VEGETABLE MEDLEY
A vegetable medley that is soooo good!
Provided by UPPERAIRS
Categories Side Dish Vegetables
Time 2h10m
Yield 5
Number Of Ingredients 9
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
SAUTEED VEGETABLE MEDLEY
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 as a side dish
Number Of Ingredients 4
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.
SUMMER VEGETABLE MEDLEY
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
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.
COLORFUL VEGETABLE MEDLEY SIDE DISH
With its red pepper slices and green broccoli florets, this merry medley will brighten any holiday table. Sara Lindler of Irmo, South Carolina uses mild seasonings to let the variety of veggie flavors shine through.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, heat bouillon and water for 1 minute; stir well. Stir in the salt, garlic powder, pepper and 1 teaspoon oil., In a large nonstick skillet or wok, stir-fry the broccoli, carrots, onion and celery in remaining oil for 2-3 minutes. Add the bouillon mixture; cook and stir for 3 minutes. Add zucchini and red pepper; stir-fry for 3 minutes. Add mushrooms and cabbage; stir-fry 1-2 minutes longer or until crisp-tender.
Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 473mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
INDIAN SPICED VEGETABLE MEDLEY
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Provided by Hilah
Number Of Ingredients 14
Steps:
- Directions
- Combine the ginger, turmeric, and water in a blender and make a paste.
- Heat the oil in a large skillet over high heat and add the paste. Fry it for about a minute. Look out, it'll getcha.
- Add the pepper, cilantro (stems only right now), carrots, and cabbage and stir that around for about 5 minutes.
- Add the spices and salt and a couple tablespoons of water.
- Cover and reduce heat to low.
- Cook about 30 minutes, stirring occasionally.
- Add the lemon juice and cilantro leaves and cook another 5 minutes.
A MORE HEALTHY VEGETABLE MEDLEY
Make and share this A More Healthy Vegetable Medley recipe from Food.com.
Provided by Annacia
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat a large skillet coated with cooking spray over medium heat.
- Add the onion and bell pepper and cook for 2 minutes.
- Add the eggplant, cauliflower, zucchini, and mushrooms and cook for 3 minutes.
- Stir in the salsa, vinegar, oregano, basil, and red pepper.
- Stir in the broccoli and cover.
- Cook for 12 minutes, or until the vegetables are tender.
- Season with additional oregano and basil, if desired.
SUPER-HEALTHY, SUPER-SPICY INDIAN VEGETABLE MEDLEY
Make and share this Super-Healthy, Super-Spicy Indian Vegetable Medley recipe from Food.com.
Provided by Jamie Morgenstern
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Begin by spraying the bottom of a large pot with PAM (or similar substitute). Take the onions and garlic and cook until translucent.
- In a separate pan, sautée the eggplant until lightly browned on all sides. Add a small amount of water to the eggplant and cover, simmering, for five minutes or until soft.
- Add the tomato and carrot to the garlic and onion. Stir and add 1/2 cup of water. Add other vegetables, cover and simmer until the eggplant is ready. Add the eggplant, and the spices, to the pot. Cover and simmer until the vegetables are soft and spicy.
- Great with rice, quinoa, or as a meal alone!
Nutrition Facts : Calories 279.6, Fat 0.9, SaturatedFat 0.2, Sodium 75.1, Carbohydrate 64.3, Fiber 13.3, Sugar 14, Protein 8
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