Herbed Vegetable Medley Recipes

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GRILLED HERBED MUSHROOM VEGETABLE MEDLEY



Grilled Herbed Mushroom Vegetable Medley image

Make and share this Grilled Herbed Mushroom Vegetable Medley recipe from Food.com.

Provided by Karen From Colorado

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 ounces button mushrooms
1 medium red bell peppers or 1 medium yellow bell pepper, cut into 1/4 inch strips
1 medium zucchini, cut crosswise into 1/4 inch slices
1 medium yellow squash, cut crosswise into 1/4 inch strips
3 tablespoons butter or 3 tablespoons margarine, melted
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves
1 tablespoon chopped fresh chives or 1 tablespoon green onion top
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Clean and prepare mushrooms by slicing a thin slice off the bottom of each stem.
  • Thinly slice mushroom stems and caps.
  • Combine mushrooms, bell pepper, zucchini and squash in a large bowl.
  • Combine melted butter, thyme, basil, chives, garlic, salt and pepper in a small bowl.
  • Pour over vegetables and toss to coat well.
  • Transfer to a 20x14 inch sheet of heavy duty foil.
  • Wrap into a packet sealing edges well, leaving space for heat to circulate.
  • Grill on covered grill over medium coals 20 to 25 minutes or until vegetables are fork tender.

Nutrition Facts : Calories 111.3, Fat 9.2, SaturatedFat 5.6, Cholesterol 22.9, Sodium 232.2, Carbohydrate 6.4, Fiber 2.1, Sugar 4.3, Protein 2.6

ROASTED VEGETABLE MEDLEY



Roasted Vegetable Medley image

You don't have to be a vegetarian to enjoy this herbed vegetable combo!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 6

Number Of Ingredients 7

1/4 cup butter or margarine
1 tablespoon chopped fresh sage leaves or 1 teaspoon dried sage leaves
1 garlic clove, finely chopped
1/2 pound Brussels sprouts, cut in half
1/2 pound parsnip, peeled and cut into 2-inch pieces
1/4 pound baby-cut carrot
1 small butternut squash, peeled, seeded and cut into 1-inch pieces

Steps:

  • Heat oven to 375°F.
  • Melt butter in 1-quart saucepan over medium heat; stir in sage and garlic. Place remaining ingredients in ungreased rectangular pan, 13x9x2 inches. Pour butter mixture over vegetables; stir to coat.
  • Cover and bake 25 to 30 minutes, stirring occasionally, until vegetables are crisp-tender.

Nutrition Facts : Calories 150, Carbohydrate 22 g, Cholesterol 20 mg, Fat 1, Fiber 5 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 75 mg

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