Sweet And Sour Summer Vegetables Recipes

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GRANDMA'S SWEET-SOUR VEGGIES



Grandma's Sweet-Sour Veggies image

With summer fast approaching, we look forward to a bonanza of fresh vegetables. There's nothing like a large bowl of fresh veggies to perk up a summer meal. This is one of our favorites.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12-14 servings.

Number Of Ingredients 10

3 cups cauliflowerets
3 cups broccoli florets
2 medium carrots, thinly sliced
1 medium zucchini, quartered and thinly sliced
1 small red onion, julienned
3/4 cup cider vinegar
1/4 cup sugar
1/2 teaspoon salt, optional
2 tablespoons vegetable oil
Sunflower kernels, optional

Steps:

  • In a bowl, combine the cauliflower, broccoli, carrots, zucchini and onion; set aside. In a saucepan over medium heat, bring vinegar, sugar and salt if desired to a boil. Remove from the heat; stir in oil. Pour over vegetables and toss to coat. Cover and refrigerate overnight. Just before serving, sprinkle with sunflower kernels if desired.

Nutrition Facts :

SWEET AND SOUR VEGGIES



Sweet and Sour Veggies image

This great salad is very easy to prepare, and can be made the night before serving. You can use just about any fresh veggies.

Provided by annabell

Categories     Salad     Vegetable Salad Recipes

Time 12m

Yield 6

Number Of Ingredients 9

½ cup water
1 cup white sugar
½ cup red wine vinegar
1 tablespoon celery seed
1 small red onion, thinly sliced
2 large cucumbers, chopped
6 roma (plum) tomatoes, sliced
1 green bell pepper, diced
1 red bell pepper, diced

Steps:

  • In a saucepan over medium heat, combine the water, sugar, vinegar and celery seed. Stir until dissolved.
  • In a medium-size mixing bowl, layer the red onion, cucumber, tomatoes, green bell pepper and red bell pepper. Pour sugar mixture over vegetables, cover and refrigerate overnight. Serve chilled.

Nutrition Facts : Calories 177.8 calories, Carbohydrate 43.9 g, Fat 0.7 g, Fiber 2.5 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 10.4 mg, Sugar 36.8 g

SWEET AND SOUR TEMPEH AND VEGETABLES



Sweet and Sour Tempeh and Vegetables image

This recipe is from member Elizabeth Harbron's profile which was featured in our June/July 2001 newsletter. She adapted it from a recipe in Vegetarian Times.

Provided by Vegetarian Network

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

8 ounces soy tempeh
1/2 tablespoon ginger (fresh, minced)
2 garlic cloves, minced
1 tablespoon toasted sesame oil, divided
1/2 cup tamari, divided
1/4 cup water
1/2 teaspoon red pepper flakes
2 small onions, diced
2 carrots, sliced thinly on diagonal
1 celery, sliced on diagonal
1/2 red bell pepper, sliced into 1/2-inch pieces
1/2 green bell pepper, sliced into 1/2-inch pieces
2 ears corn, kernels removed (about 1 c., can substitute frozen corn)
1/2 cup apple cider vinegar
1/2 cup maple syrup
1/8 teaspoon cayenne pepper (to taste)
2 tablespoons arrowroot
2 1/2 tablespoons water

Steps:

  • Preheat broiler.
  • Halve tempeh crosswise, then lengthwise.
  • Mix ginger and garlic with half the oil, half the tamari, and the 1/4 cup water.
  • Coat tempeh in mixture.
  • Broil close to heat, turning until each side is golden, about 3 minutes.
  • Cool.
  • Cut into 1/2-inch squares.
  • Heat remaining oil over low heat.
  • Saute red pepper flakes and onions until onions are soft, about 5 minutes.
  • Add carrots and saute 1 minute more.
  • Add celery and saute 1 minute more.
  • Add bell peppers, saute 1 minute more.
  • Add corn and saute, covered, on low heat until crisp-tender, about 10 minutes.
  • In a small bowl, mix vinegar, syrup, remaining tamari, and cayenne pepper.
  • Add reserved tempeh and sauce to vegetables.
  • Simmer 2-3 minutes.
  • Mix arrowroot with 2 1/2 T. water.
  • Add arrowroot mixture and simmer to thicken, 1-2 minutes.
  • Serve over rice, if desired.

Nutrition Facts : Calories 254.4, Fat 7.2, SaturatedFat 1.3, Sodium 1370.5, Carbohydrate 39.4, Fiber 2.8, Sugar 20.9, Protein 11.7

SWEET AND SOUR SUMMER VEGETABLES



Sweet and Sour Summer Vegetables image

Make and share this Sweet and Sour Summer Vegetables recipe from Food.com.

Provided by Geema

Categories     Onions

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

3 small zucchini, sliced very thin
3 small yellow squash, sliced very thin
1 red bell pepper, sliced very thin
1/2 red onion, sliced very thin
1/2 cup red wine vinegar
1/2 cup sugar
1/4 cup olive oil
1/2 teaspoon salt
1 garlic clove, minced

Steps:

  • In a one quart jar with a tight fitting lid, combine the zucchini, yellow squash, bell pepper and the onion.
  • In a saucepan combine the vinegar, sugar, oil and the salt.
  • Bring mixture to a boil and then stir in the garlic.
  • Pour the mixture over the vegetables; close the jar, and turn it upside down to coat the vegetables with the marinade.
  • Turn the jar every 6 hours for 24 hours.
  • Drain the vegetables, and serve them either chilled or at room temperature.

Nutrition Facts : Calories 178.5, Fat 9.4, SaturatedFat 1.4, Sodium 206.4, Carbohydrate 22.6, Fiber 1.8, Sugar 20.8, Protein 1.8

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