HERB VEGETABLE MEDLEY
This pretty Herb Vegetable Medley is dressed for company or a special at-home dinner with flecks of basil and thyme. It makes the perfect side for grilled chicken, fish or almost any entree! Taryn Kuebelbeck - Plymouth, MN
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place vegetables and water in a microwave-safe bowl. Cover and microwave on high for 9-11 minutes or until vegetables are tender. , Meanwhile, combine the thyme, basil, salt and pepper. Drain vegetables; drizzle with oil and vinegar. Sprinkle with seasoning mixture and toss to coat.
Nutrition Facts : Calories 58 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
GRILLED HERBED MUSHROOM VEGETABLE MEDLEY
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
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
SAUTEED VEGETABLE MEDLEY
Provided by Food Network Kitchen
Categories side-dish
Yield 4 as a side dish
Number Of Ingredients 4
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.
- To blanch and refresh vegetables:
- 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.
- Variations:
- 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.
SAUTEED VEGETABLE MEDLEY
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 as a side dish
Number Of Ingredients 4
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.
BABY VEGETABLE MEDLEY
By The Canadian Living Test Kitchen. Crisp, herb-scented vegetables herald spring. You can replace the baby zucchini and squash with two each sweet yellow peppers and zucchini, thickly sliced, and still keep the colours of the dish.
Provided by Clean Plate Club
Categories Vegetable
Time 28m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Trim sugar snap peas.
- Peel and slice carrots into 1/2-inch (1 cm) thick diagonal slices.
- Cut asparagus, squash and zucchini diagonally in half.
- Set vegetables aside separately.
- In large saucepan of boiling salted water, blanch carrots for 1 minute.
- Add peas and asparagus; blanch for 1 minute.
- Using slotted spoon, transfer vegetables to large bowl of ice water to chill; drain and set aside. (Make-ahead: Wrap in towel then plastic bag; refrigerate for up to 24 hours.).
- In large skillet, melt butter over medium-high heat;
- sauté shallots just until softened, about 1 minute.
- Add squash and zucchini; sauté until slightly softened and golden, about 4 minutes.
- Add blanched vegetables and thyme; sauté until hot and glossy, about 3 minutes.
Nutrition Facts : Calories 81.1, Fat 3.4, SaturatedFat 1.9, Cholesterol 7.6, Sodium 46, Carbohydrate 11.6, Fiber 4.1, Sugar 3.8, Protein 4.3
MAKE-AHEAD VEGETABLE MEDLEY
I like experimenting with different combinations and this is one of my most popular creations. I make it often for potlucks and seldom is there any left over.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 16-18 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the beans, peas, corn, onion, green pepper, cucumber and pimientos. Combine the remaining ingredients; pour over vegetables and toss to coat. Cover and refrigerate overnight.
Nutrition Facts : Calories 243 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 429mg sodium, Carbohydrate 38g carbohydrate (22g sugars, Fiber 5g fiber), Protein 5g 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
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
ROASTED VEGETABLE MEDLEY
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
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
LISA'S HERBED EGGPLANT MEDLEY
This Mediterranean-inspired dish of vegetables and quinoa is rich in flavor.
Provided by Lisa
Categories Fruits and Vegetables Vegetables Eggplant
Time 2h5m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place the eggplant in a shallow, oven-safe dish, and bake for 1 hour until tender, turning every 15 minutes to ensure even cooking. Once done, remove, and allow the eggplant to cool until cool enough to handle.
- Reduce the oven temperature to 350 degrees F (175 degrees C). Once the eggplant is cool enough to handle, cut it into 1/2 inch pieces, and combine with the tomatoes, onion, artichokes, garlic, parsley, chives, and basil. Pour into a baking dish
- Bake uncovered in the preheated oven until the onions have softened, about 45 minutes.
- Meanwhile, bring the quinoa and water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. To serve, spoon the eggplant mixture over the quinoa.
Nutrition Facts : Calories 242.4 calories, Carbohydrate 46.4 g, Fat 3.1 g, Fiber 10.9 g, Protein 10.2 g, SaturatedFat 0.4 g, Sodium 269.9 mg, Sugar 6.9 g
MEDLEY OF ROOT VEGETABLES WITH CIPOLINE ONIONS AND HERBS
Categories Onion Roast Christmas Thanksgiving Wheat/Gluten-Free Rosemary Beet Carrot Parsnip Turnip Fall Thyme Rutabaga Christmas Eve Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray. Mix thyme and next 3 ingredients in large bowl. Transfer half of herb mixture to small bowl; set aside. Add oil to herb mixture in large bowl. Transfer 1 1/2 tablespoons herb-oil mixture to medium bowl; add beets and toss to coat. Add remaining vegetables to herb-oil mixture in large bowl; toss to coat. Transfer vegetables and beets to prepared baking sheet, placing beets in 1 corner to avoid coloring other vegetables. Sprinkle vegetables with salt and pepper. Roast until brown and tender, stirring once, about 40 minutes.
- Mix broth and balsamic vinegar into reserved herb mixture in small bowl. Pour over roasted vegetables. Roast until liquid evaporates and vegetables are slightly glazed, about 5 minutes. Serve hot or at room temperature.
- *Available at specialty foods stores and some supermarkets.
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