Summer Garden Medley Recipes
GARDEN MEDLEY
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
Steps:
- In a skillet, melt butter over medium heat. Saute vegetables until crisp-tender. Season with salt and pepper.
Nutrition Facts :
ROASTED SUMMER VEGETABLES
Steps:
- Preheat the oven to 375 degrees F.
- Trim the ends of the zucchinis and cut them diagonally in 3/4-inch-thick slices. (The slices will seem large, but they¿ll shrink while they cook.) Cut the peppers lengthwise in 1 1/2-inch-wide slices, discarding the core. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. (Cutting through the core keeps the pieces intact.) Peel the onion and slice it in 1/4-inch-thick rounds, leaving the slices intact.
- Place the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. (If they¿re crowded, they¿ll steam rather than roast.) Sprinkle with the salt and pepper and place the thyme sprigs on top. Roast for 15 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Sprinkle with extra salt and serve hot or at room temperature.
- Note: This recipe was doubled for this episode.
SUMMER GARDEN MEDLEY
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
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 VEGETABLE MEDLEY
This swift side dish is as beautiful as it is delicious. Red and yellow peppers, zucchini, corn and mushrooms are seasoned with garden-fresh herbs. Grilled in a foil pan, it's no-fuss cooking and a tasty summer vegetable recipe.-Maria Regakis, Somerville, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the butter, parsley, basil, chives, salt and pepper. Add the vegetables; toss to coat. , Place vegetables in a disposable foil pan. Grill, covered, over medium-high heat for 5 minutes; stir. Grill 5 minutes longer or until the vegetables are tender.
Nutrition Facts : Calories 148 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 345mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein.
SUMMER MEDLEY SALAD
Cucumbers, cantaloupe, and honeydew--It may sound weird, but we discovered this in college.
Provided by Tracey Anne
Categories Salad Fruit Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Cut up the cantaloupe, cucumbers and honeydew into small bite-size pieces. Mix together in a large bowl and sprinkle the salt over all. Mix again.
Nutrition Facts : Calories 93.7 calories, Carbohydrate 22.8 g, Fat 0.5 g, Fiber 2.6 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 41.9 mg, Sugar 18 g
SUMMER GARDEN MEDLEY
'This colorful side dish brings back sweet memories of the corn-and-tomato dish my mother often prepared int the summer,' pens Elaine Nelson, Fresno, California. 'Farmers in our area supply us with delicious eggplant...so I sometimes substitute them for the zucchini in veggie recipes like this one.'
Provided by Allrecipes Member
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- In a large nonstick skillet, saute the zucchini, corn, green pepper, leek and seasoned salt in oil until vegetables are tender. Stir in the tomatoes; heat through.
Nutrition Facts : Calories 109.4 calories, Carbohydrate 17.6 g, Cholesterol 0 mg, Fat 4.3 g, Fiber 3.7 g, Protein 3.6 g, SaturatedFat 0.6 g, Sodium 138.7 mg, Sugar 6.1 g
SUMMER GARDEN MEDLEY
'This colorful side dish brings back sweet memories of the corn-and-tomato dish my mother often prepared int the summer,' pens Elaine Nelson, Fresno, California. 'Farmers in our area supply us with delicious eggplant...so I sometimes substitute them for the zucchini in veggie recipes like this one.'
Provided by Allrecipes Member
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- In a large nonstick skillet, saute the zucchini, corn, green pepper, leek and seasoned salt in oil until vegetables are tender. Stir in the tomatoes; heat through.
Nutrition Facts : Calories 109.4 calories, Carbohydrate 17.6 g, Cholesterol 0 mg, Fat 4.3 g, Fiber 3.7 g, Protein 3.6 g, SaturatedFat 0.6 g, Sodium 138.7 mg, Sugar 6.1 g
SUMMER FRUIT & VEGETABLE MEDLEY
Make and share this Summer Fruit & Vegetable Medley recipe from Food.com.
Provided by Dancer
Categories Fruit
Time 18m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in large non-stick skillet or wok and stir fry broccoli and zucchini for five minutes.
- Add tomatoes and peaches.
- Cover and cook 3 minutes.
Nutrition Facts : Calories 52.5, Fat 2.6, SaturatedFat 0.4, Sodium 14.6, Carbohydrate 7.1, Fiber 1.2, Sugar 4, Protein 2
ORZO GARDEN MEDLEY
My aunt got this recipe years and years ago from a recipe exchange train, and I so love this dish. It is absolutely delicious. It is great for almost anything from a side dish, a snack, potlucks, picnics, and so on.
Provided by Eyemadreamer
Categories Peppers
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, bring 4 cups of broth to a boil, cook orzo over medium heat for about 10 minutes.
- In a large skillet, add oil and all the veggies, garlic and spices, sauté for a couple of minutes, add 1/2 cup of broth and cook about 4 minutes.
- Drain orzo, place in a serving bowl and add in veggies and toss to combine.
- Sprinkle grated cheese on top, optional.
- Note: to make this a vegetarian dish, substitute the chicken broth for a veg broth.
FRESH GARDEN MEDLEY
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
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
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
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.
CHICKEN GARDEN MEDLEY
After my family sampled this dish at a friend's house, it quickly became a favorite-especially with our teenage daughters, who request it at least once a week! -Dohreen Winkler, Howell, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute chicken and garlic in 2 tablespoons butter for 10-12 minutes or until chicken juices run clear. Add vegetables. Cook until crisp-tender; remove from skillet and set aside. , In the same skillet, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and heat through. Add chicken and vegetables; stir until well mixed. , Place pasta in a greased 2-qt. baking dish. Pour chicken mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake 5 minutes longer.
Nutrition Facts : Calories 404 calories, Fat 19g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 690mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.
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