Garden Vegetable Medley Recipes

GARDEN MEDLEY

Steps:

• In a skillet, melt butter over medium heat. Saute vegetables until crisp-tender. Season with salt and pepper.

CONTEST-WINNING GARDEN VEGETABLE MEDLEY

Steps:

• In a large skillet, saute the onion, salt, pepper and oregano in butter until onion is crisp-tender. Add the zucchini, tomatoes and corn. Cook until the vegetables are tender, about 8 minutes.

SAUTEED VEGETABLE MEDLEY

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.

GARDEN VEGETABLE MEDLEY

Steps:

• Cut the yellow squash, zucchini, onion and green pepper into 2-in. x 1/2-in. strips. In a large skillet or wok, simmer vegetables, garlic and seasonings in broth over medium heat. Stir constantly until crisp-tender, about 7 minutes. Add tomatoes; heat through.

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.

FRESH GARDEN MEDLEY

Steps:

• In a large skillet, saute carrot and red pepper in butter for 4-6 minutes or until crisp-tender. Add the zucchini, yellow squash and parsley; saute 3-5 minutes longer or until vegetables are tender. Stir in the salad dressing, pepper and salt.

GRILLED GARDEN VEGETABLE MEDLEY FOIL PACK

Steps:

• Heat coals or gas grill for direct heat. Spray 24x18-inch piece of heavy-duty aluminum foil with cooking spray.
• Toss all ingredients in large bowl. Spoon mixture onto foil. Fold foil over vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packet 4 to 6 inches from medium heat 20 to 25 minutes, turning packet over after 10 minutes, until vegetables are tender.

SWISS VEGETABLE MEDLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Set aside 1/4 cup of cheese, and 1/4 cup of onions.
• In a medium-size mixing bowl, combine thawed vegetables, mushroom soup, 3/4 cup Swiss cheese, sour cream, remaining fried onions, and pepper. Pour ingredients into a 2 quart casserole dish.
• Bake for 30 minutes. Sprinkle reserved cheese and onions on top of the casserole and bake additional 5 minutes, or until the cheese has melted.

CHICKEN GARDEN MEDLEY

Steps:

• In a large skillet, saute chicken and garlic in 2 tablespoons butter for 10-12 minutes or until chicken juices run clear. Add vegetables. Cook until crisp-tender; remove from skillet and set aside. , In the same skillet, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and heat through. Add chicken and vegetables; stir until well mixed. , Place pasta in a greased 2-qt. baking dish. Pour chicken mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake 5 minutes longer.

HOLIDAY VEGETABLE MEDLEY

Steps:

• Heat oil in 12-inch nonstick skillet over medium heat. Cook onion and garlic in oil 1 to 2 minutes, stirring occasionally, until onion is crisp-tender.
• Stir in squash, marjoram, salt and pepper. Cover and cook 4 to 6 minutes, stirring occasionally, until squash is crisp-tender.
• Add tomatoes; toss until coated. Garnish with marjoram.

GARDEN VEGETABLE MEDLEY

Steps:

• Heat olive or vegetable oil in the saute pan over medium. Saute the chopped onion for 7-8 minutes till it softens. Add the garlic and saute for 2 minutes more, until fragrant.
• Add the zucchini and continue to saute for about 5 more minutes till zucchini starts to soften.
• Add the tomatoes and beans to the pan, stir to combine. Let the mixture simmer for about 10 minutes longer, stirring occasionally, till the zucchini is cooked and the medley is heated through.
• Stir in the chopped cilantro. Season with salt and pepper to taste. Add cayenne or hot sauce to taste, if desired (optional). Cayenne is extremely spicy, add with care.
• Serve vegetable medley over hot steamed rice. Top with shredded cheddar cheese or garnish with additional chopped cilantro, if desired. The rice and the beans combine to create a complete protein, making this a healthy vegetarian entree.

CARAMELIZED-VEGETABLE MEDLEY

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.

SUMMER GARDEN MEDLEY

Steps:

• Mix all prepared vegetables in a large serving bowl.
• In a small bowl, mix the vinegar, sugar, oil and water together.
• Pour vinegar mixture over vegetables and combine thoroughly.
• Season with salt and pepper; cover and refrigerate for at least 6 hours.
• Drain and serve.

GRILLED GARDEN VEGETABLE MEDLEY

Steps:

• Heat coals or gas grill for direct heat. Spray 24x18 inch piece of heavy-duty aluminum foil with cooking spray.
• Toss all ingredients in large bowl. Spoon mixture onto foil. Fold foil over vegetables so edges meet. Seal edges, making tight fold. Allow space on sides for circulation and expansion.
• Cover and grill 4 to 6 inches from medium heat 20 to 25 minutes, turning packet over after 10 minutes, until vegetables are tender.

GREEN VEGETABLE MEDLEY

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.