Chilled Maize Medley Recipes

BBQ VEGETABLE MEDLEY

BBQ Vegetable Medley image

Provided by Food Network

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
10 small tomatoes, sliced
1 red onion, sliced
1 crookneck squash, sliced
1 zucchini, sliced
1/2 cup fresh basil leaves, chopped
Salt
Black pepper

Steps:

Pour the oil in a large bowl and add the peppers, tomatoes, onion, squash, zucchini, and basil in a bowl and toss to combine. Season with salt and pepper, to taste. Let vegetables stand for 10 minutes before placing them into a BBQ wok basket.
Heat the grill to medium. Place vegetables (in the wok basket) on the grill and cook, stirring occasionally. Remove the vegetables from the grill and serve immediately.

CHILLED VEGETABLE MEDLEY

Chilled Vegetable Medley image

This medley of healthy, colorful vegetables includes julienne strips of zucchini, carrot, sweet red pepper, and yellow squash. Using a sugar substitute adds a subtle sweetness to the dressing without all the carbohydrates and calories.

Provided by Feast Your Eyes

Categories Peppers

Time 28m

Yield 7-8 serving(s)

Number Of Ingredients 17

Ingredients

2 cups water
1 teaspoon chicken bouillon granule
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon fresh ground black pepper
1 garlic clove, minced
2 medium zucchini, cut into julienne strips
2 medium yellow squash, cut into julienne strips
2 medium carrots, peeled and cut into julienne strips
1 medium size sweet red pepper, cut into julienne strips
1/2 teaspoon celery seed
1/2 cup Italian salad dressing
1/2 cup sugar substitute
1/4 cup white vinegar
1/4 cup water
2 tablespoons green onions, roughly chopped

Steps:

Combine the first seven (7) ingredients in a large skillet; bring to a boil.
Add the zucchini, squash, carrots and red pepper; cover and reduce the heat. Simmer for 6 to 8 minutes or until the vegetables are crisp-tender.
Drain well; rinse in cold water.
Transfer the vegetables to a serving dish, add the celery seed and toss well. Set aside.
In a small saucepan, combine the salad dressing, sugar substitute, vinegar and water; cook and stir until mixture comes to a boil. Pour over the vegetables.
Cover and refrigerate until chilled, stirring several times. Serve with a slotted spoon.

Nutrition Facts : Calories 126.9, Fat 5.2, SaturatedFat 0.8, Sodium 357, Carbohydrate 19.5, Fiber 2.2, Sugar 14.7, Protein 2.2

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