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
MARINATED VEGETABLE MEDLEY
This is a wonderful, tangy recipe for marinated veggies. You may substitute small pearl onions for the chopped onion, and add bias sliced celery pieces as well.
Provided by Paula
Categories Salad Vegetable Salad Recipes
Time 3h30m
Yield 8
Number Of Ingredients 13
Steps:
- In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.
- In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.
Nutrition Facts : Calories 208 calories, Carbohydrate 9.8 g, Fat 18.3 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 2.9 g, Sodium 607 mg, Sugar 2.2 g
VEGETABLE SALAD MEDLEY
I like to take this salad to potlucks because it feeds a lot of people, and it's so easy to make. It's best when made a day ahead so the flavors can blend.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12-14 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, bring the sugar, vinegar, oil, salt and pepper to a boil. In a large bowl, combine the remaining ingredients. Add sugar mixture and toss to coat. Cover and refrigerate for several hours or overnight, stirring occasionally. Serve with a slotted spoon.
Nutrition Facts : Calories 208 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 278mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 4g fiber), Protein 3g protein.
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.
GARDEN MEDLEY SALAD
A homemade caraway vinaigrette transforms 4 basic veggies into a sensational salad!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 8
Number Of Ingredients 10
Steps:
- In tightly covered container, shake all vinaigrette ingredients until well blended.
- Cut cucumber lengthwise in half; scrape out seeds. Cut halves diagonally into 1/2-inch-wide pieces.
- In large serving bowl, toss salad greens, tomato, cucumber, onions and vinaigrette.
Nutrition Facts : Calories 75, Carbohydrate 4 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg
VEGGIE MEDLEY SALAD
VMS is a great make-ahead recipe and goes well with a salad bar or grill fest. It is an easy dish to take to a picnic or covered-dish affair. The short prep time includes clean-up.
Provided by Texas Barby
Categories Corn
Time 15m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Blanch frozen veggies for 1 minute. Drain well.
- Combine first seven ingredients in a medium bowl and set aside.
- In a small saucepan, combine the next six ingredients and boil for one minute to dissolve the sugar. This step may be omitted if you use sugar substitute.
- Pour the marinade over the veggies and stir to coat. Refrigerate the salad overnight.
- Stir salad before serving.
Nutrition Facts : Calories 229.6, Fat 9.6, SaturatedFat 0.8, Sodium 156.3, Carbohydrate 33.9, Fiber 4.3, Sugar 20.5, Protein 4.1
MEDITERRANEAN VEGETABLE MEDLEY
Fresh vegetables complement the flavors of the Mediterranean in this special salad that will be a perfect side dish for casual entertaining.
Provided by Timothy H.
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place water in 4-quart saucepan. Cover; cook over medium-high heat until water comes to a boil (2 to 3 minutes). Add green beans. Cover; continue cooking until beans are crisply tender (4 to 6 minutes). Drain.
- Add butter, oil and olives to green beans. Cook, stirring occasionally, 3 minutes. Add tomatoes, oregano, salt and pepper. Cook, stirring occasionally, 1 minute. Top with feta cheese, if desired. Serve immediately.
- You can substitute 1 teaspoon dried oregano leaves if you do not have fresh.
Nutrition Facts : Calories 113.9, Fat 7.7, SaturatedFat 3.6, Cholesterol 16, Sodium 279.8, Carbohydrate 9.8, Fiber 4.5, Sugar 2.4, Protein 3.7
VEGETABLE MEDLEY
Maximum flavor, maximum color-the best of two worlds. From Prevention® Healthy Cooking.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 8
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.
Nutrition Facts : Calories 70, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 6 g, TransFat 0 g
ITALIAN VEGETABLE MEDLEY
Round out a variety of menus with this side dish that lends a delicious pop of color. "If you have them, use leftover veggies. People are always surprised at how easy this dish is!" Margaret Wilson - Sun City, CA
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Microwave vegetables according to package directions. Meanwhile, in a small bowl, combine the cheese, bread crumbs, garlic powder, seasoned salt and pepper. Drain vegetables; stir in butter. Sprinkle with cheese mixture.
Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 174mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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