Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, summer vegetable medley. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
TRANSFER bag onto grill over medium-high heat. This recipe has no cholesterol, is very low in sodium, is high in vitamins C and A, and is a good source of iron and calcium. Farmers' Market Recipes from the Commonwealth of Massachusetts, Department of Agricultural Resources, public domain government resource—original source of recipe.
Summer Vegetable Medley is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Summer Vegetable Medley is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook summer vegetable medley using 12 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Summer Vegetable Medley:
- Take extra virgin olive oil
- Take 1 Mexican ("grey") Squash, cut into 1/2" medallions
- Make ready 1 zucchini, cut into 1/2" medallions
- Prepare 1 yellow squash, cut into 1/2" medallions
- Make ready 1/4 of each: red, orange, yellow & green bell peppers, cut into
- Prepare 1 onion, cut into strips
- Take 1 package white mushrooms, cut in half, quartered if xlg
- Take 1 small can sliced black olives
- Take 1 can kidney beans
- Get 1 single serving size can V8 juice
- Prepare Eat Well Za' atar seasoning blend
- Get leaves fresh basil
Did you know that the nutritious lycopene in tomatoes actually increases when they're cooked? In this recipe, so does their flavor! Make the best Summer Vegetable Medley with this easy recipe. Heat oil and butter in large skillet over medium-high heat.
Instructions to make Summer Vegetable Medley:
- Preheat oven to 400°F.
- Drizzle olive oil in bottom of 13x9 glass dish. Slice squash and distribute evenly in a single layer in dish.
- Slice 1/4 of each bell pepper into strips about 1/4"wide and 3" long. Distribute evenly in between squash, overlapping as needed.
- Slice onion into 1/4" or smaller strips. Distribute evenly in pan, on top of the first layer of vegetables.
- Rinse, pat dry and cut mushrooms. Distribute evenly.
- Distribute evenly the olives and kidney beans. Pour V8 over all. Sprinkle with Za'atar. Tear basil into pieces and distribute evenly.
- Cover pan with foil and bake for 30 - 40 minutes, checking squash for doneness. They should have a hint of firmness. This is because they will continue cooking after you take them out of the oven. Let cool a bit before serving, so you or your guests don't scald your tongue. 🙂
Have you made this? peel eggplant and cube along with all of the other vegetables. saute all vegetables until partially tender Arrange the vegetables and garlic halves on a preheated vegetable grate or preheated grill basket, brush lightly with oil and lemon mixture and place on the hot grill grate. This recipe is ideal to prep ahead and take along to picnics, church suppers, pot luck dinners and family reunions. Bake or grill just before serving. Make this colorful salad of summer vegetables to accompany any barbecued fish or meat. A medley of summer vegetables stir fried with chipotle in adobo sauce.
So that’s going to wrap this up with this exceptional food summer vegetable medley recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
