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
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
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
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
STIR FRY VEGGIE MEDLEY
This is a complimentary side dish to most meals.
Provided by Brenda Dixon @6dixons
Categories Vegetables
Number Of Ingredients 8
Steps:
- Heat the oil in a deep sided non stick sauté pan over medium heat. Cook the carrots for 5-7 minutes stirring occasionally. Add the remaining vegetables, lemon juice and soy sauce. Stir and cook for an additional 5-7 minutes or until desired tenderness. Sprinkle the seasoning and mix in throroughly. Serve immediately.
ORIENTAL VEGETABLE MEDLEY
Make and share this Oriental Vegetable Medley recipe from Food.com.
Provided by Kitchen Quarterback
Categories Vegetable
Time 23m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Toss vegetables together in a microwavable-safe casserole dish; set aside.
- In a small bowl, combine the garlic, water, teriyaki sauce and cornstarch; pour over vegetables. Cover tightly with plastic wrap and microwave on high for 4 minutes. Stir vegetables, recover and microwave an additional 3-4 minutes or until vegetables cooked to desired texture and sauce is thickened. Sprinkle with sesame seeds and serve immediately.
VEGETABLE CHICKEN MEDLEY
In Springfield, Missouri, Kristen Feola stir-fries this combination of tender chicken chunks, onions, broccoli, pepper and rice. Seasoned with garlic, ginger and a simple pineapple sauce, the made-in-moments main course includes crunchy chopped peanuts.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute the onion, red pepper, broccoli, green onions, parsley, garlic, ginger and pepper in oil until vegetables are crisp-tender. Stir in chicken and rice. , In a small bowl, combine cornstarch, pineapple juice and soy sauce until smooth; stir into the skillet. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in peanuts.
Nutrition Facts :
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
ROOT VEGETABLE MEDLEY
Meet the Cook: Equally good with pork or beef roast - or with a Thanksgiving turkey - this dish is one my husband of 36 years requests at least once a month. We have four grown children, six grandchildren and a seventh due in November. -Marilyn Smudzinski, Peru, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Place potatoes and rutabaga in a large saucepan; cover with water. Add salt. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. , Add remaining vegetables; return to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender; drain. , For glaze, melt butter in a small saucepan; stir in brown sugar and cornstarch. Stir in the water, lemon juice, dill, pepper and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour over vegetables and toss to coat.
Nutrition Facts : Calories 85 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
ASIAN VEGETABLE STIR-FRY
A colorful medley of quick and flavorful frozen vegetables brightens a basic meatless stir-fry served with instant rice.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In 12-inch skillet, heat oil over medium heat. Cook onion, carrot and garlic in oil 5 to 7 minutes, stirring occasionally, until slightly tender.
- Cook rice in water as directed on package; cover to keep warm.
- Into mixture in skillet, stir mushrooms, frozen vegetables in sauce, stir-fry sauce and pepper flakes; cook 5 to 7 minutes, stirring occasionally, until vegetables are tender. Serve over rice.
Nutrition Facts : Calories 330, Carbohydrate 62 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 12 g, TransFat 0 g
APPLEBEE'S VEGETABLE MEDLEY
A zesty, flavorful vegetable blend from the folks at Applebee's posted in response to a recipe request. Cooking time is approximate.
Provided by Molly53
Categories Corn
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse and wash all vegetables under cold water.
- Cut the ends off of the zucchini and squash, then down the center lengthwise.
- Using knife, cut into 1/4 inch bias half moons.
- Slice red pepper in half and remove the stem, core and remove seeds.
- Cut each half in half, then slice lengthwise into 1/4" julienne strips.
- Slice both ends of red onion off, remove peel and core.
- Slice lengthwise for a 1/4 inch julienne cut.
- Peel carrots.
- Trim top end of carrot and narrow bottom end to result in a 4 inch length of (somewhat) uniform width.
- Cut each piece in half lengthwise, then cut the halves into quarters, result should be approximately 1/4 inch x 4 inch sticks.
- Heat butter or margarine in a sauté pan over medium heat taking caution not to scorch.
- Add salt, sugar and garlic.
- Add vegetables (start with carrots and work back up the list- denser vegetables take longer to heat) and cook until hot and crisp/tender.
- When vegetables are all in pan and cooking, add Worcestershire sauce, soy sauce and parsley.
- Mix thoroughly and serve.
Nutrition Facts : Calories 130, Fat 9.1, SaturatedFat 5.6, Cholesterol 22.9, Sodium 785.2, Carbohydrate 11.3, Fiber 2.9, Sugar 6.8, Protein 2.4
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