CREAMY VEGETABLE MEDLEY
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
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
ROASTED VEGETABLE MEDLEY
This roasted vegetables dish is good with any meat, but I especially like it with pork. And because the vegetables can be prepared in advance, I have more time to enjoy my dinner guests. -Shirley Beauregard, Grand Junction, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.
Nutrition Facts : Calories 152 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 347mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
MARINATED VEGETABLE MEDLEY
This is a wonderful, tangy recipe for marinated veggies. You may substitute small pearl onions for the chopped onion, and add bias sliced celery pieces as well.
Provided by Paula
Categories Salad Vegetable Salad Recipes
Time 3h30m
Yield 8
Number Of Ingredients 13
Steps:
- In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.
- In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.
Nutrition Facts : Calories 208 calories, Carbohydrate 9.8 g, Fat 18.3 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 2.9 g, Sodium 607 mg, Sugar 2.2 g
MALTESE ONION AND TOMATO MEDLEY
This recipe is sometimes called a version of scrambled egg, though that doesn't really describe it. It is a side dish that compliments any meal. This dish is quite sweet and somewhat spicy at the same time. Canned tomatoes can be used if fresh not available.
Provided by Lisa Drew
Categories Onions
Time 45m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Saute the onions with the oil until soft. Add the minced garlic and continue to saute for a minute.
- Add the tomatoes, salt, pepper, and curry powder. Allow the fluid to evaporate until almost gone.
- Add the egg and cheese to the mixture until combine. The egg should not dominate the mixture.
- * all spices are to taste. This recipe is on the sweet side.
Nutrition Facts : Calories 214.5, Fat 8.3, SaturatedFat 2.1, Cholesterol 74.9, Sodium 502.5, Carbohydrate 30.9, Fiber 4.3, Sugar 22.4, Protein 7
SWEET ONION & CARROT MEDLEY
Carrots, onion and peas, oh my! Tender veggies are tossed in a tasty honey-garlic mixture. Keep in mind that olive oil pours quickly, so it's a good idea to measure it-even an extra teaspoon adds 40 calories and 4.5 g fat. -Fran Scott, Birmingham, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place 1 in. of water in a large skillet; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in peas; cover and cook 3 minutes longer. Drain; remove from pan and set aside., In the same skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the chives, honey, salt, pepper and vegetables; heat through.
Nutrition Facts : Calories 86 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 240mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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.
HARVEST VEGETABLE MEDLEY
This recipe is from Vegetarian Times. Roasting vegetables with whole garlic cloves makes this main dish extra-flavorful. For a leftover treat, spread veggies on bread, top with cheese and broil in the oven.
Provided by Eat Your Vegetables
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Adjust oven rack to lowest position. Preheat oven to 450.
- Bring saucepan of water to a boil. Add Brussels sprouts and cook 3 minutes, or until bright green. Drain, rinse under cold water, then pat dry.
- Toss squash, cauliflower, potatoes, leeks, carrots, parsnips, garlic cloves, 3 T olive oil, chopped sage, sage leaves, and rosemary in large roasting pan. Season with salt and pepper and spread into single layer.
- Roast 25 minutes, tossing vegetables twice.
- Add bell pappers, Brussels sprouts, minced garlic and ramaining 1 T oil.
- Roast 15 minutes more, or until vegetables are browned on edges and ender. Season with salt and pepper.
Nutrition Facts : Calories 281.8, Fat 7.8, SaturatedFat 1.2, Sodium 85.3, Carbohydrate 51.6, Fiber 10.9, Sugar 11.5, Protein 7.3
ONION HARVEST MEDLEY
Number Of Ingredients 7
Steps:
- Peel and cut onions into wedges. arrange in microwave-proof baking dish with tomatoes and zucchini. Sprinkle with seasonings. Drizzle oil over vegetables. Cover with plastic wrap and microwave on HiGH 10-12 minutes, or until onions are tender, rotating dish 1/4 turn every 4 minutes.
Nutrition Facts : Nutritional Facts Serves
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