Best 6 Vegetable Melange Recipes

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Vegetable melange is a versatile and delicious dish that can be prepared using a variety of fresh, seasonal vegetables. Whether you are looking for a light and refreshing summertime side dish or a hearty and comforting winter stew, there is a vegetable melange recipe to suit your taste. This guide shares some of the best and most popular recipes for vegetable melange, so you can create a delicious and nutritious meal that your family and friends will love.

Here are our top 6 tried and tested recipes!

RUSS'S VEGETABLE MELANGE



Russ's Vegetable Melange image

My husband Russ has been making this lately when we have odd veg in the fridge. I think he's almost got it right as his one was great. We actually planned to make coleslaw, but the weather turned cold and we had to re-think dinner. This was great with roast chicken. The last time he made this, he used leek instead of onion. Feel free to vary the veg.

Provided by JustJanS

Categories     Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 tablespoon oil
1 onion, thinly sliced
1 carrot, cut into thin coins
1/4 small cabbage, shredded finely
2 stalks celery, sliced thinly
1/2 red bell pepper, cut into thin strips
1/2 cup cream
1 teaspoon Dijon mustard
fresh ground black pepper
salt
1/4 cup parmesan cheese

Steps:

  • Heat the oil in a large pan over medium heat, Add the vegetables and toss well, then cover until cooked and tender but not mushy (about 8 minutes). Stir every couple of minutes.
  • Add the cream and mustard and bring back to a simmer. Cook for a couple of minutes more, then remove from the heat, sprinkle over the parmesan, season to taste, stir then serve.

Nutrition Facts : Calories 360.5, Fat 29.3, SaturatedFat 14.7, Cholesterol 77.3, Sodium 310.8, Carbohydrate 18.9, Fiber 5, Sugar 9.2, Protein 8.8

VEGETABLE MELANGE



Vegetable Melange image

Provided by Food Network

Categories     side-dish

Yield 4 servings

Number Of Ingredients 4

1 pound frozen French green beans
1 pound frozen broccoli
Salt and pepper
2 tablespoons sweet butter

Steps:

  • Boil green beans and broccoli for about for 2 minutes. Melt butter in a pan then saute with vegetables. Season with salt and pepper or any other seasonings.

VEGETABLE MELANGE



Vegetable Melange image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

12 baby carrots
1 white turnip (about 1/4 pound)
1 large Washington or Idaho potato
1/4 pound green beans, trimmed and cut into 2-inch lengths
12 small white onions, peeled
2 tablespoons butter
1 tablespoon chopped shallots
Salt and freshly ground pepper to taste
2 sprigs fresh thyme or 1/2 teaspoon dried

Steps:

  • Scrape the carrots and leave them whole. Peel the turnip and the potato and cut them in half. Cut each half into 6 or 8 segments.
  • Place the green beans, carrots and the onions in a saucepan. Add water to cover, and salt. Bring to a boil, then simmer for 5 minutes.
  • Add turnip and potato. Cook 5 minutes, or until tender. Drain well.
  • Heat the butter in a skillet. Add the shallots and cook briefly, then add the vegetables, salt and pepper and thyme. Cook for 1 minute while stirring and shaking the skillet.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 6 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 842 milligrams, Sugar 13 grams, TransFat 0 grams

SUMMER VEGETABLE MELANGE



Summer Vegetable Melange image

Make and share this Summer Vegetable Melange recipe from Food.com.

Provided by dianegrapegrower

Categories     Onions

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium zucchini
1 medium yellow squash
1 medium carrot
1/2 onion, sliced thin lengthwise
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 pinch red pepper flakes
1 teaspoon fresh parsley, chopped

Steps:

  • Shave squash and carrot into ribbons using a vegetable peeler or mandolin.
  • Heat oil in skillet, saute onion and carrot until almost tender. Add squashes and saute 1-2 minutes more. Remove from heat and toss with lemon juice, red pepper, and parsley.

Nutrition Facts : Calories 58.9, Fat 3.6, SaturatedFat 0.5, Sodium 21.1, Carbohydrate 6.5, Fiber 1.8, Sugar 3.1, Protein 1.5

VEGETABLE MELANGE AU GRATIN WITH CHEESE WHITE SAUCE



Vegetable Melange Au Gratin With Cheese White Sauce image

The sauce makes this recipe Outta This World! Very elegant and not very time consuming. This really is a wonderfully delicious dish. I think I will make it tonight! (It's easier to make than it looks, and you can serve with regular White Sauce, omitting the cheddar cheese.)

Provided by SmHerndon

Categories     Spinach

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 1/2 cups sliced carrots (5 medium)
1/2 cup sliced onion (1 medium)
1 (10 ounce) package frozen leaf spinach, cooked & well drained
1/2 cup buttered soft breadcrumbs
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup milk
1 cup shredded sharp cheddar cheese
1 dash white pepper

Steps:

  • Start spinach cooking in microwave.
  • In saucepan combine onions and carrots, cooking covered in small amount of boiling salted water until almost tender- 10 to 15 min; drain.
  • While this is cooking you should make the white sauce, see below.
  • When vegetables and sauce are done, alternate layers of hot, well-drained vegetables and sauce in 1-quart casserole; sprinkle with crumbs.
  • Bake at 350* for about 20 minutes.
  • Cheese Sauce with Medium White Sauce: Melt butter in sauce pan over low heat, blend in flour, salt and dash white pepper (black is fine).
  • Add milk all at once, cooking quickly, stirring constantly until mixture bubbles and thickens, and add 1 cup shredded sharp Cheddar cheese.

SOUTHWEST VEGETABLE MELANGE



Southwest Vegetable Melange image

Provided by Marian Burros

Categories     side dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon corn or canola oil
1 large onion, chopped
2 medium zucchini, quartered and finely sliced
1/2 to 1 whole finely minced jalapeno, seeds removed
3 cups frozen corn
2 medium-ripe tomatoes or 4 plum tomatoes or 8 to 10 cherry tomatoes, cut in small pieces
Salt to taste

Steps:

  • Heat oil in skillet and saute onion until it is tender. Add zucchini and jalapeno and cook about 5 minutes over medium heat.
  • Stir in corn and tomatoes and cook an additional 5 minutes, until corn is heated through and tomatoes are soft.
  • Season with salt and serve.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 4 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 584 milligrams, Sugar 7 grams, TransFat 0 grams

Tips:

  • Mise en Place: Before you begin cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and avoid any scrambling during the cooking process.
  • Choose Fresh, Quality Ingredients: The fresher and higher quality your ingredients are, the better your dish will taste. Whenever possible, opt for organic, locally-sourced produce and meats.
  • Don't Overcook Your Vegetables: Overcooked vegetables are mushy and bland. Aim to cook them until they are just tender-crisp, retaining their vibrant colors and flavors.
  • Use a Variety of Cooking Methods: Don't just boil or steam your vegetables. Try roasting, grilling, sautéing, or stir-frying them to add different flavors and textures to your dishes.
  • Season Generously: Don't be afraid to season your vegetables well. Salt, pepper, garlic, and herbs are all great ways to enhance their natural flavors.

Conclusion:

Vegetable-based dishes are not only delicious and nutritious, but they can also be incredibly versatile and creative. With a little planning and effort, you can create vegetable-forward meals that are both satisfying and visually appealing. So next time you're looking for a healthy and flavorful meal, don't be afraid to experiment with different vegetables and cooking methods. You might just be surprised at how delicious plant-based cuisine can be!

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