Best 10 Greek Vegetable Medley Recipes

SAUTEED VEGETABLE MEDLEY

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.

ROASTED GREEN VEGETABLE MEDLEY

Steps:

• Quarter the zucchini lengthwise and then cut in half. Place in a gallon resealable plastic bag along with the trimmed asparagus and green beans.
• Add in the olive oil, garlic, thyme, oregano, salt, pepper and crushed red pepper. Seal and toss to completely coat the vegetables. Release any extra air from the bag and store in the refrigerator, along with the Parmesan, until ready to roast.
• When ready to roast, preheat the oven to 425 degrees F. Remove the vegetable mix from the bag and spread it onto a sheet pan. Roast until the vegetables are tender and beginning to brown, 18 to 20 minutes, turning them halfway through the cooking time. Remove the vegetables from the oven and sprinkle the Parmesan over the top.

VEGETABLE MEDLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.
• Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
• Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.

ROASTED GREEN VEGETABLE MEDLEY

Steps:

• Preheat oven to 425°. Place first 7 ingredients in a large bowl; toss with 2 tablespoons oil. Divide between two 15x10x1-in. pans coated with cooking spray., Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a large bowl. Mix remaining ingredients with remaining oil; toss with vegetables.

GREEK GREEN BEAN MEDLEY

Steps:

• Place beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender., Meanwhile, in a large skillet, saute onion and orange pepper in oil until crisp-tender. Stir in garlic and seasonings; cook 1 minute longer. Add green beans; toss to coat.

ROASTED VEGETABLE MEDLEY

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.

GREEK YOGURT VEGGIE DIP RECIPE BY TASTY

Steps:

• Slice green pepper.
• In a medium size bowl, combine Greek yogurt, dried parsley, garlic powder, onion powder, pepper, salt, dried basil, and green onions. Mix until well combined.
• To prepare the platter, cut an assortment of your favorite vegetables into the shape they are easiest to dip with. (We used cauliflower, cucumber, green bell pepper, broccoli, celery, yellow bell pepper, carrots, red bell pepper, radishes, and cherry tomatoes.)
• Surrounding a bowl, lay vegetables on top of a bed of kale and fill the bowl with the dip.
• Optional: Sprinkle with some green onions, dried minced garlic, and dried minced onion.
• Enjoy!

GREEK VEGETABLE MEDLEY

Steps:

• Heat oven to 350 degrees. Heat 1 tbsp oil in large nonstick skillet over medium heat and cook onions and garlic until softened or about 5 minutes In a large shallow baking dish coated with cooking spray, place potatoes, zucchini and peppers in one overlapping layer, alternating them. Season with salt and pepper and sprinkle with sauteed onions and garlic.
• Pour tomatoes over layer veggies, season with parsley and oregano and add remaining 1 tbsp olive oil. Add enough water to come halfway up the veggies. Bake 1 to 1 1/2 hours or until all veggies are tender.

THE GREAT GREEN VEGETABLE MEDLEY

Steps:

• Preheat oven to 350°F.
• Steam or boil broccoli, beans and peas together until tender, drain and set aside.
• cook1/2 cup onions in 2 tbsp of butter till tender.
• Add cornstarch, salt, pepper and sour cream; mix well.
• Stir in green vegetables.
• Put in a greased 2 qt casserole dish.
• Mixture can be refrigerated overnight at this point and finished before cooking.
• Top with grated cheese.
• Combine remaining 2 tbsp of butter and cracker crumbs; sprinkle over cheese.
• Bake 30 minutes.

IKARIAN VEGETABLE MEDLEY

Steps:

• Place zucchini, eggplant, and bell pepper each in a separate colander set in a bowl. Toss zucchini with 1 teaspoon salt. Toss eggplant with 2 teaspoons salt. Toss bell peppers with 1/2 teaspoon salt. Let vegetables drain 30 minutes, then spread each vegetable on a separate clean kitchen towel (not terry cloth) and pat dry.
• Oil bottom of a 4- to 6-quart wide heavy pot using 1 tablespoon oil.
• Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onions and garlic, stirring occasionally, until onions are softened and beginning to brown, 7 to 10 minutes. Transfer onion mixture to a bowl.
• While onions cook, peel potatoes and cut crosswise into 1/4-inch-thick slices. Heat 3/4 cup oil in skillet over moderately high heat until hot but not smoking, then fry potatoes, stirring occasionally (potatoes will not be completely covered with oil), until just tender and pale golden, 8 to 10 minutes. Transfer potatoes using tongs or a slotted spoon to pot, keeping as much oil as possible in skillet, and spread potatoes evenly in bottom of pot. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper, then spread one third of onion mixture evenly over potatoes.
• Add zucchini to skillet and fry, stirring occasionally, until pale golden, 6 to 7 minutes. Transfer with slotted spoon to pot, leaving as much oil as possible in skillet, and spread zucchini evenly. Sprinkle with 1/8 teaspoon pepper and remaining 1/2 teaspoon salt, then spread half of remaining onion mixture over zucchini.
• Replenish oil in skillet if necessary to total about 3/4 cup and heat over moderately high heat until hot but not smoking, then fry eggplant in several batches (1 layer deep, without crowding), turning over once, until golden, 6 to 7 minutes per batch. (Replenish and heat oil between batches.) Transfer eggplant as cooked to pot with other vegetables using tongs, arranging them evenly, then top with remaining onion mixture.
• Fry bell peppers in oil remaining in skillet, stirring occasionally, until softened and beginning to brown, about 4 minutes, then transfer to pot and sprinkle with remaining 1/4 teaspoon pepper.
• Halve tomatoes crosswise, then rub cut sides of tomatoes against large holes of a box grater set over a bowl, reserving pulp and discarding skins. Spread tomato pulp evenly over bell peppers in pot. Simmer mixture, covered, until vegetables are very tender and almost melded together, 20 to 30 minutes. Remove lid and cool vegetables to warm or room temperature before serving.