Summer Vegetable Medley
Summer Vegetable Medley

Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, summer vegetable medley. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Summer Vegetable Medley is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Summer Vegetable Medley is something which I’ve loved my whole life.

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. 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.

To begin with this particular recipe, we must prepare a few components. You can cook summer vegetable medley using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Summer Vegetable Medley:
  1. Make ready extra virgin olive oil
  2. Prepare 1 Mexican ("grey") Squash, cut into 1/2" medallions
  3. Make ready 1 zucchini, cut into 1/2" medallions
  4. Get 1 yellow squash, cut into 1/2" medallions
  5. Take 1/4 of each: red, orange, yellow & green bell peppers, cut into
  6. Prepare 1 onion, cut into strips
  7. Prepare 1 package white mushrooms, cut in half, quartered if xlg
  8. Prepare 1 small can sliced black olives
  9. Make ready 1 can kidney beans
  10. Take 1 single serving size can V8 juice
  11. Make ready Eat Well Za' atar seasoning blend
  12. Take leaves fresh basil

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. Have you made this? peel eggplant and cube along with all of the other vegetables. saute all vegetables until partially tender Make the best Summer Vegetable Medley with this easy recipe. Heat oil and butter in large skillet over medium-high heat. Add the roasted vegetables, and toss to mix.

Steps to make Summer Vegetable Medley:
  1. Preheat oven to 400°F.
  2. Drizzle olive oil in bottom of 13x9 glass dish. Slice squash and distribute evenly in a single layer in dish.
  3. Slice 1/4 of each bell pepper into strips about 1/4"wide and 3" long. Distribute evenly in between squash, overlapping as needed.
  4. Slice onion into 1/4" or smaller strips. Distribute evenly in pan, on top of the first layer of vegetables.
  5. Rinse, pat dry and cut mushrooms. Distribute evenly.
  6. Distribute evenly the olives and kidney beans. Pour V8 over all. Sprinkle with Za'atar. Tear basil into pieces and distribute evenly.
  7. 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. 🙂

Serve at room temperature or cold. I think roasted vegetables are the best! Here's the variety I used: sweet potato, white potato, red onion, carrot. This summer vegetable medley is just an assortment of my favorite vegetables, seasoned and grilled. They make a great addition to any grilled meat or fish, and are always popular at cookouts.

So that is going to wrap it up with this exceptional food summer vegetable medley recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!