SWISS VEGETABLE MEDLEY
Great dish when you are tired of the same old thing. I always get asked for the recipe if I bring it to a potluck. I usually use the frozen bag of mixed broccoli, cauliflower and carrots.
Provided by TTAYLOR239
Categories Side Dish Casseroles
Time 1h10m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Set aside 1/4 cup of cheese, and 1/4 cup of onions.
- In a medium-size mixing bowl, combine thawed vegetables, mushroom soup, 3/4 cup Swiss cheese, sour cream, remaining fried onions, and pepper. Pour ingredients into a 2 quart casserole dish.
- Bake for 30 minutes. Sprinkle reserved cheese and onions on top of the casserole and bake additional 5 minutes, or until the cheese has melted.
Nutrition Facts : Calories 506.5 calories, Carbohydrate 33.8 g, Cholesterol 40.1 mg, Fat 36.5 g, Fiber 3.6 g, Protein 11.3 g, SaturatedFat 15.6 g, Sodium 790 mg, Sugar 1.2 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.
CREAMY VEGETABLE MEDLEY
This vegetable dish is so easy and so good. It can be made early and baked later. You can also double this recipe and bake in a 9x13 inch baking dish.
Provided by Toni
Categories Side Dish Casseroles
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
- Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.
Nutrition Facts : Calories 279.1 calories, Carbohydrate 20 g, Cholesterol 25.4 mg, Fat 18.8 g, Fiber 3 g, Protein 8.4 g, SaturatedFat 8.3 g, Sodium 599.2 mg, Sugar 0.9 g
ROASTED GREEN VEGETABLE MEDLEY
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Quarter the zucchini lengthwise and then cut in half. Place in a gallon resealable plastic bag along with the trimmed asparagus and green beans.
- Add in the olive oil, garlic, thyme, oregano, salt, pepper and crushed red pepper. Seal and toss to completely coat the vegetables. Release any extra air from the bag and store in the refrigerator, along with the Parmesan, until ready to roast.
- When ready to roast, preheat the oven to 425 degrees F. Remove the vegetable mix from the bag and spread it onto a sheet pan. Roast until the vegetables are tender and beginning to brown, 18 to 20 minutes, turning them halfway through the cooking time. Remove the vegetables from the oven and sprinkle the Parmesan over the top.
ROASTED VEGETABLE MEDLEY
This roasted vegetables dish is good with any meat, but I especially like it with pork. And because the vegetables can be prepared in advance, I have more time to enjoy my dinner guests. -Shirley Beauregard, Grand Junction, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.
Nutrition Facts : Calories 152 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 347mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
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
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
ROASTED VEGETABLE MEDLEY
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
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
CHEESY VEGETABLE MEDLEY
Can't decide whether to cook vegetables or pasta for a side dish? Try combining them in this medley. It received rave reviews at our volunteer fire department meeting. Now, I make it for other covered-dish suppers.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 12-14 servings.
Number Of Ingredients 16
Steps:
- Place broccoli and cauliflower in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender. Rinse in cold water; drain and set aside. Repeat with carrots and onion, steaming for 4-5 minutes or until tender. , Place vegetables in a large bowl; add the garlic powder, Italian seasoning, salt and pepper. Stir in macaroni. Spoon half into a greased 3-qt. baking dish. Sprinkle with half of the mozzarella, cheddar and process cheese. Repeat layers. , Pour cream over the top. Sprinkle with bread crumbs; dot with butter. Top with Parmesan cheese. Bake, uncovered, at 350° for 30-40 minutes or until bubbly.
Nutrition Facts : Calories 311 calories, Fat 17g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 589mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.
GLAZED VEGETABLE MEDLEY
Our home economists came up with this recipe to showcase late summer and early fall produce. The slightly sweet glaze coats every delicious piece.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place parsnips in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the carrots. Cook 7-9 minutes longer or until vegetables are crisp-tender; drain and keep warm., In a large skillet, saute onion and garlic in oil for 1 minute. Add the zucchini and red pepper; cook and stir for 5 minutes or until crisp-tender. Remove from the skillet and keep warm. , In the same skillet, melt butter; stir in the brown sugar and cornstarch until smooth. Gradually stir in the water, seasoned salt, lemon-pepper and dill. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Add the vegetables; stir to coat.
Nutrition Facts : Calories 118 calories, Fat 4g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 184mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
GARDEN VEGETABLE MEDLEY
I'm a vegetarian and enjoy experimenting with vegetable combinations. This relatively fat-free dish with squash, onion, green pepper, tomatoes and seasonings goes well with any meal.-Suzanne Pelegrin, Ocala, Florida
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cut the yellow squash, zucchini, onion and green pepper into 2-in. x 1/2-in. strips. In a large skillet or wok, simmer vegetables, garlic and seasonings in broth over medium heat. Stir constantly until crisp-tender, about 7 minutes. Add tomatoes; heat through.
Nutrition Facts :
MEDLEY OF OVEN ROASTED VEGGIES WITH LIME JUICE AND FETA CHEESE
This recipe offers a sligthly modern (maybe even exotic) twist on your traditional oven-baked (root) veggies. Fresh lime juice paired with cinnamon sugar and feta cheese accentuate the veggie's deliciousness perfectly to make a very yummy dish! Feel free to use other vegetables if there are any you can't get or dislike.
Provided by Lalaloula
Categories Peppers
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Wash, clean and cut veggies into long finger-thin pieces (like french-fries). Make sure to separate kohlrabi and carrots from the other veggies as they need to bake longer.
- Pre-heat the oven to 200°C/400°F.
- Mix lime/lemon juice, oil, cinnamon,salt and sugar.
- Spread carrots and kohlrabi pieces on a baking sheet. Pour some of the marinade on top and make sure to coat well. Bake for 5 minutes.
- Add rest of the veggies and coat with remaining marinade.
- Bake for 10 more minutes and then crumble the feta cheese over the veggies.
- Return to the oven and bake for another 10 minutes.
- Serve with crusty bread or enjoy as is. :).
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