Summer Veggie Medley Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VEGETABLE MEDLEY



Vegetable Medley image

A vegetable medley that is soooo good!

Provided by UPPERAIRS

Categories     Side Dish     Vegetables

Time 2h10m

Yield 5

Number Of Ingredients 9

¼ cup olive oil
2 large sweet potatoes, sliced
4 red potatoes, cubed
1 large onion, sliced into rings
1 teaspoon minced garlic
2 green bell peppers, sliced
2 red bell peppers, sliced
2 carrots, shredded
¼ cup Italian-style seasoning

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.

Nutrition Facts : Calories 319.9 calories, Carbohydrate 50.2 g, Fat 11.7 g, Fiber 8 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 48.5 mg, Sugar 10.4 g

GRILLED SUMMER VEGETABLE MEDLEY



Grilled Summer Vegetable Medley image

This side dish is our favorite way to fix summer vegetables. Cleanup is a breeze because it cooks in foil. It goes from garden to table in under an hour, and makes a great accompaniment to grilled steak or chicken. - Lori Daniels, Beverly, West Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 12

1/4 cup olive oil
1 teaspoon salt
1 teaspoon dried parsley flakes
1 teaspoon dried basil
3 large ears fresh corn on the cob, cut into 3-inch pieces
2 medium zucchini, cut into 1/4-inch slices
1 medium yellow summer squash, cut into 1/4-inch slices
1 medium sweet onion, sliced
1 large green pepper, diced
10 cherry tomatoes
1 jar (4-1/2 ounces) whole mushrooms, drained
1/4 cup butter

Steps:

  • In a large bowl, combine the oil, salt, parsley and basil. Add vegetables and toss to coat. Place on a double thickness of heavy-duty foil (about 28 in. x 18 in.). Dot with butter. Fold foil around vegetables and seal tightly. , Grill, covered, over medium heat for 20-25 minutes or until corn is tender, turning once. Open carefully to allow steam to escape.

Nutrition Facts : Calories 172 calories, Fat 13g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 421mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.

SUMMER VEGETABLE MEDLEY



Summer Vegetable Medley image

This swift side dish is as beautiful as it is delicious. Red and yellow peppers, zucchini, corn and mushrooms are seasoned with garden-fresh herbs. Grilled in a foil pan, it's no-fuss cooking and a tasty summer vegetable recipe.-Maria Regakis, Somerville, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6-8 servings.

Number Of Ingredients 9

1/2 cup butter, melted
1-1/4 teaspoons each minced fresh parsley, basil and chives
3/4 teaspoon salt
1/4 teaspoon pepper
3 medium ears sweet corn, husks removed, cut into 2-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1/4-inch slices
10 large fresh mushrooms

Steps:

  • In a large bowl, combine the butter, parsley, basil, chives, salt and pepper. Add the vegetables; toss to coat. , Place vegetables in a disposable foil pan. Grill, covered, over medium-high heat for 5 minutes; stir. Grill 5 minutes longer or until the vegetables are tender.

Nutrition Facts : Calories 148 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 345mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein.

SAUTEED VEGETABLE MEDLEY



Sauteed Vegetable Medley image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 as a side dish

Number Of Ingredients 4

4 cups mixed blanched and refreshed vegetables, such as broccoli florets, cauliflower florets, carrot rounds, green beans, or radish quarters, procedure follows
2 tablespoons unsalted butter
2 tablespoons water
Kosher salt, freshly ground black pepper

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.

GRILLED VEGETABLES



Grilled Vegetables image

Dine alfresco with Giada De Laurentiis' Grilled Vegetables recipe, which includes squash, zucchini and eggplant, from Everyday Italian on Food Network.

Provided by Giada De Laurentiis

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 14

3 red bell peppers, seeded and halved
3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch (1-pound) asparagus, trimmed
12 green onions, roots cut off
1/4 cup plus 2 tablespoons olive oil
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh basil leaves
1/2 teaspoon finely chopped fresh rosemary leaves

Steps:

  • Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
  • Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

GRILLED SUMMER VEGGIE FOIL PACK



Grilled Summer Veggie Foil Pack image

Blogger Sarah W. Caron from Sarah's Cucina Bella combines a favorite Mexican dish with delicious St. Patrick's Day leftovers.

Provided by Sarah Caron

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 7

1 lb fresh green beans, ends trimmed, cut into thirds
8 oz red potatoes, quartered, sliced
1 yellow summer squash, cut into 1/4-inch-thick slices
1 shallot, sliced
3 cloves garlic, finely chopped
1 tablespoon extra-virgin olive oil
Salt and pepper to taste

Steps:

  • Heat gas or charcoal grill.
  • In large bowl, stir together all ingredients. Cut 24-inch-long sheet of heavy-duty foil. Onto center of foil, pour vegetable mixture. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • Place foil packet on grill over medium heat. Cook about 25 minutes, turning once, until potatoes are tender.

Nutrition Facts : Cholesterol 0 mg, Fat 1/2, ServingSize 1 Serving, TransFat 0 g

ROASTED FRESH VEGETABLE MEDLEY



Roasted Fresh Vegetable Medley image

Make and share this Roasted Fresh Vegetable Medley recipe from Food.com.

Provided by Millereg

Categories     One Dish Meal

Time 2h45m

Yield 8-10 serving(s)

Number Of Ingredients 12

3 large potatoes or 12 small red potatoes, scrubbed
3/4-1 cup olive oil
coarse salt
fresh ground pepper
1 medium eggplant
2 medium zucchini
2 medium summer squash
2 yellow bell peppers
2 red bell peppers
2 medium red onions, peeled
3 ripe medium tomatoes, seeded,cut into wedges
1/4 cup chopped fresh basil

Steps:

  • Cut potatoes into 1/8 inch thick slices.
  • Arrange slices in a single layer in a 12 inch by 9 inch baking dish and drizzle lightly with some of the oil.
  • Sprinkle lightly with salt and pepper.
  • Cut unpeeled eggplant into ½ inch thick slices, then cut slices crosswise in half.
  • Slice zucchini and summer squash in the same manner.
  • Core and seed peppers, cut into ½ inch thick rings, and then in half to make half rings.
  • Cut red onion into ¼ inch thick, half circles.
  • Preheat oven to 375°F.
  • To form a rainbow of colors, arrange all the vegetables over potatoes in compact, alternating rows, each vegetable slice standing balanced on its straight edge.
  • Drizzle the vegetables with about ½ cup oil and sprinkle with salt and pepper.
  • Cover the dish very tightly with aluminum foil.
  • Bake for 1½ hours.
  • Remove the foil and insert the tomato wedges between the rows of vegetables.
  • Sprinkle basil over the tip and more olive oil if vegetables seem to be drying out.
  • Bake the vegetables uncovered 30 to 40 minutes longer.
  • Serve warm.

Nutrition Facts : Calories 359.6, Fat 21.1, SaturatedFat 3, Sodium 20.6, Carbohydrate 40.4, Fiber 8.5, Sugar 8.6, Protein 6.2

SHEET-PAN ROASTED SUMMER VEGETABLES



Sheet-Pan Roasted Summer Vegetables image

This side dish is summer on a sheet pan! Fresh veggies like peppers, squash and tomatoes are roasted, then topped with toasted bread crumbs mixed with lemon zest and garlic for a flavorful crunch. A basil garnish adds a burst of freshness.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 8

Number Of Ingredients 12

2 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups)
2 medium yellow summer squash, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups)
1 medium red bell pepper, cut into 1-inch pieces (1 1/2 cups)
1 medium red onion, cut into 1-inch wedges (2 cups)
1 cup cherry tomatoes, halved
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
3 cloves garlic, finely chopped
2/3 cup Progresso™ plain panko crispy bread crumbs
2 teaspoons lemon zest
1/4 cup chopped fresh basil

Steps:

  • Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. On sheet pan, combine zucchini, summer squash, bell pepper, onion and tomatoes. Drizzle with 2 tablespoons of the oil, 3/4 teaspoon of the salt and the pepper; toss until vegetables are coated.
  • Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until vegetables are tender and just start to brown.
  • Meanwhile, in 8-inch skillet, heat 1 tablespoon of the over medium heat. Add garlic; cook and stir 1 minute. Place garlic in small bowl. Add remaining 1 tablespoon oil to skillet; heat over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Spoon into bowl with garlic. Add lemon zest and remaining 1/4 teaspoon salt; stir to mix. Sprinkle bread crumb mixture and basil over roasted vegetables.

Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 5 g, TransFat 0 g

ROASTED VEGETABLE MEDLEY



Roasted Vegetable Medley image

This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.

Provided by Lorelei

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h55m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil, divided
1 large yam, peeled and cut into 1 inch pieces
1 large parsnip, peeled and cut into 1 inch pieces
1 cup baby carrots
1 zucchini, cut into 1 inch slices
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
½ cup roasted red peppers, cut into 1-inch pieces
2 cloves garlic, minced
¼ cup chopped fresh basil
½ teaspoon kosher salt
½ teaspoon ground black pepper

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.

Nutrition Facts : Calories 190.7 calories, Carbohydrate 34.6 g, Fat 5 g, Fiber 7.5 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 256.5 mg, Sugar 5.5 g

VEGETABLE MEDLEY SAUTE



Vegetable Medley Saute image

Make and share this Vegetable Medley Saute recipe from Food.com.

Provided by weekend cooker

Categories     Peppers

Time 11m

Yield 1 side, 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1 1/2 cups carrots, sliced
1 large red bell pepper, sliced
1 cup broccoli floret
1 garlic clove, finely chopped
2 teaspoons fresh parsley, chopped
1/4 teaspoon salt
1/8 teaspoon black pepper

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.

More about "summer veggie medley recipes"

COLORFUL AND DELICIOUS ROASTED SUMMER VEGETABLE …
colorful-and-delicious-roasted-summer-vegetable image
2020-06-03 Instructions. Preheat oven to 425-degrees. Place all the prepared vegetables into a large bowl. Add the olive oil, salt, pepper, garlic, and thyme …
From kudoskitchenbyrenee.com
4.7/5 (6)
Category Vegetable Recipes
Cuisine Side Dish
Total Time 45 mins


SUMMER VEGETABLE MEDLEY - EASY AMISH RECIPE
summer-vegetable-medley-easy-amish image
2021-06-02 In a one and a half quart casserole, combine all of these ingredients except for the butter. Dot the top with butter. Lightly season according to your taste with salt and/or pepper. Bake in a 350 for half hour. Summer Roasted …
From amish365.com


GRILLED VEGETABLE MEDLEY RECIPE
2021-03-03 Instructions. Preheat grill to medium. Toss all vegetables together into a bowl with oil, salt, and pepper. Pour vegetables into grill basket and cook for 20-30 minutes, stirring occasionally, until vegetables are crisp-tender.
From soveryblessed.com


CROCK-POT VEGETABLE MEDLEY RECIPE
Slow Cooker Vegetable Medley. Looking for an easy side dish? Sometime the recipes I cook in the crock-pot aren’t something I want to add vegetables in to and sometimes I am cooking something quick on the grill but want a healthy side to go with the main course. This is a really simple way to cook your vegetables and not heat up your house ...
From crockpotladies.com


VEGETABLE MEDLEY ITALIAN STYLE - BUNNY'S WARM OVEN
2015-03-16 Cook and turn the vegetables till all the water has evaporated. This not only eliminates the water but will also help cook the vegetables slightly. When the water has evaporated, remove the pan from the heat. Measure out 1/4 cup Italian dressing and pour over the vegetables in the pan, stir to coat, sprinkle with Parmesan Cheese and serve.
From bunnyswarmoven.net


SUMMER VEGETABLE MEDLEY - RECIPE | COOKS.COM
1/3 c. cooking oil 1 lg. onion 2 green peppers 6-8 oz. fresh mushrooms 1 med. or 2 sm. zucchini squash 1 sm. yellow summer squash, optional Salt 1 tsp. parsley
From cooks.com


31 BEST SUMMER VEGETABLE RECIPES | FOOD & WINE
2020-06-16 Tomato, Basil, and Cucumber Panzanella with Grated Tomato Balsamic Vinaigrette. Credit: Victor Protasio. This summer blockbuster panzanella from Samin Nosrat, author of Salt, Fat, Acid, Heat ...
From foodandwine.com


ROASTED VEGETABLE MEDLEY {EASY VEGETABLE SIDE DISH RECIPE}
2016-04-19 Preheat oven to 400 degrees F (205 degrees C) and line a baking sheet with parchment paper, if desired. Wash and prep vegetables (brussel sprouts, carrots, parsnips, beets, and garlic), then place them onto your prepared baking sheet. Drizzle with the olive oil and add seasoning (salt, pepper, thyme and rosemary).
From bakeitwithlove.com


AIR-FRIED MEDITERRANEAN VEGETABLE MEDLEY - BETTER HOMES
Directions. Step 1. In a large bowl, combine eggplant, zucchini, summer squash, mushrooms, tomatoes, olive oil, garlic, oregano, and salt. Working in batches if necessary, cook vegetables in an even layer at 360°F for 10 minutes, stirring halfway through, until tender and edges are golden brown. Keep cooked vegetables warm in a 200°F oven ...
From bhg.com


25+ VEGETABLE SIDE DISH RECIPES FOR SUMMER | EATINGWELL
2021-05-03 Credit: Antonis Achilleos. Make the most of summer produce with these vegetable side dishes. From zucchini to corn to cucumbers, these side dishes are bright, fresh and delicious. Recipes like Grilled Summer Vegetable Panzanella and Zucchini & Squash Casserole are healthy, seasonal and the perfect accompaniment to any summer meal. Start Slideshow.
From eatingwell.com


SUMMER ROASTED VEGETABLE MEDLEY (PEACOCK VEGETABLES)
Preheat oven to 425 degrees F. In a microwave safe container, cook the carrots on high for 2 to 3 minutes. Set aside. Cut the 4 zucchinis in half lengthwise, and then chop into bite size pieces. Put the chopped zucchini in a large bowl. Cut the onion in half, and then cut each half into 8 …
From onsuttonplace.com


31 SUMMER VEGETABLE RECIPES TO TRY - DELISH
2022-04-07 1. Blueberry Gin & Tonic. 2. 18 Chicken Recipes To Make In An Instant Pot. 3. These Yellow Strawberries Taste Like Pineapple. 4. Cheese Danish. 5.
From delish.com


ROASTED SPRING VEGGIE MEDLEY RECIPE | MYRECIPES
Step 1. Place a rack in center of oven. Preheat oven to 400°F. Line a shallow baking pan with aluminum foil. Advertisement. Step 2. Cut green beans in half. Spread on prepared pan along with carrots, onions, peppers and thyme sprigs. Sprinkle with salt and pepper.
From myrecipes.com


SUMMER VEGETABLE MEDLEY - IT IS A KEEPER
2015-06-18 4.5 from 4 votes. Quick and easy summer salad that looks as good as it tastes! See below for recommendations on what you can add to make it your own. Prep: 10 minutes. Chill Time: 1 hour. Total: 10 minutes. Jump to Recipe Print Recipe. 717 shares. This Summer Vegetable Medley is a light and delicious side dish or lunch.
From itisakeeper.com


HOW TO MAKE THE BEST GRILLED VEGETABLE MEDLEY - JUST~ONE~DONNA
2016-07-21 Spray some cooking spray on your grill basket (away from the grill) and place the basket on the grill grate. My grill has three heat sections and I like to turn off the center section. I place the grill basket over the section where the heat …
From justonedonna.com


OVEN ROASTED VEGETABLES | FAVORITE FAMILY RECIPES
2020-04-05 Preheat oven to 450 degrees. Spray a large baking sheet with cooking spray (or you can foil line the baking sheet and spray the foil). Mix all of the cut up vegetables and garlic in a large bowl. Add olive oil and balsamic vinegar. Toss until all the vegetables are covered. Add rosemary leaves and salt, and toss again.
From favfamilyrecipes.com


VEGETARIAN SUMMER RECIPES | BBC GOOD FOOD
Apple & penne slaw with walnuts. 12 ratings. Try a fresh twist on the classic pasta salad with a tangy, veggie yogurt-based dressing, plus apples, walnuts and chickpeas. It's a healthy, low-calorie lunch option that provides 3 of your 5-a-day.
From bbcgoodfood.com


EASY SUMMER VEGETABLE MEDLEY | FRENCH'S
1 TOSS all ingredients in large bowl. Spoon mixture into bag in an even layer. Seal bag with tight double folds. Place bag on baking sheet. 2 TRANSFER bag onto grill over medium-high heat. Cover grill and cook 15 min. until vegetables are tender, turning bag over once.
From mccormick.com


VEGAN SUMMER VEGGIE MEDLEY RECIPE | SPARKRECIPES
View full nutritional breakdown of Vegan Summer Veggie Medley calories by ingredient. Introduction A delicious Low Cal & Low Fat Side or Main Dish A delicious Low Cal & Low Fat Side or Main Dish Minutes to Prepare: 15. Minutes to Cook: 15. Number of Servings: 6. Ingredients. 1 lb Baby Carrots 5 Stalks Celery 1 Onion 1 Pack Mushrooms (a dozen or so) 2 Bell Peppers 1 …
From recipes.sparkpeople.com


GREEK RECIPES FOR SUMMER VEGETABLES - THE SPRUCE EATS
2020-09-23 This medley of oven-roasted summer vegetables is a Greek classic. Perfect as a meatless main dish, it's also a delicious side dish with grilled fish or lamb chops. Our briam, any oven-roasted vegetable preparation, features potatoes, zucchini, garlic, onions, and tomatoes with a perfume of basil, mint and fresh dill. Ready in 1 hour and 30 ...
From thespruceeats.com


SUMMER VEGETABLE MEDLEY - RECIPE | COOKS.COM
Divide vegetables evenly on 4 sheets of heavy duty foil. Sprinkle each with garlic powder, salt and pepper. Wrap securely with double-fold seal. When ready to barbecue, place vegetable packets on grill 4 to 6 inches from medium-high coals. Cook 8 to 12 minutes or until vegetables are crisp-tender, turning once. Serve with butter. 4 servings.
From cooks.com


GRILLED SUMMER VEGETABLE MEDLEY WITH HERB BUTTER
2021-06-21 Add butter, thyme, and salt to a small bowl. Combine thoroughly with a fork and transfer to a sheet of wax paper. Shape into a log and roll in the wax paper before placing in the refrigerator to firm up. Prepare grill by brushing grates with a wire brush and lightly coating with oil or non-stick cooking spray.
From onandoffketo.com


SUMMER VEGGIE SKILLET - FAMILY FOOD ON THE TABLE
Heat oil in a medium skillet over medium heat. Add onion, garlic, zucchini and bell pepper and sauté for 5-6 minutes, stirring occasionally, until softened. Add tomatoes and corn and stir to combine. Season everything with salt and pepper. Cook for 1-2 minutes, to warm through.
From familyfoodonthetable.com


SUMMER VEGETABLE CASSEROLE - TASTE OF SOUTHERN
2017-05-24 Add 1 Tablespoon of Olive Oil. Saute onions until soft and transparent. Add the minced garlic, saute for about two minutes longer. Lightly oil the bottom and sides of a 8×8 inch casserole dish. Spread onion and garlic mixture evenly in bottom of dish. Slice all of the vegetables thinly, about ¼ inch.
From tasteofsouthern.com


ROASTED VEGETABLE MEDLEY : 6 STEPS (WITH PICTURES) - INSTRUCTABLES
Step 2: Prepare Other Vegetables: Heat oven to 400 degrees. Cut zucchini and yellow squash into 1-inch chunks, the tomatoes in half lengthwise, the onion into petals, the garlic cloves into slices, and the chili peppers into thin strips (removing pepper seeds if …
From instructables.com


SAUTEED VEGETABLE MEDLEY | SUMMER SEASONAL FREEZER MEAL
2017-07-13 In a pot over medium heat, add oil and onion and cook until tender. Add garlic and cook until fragrant. Add corn and peas. Cook 3 to 5 minutes. Stir in tomatoes and cook for an additional 3 to 5 minutes. Add basil and season with salt and pepper, mixing well to integrate. Yields 8 cups sauteed vegetable medley.
From mindovermunch.com


ROASTED SUMMER VEGETABLES - THE BEST SUMMER SIDE DISH!
2019-06-23 Instructions. Preheat the oven to 425. Place the zucchini, yellow squash, tomatoes and parsley on a baking sheet. Sprinkle with salt and pepper and pour over the olive oil. Toss to coat the vegetables and then spread out in a single layer. Roast for 20 to 25 minutes.
From sidewalkshoes.com


SUMMER VEGETABLE MEDLEY | GEORGIA GROWN
Directions. Heat a large cast-iron skillet over medium heat. Add diced bacon to hot skillet and cook until crispy. Add Vidalia onions and peppers to skillet and cook about 2 minutes, stirring to cook evenly. Add zucchini and corn to mixture, season with salt and pepper. Cook mixture an additional 2 minutes.
From georgiagrown.com


SUMMER VEGETABLES WITH SAUSAGE AND POTATOES SKILLET (ONE POT)
2021-09-02 Add onions, peppers, garlic and rosemary to the skillet and mix. Continue cooking, stirring occasionally, until onions and peppers become slightly browned. Add zucchini and cook an additional 5 minutes, mixing as it cooks until cooked through. Return the potatoes back to the skillet and mix well.
From skinnytaste.com


VEGETARIAN DINNER RECIPES FOR SUMMER | MARTHA STEWART
2021-05-13 18 Vegetarian Dinner Recipes to Enjoy All Summer Long. Make the most of eggplant, tomatoes, summer squash, and more with these meatless dishes. When summer arrives, we're all about dining al fresco, grilling galore, and making use of an abundance of fresh, seasonal produce. You can cook so many different kinds of vegetables as well as pasta ...
From marthastewart.com


ROASTED ROOT VEGETABLE MEDLEY - FORKS OVER KNIVES
2021-10-05 Preheat oven to 375°F. Working in batches if necessary, place the first six ingredients (through beet) in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 5 to 7 minutes or until vegetables are just tender.
From forksoverknives.com


ROASTED VEGETABLE MEDLEY - PAULA DEEN MAGAZINE
Preheat oven to 425°. Line two large rimmed baking sheets with foil. In a large bowl, toss together all ingredients. Divide between prepared pans, and spread to a single layer. Bake until vegetables are browned and tender, 15 to 20 minutes, stirring halfway through. Get more great recipes by ordering your subscription to Cooking with Paula ...
From pauladeenmagazine.com


SAUTEED VEGETABLE MEDLEY - OLD FASHIONED RECIPES
Start with at least 1 stick or 1/4 lb. regular, unsalted butter. Place it in a heavy skillet or saucepan over very low heat. As the butter melts you will notice foam accumulating on top. The foam or bubbles is milk solids separating from the butterfat. With …
From old-fashion-recipe.com


SAVORY WEEKNIGHT VEGETABLE MEDLEY - PERO FAMILY FARMS
1 In a large sauté pan, heat olive oil over medium-high heat. Add the vegetable medley and cook for 2 minutes, stirring occasionally. 2 Add garlic and sauté for an additional minute. Next, add the wine, salt and pepper. 3 Cook for 2 more minutes or until vegetables have reached your desired texture. 4 Season with Parmesan cheese, to serve ...
From perofamilyfarms.com


BIRDS EYE® SUMMER VEGETABLE & POTATO MEDLEY RECIPE | MYRECIPES
Instructions Checklist. Step 1. Heat olive oil in a large skillet over MEDIUM-HIGH heat. Add zucchini, red pepper and corn; cook, stirring, for 3 minutes. Advertisement. Step 2. Add chicken broth and prepared potatoes; cook until heated through. Step 3. Serving Suggestion: Serve with grilled lemon pepper tilapia and Birds Eye® Broccoli Florets.
From myrecipes.com


SUMMER VEGETABLE SAUTé - EMILY BITES
2020-08-10 Instructions. Drizzle the olive oil into a large saute pan and bring to medium heat. Add the onion and stir to coat. Cook for 1-2 minutes until softened. Add the remaining vegetables (carrots, zucchini, yellow squash, green beans, corn, and bell pepper) as well as the salt and pepper and stir to combine.
From emilybites.com


GRILLED SUMMER VEGETABLE MEDLEY RECIPE | EAT SMARTER USA
Arrange the vegetables and garlic halves on a preheated vegetable grate or preheated grill basket, brush lightly with oil and lemon mixture and place on the hot grill grate. 5. Grill for 4 to 8 minutes per side, or until nicely browned on all sides.
From eatsmarter.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #side-dishes     #vegetables     #easy     #kid-friendly     #summer     #stove-top     #dietary     #low-sodium     #seasonal     #low-calorie     #low-carb     #low-in-something     #equipment

Related Search