Melange De Legumes Mixed Vegetables Recipes

VEGETABLE MELANGE

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.

MELANGE DE LEGUMES (MIXED VEGETABLES)

Steps:

• If the mushrooms are small, leave them whole. If they are large, cut them lengthwise in half. There should be about two and one-half cups.
• Cut the carrots into thin, quarter-inch rounds. There should be about one and one-quarter cups.
• Heat the butter in a saucepan and add the mushrooms, shaking the skillet and tossing them so that they cook evenly, about two minutes. Add the carrots, celery, water, salt and pepper and cover closely. Cook eight to 10 minutes.
• Add the cream and cook down over high heat about two minutes. Sprinkle with chopped parsley and serve hot.

MELANGE OF VEGETABLES

Steps:

• Unless the eggplant is very small, cut it in half lengthwise. Cut each half into 1/4-inch slices. There should be about 2 1/2 cups. (If it is very small, cut it into rounds.)
• Repeat this procedure with the yellow squash and zucchini, cutting as indicated, depending on size. There should be about 2 cups of each.
• Heat the oil in a heavy, deep skillet or casserole. When it is quite hot add the eggplant and onions. Cook, stirring often, about 2 minutes.
• Add pepper flakes, zucchini and yellow squash, salt and pepper. Cook, stirring often, 3 to 4 minutes. Cover and continue cooking about five minutes. Sprinkle with parsley and basil and stir to blend.

VEGETABLE MELANGE

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.

QUINOA VEGETABLE MEDLEY

Steps:

• Heat olive oil in a large saucepan over medium heat; cook and stir the onion until translucent, about 5 minutes, then stir in garlic and quinoa. Reduce heat to medium-low; cook and stir the mixture until the quinoa becomes light brown in color and has a toasted fragrance, 5 to 7 minutes. Slowly pour in the stock, stirring constantly. Bring the mixture back to a boil over medium heat, and stir in the zucchini, mushrooms, and celery; season to taste with salt and black pepper. Reduce heat to medium-low, and allow the mixture to simmer, stirring occasionally, until the vegetables are tender, about 15 minutes. Stir in the baby spinach and garbanzo beans, and simmer until quinoa is tender, 10 to 15 more minutes.

BAKED ITALIAN VEGETABLE MéLANGE

Steps:

• Preheat the oven to 400°F. Lightly spray a 9-inch pie pan with cooking spray.
• In the pie pan, layer as follows: squash, bell pepper, onion, and tomatoes. Sprinkle in order with the red pepper flakes, salt, oregano, basil, and fennel seeds. Lightly spray with cooking spray.
• Bake for 25 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven.
• Sprinkle with the parsley and Parmesan. Let stand, covered, for 5 minutes so the flavors blend and the vegetables release their juices.
• Cook's Tip
• Don't skip the last step. It brings out the flavors while the vegetables "relax" and the juices are released, giving the dish more intensity.
• Nutrition information
• (Per serving)
• Calories: 38
• Total fat: 1.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.0g
• Cholesterol: 2mg
• Sodium: 120mg
• Carbohydrates: 6g
• Fiber: 2g
• Sugars: 4g
• Protein: 2g
• Calcium: 59mg
• Potassium: 275mg
• Dietary Exchanges
• 1 vegetable

MELANGE OF VEGETABLES

Steps:

• Cut the zucchini and yellow squash lengthwise into quarters. Cut the pieces crosswise into 1/2-inch pieces. There should be about 3 1/2 cups of each vegetable.
• Cut the onion into 1/2-inch or slightly smaller pieces. There should be about 2 cups.
• Cut each tomato into quarters. Cut the quarters into 1/2-inch pieces. There should be about 2 1/2 cups.
• Check the spinach to remove and discard any tough stems and blemished leaves. Rinse the spinach thoroughly and spin or pat dry.
• Heat the oil in a skillet and add the garlic and onions. Cook, stirring occasionally, until onion is wilted.
• Add the zucchini, yellow squash, bay leaf, thyme, salt and pepper and stir.
• Cook about 5 minutes or slightly less and add the tomatoes. Cover and cook, stirring occasionally, about 10 minutes.
• Add the spinach to the vegetables and stir. Cover and cook about 4 minutes.
• Remove bay leaf and serve.