Mixed Garden Vegetables Recipes

MIXED GARDEN VEGETABLES

Steps:

• Heat 1 inch water to boiling in 3-quart saucepan. Add potatoes, carrots and beans. Heat to boiling; reduce heat. Cover and simmer 10 minutes; drain.
• Heat oil in 10-inch skillet over medium heat. Cook onions and garlic in oil, stirring occasionally, until onions are crisp-tender. Stir in tomatoes, cauliflowerets, celery, salt, thyme, marjoram and pepper. Cover and cook 5 minutes.
• Heat oven to 350°F. Grease 3-quart casserole.
• Place potato mixture in casserole. Spread half the tomato mixture over top. Layer with zucchini and bell pepper. Top with remaining tomato mixture. Cover and bake 50 to 60 minutes or until vegetables are tender.

EASY PICKLED VEGETABLES

Steps:

• Place cauliflower, onions, cucumbers and peppers in a large bowl. In another large bowl, mix ice water and salt; pour over vegetables. Let stand 4 hours., Rinse vegetables and drain well. In a Dutch oven, bring sugar, vinegar, celery seed, turmeric and cloves to a boil. Add drained vegetable mixture; return to a boil. Reduce heat; simmer, uncovered, until vegetables are heated through, 5 minutes., Pack hot vegetables and liquid into six hot 1-pint jars, leaving 1/2-in. Remove air bubbles and adjust headspace, if necessary, by adding hot liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.