Best 3 Colorful Vegetable Medley Recipes

In the culinary world, vegetables are often celebrated for their vibrant colors, offering a feast for the eyes as well as the palate. From the deep greens of broccoli and spinach to the fiery reds of bell peppers and tomatoes, each hue holds a unique flavor and nutritional profile. Cooking a colorful vegetable medley is an art that not only pleases the senses but also provides a wholesome and nutritious meal. With a variety of textures and tastes, vegetables bring a symphony of flavors to the table, making them a delightful and healthy centerpiece for any dish. Whether steamed, roasted, grilled, or stir-fried, the possibilities for creating a stunning and flavorful colorful vegetable medley are endless.

Check out the recipes below so you can choose the best recipe for yourself!

COLORFUL VEGETABLE MEDLEY SIDE DISH

Colorful Vegetable Medley Side Dish 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

Time 25m

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, 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

COLORFUL CHEESY VEGETABLE MEDLEY

Colorful Cheesy Vegetable Medley image

Our small community is the cheese capital of Manitoba. This is a favorite recipe from my husband's aunt, who works at the local cheese factory.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 tablespoons butter
2 tablespoons canola oil
3 medium carrots, thinly sliced
3 celery ribs, thinly sliced
2 cups fresh cauliflowerets
1 cup fresh broccoli florets
3/4 cup cubed fully cooked ham
1 small onion, chopped
1/2 cup cooked white rice
1/2 cup shredded cheddar cheese

Steps:

In a large skillet, melt the butter over medium heat. Add the oil, carrots, celery, cauliflower, broccoli, ham and onion. Cover and cook for 15-20 minutes or until vegetables are crisp-tender, stirring occasionally. , Stir in the rice; cook until heated through. Sprinkle with cheese. Remove from the heat; cover for 2 minutes or until cheese is melted.

Nutrition Facts : Calories 277 calories, Fat 19g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 541mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 11g protein.

COLORFUL VEGETABLE MEDLEY

Colorful Vegetable Medley image

Here's a tasty way to get your daily veggies. Our Test Kitchen sprinkled this crisp-tender medley with fresh parsley, lemon juice and coriander. It's a quick side dish for any meal.

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

2 medium yellow summer squash, sliced
4 teaspoons olive oil
1-1/2 cups fresh sugar snap peas
1-1/2 cups halved cherry tomatoes
3 tablespoons minced fresh parsley
2 tablespoons lemon juice
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large nonstick skillet, saute squash in oil for 3 minutes. Add peas and tomatoes; saute 2-3 minutes longer or until squash is crisp-tender. Sprinkle with the parsley, lemon juice, coriander, salt and pepper; toss to coat.

Nutrition Facts : Calories 101 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

Tips for Cooking Colorful Vegetable Medley

Choose a variety of vegetables. The more colorful your vegetables, the more nutrients they will provide. Some good choices include broccoli, carrots, bell peppers, snap peas, and zucchini.
Cut the vegetables into uniform pieces. This will help them cook evenly.
Use a little bit of oil or cooking spray to coat the vegetables. This will help them brown and prevent them from sticking to the pan.
Season the vegetables with salt, pepper, and other herbs and spices. This will help them taste their best.
Cook the vegetables over medium heat until they are tender-crisp. You don't want to overcook them or they will become mushy.
Serve the vegetables immediately. They are best when they are fresh and hot.

Conclusion

A colorful vegetable medley is a delicious and healthy side dish that can be enjoyed by people of all ages. It is a great way to get your daily dose of vegetables and it is also a good source of vitamins, minerals, and antioxidants. So next time you are looking for a healthy and delicious side dish, try making a colorful vegetable medley. You won't be disappointed!