Italian Vegetable Medley Microwave Recipes

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ITALIAN VEGETABLE MEDLEY (MICROWAVE)



Italian Vegetable Medley (Microwave) image

Make and share this Italian Vegetable Medley (Microwave) recipe from Food.com.

Provided by Ginny Sue

Categories     < 15 Mins

Time 14m

Yield 4 serving(s)

Number Of Ingredients 8

1 (16 ounce) package frozen italian style vegetables
1/2 cup water
2 tablespoons parmesan cheese, grated
1 tablespoon seasoned bread crumbs
1/8 teaspoon garlic powder
1/8 teaspoon seasoning salt
1/8 teaspoon pepper
1 tablespoon butter

Steps:

  • Place frozen vegetables and water in microwave-safe bowl and cook in microwave per package directions.
  • Meanwhile, combine cheese, bread crumbs, garlic powder, seasoned salt, and pepper in a small bowl.
  • Remove vegetables from microwave and drain; stir in butter.
  • Sprinkle cheese mixture over vegetables and serve.

Nutrition Facts : Calories 38.4, Fat 3.6, SaturatedFat 2.3, Cholesterol 9.8, Sodium 72.2, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 1.1

SAUTEED VEGETABLE MEDLEY



Sauteed Vegetable Medley image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 as a side dish

Number Of Ingredients 4

4 cups mixed blanched and refreshed vegetables, such as broccoli florets, cauliflower florets, carrot rounds, green beans, or radish quarters, procedure follows
2 tablespoons unsalted butter
2 tablespoons water
Kosher salt, freshly ground black pepper

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.

ITALIAN VEGETABLE MEDLEY



Italian Vegetable Medley image

Round out a variety of menus with this side dish that lends a delicious pop of color. "If you have them, use leftover veggies. People are always surprised at how easy this dish is!" Margaret Wilson - Sun City, CA

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1 package (16 ounces) frozen broccoli vegetable blend
2 tablespoons grated Parmesan cheese
1 tablespoon seasoned bread crumbs
1/8 teaspoon garlic powder
1/8 teaspoon seasoned salt
1/8 teaspoon pepper
1 tablespoon butter

Steps:

  • Microwave vegetables according to package directions. Meanwhile, in a small bowl, combine the cheese, bread crumbs, garlic powder, seasoned salt and pepper. Drain vegetables; stir in butter. Sprinkle with cheese mixture.

Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 174mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

CREAMY VEGETABLE MEDLEY



Creamy Vegetable Medley image

This vegetable dish is so easy and so good. It can be made early and baked later. You can also double this recipe and bake in a 9x13 inch baking dish.

Provided by Toni

Categories     Side Dish     Casseroles

Time 50m

Yield 6

Number Of Ingredients 6

1 (16 ounce) package frozen broccoli, carrots and cauliflower combination
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Cheddar cheese, divided
⅓ cup sour cream
1 (2.8 ounce) package French-fried onions, divided
¼ teaspoon black pepper

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.

Nutrition Facts : Calories 279.1 calories, Carbohydrate 20 g, Cholesterol 25.4 mg, Fat 18.8 g, Fiber 3 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 599.2 mg, Sugar 0.9 g

ITALIAN VEGETABLE MEDLEY



Italian Vegetable Medley image

Number Of Ingredients 12

1 tablespoon olive oil or margarine
1 clove garlic minced
1 eggplant medium (about 1/2 lb.), peeled and cubed
1 zucchini small, thinly sliced (about 1 cup)
1 summer squash small, thinly sliced (about 1 cup)
1 cup mushrooms quartered medium
1 onion small, thinly sliced
1 teaspoon Italian seasoning dried
1 tomato medium, cut in wedges
1 tablespoon Parmesan cheese grated
1/4 teaspoon salt
1/2 cup mozzarella cheese shredded or Monterey Jack cheese

Steps:

  • Place olive oil and garlic in a 2 1/2 - or 3-quart microwavable dish. Add eggplant, zucchini, summer squash, mushrooms, onion, and Italian seasoning. Cover with a glass lid or plastic wrap, turning one edge back. Microwave at 100% power (700 watts) 5 to 6 minutes until vegetables are crisp-tender, stirring after 3 minutes.Stir in tomato and Parmesan cheese. Microwave, covered, at 100% power 4 to 5 minutes until vegetables are tender, stirring after 3 minutes.Sprinkle vegetables with salt and stir well. Top with mozzarella or Monterey Jack cheese. Cover and let stand 2 minutes or until cheese melts.Serve over hot cooked pasta or as a side dish with grilled or broiled steak.

Nutrition Facts : Nutritional Facts Serves

ROASTED VEGETABLE MEDLEY



Roasted Vegetable Medley image

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

2 tablespoons olive oil, divided
1 large yam, peeled and cut into 1 inch pieces
1 large parsnip, peeled and cut into 1 inch pieces
1 cup baby carrots
1 zucchini, cut into 1 inch slices
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
½ cup roasted red peppers, cut into 1-inch pieces
2 cloves garlic, minced
¼ cup chopped fresh basil
½ teaspoon kosher salt
½ teaspoon ground black pepper

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

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Top Asked Questions

How do you cook vegetables in a microwave oven?
Microwave vegetables according to package directions. Meanwhile, in a small bowl, combine the cheese, bread crumbs, garlic powder, seasoned salt and pepper. Drain vegetables; stir in butter. Sprinkle with cheese mixture.
What is your favorite Vegetable Medley recipe?
A vegetable medley that is soooo good! 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.
How to cook vegetables in the oven with olive oil?
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.
What is Swiss Vegetable Medley?
Swiss Vegetable Medley is a classic 1980’s casserole side dish made with broccoli, carrots and cauliflower in a creamy mushroom and Swiss cheese sauce; then topped with fried onions. The famous Green Bean Casserole was created in 1955 and didn’t have competition until the 1980’s when this Swiss Vegetable Medley became a new household favorite.

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