Chilled Maize Medley Recipes

Steps:

• Pour the oil in a large bowl and add the peppers, tomatoes, onion, squash, zucchini, and basil in a bowl and toss to combine. Season with salt and pepper, to taste. Let vegetables stand for 10 minutes before placing them into a BBQ wok basket.
• Heat the grill to medium. Place vegetables (in the wok basket) on the grill and cook, stirring occasionally. Remove the vegetables from the grill and serve immediately.

Steps:

• Steam the broccoli and set aside covered in a warm place. Then begin steaming the asparagus until fork tender, remove from heat and keep warm.
• While the broccoli and asparagus are steaming, heat the olive oil and butter in a large skillet over medium heat.. Saute the onion until translucent and add the carrots. When the carrots begin to soften, add the red bell pepper, parsley and tarragon and continue cooking until the bell pepper is tender. Fold in green beans. Season with cayenne pepper and salt.
• Arrange asparagus and broccoli on serving dish and spoon rest of vegetable mixture over.

Steps:

• In a large pot fitted with a steamer basket, bring water to a boil and add vegetables successively starting with carrots, about 3 minutes, then add broccoli, about 3 more minutes, then zucchini and yellow squash, about 3 to 5 more minutes or until all vegetables are fork tender. Transfer vegetables to a large mixing bowl and season with garlic powder and salt and pepper and toss with melted butter.

Steps:

• Combine the first seven (7) ingredients in a large skillet; bring to a boil.
• Add the zucchini, squash, carrots and red pepper; cover and reduce the heat. Simmer for 6 to 8 minutes or until the vegetables are crisp-tender.
• Drain well; rinse in cold water.
• Transfer the vegetables to a serving dish, add the celery seed and toss well. Set aside.
• In a small saucepan, combine the salad dressing, sugar substitute, vinegar and water; cook and stir until mixture comes to a boil. Pour over the vegetables.
• Cover and refrigerate until chilled, stirring several times. Serve with a slotted spoon.