ZUCCHINI MOZZARELLA MEDLEY
Jennifer Yoder writes from Amberg, Wisconsin, "I love fresh vegetables, especially zucchini, and my mother-in-law's recipe for Zucchini Mozzarella Medley is one of my favorite ways to fix it."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the zucchini, onion and seasonings in butter until crisp-tender. Add garlic; cook 1 minute longer., Gently stir in tomato wedges; sprinkle with cheese. Remove from the heat; cover and let stand for 1-2 minutes or until cheese is melted.
Nutrition Facts : Calories 180 calories, Fat 13g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 299mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.
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.
MOM'S VEGETABLE MEDLEY
A colorful mix of zucchini, onion, celery, green pepper and tomato is at its tasty best in this simple side dish. Mom came up with this recipe as a way to use up her garden vegetables. It has the taste of summer.-Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute the celery, green pepper and onion in butter for 6-8 minutes. Add zucchini; cook and stir over medium heat until tender. Add tomato and soup mix; cook and stir until tomato is tender.
Nutrition Facts : Calories 42 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 127mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
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
SUNSHINE VEGETABLE MEDLEY
Provided by Robert Irvine : Food Network
Categories main-dish
Time 20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a large pot fitted with a steamer basket, bring water to a boil and add vegetables successively starting with carrots, about 3 minutes, then add broccoli, about 3 more minutes, then zucchini and yellow squash, about 3 to 5 more minutes or until all vegetables are fork tender. Transfer vegetables to a large mixing bowl and season with garlic powder and salt and pepper and toss with melted butter.
ZUCCHINI VEGGIE MEDLEY
This is a recipe I kinda just put together (the best kind!). I had way to many fresh veggies in my garden and needed to get creative. This is so simple to do, but it looks so fresh and extravagent. Please add/subtract to taste. Adding grated Parmasian Cheese is nice too! It's really hard to mess up this recipe!
Provided by Rachel Rzucidlo
Categories Vegetable
Time 25m
Yield 2-3 cups, 3 serving(s)
Number Of Ingredients 8
Steps:
- Put oil in large pan.
- Warm pan while dicing veggies.
- Dice the tomatoes, halve the green beans, slice the zucchini diagonally (makes it look fun!), and chop the garlic.
- Keep the pan on a medium temp, you want the juices to blend slowly.
- Throw the garlic and zucchini in warmed pan first, then add the rest.
- Throw dash of salt on the veggies to bring out the juices.
- The tomatoes will cook down almost completely, but the color they add is essential!
- Cook over medium heat until either Al Dente or soft, whatever you prefer!
- ENJOY!
Nutrition Facts : Calories 117, Fat 9.4, SaturatedFat 1.2, Sodium 66.9, Carbohydrate 8, Fiber 2.6, Sugar 3.7, Protein 2.3
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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