUGULA-TOMATO MEDLEY RECIPE | MYRECIPES
From myrecipes.com
CORN VEGETABLE MEDLEY RECIPE | COOKBOOK CREATE
From cookbookcreate.com
VEGETABLE MEDLEY FOIL PACKS - CREME DE LA CRUMB
From lecremedelacrumb.com
CAJUN SWEET CORN MEDLEY - CHEF ALLI
From chefalli.com
CHINATOWN VEGETABLE MEDLEY - HAVE A PLANT
From fruitsandveggies.org
YELLOW SQUASH AND CORN MEDLEY - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
SAUTEED CORN MEDLEY : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
SCALLOPED CORN AND VEGETABLE MEDLEY - ARKANSAS LIVING MAGAZINE
From arkansaslivingmagazine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #side-dishes #vegetables #broccoli #carrots #cauliflower
You'll also love