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.
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
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
SIMPLE VEGETABLE MEDLEY
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Steam broccoli, cauliflower, green beans, and carrots in a vegetable steamer 5 to 10 minutes, or cook covered in a microwave with a little water until crisp-tender.
- Transfer to a large serving bowl. Add red pepper and mushrooms to bowl and toss to mix.
- In a small bowl, combine olive oil, vinegar, scallions, and thyme with a wire whisk. Drizzle over vegetables and serve.
- Recipe provided by Low Cholesterol Olive Oil Cookbook
MOM'S VEGETABLE BAKE
This is my favorite thing to eat at Thanksgiving, but it is good any time! Usually the first thing to disappear at our house.
Provided by itsnevrenough
Categories Cauliflower
Time 50m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Cook vegetables according to package directions and drain.
- Place cooked vegetables in ungreased 9X13" pan.
- Mix cheese, mayonnaise and onions together and pour on top of vegetables.
- Top with crushed crackers and then melted butter.
- Bake uncovered 35 minutes at 350.
Nutrition Facts : Calories 229.4, Fat 20, SaturatedFat 7.9, Cholesterol 37.6, Sodium 362.4, Carbohydrate 8.3, Fiber 0.2, Sugar 2.4, Protein 5.1
SWISS VEGETABLE MEDLEY
Another really good recipe from Mom. This one is delicious and easy to double. Remember to double baking time also though. I also like to add a little garlic powder and seasoned salt to mine. I also never add the pimiento, so leaving them out doesn't take away from the dish. Also a good one for those people that don't usually like veggies.
Provided by Nicole Brummett
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, combine veggies, soup, 1/2 cup of cheese, sour cream, pimento and 1/2 cup of onions.
- Pour into a 1 quart baking dish and bake covered at 350° for 30 minutes.
- Top with remaining cheese and onions.
- Bake uncovered for 5 minutes.
VEGETABLE MEDLEY
This is a wonderful side dish to make when garden vegetables are plentiful, and if you have fresh corn, use that instead of frozen. -Terry Maly, Olathe, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 5h15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.
Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
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