Baby Vegetable Medley Recipes

ROASTED VEGETABLE MEDLEY

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
• Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
• Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

BABY VEGETABLE MEDLEY

Steps:

• Trim sugar snap peas.
• Peel and slice carrots into 1/2-inch (1 cm) thick diagonal slices.
• Cut asparagus, squash and zucchini diagonally in half.
• Set vegetables aside separately.
• In large saucepan of boiling salted water, blanch carrots for 1 minute.
• Add peas and asparagus; blanch for 1 minute.
• Using slotted spoon, transfer vegetables to large bowl of ice water to chill; drain and set aside. (Make-ahead: Wrap in towel then plastic bag; refrigerate for up to 24 hours.).
• In large skillet, melt butter over medium-high heat;
• sauté shallots just until softened, about 1 minute.
• Add squash and zucchini; sauté until slightly softened and golden, about 4 minutes.
• Add blanched vegetables and thyme; sauté until hot and glossy, about 3 minutes.

CREAMY BABY VEGETABLE CASSEROLE

Steps:

• Heat oven to 350°F. Cook frozen vegetables in microwave as directed on boxes. Spread cooked vegetables in bottom of ungreased 8-inch square pan.
• In small bowl, mix mayonnaise, sour cream, celery, onion and cheese. Spread mixture over vegetables.
• In medium bowl, mix crushed crackers and melted butter. Sprinkle over top of casserole.
• Bake 20 to 25 minutes or until golden and bubbly. Serve immediately.

SAUTEED VEGETABLE MEDLEY

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.

COLORFUL VEGETABLE MEDLEY SIDE DISH

Steps:

• In a small saucepan, heat bouillon and water for 1 minute; stir well. Stir in the salt, garlic powder, pepper and 1 teaspoon oil., In a large nonstick skillet or wok, stir-fry the broccoli, carrots, onion and celery in remaining oil for 2-3 minutes. Add the bouillon mixture; cook and stir for 3 minutes. Add zucchini and red pepper; stir-fry for 3 minutes. Add mushrooms and cabbage; stir-fry 1-2 minutes longer or until crisp-tender.