Vegetable Medley Bake Recipes

CREAMY VEGETABLE MEDLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook vegetables according to package directions; drain. In a large bowl combine vegetables, mushroom soup, 1/2 cup cheese, sour cream, 1/2 can fried onions and pepper. Transfer to a deep pie plate.
• Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions; bake 5 minutes longer.

BAKED VEGETABLE MEDLEY

Steps:

• Place the cauliflower, broccoli and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 7-9 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute mushrooms and onions in butter until tender. , Drain vegetables. In a large bowl, combine soup, milk and cheese sauce. Add vegetables and mushroom mixture; toss to coat. Transfer to a greased 2-qt. baking dish. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 40-45 minutes or until bubbly.

SWISS VEGETABLE MEDLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Set aside 1/4 cup of cheese, and 1/4 cup of onions.
• In a medium-size mixing bowl, combine thawed vegetables, mushroom soup, 3/4 cup Swiss cheese, sour cream, remaining fried onions, and pepper. Pour ingredients into a 2 quart casserole dish.
• Bake for 30 minutes. Sprinkle reserved cheese and onions on top of the casserole and bake additional 5 minutes, or until the cheese has melted.

VEGETABLE MEDLEY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.
• Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
• Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.

ROASTED VEGETABLE MEDLEY

Steps:

• Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.

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.

BAKED VEGETABLE MEDLEY

Steps:

• Place the cauliflower, broccoli, and carrots in a steamer basket; place in a large sauce pan over 1 inch of water. Bring to a boil; cover and steam for 7-9 minutes or until crisp tender. Meanwhile, in a large skillet, sauté mushrooms and onions in butter until tender.
• Drain vegetables. In a large bowl, combine the soup, milk and cheese sauce. Add the vegetables and mushroom mixture; toss to coat. Transfer to a greased 2 quart baking dish. Cover and refrigerate overnight.
• Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350°F for 40-45 minutes or until bubbly.

VEGETABLE MEDLEY BAKE

Steps:

• Cook vegetables according to package directions, drain.
• In large bowl, combine veggies, soup, cream cheese, onion, salt and pepper, mixing well.
• Grease casserole dish and place casserole mixture in it.
• Cover with croutons.
• Bake uncovered for 25 minutes at 375 degrees.

VEGETABLE MEDLEY CASSEROLE

Steps:

• Preheat your oven to 350F degrees.
• Fill a large saucepan with one to two inches of water, and add your potatoes, carrots, cauliflowerets, and green beans; Bring to a boil over high heat, reduce to simmer, cover and cook for approximately 10 minutes.
• Remove from heat and drain in colander.
• If you wish to save the juices for another use, make sure to drain the veggies over a dish to catch the juices.
• Thats what I do!
• Heat oil in large skillet over medium high heat and add your onions and garlic.
• Stir and saute them until they are soft, approximately 3-5 minutes.
• Add your tomatoes, salt and pepper, and thyme, and stir, reduce heat to simmer, and cover and cook for 5 minutes to allow flavors to develop.
• Remove from heat and keep covered; set aside.
• Spread potato mixture over bottom of greased medium casserole or baking pan, add salt and pepper to taste, and then sread half of your tomato mixture over the potato layer.
• Continue by layering your zucchini slices and chopped green pepper on top of the tomato mixture, and then pour the remaining tomato mixture on top of the zucchini-green pepper layer.
• Bake in oven, covered, for approximately 50 to 60 minutes until all of your veggies are tender.
• ENJOY!

COLORFUL VEGETABLE MEDLEY SIDE DISH

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.