Best 9 Vegetable Medley Ii Recipes

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Unleash your culinary creativity and embark on a delightful journey with our comprehensive guide to preparing "Vegetable Medley II." This delectable dish showcases a vibrant symphony of flavors and textures, featuring a harmonious blend of nature's finest offerings. Whether you're a seasoned cook or a novice enthusiast, this article will provide you with the inspiration and guidance needed to create a masterpiece that will tantalize taste buds and nourish the body. Discover the secrets to selecting the freshest vegetables, explore a variety of cooking techniques, and uncover the art of balancing flavors to achieve a perfect harmony in every bite. Prepare to transform your kitchen into a symphony of aromas and flavors as we delve into the world of "Vegetable Medley II."

Here are our top 9 tried and tested recipes!

ROASTED VEGETABLE MEDLEY



Roasted Vegetable Medley image

This flavorful and easy to make Roasted Vegetable Medley is the perfect vegetable side dish for your chicken, pork, or beef dinners! The colorful assortment of veggies can be cooked until tender, or crispy and caramelized. Whichever way you like them best!

Provided by Angela

Categories     Dinner Recipes     Side Dish     vegetable side dish

Time 50m

Number Of Ingredients 9

1 lb brussel sprouts ((washed, trimmed and halved))
3 large carrots ((washed, peeled (optional), and cut into 2 inch long strips - halved or quartered depending on thickness))
2 large parsnips ((washed, peeled (optional), and cut into 2 inch long strips - halved or quartered depending on thickness))
3 whole beets ((washed and trimmed, halved and then cut into bite size chunks))
1 Tbsp garlic ((finely minced or thinly sliced))
2 Tbsp olive oil ((extra virgin))
2 tsp thyme ((fresh or dried thyme))
1 tsp rosemary ((fresh or dried rosemary))
1/2 tsp each, salt & pepper ((to taste))

Steps:

  • Preheat oven to 400 degrees F (205 degrees C) and line a baking sheet with parchment paper, if desired.
  • Wash and prep vegetables (brussel sprouts, carrots, parsnips, beets, and garlic), then place them onto your prepared baking sheet. Drizzle with the olive oil and add seasoning (salt, pepper, thyme and rosemary). Toss until evenly coated with the olive oil and seasoning.
  • Place in the oven and bake for 40-45 minutes at 400 degrees F (205 degrees C) or until the vegetables are tender when forked and they have reached your desired level of tenderness. Remove from the oven and serve immediately.

Nutrition Facts : Calories 74 kcal, Carbohydrate 10 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 169 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

SAUTEED VEGETABLE MEDLEY



Sauteed Vegetable Medley image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

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.

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

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

ROASTED VEGETABLE MEDLEY



Roasted Vegetable Medley image

This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.

Provided by Lorelei

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h55m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil, divided
1 large yam, peeled and cut into 1 inch pieces
1 large parsnip, peeled and cut into 1 inch pieces
1 cup baby carrots
1 zucchini, cut into 1 inch slices
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
½ cup roasted red peppers, cut into 1-inch pieces
2 cloves garlic, minced
¼ cup chopped fresh basil
½ teaspoon kosher salt
½ teaspoon ground black pepper

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.

Nutrition Facts : Calories 190.7 calories, Carbohydrate 34.6 g, Fat 5 g, Fiber 7.5 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 256.5 mg, Sugar 5.5 g

SIMPLE VEGETABLE MEDLEY



Simple Vegetable Medley image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 1/2 cups broccoli florets
1 1/2 cups cauliflower florets
3/4 cup green beans, cut into 1-inch pieces
2 medium carrots, thinly sliced
1 medium red bell pepper, cut into 1-inch julienne strips
1/2 cup sliced fresh mushrooms
1/2 cup Filippo Berio Extra Virgin Olive Oil
2 tablespoons red wine vinegar
1/4 cup chopped scallions
1/4 teaspoon dried thyme leaves

Steps:

  • Steam broccoli, cauliflower, green beans, and carrots in a vegetable steamer 5 to 10 minutes, or cook covered in a microwave with a little water until crisp-tender.
  • Transfer to a large serving bowl. Add red pepper and mushrooms to bowl and toss to mix.
  • In a small bowl, combine olive oil, vinegar, scallions, and thyme with a wire whisk. Drizzle over vegetables and serve.
  • Recipe provided by Low Cholesterol Olive Oil Cookbook

VEGETABLE MEDLEY



Vegetable Medley image

A vegetable medley that is soooo good!

Provided by UPPERAIRS

Categories     Side Dish     Vegetables

Time 2h10m

Yield 5

Number Of Ingredients 9

¼ cup olive oil
2 large sweet potatoes, sliced
4 red potatoes, cubed
1 large onion, sliced into rings
1 teaspoon minced garlic
2 green bell peppers, sliced
2 red bell peppers, sliced
2 carrots, shredded
¼ cup Italian-style seasoning

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.

Nutrition Facts : Calories 319.9 calories, Carbohydrate 50.2 g, Fat 11.7 g, Fiber 8 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 48.5 mg, Sugar 10.4 g

CONTEST-WINNING GARDEN VEGETABLE MEDLEY



Contest-Winning Garden Vegetable Medley image

This side dish is a tasty way to use extra zucchini. The tomatoes and corn add color, while the oregano adds great flavor. Plus, it's so quick and easy to make.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 8

1/2 cup sliced onion
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1/4 cup butter
2 pounds zucchini, julienned
3 medium tomatoes, cut into thin wedges
1 cup whole kernel corn

Steps:

  • In a large skillet, saute the onion, salt, pepper and oregano in butter until onion is crisp-tender. Add the zucchini, tomatoes and corn. Cook until the vegetables are tender, about 8 minutes.

Nutrition Facts : Calories 138 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 487mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.

GREEN VEGETABLE MEDLEY



Green Vegetable Medley image

Add any spring vegetables to this dish, but make sure to choose fresh and tender ones that will cook in a flash.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 7

1 teaspoon salt
1 bunch thin asparagus, ends trimmed if tough
1 tablespoon unsalted butter
1 small leek, dark-green leaves trimmed, sliced into 1/4-inch-thick rounds (about 1 cup)
1 bunch spinach, stems trimmed
4 ounces sweet baby peas
Pinch freshly ground pepper

Steps:

  • Fill a 12-inch skillet with about 1 inch of cold water. Place over high heat; bring to a boil. Add 1/2 teaspoon salt. Add asparagus; cover, and simmer until tender, 3 to 4 minutes. Remove asparagus from skillet, and transfer to serving plate. Pour off water from skillet.
  • Return skillet to heat, and melt butter. Add leek, and cook until just tender, about 2 minutes. Add spinach and peas, season with remaining 1/2 teaspoon salt and the pepper; cover, and cook until spinach is wilted and peas are tender, about 3 minutes. Turn the vegetables out of the skillet over asparagus, and serve immediately.

VEGETABLE MEDLEY



Vegetable Medley image

Maximum flavor, maximum color-the best of two worlds. From Prevention® Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 8

Number Of Ingredients 12

1 large onion, sliced
1 red bell pepper, finely chopped
1/2 eggplant, cubed
1/2 head cauliflower, cut into florets
1 large zucchini, sliced
1 cup sliced mushrooms
1 cup salsa
1/4 cup balsamic vinegar
1 head broccoli, cut into florets
1/4-1/2 teaspoon dried oregano
1/4-1/2 teaspoon dried basil
Pinch of ground red pepper

Steps:

  • Heat a large skillet coated with cooking spray over medium heat. Add the onion and bell pepper and cook for 2 minutes. Add the eggplant, cauliflower, zucchini, and mushrooms and cook for 3 minutes.
  • Stir in the salsa, vinegar, oregano, basil, and red pepper. Stir in the broccoli and cover. Cook for 12 minutes, or until the vegetables are tender. Season with additional oregano and basil, if desired.

Nutrition Facts : Calories 70, Carbohydrate 13 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 6 g, TransFat 0 g

Tips:

  • To save time, use pre-cut vegetables or frozen vegetable mixes.
  • If you don't have vegetable broth, use water instead.
  • Add a bay leaf or two to the pot for extra flavor.
  • Season the vegetables with salt and pepper to taste.
  • Garnish the finished dish with fresh herbs, such as parsley or cilantro.

Conclusion:

Vegetable medley is a delicious and versatile dish that can be enjoyed as a side dish or main course. It's packed with nutrients and can be easily customized to your liking. With so many different vegetable options and flavor combinations, there's sure to be a vegetable medley recipe that everyone will love. So next time you're looking for a healthy and flavorful dish, give vegetable medley a try!

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