Vegetable Melange Recipes

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RUSS'S VEGETABLE MELANGE



Russ's Vegetable Melange image

My husband Russ has been making this lately when we have odd veg in the fridge. I think he's almost got it right as his one was great. We actually planned to make coleslaw, but the weather turned cold and we had to re-think dinner. This was great with roast chicken. The last time he made this, he used leek instead of onion. Feel free to vary the veg.

Provided by JustJanS

Categories     Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 tablespoon oil
1 onion, thinly sliced
1 carrot, cut into thin coins
1/4 small cabbage, shredded finely
2 stalks celery, sliced thinly
1/2 red bell pepper, cut into thin strips
1/2 cup cream
1 teaspoon Dijon mustard
fresh ground black pepper
salt
1/4 cup parmesan cheese

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.

Nutrition Facts : Calories 360.5, Fat 29.3, SaturatedFat 14.7, Cholesterol 77.3, Sodium 310.8, Carbohydrate 18.9, Fiber 5, Sugar 9.2, Protein 8.8

VEGETABLE MELANGE



Vegetable Melange image

Here's a fruit sauce that's just as good over freshly cooked vegetables as it is as a chilled fruit dip.

Provided by Allrecipes Member

Yield 6

Number Of Ingredients 10

1 cup water
1 cube chicken bouillon
8 ounces fresh broccoli spears
8 ounces cauliflowerets
¼ pound fresh mushrooms, quartered
¼ cup plain yogurt
¼ cup SMUCKER'S® Low Sugar Apricot Preserves
½ teaspoon lemon juice
¼ teaspoon curry powder
⅛ teaspoon salt

Steps:

  • In a large saucepan, combine water and bouillon cube; heat until cube dissolves. Add broccoli, cauliflower, and mushrooms. Cover and cook until broccoli is tender-crisp, about five minutes. Drain.
  • In small saucepan, combine remaining ingredients. Cook and stir until sauce is heated to serving temperature. Pour over vegetables.

Nutrition Facts : Calories 51.3 calories, Carbohydrate 10.1 g, Cholesterol 0.7 mg, Fat 0.4 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 0.1 g, Sodium 272.1 mg, Sugar 5.9 g

CREAMY VEGETABLE MéLANGE WITH PARMESAN



Creamy Vegetable Mélange with Parmesan image

This creamy vegetable mélange looks complex, but it's really just frozen mixed veggies and canned diced tomatoes dressed up with sour cream and Parm.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 6

2 Tbsp. KRAFT Zesty Italian Dressing
1 small onion, sliced
1 pkg. (16 oz.) frozen mixed vegetables (broccoli, carrots, cauliflower)
1 can (14.5 oz.) diced tomatoes, drained
1/2 cup sour cream
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat dressing in medium saucepan on medium heat. Add onions; cook 5 min., stirring occasionally.
  • Add frozen vegetables and tomatoes; cover. Cook 5 min. or until heated through. Stir in sour cream; cook on low heat 1 min. (Do not boil.)
  • Serve topped with Parmesan.

Nutrition Facts : Calories 80, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

VEGETABLE MELANGE



Vegetable Melange image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

12 baby carrots
1 white turnip (about 1/4 pound)
1 large Washington or Idaho potato
1/4 pound green beans, trimmed and cut into 2-inch lengths
12 small white onions, peeled
2 tablespoons butter
1 tablespoon chopped shallots
Salt and freshly ground pepper to taste
2 sprigs fresh thyme or 1/2 teaspoon dried

Steps:

  • Scrape the carrots and leave them whole. Peel the turnip and the potato and cut them in half. Cut each half into 6 or 8 segments.
  • Place the green beans, carrots and the onions in a saucepan. Add water to cover, and salt. Bring to a boil, then simmer for 5 minutes.
  • Add turnip and potato. Cook 5 minutes, or until tender. Drain well.
  • Heat the butter in a skillet. Add the shallots and cook briefly, then add the vegetables, salt and pepper and thyme. Cook for 1 minute while stirring and shaking the skillet.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 6 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 842 milligrams, Sugar 13 grams, TransFat 0 grams

SOUTHWEST VEGETABLE MELANGE



Southwest Vegetable Melange image

Provided by Marian Burros

Categories     side dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon corn or canola oil
1 large onion, chopped
2 medium zucchini, quartered and finely sliced
1/2 to 1 whole finely minced jalapeno, seeds removed
3 cups frozen corn
2 medium-ripe tomatoes or 4 plum tomatoes or 8 to 10 cherry tomatoes, cut in small pieces
Salt to taste

Steps:

  • Heat oil in skillet and saute onion until it is tender. Add zucchini and jalapeno and cook about 5 minutes over medium heat.
  • Stir in corn and tomatoes and cook an additional 5 minutes, until corn is heated through and tomatoes are soft.
  • Season with salt and serve.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 4 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 584 milligrams, Sugar 7 grams, TransFat 0 grams

BAKED ITALIAN VEGETABLE MéLANGE



Baked Italian Vegetable Mélange image

Categories     Vegetable     Bake     Summer

Yield Serves 4; 1/2 cup per serving

Number Of Ingredients 12

Cooking spray
6 ounces yellow summer squash, sliced
1/2 medium green bell pepper, thinly sliced
1/2 large onion, thinly sliced
2 medium Italian plum (Roma) tomatoes, cut crosswise into thin slices
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried basil, crumbled
1/8 teaspoon dried fennel seeds
2 tablespoons snipped fresh parsley
2 tablespoons shredded or grated Parmesan cheese

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

MELANGE OF WINTER VEGETABLES



Melange of Winter Vegetables image

Categories     Onion     Vegetable     Side     Roast     Sauté     Vegetarian     High Fiber     Beet     Carrot     Turnip     Winter     Healthy     Gourmet

Number Of Ingredients 8

8 medium beets, scrubbed and trimmed, leaving about 1 inch of stems attached
9 baby turnips with tops, peeled and tops trimmed to 1/4 inch, or 3 medium turnips, peeled and cut into 6 wedges
18 baby carrots with tops, peeled and tops trimmed to 1/4 inch, or 3 large carrots, peeled and cut into 3- by 1/2-inch sticks
3/4 pound assorted red and yellow pearl onions (about 2 1/2 cups)
3 tablespoons unsalted butter
1 tablespoon olive oil
1/4 cup loosely packed fresh flat-leafed parsley leaves, washed well, dried, and chopped
freshly ground black pepper

Steps:

  • Preheat oven to 425°F.
  • Wrap beets tightly in foil and roast in middle of oven 1 to 1 1/2 hours, or until tender. Unwrap beets carefully and cool until they can be handled. Slip off and discard skins and stems. Cut each beet into 6 wedges. Beets may be prepared up to this point 1 day ahead and chilled, covered.
  • Have ready a large bowl of ice and cold water. In a large saucepan of salted boiling water blanch turnips 3 to 6 minutes (depending on size), or until barely tender, and transfer with a slotted spoon to ice water. Return water in pan to a boil and blanch carrots 5 minutes, or until barely tender. Transfer carrots with a slotted spoon to ice water and drain turnips and carrots in a colander. If using baby turnips, cut each in half.
  • Return water in pan to a boil and blanch onions 3 minutes, or until barely tender. Drain onions in another colander until cool enough to handle and peel. Vegetables may be prepared up to this point 1 day ahead, patted dry, and chilled, covered. Bring vegetables to room temperature before proceeding.
  • In a large non-stick skillet heat butter over moderately high heat until foam subsides and sauté turnips and carrots with pepper and salt to taste, stirring, until tender and golden, about 4 minutes. Transfer turnips and carrots with slotted spoon to a bowl and keep warm, covered. Add oil to skillet and heat over moderately high heat until hot but not smoking. Sauté onions with pepper and salt to taste, stirring, until tender and golden brown, about 4 minutes, and with slotted spoon add to turnip mixture. Stir parsley into vegetable mixture.
  • In oil remaining in skillet cook beets with pepper and salt to taste over moderate heat, stirring, until heated through.
  • Serve beets with other vegetables (but do not toss together).

VEGETABLE MELANGE



Vegetable Melange image

Here's a fruit sauce that's just as good over freshly cooked vegetables as it is as a chilled fruit dip.

Provided by Allrecipes Member

Yield 6

Number Of Ingredients 10

1 cup water
1 cube chicken bouillon
8 ounces fresh broccoli spears
8 ounces cauliflowerets
¼ pound fresh mushrooms, quartered
¼ cup plain yogurt
¼ cup SMUCKER'S® Low Sugar Apricot Preserves
½ teaspoon lemon juice
¼ teaspoon curry powder
⅛ teaspoon salt

Steps:

  • In a large saucepan, combine water and bouillon cube; heat until cube dissolves. Add broccoli, cauliflower, and mushrooms. Cover and cook until broccoli is tender-crisp, about five minutes. Drain.
  • In small saucepan, combine remaining ingredients. Cook and stir until sauce is heated to serving temperature. Pour over vegetables.

Nutrition Facts : Calories 51.3 calories, Carbohydrate 10.1 g, Cholesterol 0.7 mg, Fat 0.4 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 0.1 g, Sodium 272.1 mg, Sugar 5.9 g

SUMMER VEGETABLE MELANGE



Summer Vegetable Melange image

Make and share this Summer Vegetable Melange recipe from Food.com.

Provided by dianegrapegrower

Categories     Onions

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium zucchini
1 medium yellow squash
1 medium carrot
1/2 onion, sliced thin lengthwise
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 pinch red pepper flakes
1 teaspoon fresh parsley, chopped

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.

Nutrition Facts : Calories 58.9, Fat 3.6, SaturatedFat 0.5, Sodium 21.1, Carbohydrate 6.5, Fiber 1.8, Sugar 3.1, Protein 1.5

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