Sautéed Vegetable Medley With Bacon Recipes

BACON VEGETABLE MEDLEY

Steps:

• Place vegetables and water in a 1-qt. microwave-safe dish. Cover and microwave on high for 13-15 minutes or until crisp-tender, stirring once; drain. Stir in the remaining ingredients.

ROASTED VEGETABLE MEDLEY WITH BACON

Steps:

• Heat oven to 400ºF.
• Toss vegetables and bacon with 2 Tbsp. dressing; spread onto 2 foil-covered rimmed baking sheets.
• Bake 35 to 38 min. or until vegetables are tender, stirring after 20 min.
• Spoon vegetable mixture into large bowl. Add remaining dressing; mix lightly. Sprinkle with cheese.

SAUTEED VEGETABLE MEDLEY

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.

SAUTéED VEGETABLE MEDLEY WITH BACON

Steps:

• Microwave beans and carrots in microwaveable bowl on HIGH 5 min.
• Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
• Add Worcestershire sauce and butter to reserved drippings; cook 1 min. or until butter is melted, stirring occasionally. Add sugar snap peas, frozen peas and bean mixture; stir. Cook 4 to 5 min. or until vegetables are crisp-tender, stirring frequently. Add half each of the dill and bacon; mix well. Sprinkle with remaining dill and bacon.

SAUTEED VEGETABLE MEDLEY

Steps:

• 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:
• Toss vegetables together in a medium bowl.

SAUTEED VEGETABLE MEDLEY

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.

VEGETABLE MEDLEY SAUTE

Steps:

• Melt butter in a 12 inch nonstick skillet over medium-high heat, and cook carrots, red pepper, and broccoli stirring occasionally for 6 minutes or until tender crisp.
• Stir in garlic and cook for 30 seconds.
• Stir in parsley, heat through, and season with salt and pepper.

MARINATED VEGETABLE MEDLEY

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.

VEGETABLE MEDLEY

Steps:

• 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.
• Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
• Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.

ROASTED VEGETABLE MEDLEY

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.

BACON & CREAMY VEGETABLE MEDLEY

Steps:

• Reserve 1 Tbsp. bacon for later use. Cook remaining ingredients in large saucepan on medium heat 8 to 10 min. or until vegetables are heated through and sauce is blended, stirring occasionally.
• Spoon vegetable mixture into serving dish. Sprinkle with reserved bacon.

CONTEST-WINNING GARDEN VEGETABLE MEDLEY

Steps:

• In a large skillet, saute the onion, salt, pepper and oregano in butter until onion is crisp-tender. Add the zucchini, tomatoes and corn. Cook until the vegetables are tender, about 8 minutes.