Sauteed Mini Vegetable Medley Recipes

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SAUTEED VEGETABLE MEDLEY



Sauteed Vegetable Medley image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 as a side dish

Number Of Ingredients 4

4 cups mixed blanched and refreshed vegetables, such as broccoli florets, cauliflower florets, carrot rounds, green beans, or radish quarters, procedure follows
2 tablespoons unsalted butter
2 tablespoons water
Kosher salt, freshly ground black pepper

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.

SAUTEED VEGETABLES



Sauteed Vegetables image

Simple Sautéed Vegetables! A healthy, colorful medley of fresh vegetables are diced and sautéed in oil with garlic and herbs, then finished with bright lemon and optional parmesan for even more flavor.

Provided by Jaclyn

Categories     Side Dish

Time 20m

Number Of Ingredients 12

3 Tbsp olive oil
1 medium red bell pepper, (chopped)
2 medium carrots, (peeled and sliced fairly thin (1 cup))
1/2 medium red onion, (chopped (1 cup))
2 1/2 cups broccoli florets ((cut into bite size pieces))
1 medium yellow squash, (thick portion halved, all sliced)
1 1/2 tsp minced garlic
1 1/2 tsp fresh thyme leaves
Salt and freshly ground black pepper
2 Tbsp chopped fresh parsley
1 1/2 tsp fresh lemon juice
1/4 cup grated parmesan cheese, (optional, for serving)

Steps:

  • Heat olive oil in a 12-inch skillet over medium-high heat.
  • Add bell pepper, carrots, onion and broccoli. Saute 4 minutes (toss just occasionally so it can brown slightly).
  • Add squash, saute 3 minutes.
  • Toss in garlic, thyme and season with salt and pepper to taste. Saute 2 minutes or until veggies are just tender.
  • Sprinkle with parlsey and lemon juice, toss. Serve with parmesan if desired.

Nutrition Facts : Calories 195 kcal, Carbohydrate 16 g, Protein 6 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 5 mg, Sodium 163 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 9 g, ServingSize 1 serving

SAUTEED VEGETABLE MEDLEY



Sauteed Vegetable Medley image

Provided by Food Network Kitchen

Yield 4 as a side dish

Number Of Ingredients 4

4 cups mixed blanched and refreshed vegetables, such as broccoli florets, cauliflower florets, carrot rounds, green beans, or radish quarters, procedure follows
2 tablespoons unsalted butter
2 tablespoons water
Kosher salt, freshly ground black pepper

Steps:

  • 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.
  • To blanch and refresh vegetables:
  • 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.
  • Variations:
  • Toss vegetables together in a medium bowl.

SIMPLE VEGETABLE MEDLEY



Simple Vegetable Medley image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 1/2 cups broccoli florets
1 1/2 cups cauliflower florets
3/4 cup green beans, cut into 1-inch pieces
2 medium carrots, thinly sliced
1 medium red bell pepper, cut into 1-inch julienne strips
1/2 cup sliced fresh mushrooms
1/2 cup Filippo Berio Extra Virgin Olive Oil
2 tablespoons red wine vinegar
1/4 cup chopped scallions
1/4 teaspoon dried thyme leaves

Steps:

  • Steam broccoli, cauliflower, green beans, and carrots in a vegetable steamer 5 to 10 minutes, or cook covered in a microwave with a little water until crisp-tender.
  • Transfer to a large serving bowl. Add red pepper and mushrooms to bowl and toss to mix.
  • In a small bowl, combine olive oil, vinegar, scallions, and thyme with a wire whisk. Drizzle over vegetables and serve.
  • Recipe provided by Low Cholesterol Olive Oil Cookbook

VEGETABLE MEDLEY SAUTE



Vegetable Medley Saute image

Make and share this Vegetable Medley Saute recipe from Food.com.

Provided by weekend cooker

Categories     Peppers

Time 11m

Yield 1 side, 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1 1/2 cups carrots, sliced
1 large red bell pepper, sliced
1 cup broccoli floret
1 garlic clove, finely chopped
2 teaspoons fresh parsley, chopped
1/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • Melt butter in a 12 inch nonstick skillet over medium-high heat, and cook carrots, red pepper, and broccoli stirring occasionally for 6 minutes or until tender crisp.
  • Stir in garlic and cook for 30 seconds.
  • Stir in parsley, heat through, and season with salt and pepper.

COLORFUL VEGETABLE MEDLEY SIDE DISH



Colorful Vegetable Medley Side Dish image

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

1 teaspoon chicken bouillon granules
1/4 cup water
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 teaspoon plus 1 tablespoon olive oil, divided
2 cups fresh broccoli florets
2 medium carrots thinly sliced
1 large onion, sliced and quartered
1 cup sliced celery
2 medium zucchini, halved lengthwise and thinly sliced
1 medium sweet red pepper, thinly sliced
1 cup sliced fresh mushrooms
2 cups thinly sliced cabbage

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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