Quick Fresh Mixed Veggies Recipes

ROASTED MIXED VEGETABLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place green beans, Brussels sprouts, and cauliflower in a shallow roasting pan. Sprinkle with rosemary, basil, oregano, salt, and pepper; drizzle with olive oil and water. Cover pan with foil.
• Roast in the preheated oven for 20 minutes. Remove foil and stir in bell peppers. Return to the oven and cook, uncovered, until vegetables are crisp-tender, about more 15 minutes.

QUICK COOK MIXED VEGGIES

Steps:

• 1. Core and wash cabbage and cut into shreds or desired thickness as desired. Roll leaves together then cut with sharp knife into thin strips. Peel and slice onions, and add with the cabbage.
• 2. Add the butter and olive oil to a large 16 inch skillet, and melt over low heat then add the cabbage and onions & minced garlic, Cover with lid cook till they begin to change color to a bright green. About 10 minutes.
• 3. Boil baby carrots in a separate pot till tender, about 8 to 10 minutes then drain and set aside till needed. I chose to cook the carrots separately so they would be tender and not hard, but you can add to the skillet if desired.
• 4. Then add the broccoli flowerets to cabbage along with the red bell pepper strips, chopped green onions and the spices. Stir to blend together. Cover and continue to cook. Stirring as needed to prevent sticking.
• 5. Add the baby carrots then stir to mix together, and continue to cook until vegetables are cooked to desired tenderness. Remove from heat and serve as desired. A great colorful & tasty side addition to accompany any meal idea.

QUICK FRESH MIXED VEGGIES

Steps:

• Combine all the ingredients in a 12-inch Dutch Oven and set in the firepan over 12-14 briquets. Watch closely and remove from the firepan 2-3 minutes after you first see steam escaping.A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Vegetables in Camp

MIXED FRESH VEGGIES

Steps:

• Peel and chop the onion.
• Wash, halve lengthwise and then slice (about 1/4inch) the squash and zucchini.
• Cut the corn kernels off of the cob.
• Dice the tomatoes.
• Peel the carrots and then slice into 1/4 inch slices.
• Mince the garlic.
• Add all ingredients (EXCEPT GARLIC AND SALT/PEPPER) to large saute pan, stir to coat with spices and the olive oil. Cover and cook over medium low heat about 15 minutes, stirring occasionally.
• Add garlic, season to taste with salt and pepper and continue cooking for 5 minutes longer.
• ENJOY!

MIXED VEGETABLES

Steps:

• In a large skillet, saute celery, onion and garlic in margarine until tender. Add broth, potatoes, carrots and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. , Uncover and simmer for 5 minutes or until broth has thickened slightly, stirring occasionally. Sprinkle with parsley; serve with a slotted spoon.