Summer Vegetable Melange Recipes

SUMMER VEGETABLE MELANGE

Steps:

• Shave squash and carrot into ribbons using a vegetable peeler or mandolin.
• Heat oil in skillet, saute onion and carrot until almost tender. Add squashes and saute 1-2 minutes more. Remove from heat and toss with lemon juice, red pepper, and parsley.

RUSS'S VEGETABLE MELANGE

Steps:

• Heat the oil in a large pan over medium heat, Add the vegetables and toss well, then cover until cooked and tender but not mushy (about 8 minutes). Stir every couple of minutes.
• Add the cream and mustard and bring back to a simmer. Cook for a couple of minutes more, then remove from the heat, sprinkle over the parmesan, season to taste, stir then serve.

BAKED ITALIAN VEGETABLE MéLANGE

Steps:

• Preheat the oven to 400°F. Lightly spray a 9-inch pie pan with cooking spray.
• In the pie pan, layer as follows: squash, bell pepper, onion, and tomatoes. Sprinkle in order with the red pepper flakes, salt, oregano, basil, and fennel seeds. Lightly spray with cooking spray.
• Bake for 25 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven.
• Sprinkle with the parsley and Parmesan. Let stand, covered, for 5 minutes so the flavors blend and the vegetables release their juices.
• Cook's Tip
• Don't skip the last step. It brings out the flavors while the vegetables "relax" and the juices are released, giving the dish more intensity.
• Nutrition information
• (Per serving)
• Calories: 38
• Total fat: 1.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.0g
• Cholesterol: 2mg
• Sodium: 120mg
• Carbohydrates: 6g
• Fiber: 2g
• Sugars: 4g
• Protein: 2g
• Calcium: 59mg
• Potassium: 275mg
• Dietary Exchanges
• 1 vegetable