Chilled Vegetable Medley Recipes

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.

Steps:

• Bring a large pan of water to the boil. Whisk the oil with the mustard, honey and vinegar in a large bowl and season.
• Put the leeks in the water, bring back to the boil, then simmer gently for 1 min. Add the beans and cook for 2 mins, then add the broccoli and simmer everything for 4 mins. Finally, add the peas, bring back to the boil and simmer for 1 min more. Drain really well, then tip into the large bowl and toss through the dressing. Serve straight away.

Steps:

• Combine the first seven (7) ingredients in a large skillet; bring to a boil.
• Add the zucchini, squash, carrots and red pepper; cover and reduce the heat. Simmer for 6 to 8 minutes or until the vegetables are crisp-tender.
• Drain well; rinse in cold water.
• Transfer the vegetables to a serving dish, add the celery seed and toss well. Set aside.
• In a small saucepan, combine the salad dressing, sugar substitute, vinegar and water; cook and stir until mixture comes to a boil. Pour over the vegetables.
• Cover and refrigerate until chilled, stirring several times. Serve with a slotted spoon.

Steps:

• Combine corn, cucumbers, onions, tomatoes, and scallions in salad bowl. In a separate bowl, blend sour cream with salt, pepper, vinegar, oil and chopped cilantro. Add sour cream mixture to corn and toss gently to coat. Chill and serve garnished with cilantro sprigs.

Steps:

• Place vegetables in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the butter, sage and garlic; drizzle over vegetables. Cover and bake at 375° for 40-50 minutes or until tender.

Steps:

• Place tomatoes, zucchini, yellow squash, green bell pepper, red onion, garlic, basil, salt, and black pepper in a large bowl; add olive oil, vinegar, and water. Toss to coat. Refrigerate for about 1 hour before serving.

Steps:

• In a medium bowl, add carrots sprinkle with 1/4 cup of pickling salt and cover with cold water.
• (Keep carrots separate or they will tint the cauliflower orange).
• Add cauliflower and jalapeño peppers in a separate bowl.
• Sprinkle with 3/4 cup pickling salt and cover with cold water.
• Let these set for 1 hour.
• Drain and rinse vegetables.
• Bring brine to a boil.
• Let simmer for 5 minutes.
• Sterilize 14 pint or 7 quart jars and lids.
• Into each hot jar layer the vegetables in order of:.
• Carrots, 2-3 red habanaros, cauliflower and 3-4 green jalapeños.
• (Repeat for quart jars).
• Top with hot brine (stir brine occasionally to distribute the garlic).
• Seal with hot lids and process in a hot water bath for 10 minutes.
• Let set for at least two week before using.

Steps:

• Place the cauliflower, broccoli and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 7-9 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute mushrooms and onions in butter until tender. , Drain vegetables. In a large bowl, combine soup, milk and cheese sauce. Add vegetables and mushroom mixture; toss to coat. Transfer to a greased 2-qt. baking dish. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40-45 minutes or until bubbly.