RAINBOW PEPPER MEDLEY
"This colorful, crunchy salad is a delicious way to use your summer harvest of peppers. It's handy because it is prepared ahead of time." -Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings (1/2 cup each).
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, whisk the vinaigrette ingredients. Pour over vegetables and toss to coat. Cover and refrigerate for at least 3 hours before serving.
Nutrition Facts : Calories 75 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 229mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
CORN 'N' RED PEPPER MEDLEY
This fresh-tasting side dish is a fun treatment for corn. It's colorful, comes together quickly on the stovetop and goes well with just about any main course, particularly grilled items.-Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, cook corn in oil for 2 minutes. Add the red peppers, onion and garlic; cook and stir for 4-6 minutes or until peppers are crisp-tender. Stir in the parsley, chili powder, salt and pepper; cook 1-2 minutes longer.
Nutrition Facts : Calories 130 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g 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
JULIENNE PEPPER AND BOK CHOY MEDLEY
Steps:
- In a large saute pan on high heat, add the oil and quickly sweat the garlic and ginger. Add all peppers and the bok choy. Saute until the veggies begin to sweat and splash them with soy sauce. Season with salt and freshly ground black pepper. Serve immediately.
BRUSSELS SPROUTS, ASPARAGUS & BELL PEPPER MEDLEY
An Asian style way to enhance Brussels Sprouts! I created this for a quick and easy side for leftover Lo Mein noodles.
Provided by AcadiaTwo
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Clean and remove hard ends from Brussels Sprouts.
- Clean and remove stem and seeds from bell pepper.
- Clean and remove woody sections of asparagus.
- Course chop Brussels sprouts, asparagus and bell pepper.
- Heat oil in nonstick wok over medium heat and saute garlic for one minute stirring frequently.
- Add sprouts, bell pepper, asparagus and salt stirring frequently. Cook 5 minutes.
- Add water and cook an additional 5 minutes or until vegetables are tender.
- Stir in Hoison sauce and sweet chili sauce, give a quick stir to mix thoroughly, then remove wok from heat. Serve and enjoy!
CORN AND RED PEPPER MEDLEY
This is a very quick side dish that pairs well with grilled foods. It's very colorful and easy to make. (I wish my camera was not broken so I could show you how pretty it is!) It comes from Light & Tasty magazine.
Provided by MsBindy
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat the oil and cook the corn for about 2 minutes.
- Add the red peppers, onions, and garlic, and saute for 4-6 minutes.
- Stir in the parsley, chili powder, salt and pepper and cook for another minute or two.
PEPPER MEDLEY
I made up this recipe one day when I went a little overboard at the market and brought home too many peppers.
Provided by Mirj2338
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut the peppers into strips.
- Peel the carrot and cut into very thin strips.
- Stir-fry in oil with the onion until the onion becomes translucent.
- Add the garlic and fry 1 minute longer.
- Add the brown sugar, sesame seeds and seasonings.
- Stir-fry for one minute longer.
- Remove from heat and serve.
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
ROASTED BELL PEPPER MEDLEY
Looking for an easy vegetable side dish? Then try this spicy bell pepper and onion medley - ready in just 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Cut bell peppers in half; remove seeds. (For larger peppers, cut lengthwise in half again.)
- In medium bowl, toss bell peppers, onions, garlic, oil and Italian seasoning. Spoon mixture into 13x9-inch pan.
- Roast 10 to 12 minutes or until bell peppers are crisp-tender.
- Meanwhile, in small bowl, beat remaining ingredients except ground pepper with wire whisk.
- Before serving, drizzle oil mixture over bell peppers and onions; sprinkle with ground pepper.
Nutrition Facts : Calories 50, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 4 g, TransFat 0 g
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