WHAT IS VEGETABLE MEDLEY RECIPES

VEGETABLE MEDLEY I RECIPE | ALLRECIPES

Vegetable Medley I Recipe | Allrecipes image

This is a clever mixture of vegetables and herbs. Even if you're not a squash or zucchini fan, you will be after you try this!

Provided by ANNEBELLE KOMAREK

Categories World Cuisine European Italian

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
2 yellow squash, sliced
2 zucchini, sliced
1 onion, chopped
1 green bell pepper, chopped
2 cloves crushed garlic
1 (16 ounce) can diced tomatoes
½ teaspoon dried basil
2 teaspoons dried oregano
salt and pepper to taste
¼ cup grated Parmesan cheese

Steps:

Preheat oven to 325 degrees F (165 degrees C).
In a large saute pan heat olive oil over medium heat. Add squash, zucchini, onion, green bell pepper, and garlic. Saute until all vegetables are soft. Add tomatoes with juice. Season with basil, oregano, salt, and pepper.
Transfer ingredients to a glass baking dish. Bake for 20 minutes in the preheated oven. Sprinkle with Parmesan cheese and bake another 10 minutes.

Nutrition Facts : Calories 88.4 calories, CarbohydrateContent 10.3 g, CholesterolContent 3.7 mg, FatContent 3.8 g, FiberContent 2.9 g, ProteinContent 4.3 g, SaturatedFatContent 1.1 g, SodiumContent 247.8 mg, SugarContent 5.7 g

COLORFUL VEGETABLE MEDLEY SIDE DISH RECIPE: HOW TO MAKE IT

Colorful Vegetable Medley Side Dish Recipe: How to Make It image

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

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 teaspoon chicken bouillon granules
1/4 cup water
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 teaspoon plus 1 tablespoon olive oil, divided
2 cups fresh broccoli florets
2 medium carrots thinly sliced
1 large onion, sliced and quartered
1 cup sliced celery
2 medium zucchini, halved lengthwise and thinly sliced
1 medium sweet red pepper, thinly sliced
1 cup sliced fresh mushrooms
2 cups thinly sliced cabbage

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, FatContent 3g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 473mg sodium, CarbohydrateContent 10g carbohydrate (0 sugars, FiberContent 3g fiber), ProteinContent 3g protein. Diabetic Exchanges 2 vegetable

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