FRESH SUMMER VEGETABLE RECIPES RECIPES

Name: Garden Fresh Summer Vegetable Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings.
Ingredients: 1 cup fresh cauliflowerets; 1 cup fresh baby carrots; 1 cup sliced red onion; 1 cup halved grape tomatoes; 1 cup chopped zucchini; 3 tablespoons cider vinegar; 2 tablespoons olive oil; 1 teaspoon dill weed; 1/2 teaspoon salt; 1/2 teaspoon ground mustard; 1/4 to 1/2 teaspoon garlic powder; 1/4 teaspoon pepper

GARDEN FRESH SUMMER VEGETABLE SALAD RECIPE: HOW TO MAKE IT

Garden Fresh Summer Vegetable Salad Recipe: How to Make It image

"We're always looking for ways to use our garden produce in the summer, and this salad is great because you can use whatever vegetables you have on hand. You'll love the dill dressing,."—Mari Roseberry, Dunning, Nebraska

Provided by Taste of Home

Categories Lunch

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 cup fresh cauliflowerets
1 cup fresh baby carrots
1 cup sliced red onion
1 cup halved grape tomatoes
1 cup chopped zucchini
3 tablespoons cider vinegar
2 tablespoons olive oil
1 teaspoon dill weed
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 to 1/2 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

In a large bowl, combine the cauliflower, carrots, onion, tomatoes and zucchini. In a small bowl, whisk the remaining ingredients. Pour over vegetables and toss to coat. , Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon.

Nutrition Facts : Calories 75 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 226mg sodium, CarbohydrateContent 8g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 1g protein. Diabetic Exchanges 1 vegetable

HADDOCK WITH FRESH SUMMER VEGETABLES RECIPE - FOOD.COM

Haddock With Fresh Summer Vegetables Recipe - Food.com image

This fish dish is lovely served with a simple fruit salad. This fast and easy dish is tender, moist and flavourful.

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
4 small red potatoes, sliced thin
2/3 cup red onion, sliced thin
1 teaspoon red pepper flakes
3/4 teaspoon thyme
1/2 teaspoon garlic powder
1/2 teaspoon coarse sea salt (optional)
4 slices lemons, thin
1 1/2 lbs haddock
1 small zucchini, thinly sliced
1 yellow pepper, chopped
1 tomatoes, chopped
1/4 cup dry white wine (* may substitute with fresh lemon juice mixed with water)
1/4 cup parmesan cheese, shredded

Steps:

Preheat oven to 375 degrees.
Heat the oil in a pan and add the potatoes, onion, red pepper flakes, thyme, garlic powder and salt.
Over moderate heat, cover and cook for 15 minutes, stirring frequently.
In a 9" baking pan add lemon slices, place fish over the lemon and top with zucchini, yellow pepper and tomatoe.
Pour the wine over fish and vegetables.
Top with the potatoe mixture and garnish with parmsean.
Cover and bake in a 375 degree oven for 30 minutes.

Nutrition Facts : Calories 379.6, FatContent 6.7, SaturatedFatContent 1.9, CholesterolContent 117.7, SodiumContent 577, CarbohydrateContent 36.4, FiberContent 4.8, SugarContent 5.3, ProteinContent 41.2

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