Vegetable Salad Medley Recipes

Steps:

• In tightly covered container, shake all vinaigrette ingredients until well blended.
• Cut cucumber lengthwise in half; scrape out seeds. Cut halves diagonally into 1/2-inch-wide pieces.
• In large serving bowl, toss salad greens, tomato, cucumber, onions and vinaigrette.

Steps:

• In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.
• In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.

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.

Steps:

• In a small saucepan, bring the sugar, vinegar, oil, salt and pepper to a boil. In a large bowl, combine the remaining ingredients. Add sugar mixture and toss to coat. Cover and refrigerate for several hours or overnight, stirring occasionally. Serve with a slotted spoon.

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.

Steps:

• Preheat the oven to 400 degrees F.
• Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.
• Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.

Steps:

• Heat oven to 375°F.
• Melt butter in 1-quart saucepan over medium heat; stir in sage and garlic. Place remaining ingredients in ungreased rectangular pan, 13x9x2 inches. Pour butter mixture over vegetables; stir to coat.
• Cover and bake 25 to 30 minutes, stirring occasionally, until vegetables are crisp-tender.

Steps:

• In a large bowl, combine the beans, peas, corn, onion, green pepper, cucumber and pimientos. Combine the remaining ingredients; pour over vegetables and toss to coat. Cover and refrigerate overnight.

Steps:

• Cook and stir onions in margarine in large skillet on medium heat until crisp-tender.
• Add VELVEETA and soup; cook until VELVEETA is completely melted and mixture is well blended, stirring frequently.
• Stir in remaining vegetables; cook 10 min. or until crisp-tender, stirring frequently.

Steps:

• Cut potatoes into 1/8 inch thick slices.
• Arrange slices in a single layer in a 12 inch by 9 inch baking dish and drizzle lightly with some of the oil.
• Sprinkle lightly with salt and pepper.
• Cut unpeeled eggplant into ½ inch thick slices, then cut slices crosswise in half.
• Slice zucchini and summer squash in the same manner.
• Core and seed peppers, cut into ½ inch thick rings, and then in half to make half rings.
• Cut red onion into ¼ inch thick, half circles.
• Preheat oven to 375°F.
• To form a rainbow of colors, arrange all the vegetables over potatoes in compact, alternating rows, each vegetable slice standing balanced on its straight edge.
• Drizzle the vegetables with about ½ cup oil and sprinkle with salt and pepper.
• Cover the dish very tightly with aluminum foil.
• Bake for 1½ hours.
• Remove the foil and insert the tomato wedges between the rows of vegetables.
• Sprinkle basil over the tip and more olive oil if vegetables seem to be drying out.
• Bake the vegetables uncovered 30 to 40 minutes longer.
• Serve warm.

Steps:

• Preheat the oven to 375 degrees F.
• Put all vegetables into large baking pan (I use a large disposable pan, but have lost the cover that gave the dimensions for it. Use one that fits all the vegetables at once).
• Add olive oil and red wine vinegar and coat all vegetables using your hands.
• Add garlic powder, salt and pepper and mix well.
• Bake in the oven for 1 hour and 15 minutes. Serve warm.