Ikarian Vegetable Medley Recipes

SAUTEED VEGETABLE MEDLEY

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.

ITALIAN VEGETABLE MEDLEY

Steps:

• Microwave vegetables according to package directions. Meanwhile, in a small bowl, combine the cheese, bread crumbs, garlic powder, seasoned salt and pepper. Drain vegetables; stir in butter. Sprinkle with cheese mixture.

IKARIAN VEGETABLE MEDLEY

Steps:

• >Place zucchini , eggplant, and bell pepper each in a seprate colander, Toss zucchini with 1 teaspoon salt. Toss eggplant with two teaspoons salt, toss bell peppers with 1/2 teaspoon salt. Let vegtables drain 30 minutes and pat dry. >Oil bottom of a 4 to 6 quart wide heavy pot. >Heat 2 tablespoons oil in a 12 inch heavy then saute onions and garlic until beginning to brown. 7 to 10 minutes. Transfer onion mixture to a bowl. >While onions cook , peel potatoes and cut crosswise into 1/4 inch-thick slices.Heat 3/4 cup oil in skillet.Then fry potatoes , , until golden , 8 to 10 minutes. Transfer potatoes using a slotted spoon or tongs to pot, keeping as much oil as possable in the skillet, and spread potatoes evenly in bottom of pot. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper, then spread 1/3 of onion mixture evenly over potatoes. >Add zucchini to sklillet and fry until pale golden, 6 to 7 minutes. Transfer with a slotted spoon to pot, , and spread zucchini's evenly . Sprinkle with 1/8 teaspoon 1/8 teaspoon pepper and the remaining 1/2 teaspoon salt. then spread half the remaining onion mixture over zucchini. >Replenish oil in skillet if necessary to total 3/4 cup and heat over moderately high heat until hot but not smoking, then fry eggplant in several batches (1 layer deep , without crowding) turning over once, until golden, 6 to 7 minutes per batch.(Replenish oil between batches),Transfer eggplant as cooked to pot with other vegetables using tongs, arranging them evenly, then top with reaming onion mixture. >Fry bell peppers in oil until brown. about 4 minutes, then transfer to pot and sprinkle with remaining 1/4 teaspoon pepper. >Halve tomatoes crosswise, then rub cut sides of tomatoes against large holes of a box grater set over a bowl, reserving pulp and discarding skins. Spread tomatoes pulp evenly over bell peppers in pot. Simmer mixture, covered , until vegetables are very tender and melded together, 20 to 30 minutes .

ROASTED VEGETABLE MEDLEY

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.