Garden Vegetable Combo Recipes

GARDEN VEGETABLE SOUP

Garden Vegetable Soup image

For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.

Provided by Alton Brown

Categories main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

4 tablespoons olive oil
2 cups chopped leeks, white part only (from approximately 3 medium leeks)
2 tablespoons finely minced garlic
Kosher salt
2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
2 cups peeled and diced potatoes
2 cups fresh green beans, broken or cut into 3/4-inch pieces
2 quarts chicken or vegetable broth
4 cups peeled, seeded, and chopped tomatoes
2 ears corn, kernels removed
1/2 teaspoon freshly ground black pepper
1/4 cup packed, chopped fresh parsley leaves
1 to 2 teaspoons freshly squeezed lemon juice

Steps:

Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

MIXED GARDEN VEGETABLES

Mixed Garden Vegetables image

This herb-scented casserole is truly a garden of color and flavor.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h30m

Yield 8

Number Of Ingredients 15

Ingredients

2 medium potatoes, cut into 1/2-inch pieces
2 medium carrots, sliced (1 cup)
1/2 pound green beans, cut into 1-inch pieces
2 tablespoons olive or vegetable oil
2 medium onions, chopped (1 cup)
2 garlic cloves, finely chopped
4 medium tomatoes, cut into wedges
2 cups cauliflowerets
1 medium celery stalk, sliced (1/2 cup)
2 teaspoons salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried marjoram leaves
1/4 teaspoon pepper
1 medium zucchini, sliced (2 cups)
1 medium green bell pepper, chopped (1 cup)

Steps:

Heat 1 inch water to boiling in 3-quart saucepan. Add potatoes, carrots and beans. Heat to boiling; reduce heat. Cover and simmer 10 minutes; drain.
Heat oil in 10-inch skillet over medium heat. Cook onions and garlic in oil, stirring occasionally, until onions are crisp-tender. Stir in tomatoes, cauliflowerets, celery, salt, thyme, marjoram and pepper. Cover and cook 5 minutes.
Heat oven to 350°F. Grease 3-quart casserole.
Place potato mixture in casserole. Spread half the tomato mixture over top. Layer with zucchini and bell pepper. Top with remaining tomato mixture. Cover and bake 50 to 60 minutes or until vegetables are tender.

Nutrition Facts : Calories 110, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 620 mg

GARDEN VEGETABLE COMBO

Garden Vegetable Combo image

Make and share this Garden Vegetable Combo recipe from Food.com.

Provided by ratherbeswimmin

Categories Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

4 small zucchini, sliced
1 small onion, chopped
1 medium green pepper, chopped
2 tablespoons butter or 2 tablespoons margarine, melted
1 1/2 cups fresh corn
1 large tomatoes, coarsely chopped
1 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese

Steps:

Saute first 3 ingredients in butter in a skillet.
Cover, reduce heat to medium, and cook 3 minutes.
Stir in corn and tomato; cover and cook an additional 5 minutes or until vegetables are crisp-tender.
Add salt and pepper, tossing gently.
Sprinkle with cheese, and serve immediately.

Nutrition Facts : Calories 170.3, Fat 10.8, SaturatedFat 6.5, Cholesterol 29.9, Sodium 548, Carbohydrate 13.6, Fiber 2.8, Sugar 4.5, Protein 7.5

VEGGIE LOVERS COMBO SALAD

Veggie Lovers Combo Salad image

Here's a terrific way to eat a garden's worth of veggies. Use up to 5 cups of the freshest stuff on hand. -Marianne Taylor, South Hadley, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

2 cups cut fresh green beans or wax beans (1 inch)
2 cups fresh or frozen peas, thawed
2 medium sweet red or yellow peppers, chopped
2 plum tomatoes, chopped
1/2 cup finely chopped red onion
1 cup mayonnaise
3/4 cup loosely packed fresh basil or Italian parsley leaves
2 tablespoons red wine vinegar
1 garlic clove, quartered
Optional toppings: chopped cashews, chopped pecans, toasted sesame seeds and cooked and crumbled bacon

Steps:

In a saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain beans and pat dry; place in a large bowl. Add remaining vegetables., Place mayonnaise, basil, vinegar and garlic in a food processor; process until blended. Add to vegetables and toss to coat. Refrigerate, covered, at least 1 hour before serving. Just before serving, sprinkle with toppings as desired.

Nutrition Facts : Calories 204 calories, Fat 18g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 125mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein.

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