Best 2 Summer Garden Medley Recipes

As the sun shines brightly and the days grow longer, it's time to celebrate the bounty of summer's harvest with a delicious recipe for Summer Garden Medley. Picture a vibrant mix of fresh vegetables, herbs, and seasonal ingredients, all coming together in a symphony of flavors. From sweet corn and juicy tomatoes to crisp bell peppers and tender zucchini, this dish captures the essence of summer's bounty and will leave you feeling refreshed and satisfied.

Let's cook with our recipes!

SUMMER GARDEN MEDLEY

Summer Garden Medley image

I got this recipe from LoversDream, a Zaar chef, who gave me permission to post this. I did make some changes, but it tastes so fresh and there's that sweet vinegar flavor all through it.

Provided by WI Cheesehead

Categories Cauliflower

Time 6h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 cups fresh cauliflower florets
2 cups fresh broccoli florets
2 large carrots, sliced into thin coins
1 large cucumbers or 2 small cucumbers
1/2-1 cup cherry tomatoes
1/2-1 red bell pepper, sliced into strips and halved
2 green onions, chopped (whites and greens)
1 cup distilled white vinegar
1 cup sugar
1/2 cup canola oil
1 tablespoon water
salt & pepper, to taste

Steps:

Mix all prepared vegetables in a large serving bowl.
In a small bowl, mix the vinegar, sugar, oil and water together.
Pour vinegar mixture over vegetables and combine thoroughly.
Season with salt and pepper; cover and refrigerate for at least 6 hours.
Drain and serve.

SUMMER GARDEN MEDLEY

SUMMER GARDEN MEDLEY image

Categories Cheese Vegetable Side Bake Vegetarian

Yield 4-6 side servings

Number Of Ingredients 9

Ingredients

1 small zuccini, diced small .
1 eggplant prepared in same manner.
1 each yellow, red, and green sweet peppers, diced.
5-6 stalks of asparagus, chopped.
2 roma tomatoes, diced
Fresh grated parmesan or asiago cheese, about two cups.
Fresh basil leaves
2 cloves garlic, minced
1/4 cup olive oil

Steps:

Lightly grease an 8x8 square baking dish with margarine or spray lightly with Pam.Preheat oven to 350*. Prepare egglant by slicing lenghtwise, then soaking in colander with salted water for about ten minutes. Rinse and dice into small pieces.Dice all vegetables, and toss in the olive oil with garlic. Pour into baking dish, top with grated cheeses. Sprinkle with freshly grated salt and pepper. Bake at 350 for about 35 minutes or til vegetables are tender-crisp. Leave in longer if you like vegetables fully cooked. Garnish with basil leaves and serve as accompaniment to a pasta dish, quiche or other main course.

Tips:

Always wash your fruits and vegetables thoroughly before using them.
If you don't have a grill, you can cook the vegetables in a large skillet or roasting pan in the oven.
To make the dressing, you can use any type of vinegar or citrus juice that you like. If you don't have any fresh herbs, you can use dried herbs instead.
The grilled vegetables can be served immediately, or you can let them cool and then store them in the refrigerator for later.
The salad can be served as a main course or a side dish. It's also a great way to use up leftover grilled vegetables.

Conclusion:

This Summer Garden Medley is a delicious and healthy way to enjoy the bounty of the season. The grilled vegetables are smoky and flavorful, and the salad is light and refreshing. This dish is perfect for a summer picnic, potluck, or barbecue. It's also a great way to get your kids to eat their vegetables!

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