FALL GARDEN MEDLEY
I like to make this recipe in the fall and winter for special occasions because it's very colorful, tasty and healthy. It's a hearty side that complements many different meat dishes. -Krystine Kercher, Lincoln, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 5h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place the carrots, beets, sweet potatoes, onions and water in a greased 3-qt. slow cooker. Sprinkle with salt, pepper and thyme. Drizzle with olive oil. Cover and cook on low for 5-6 hours or until tender. , Stir vegetables and sprinkle with parsley if desired.
Nutrition Facts : Calories 83 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 633mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
GARDEN MEDLEY
Just a few simple seasonings are all that's needed to dress up these fresh vegetables. For the best flavor, saute them just until crisp-tender.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- In a skillet, melt butter over medium heat. Saute vegetables until crisp-tender. Season with salt and pepper.
Nutrition Facts :
GARDEN MEDLEY IN THE PAN
Steps:
- Preheat oven to 375 degrees. - coat cast iron pan with 1 oz. olive oil - place eggplant by itself in a side section close to single layer - place zucchini next to eggplant also close to single layer - add yam, carrot, and green tomato in remaining open space - add onion on top of all the vegetables - add peppers on top of eggplant and zucchini - sprinkle all the vegetables with remaining 1 oz olive oil, all the spices and toss individual sections to coat evenly (more olive oil can be used as needed to get a nice shimmer on all the vegetables) Place the pan in the middle rack of the oven and roast for 7 minutes. Remove from oven, toss, and return to oven. Repeat 3 times. Add garlic and Marsala. Roast another 7 minutes. Remove eggplant, zucchini and tomato. If more tenderness desired, cook some more, but watch closely. Roast remaining vegetables until they are done to taste. Remove the pan from the oven. Return the eggplant, zucchini to the pan. Crush the tomato and distribute over all the vegetables. Remove waxy skin from peppers, mince and toss into vegetables. Lower oven temperature to 200 degrees and return the pan to the oven until ready to serve. Toast pine nuts in a pan over the stove until golden. Using a spatula, plate the roasted vegetables and sprinkle with cilantro and toasted pine nuts. Enjoy with warmed buttered crusty French bread. A glass of your favorite robust red wine is a great choice!
GARDEN MEDLEY SALAD
A homemade caraway vinaigrette transforms 4 basic veggies into a sensational salad!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 8
Number Of Ingredients 10
Steps:
- In tightly covered container, shake all vinaigrette ingredients until well blended.
- Cut cucumber lengthwise in half; scrape out seeds. Cut halves diagonally into 1/2-inch-wide pieces.
- In large serving bowl, toss salad greens, tomato, cucumber, onions and vinaigrette.
Nutrition Facts : Calories 75, Carbohydrate 4 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg
ROASTED VEGETABLE MEDLEY
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
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
BALSAMIC CHICKEN GARDEN MEDLEY
This yummy recipe is fairly labor-intensive, but nearly all the prep work can be done in advance. What a great way to serve guests an impressive meal and still have time to visit with them!
Provided by Lisa Crum
Categories Other Main Dishes
Time 2h
Number Of Ingredients 40
Steps:
- 1. Marinate chicken and vegetables separately: Place chicken pieces and vegetables in separate Ziploc bags (as many as it takes) and divide the marinade mixture evenly enough to ensure all will coat well. Marinate overnight or at the very least, several hours.
- 2. Combine marinara sauce ingredients and slow simmer while chicken and veggies are roasting. Add extra water if sauce becomes too thick. If you're a purist who likes a simmer longer than an hour, start earlier! :)
- 3. At 450 degrees, roast chicken and vegetables separately (if you're blessed with 2 ovens, great! I'm not!). I use a baking pan for the chicken and jelly roll pans for the vegetables. The secret to this being so good is to leave in the oven long enough for the chicken and vegetables to get blackened edges. While chicken and veggies are roasting, cook and drain pasta, then toss with olive oil in a skillet with the minced garlic. Saute for just a couple of minutes. Turn chicken and vegetables as the edges blacken. You may have to pour off some of the liquids from the veggies to hasten the roasting process. Remove chicken from oven as soon as the edges begin to blacken or it will dry out. The chicken will be finished in about 30-40 minutes; the veggies about 50-60 minutes.
- 4. Turn chicken and vegetables as the edges blacken. You may have to pour off some of the liquids from the veggies to hasten the roasting process. Remove chicken from oven as soon as the edges begin to blacken or it will dry out. The chicken will be finished in about 30-40 minutes; the veggies about 50-60 minutes.
- 5. To Serve: After roasting the chicken pieces, slice or tear into strips (I toss them with pan juices to keep moist). Layer as follows on platter or warmed individual plates: Freshly cooked pasta, lightly tossed with garlic and olive oil; marinara sauce; roasted vegetables; and chicken slices. Top with plenty of freshly grated parmesan, a quick twist of the pepper mill, and serve. This is so filling that your guests will barely be able to touch the salad and rolls. And dessert? Forget it!
COLORFUL VEGETABLE MEDLEY SIDE DISH
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
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
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