Russs Vegetable Melange Recipes

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RUSS'S VEGETABLE MELANGE



Russ's Vegetable Melange image

My husband Russ has been making this lately when we have odd veg in the fridge. I think he's almost got it right as his one was great. We actually planned to make coleslaw, but the weather turned cold and we had to re-think dinner. This was great with roast chicken. The last time he made this, he used leek instead of onion. Feel free to vary the veg.

Provided by JustJanS

Categories     Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 tablespoon oil
1 onion, thinly sliced
1 carrot, cut into thin coins
1/4 small cabbage, shredded finely
2 stalks celery, sliced thinly
1/2 red bell pepper, cut into thin strips
1/2 cup cream
1 teaspoon Dijon mustard
fresh ground black pepper
salt
1/4 cup parmesan cheese

Steps:

  • Heat the oil in a large pan over medium heat, Add the vegetables and toss well, then cover until cooked and tender but not mushy (about 8 minutes). Stir every couple of minutes.
  • Add the cream and mustard and bring back to a simmer. Cook for a couple of minutes more, then remove from the heat, sprinkle over the parmesan, season to taste, stir then serve.

Nutrition Facts : Calories 360.5, Fat 29.3, SaturatedFat 14.7, Cholesterol 77.3, Sodium 310.8, Carbohydrate 18.9, Fiber 5, Sugar 9.2, Protein 8.8

VEGETABLE MELANGE



Vegetable Melange image

Provided by Food Network

Categories     side-dish

Yield 4 servings

Number Of Ingredients 4

1 pound frozen French green beans
1 pound frozen broccoli
Salt and pepper
2 tablespoons sweet butter

Steps:

  • Boil green beans and broccoli for about for 2 minutes. Melt butter in a pan then saute with vegetables. Season with salt and pepper or any other seasonings.

MELANGE OF VEGETABLES



Melange of Vegetables image

Provided by Pierre Franey

Categories     side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

1 or 2 small eggplant, about 1/2 pound
2 or 3 yellow squash, about 1/2 pound
2 or 3 zucchini, about 1/2 pound
1/4 cup olive oil
1 1/2 cups finely chopped onions
1/8 teaspoon dried red pepper flakes
Salt to taste if desired
Freshly ground pepper to taste
1/4 cup finely chopped parsley
1/4 cup finely chopped basil

Steps:

  • Unless the eggplant is very small, cut it in half lengthwise. Cut each half into 1/4-inch slices. There should be about 2 1/2 cups. (If it is very small, cut it into rounds.)
  • Repeat this procedure with the yellow squash and zucchini, cutting as indicated, depending on size. There should be about 2 cups of each.
  • Heat the oil in a heavy, deep skillet or casserole. When it is quite hot add the eggplant and onions. Cook, stirring often, about 2 minutes.
  • Add pepper flakes, zucchini and yellow squash, salt and pepper. Cook, stirring often, 3 to 4 minutes. Cover and continue cooking about five minutes. Sprinkle with parsley and basil and stir to blend.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 387 milligrams, Sugar 4 grams

BAKED ITALIAN VEGETABLE MéLANGE



Baked Italian Vegetable Mélange image

Categories     Vegetable     Bake     Summer

Yield Serves 4; 1/2 cup per serving

Number Of Ingredients 12

Cooking spray
6 ounces yellow summer squash, sliced
1/2 medium green bell pepper, thinly sliced
1/2 large onion, thinly sliced
2 medium Italian plum (Roma) tomatoes, cut crosswise into thin slices
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried basil, crumbled
1/8 teaspoon dried fennel seeds
2 tablespoons snipped fresh parsley
2 tablespoons shredded or grated Parmesan cheese

Steps:

  • Preheat the oven to 400°F. Lightly spray a 9-inch pie pan with cooking spray.
  • In the pie pan, layer as follows: squash, bell pepper, onion, and tomatoes. Sprinkle in order with the red pepper flakes, salt, oregano, basil, and fennel seeds. Lightly spray with cooking spray.
  • Bake for 25 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven.
  • Sprinkle with the parsley and Parmesan. Let stand, covered, for 5 minutes so the flavors blend and the vegetables release their juices.
  • Cook's Tip
  • Don't skip the last step. It brings out the flavors while the vegetables "relax" and the juices are released, giving the dish more intensity.
  • Nutrition information
  • (Per serving)
  • Calories: 38
  • Total fat: 1.0g
  • Saturated: 0.5g
  • Trans: 0.0g
  • Polyunsaturated: 0.0g
  • Monounsaturated: 0.0g
  • Cholesterol: 2mg
  • Sodium: 120mg
  • Carbohydrates: 6g
  • Fiber: 2g
  • Sugars: 4g
  • Protein: 2g
  • Calcium: 59mg
  • Potassium: 275mg
  • Dietary Exchanges
  • 1 vegetable

VEGETABLE MELANGE



Vegetable Melange image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

12 baby carrots
1 white turnip (about 1/4 pound)
1 large Washington or Idaho potato
1/4 pound green beans, trimmed and cut into 2-inch lengths
12 small white onions, peeled
2 tablespoons butter
1 tablespoon chopped shallots
Salt and freshly ground pepper to taste
2 sprigs fresh thyme or 1/2 teaspoon dried

Steps:

  • Scrape the carrots and leave them whole. Peel the turnip and the potato and cut them in half. Cut each half into 6 or 8 segments.
  • Place the green beans, carrots and the onions in a saucepan. Add water to cover, and salt. Bring to a boil, then simmer for 5 minutes.
  • Add turnip and potato. Cook 5 minutes, or until tender. Drain well.
  • Heat the butter in a skillet. Add the shallots and cook briefly, then add the vegetables, salt and pepper and thyme. Cook for 1 minute while stirring and shaking the skillet.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 6 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 842 milligrams, Sugar 13 grams, TransFat 0 grams

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