Summer Garden Medley Recipes

FRESH GARDEN MEDLEY

Fresh Garden Medley image

Kim Wenzel of Jefferson, Oregon tosses sauteed carrots, red pepper, zucchini and yellow squash with seasonings and dressing for a side dish filled with fresh flavors. "This combination is not only tasty and nutritious, its bright colors give it great eye-appeal," she says.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 medium carrot, cut into strips
1/2 medium sweet red pepper, cut into strips
4 teaspoons butter
1 large zucchini, cut into strips
1 medium yellow summer squash, cut into strips
1-1/2 teaspoons minced fresh parsley
4 teaspoons prepared Italian salad dressing
1/8 to 1/4 teaspoon pepper
1/8 teaspoon salt

Steps:

In a large skillet, saute carrot and red pepper in butter for 4-6 minutes or until crisp-tender. Add the zucchini, yellow squash and parsley; saute 3-5 minutes longer or until vegetables are tender. Stir in the salad dressing, pepper and salt.

Nutrition Facts : Calories 83 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 206mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

GRILLED SUMMER VEGETABLE MEDLEY

Grilled Summer Vegetable Medley image

This side dish is our favorite way to fix summer vegetables. Cleanup is a breeze because it cooks in foil. It goes from garden to table in under an hour, and makes a great accompaniment to grilled steak or chicken. - Lori Daniels, Beverly, West Virginia

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
1 teaspoon salt
1 teaspoon dried parsley flakes
1 teaspoon dried basil
3 large ears fresh corn on the cob, cut into 3-inch pieces
2 medium zucchini, cut into 1/4-inch slices
1 medium yellow summer squash, cut into 1/4-inch slices
1 medium sweet onion, sliced
1 large green pepper, diced
10 cherry tomatoes
1 jar (4-1/2 ounces) whole mushrooms, drained
1/4 cup butter

Steps:

In a large bowl, combine the oil, salt, parsley and basil. Add vegetables and toss to coat. Place on a double thickness of heavy-duty foil (about 28 in. x 18 in.). Dot with butter. Fold foil around vegetables and seal tightly. , Grill, covered, over medium heat for 20-25 minutes or until corn is tender, turning once. Open carefully to allow steam to escape.

Nutrition Facts : Calories 172 calories, Fat 13g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 421mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.

GARDEN VEGETABLE MEDLEY

Garden Vegetable Medley image

I'm a vegetarian and enjoy experimenting with vegetable combinations. This relatively fat-free dish with squash, onion, green pepper, tomatoes and seasonings goes well with any meal.-Suzanne Pelegrin, Ocala, Florida

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 medium yellow summer squash
1 medium zucchini
1 medium onion, halved
1 medium green pepper
3 garlic cloves, minced
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1/2 cup reduced-sodium chicken broth
2 cups cherry tomatoes, halved

Steps:

Cut the yellow squash, zucchini, onion and green pepper into 2-in. x 1/2-in. strips. In a large skillet or wok, simmer vegetables, garlic and seasonings in broth over medium heat. Stir constantly until crisp-tender, about 7 minutes. Add tomatoes; heat through.

Nutrition Facts :

GARDEN MEDLEY

Garden Medley image

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

Ingredients

2 tablespoons butter
2 medium zucchini squash, cut into julienne strips
1 sweet red pepper, cut into julienne strips
1 green pepper, cut into julienne strips
1 yellow pepper, cut into julienne strips
1/2 teaspoon seasoned salt
Dash pepper

Steps:

In a skillet, melt butter over medium heat. Saute vegetables until crisp-tender. Season with salt and pepper.

Nutrition Facts :

SUMMER GARDEN MEDLEY

Summer Garden Medley image

I got this recipe from LoversDream, a Zaar chef, who gave me permission to post this. I did make some changes, but it tastes so fresh and there's that sweet vinegar flavor all through it.

Provided by WI Cheesehead

Categories Cauliflower

Time 6h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 cups fresh cauliflower florets
2 cups fresh broccoli florets
2 large carrots, sliced into thin coins
1 large cucumbers or 2 small cucumbers
1/2-1 cup cherry tomatoes
1/2-1 red bell pepper, sliced into strips and halved
2 green onions, chopped (whites and greens)
1 cup distilled white vinegar
1 cup sugar
1/2 cup canola oil
1 tablespoon water
salt & pepper, to taste

Steps:

Mix all prepared vegetables in a large serving bowl.
In a small bowl, mix the vinegar, sugar, oil and water together.
Pour vinegar mixture over vegetables and combine thoroughly.
Season with salt and pepper; cover and refrigerate for at least 6 hours.
Drain and serve.

SUMMER GARDEN MEDLEY

SUMMER GARDEN MEDLEY image

Categories Cheese Vegetable Side Bake Vegetarian

Yield 4-6 side servings

Number Of Ingredients 9

Ingredients

1 small zuccini, diced small .
1 eggplant prepared in same manner.
1 each yellow, red, and green sweet peppers, diced.
5-6 stalks of asparagus, chopped.
2 roma tomatoes, diced
Fresh grated parmesan or asiago cheese, about two cups.
Fresh basil leaves
2 cloves garlic, minced
1/4 cup olive oil

Steps:

Lightly grease an 8x8 square baking dish with margarine or spray lightly with Pam.Preheat oven to 350*. Prepare egglant by slicing lenghtwise, then soaking in colander with salted water for about ten minutes. Rinse and dice into small pieces.Dice all vegetables, and toss in the olive oil with garlic. Pour into baking dish, top with grated cheeses. Sprinkle with freshly grated salt and pepper. Bake at 350 for about 35 minutes or til vegetables are tender-crisp. Leave in longer if you like vegetables fully cooked. Garnish with basil leaves and serve as accompaniment to a pasta dish, quiche or other main course.

SUMMER VEGGIE MEDLEY

Summer Veggie Medley image

Zucchini, mushrooms, onions and garlic along with tomatoes fresh from the garden. Even the children will eat their veggies! To keep this low fat - use reduced or no fat mozzarella.

Provided by Denise

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups zucchini, diced or sliced
1 cup fresh mushrooms, sliced
1 cup fresh tomato, diced
1 cup vidalia onion, sliced in rings
4 cloves garlic, crushed
1/4 teaspoon freshly ground cracked pepper
1/4 teaspoon salt
2 tablespoons olive oil
1 cup swiss cheese or 1 cup mozzarella cheese, grated
2 tablespoons parmesan cheese

Steps:

Heat the olive oil in a large skillet or dutch oven.
Add the zucchini, mushrooms, onion and spices and saute until tender.
Add the tomatoes and mozzarella cheese and continue cooking until cheese is melted and tomatoes are warmed through.
Top with the parmesan cheese and serve.

Nutrition Facts : Calories 216.5, Fat 15.3, SaturatedFat 6.2, Cholesterol 27, Sodium 246.6, Carbohydrate 11.1, Fiber 2, Sugar 4.7, Protein 10.5

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