VEGETABLE MEDLEY RECIPE RECIPES

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SAUTEED VEGETABLE MEDLEY RECIPE | FOOD NETWORK KITCHEN ...



Sauteed Vegetable Medley Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories     side-dish

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 as a side dish

Number Of Ingredients 4

4 cups mixed blanched and refreshed vegetables, such as broccoli florets, cauliflower florets, carrot rounds, green beans, or radish quarters, procedure follows
2 tablespoons unsalted butter
2 tablespoons water
Kosher salt, freshly ground black pepper

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.

VEGETABLE BAKE RECIPE | JAMIE OLIVER VEGAN RECIPES



Vegetable bake recipe | Jamie Oliver vegan recipes image

This popular veggie medley is traditionally eaten with feta, but it’s also awesome with pork chops.

Total Time 1 hours 20 minutes

Yield 6

Number Of Ingredients 11

150 ml extra-virgin olive oil plus extra if needed
1 large aubergine
1 large onion
3 cloves of garlic
800 g large potatoes
6 medium tomatoes
12 cherry tomatoes
5 courgettes
300 g tomato passata
1 tablespoon dried oregano
½ a bunch of fresh flat-leaf parsley (15g)

Steps:

    1. Preheat the oven to 220°C/425°F/gas 7.
    2. Halve the aubergine lengthways and thickly slice.
    3. Drizzle some olive oil into a frying pan over a medium heat and cook the aubergine in batches for 5 to 7 minutes, or until softened and golden, adding a little more oil, if needed. Using a slotted spoon, transfer to a large bowl.
    4. Peel and thinly slice the onion, and peel and slice the garlic. Add the onion and garlic to the empty pan, with a little more oil if necessary, and sauté for 5 minutes, or until softened. Transfer to the bowl with the aubergine.
    5. Chop the potatoes into 1cm cubes, thinly slice the medium tomatoes and slice the courgettes.
    6. Add the potato, all the tomatoes, the courgette, passata and 200ml water to the bowl. Sprinkle with the oregano, then pick, finely chop and add the parsley. Season generously with sea salt and black pepper.
    7. Combine well with your hands and transfer to a large ovenproof dish. Drizzle with any remaining oil.
    8. Bake for 30 minutes, then turn the oven down to 200°C/400°F/gas 6. Bake for another 20 to 30 minutes, or until the top has browned and vegetables are tender. Allow to cool slightly before serving.

Nutrition Facts : Calories 379 calories, FatContent 24.3 g fat, SaturatedFatContent 3.5 g saturated fat, ProteinContent 7.5 g protein, CarbohydrateContent 32.5 g carbohydrate, SugarContent 8.2 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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