Summer Garden Medley Recipes

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GARDEN MEDLEY



Garden Medley image

Just a few simple seasonings are all that's needed to dress up these fresh vegetables. For the best flavor, saute them just until crisp-tender.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4-6 servings.

Number Of Ingredients 7

2 tablespoons butter
2 medium zucchini squash, cut into julienne strips
1 sweet red pepper, cut into julienne strips
1 green pepper, cut into julienne strips
1 yellow pepper, cut into julienne strips
1/2 teaspoon seasoned salt
Dash pepper

Steps:

  • In a skillet, melt butter over medium heat. Saute vegetables until crisp-tender. Season with salt and pepper.

Nutrition Facts :

SUMMER GARDEN MEDLEY



Summer Garden Medley image

I got this recipe from LoversDream, a Zaar chef, who gave me permission to post this. I did make some changes, but it tastes so fresh and there's that sweet vinegar flavor all through it.

Provided by WI Cheesehead

Categories     Cauliflower

Time 6h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 cups fresh cauliflower florets
2 cups fresh broccoli florets
2 large carrots, sliced into thin coins
1 large cucumbers or 2 small cucumbers
1/2-1 cup cherry tomatoes
1/2-1 red bell pepper, sliced into strips and halved
2 green onions, chopped (whites and greens)
1 cup distilled white vinegar
1 cup sugar
1/2 cup canola oil
1 tablespoon water
salt & pepper, to taste

Steps:

  • Mix all prepared vegetables in a large serving bowl.
  • In a small bowl, mix the vinegar, sugar, oil and water together.
  • Pour vinegar mixture over vegetables and combine thoroughly.
  • Season with salt and pepper; cover and refrigerate for at least 6 hours.
  • Drain and serve.

ORZO GARDEN MEDLEY



Orzo Garden Medley image

My aunt got this recipe years and years ago from a recipe exchange train, and I so love this dish. It is absolutely delicious. It is great for almost anything from a side dish, a snack, potlucks, picnics, and so on.

Provided by Eyemadreamer

Categories     Peppers

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 1/2 cups chicken broth (use low-sodium if you'd like)
1 cup uncooked orzo pasta
1 tablespoon extra virgin olive oil
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 large carrot, diced
1 large zucchini, diced
2 garlic cloves, minced
1/2 teaspoon pepper
1/4 teaspoon thyme
2 teaspoons parmesan cheese, grated (optional)

Steps:

  • In a large saucepan, bring 4 cups of broth to a boil, cook orzo over medium heat for about 10 minutes.
  • In a large skillet, add oil and all the veggies, garlic and spices, sauté for a couple of minutes, add 1/2 cup of broth and cook about 4 minutes.
  • Drain orzo, place in a serving bowl and add in veggies and toss to combine.
  • Sprinkle grated cheese on top, optional.
  • Note: to make this a vegetarian dish, substitute the chicken broth for a veg broth.

SUMMER GARDEN MEDLEY



Summer Garden Medley image

'This colorful side dish brings back sweet memories of the corn-and-tomato dish my mother often prepared int the summer,' pens Elaine Nelson, Fresno, California. 'Farmers in our area supply us with delicious eggplant...so I sometimes substitute them for the zucchini in veggie recipes like this one.'

Provided by Allrecipes Member

Time 15m

Yield 4

Number Of Ingredients 7

2 medium zucchini, halved lengthwise and cut in 1/4 inch slices
1 cup fresh or frozen corn, thawed
¾ cup diced green pepper
1 medium leek, white portion only, sliced
½ teaspoon seasoned salt
1 tablespoon olive oil
2 medium tomatoes, seeded and diced

Steps:

  • In a large nonstick skillet, saute the zucchini, corn, green pepper, leek and seasoned salt in oil until vegetables are tender. Stir in the tomatoes; heat through.

Nutrition Facts : Calories 109.4 calories, Carbohydrate 17.6 g, Cholesterol 0 mg, Fat 4.3 g, Fiber 3.7 g, Protein 3.6 g, SaturatedFat 0.6 g, Sodium 138.7 mg, Sugar 6.1 g

FRESH GARDEN MEDLEY



Fresh Garden Medley image

Kim Wenzel of Jefferson, Oregon tosses sauteed carrots, red pepper, zucchini and yellow squash with seasonings and dressing for a side dish filled with fresh flavors. "This combination is not only tasty and nutritious, its bright colors give it great eye-appeal," she says.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1 medium carrot, cut into strips
1/2 medium sweet red pepper, cut into strips
4 teaspoons butter
1 large zucchini, cut into strips
1 medium yellow summer squash, cut into strips
1-1/2 teaspoons minced fresh parsley
4 teaspoons prepared Italian salad dressing
1/8 to 1/4 teaspoon pepper
1/8 teaspoon salt

Steps:

  • In a large skillet, saute carrot and red pepper in butter for 4-6 minutes or until crisp-tender. Add the zucchini, yellow squash and parsley; saute 3-5 minutes longer or until vegetables are tender. Stir in the salad dressing, pepper and salt.

Nutrition Facts : Calories 83 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 206mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

SUMMER GARDEN MEDLEY



Summer Garden Medley image

'This colorful side dish brings back sweet memories of the corn-and-tomato dish my mother often prepared int the summer,' pens Elaine Nelson, Fresno, California. 'Farmers in our area supply us with delicious eggplant...so I sometimes substitute them for the zucchini in veggie recipes like this one.'

Provided by Allrecipes Member

Time 15m

Yield 4

Number Of Ingredients 7

2 medium zucchini, halved lengthwise and cut in 1/4 inch slices
1 cup fresh or frozen corn, thawed
¾ cup diced green pepper
1 medium leek, white portion only, sliced
½ teaspoon seasoned salt
1 tablespoon olive oil
2 medium tomatoes, seeded and diced

Steps:

  • In a large nonstick skillet, saute the zucchini, corn, green pepper, leek and seasoned salt in oil until vegetables are tender. Stir in the tomatoes; heat through.

Nutrition Facts : Calories 109.4 calories, Carbohydrate 17.6 g, Cholesterol 0 mg, Fat 4.3 g, Fiber 3.7 g, Protein 3.6 g, SaturatedFat 0.6 g, Sodium 138.7 mg, Sugar 6.1 g

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