Sesame Vegetable Medley Recipes

SESAME VEGETABLE MEDLEY

Steps:

• In a large microwave-safe bowl, combine the carrots, broccoli, mushrooms, zucchini, garlic and water. Cover and microwave on high for 3-5 minutes or until vegetables are tender, stirring twice; drain. Stir in the butter, sesame seeds, salt and pepper.

SESAME VEGETABLE MEDLEY

Steps:

• In a bowl, combine the carrots, broccoli, mushrooms, garlic and water.
• Cover and microwave on high for 3-5 minutes or until vegetables are tender, stirring twice and drain.
• Stir in the butter, sesame seeds, salt and pepper.
• Serve.

ORIENTAL VEGETABLE MEDLEY

Steps:

• Toss vegetables together in a microwavable-safe casserole dish; set aside.
• In a small bowl, combine the garlic, water, teriyaki sauce and cornstarch; pour over vegetables. Cover tightly with plastic wrap and microwave on high for 4 minutes. Stir vegetables, recover and microwave an additional 3-4 minutes or until vegetables cooked to desired texture and sauce is thickened. Sprinkle with sesame seeds and serve immediately.

STEAMED VEGETABLE MEDLEY

Steps:

• You'll need a 3 quart saucepan with a steamer insert and lid. Fill your saucepan 1/2 full with water. Add 1 tbsp of black pepper and 1 tbsp of Mrs. Dash Seasoning Mix.
• Wash, peel and chop turnip (if you don't like turnips, substitute a 2nd unpeeled potato). Chop onions, carrots, and potato (don't peel the potato). Slice bell pepper into rings.
• Place turnips and potatoes in your steamer insert. Cover with frozen turnip greens, then add other ingredients. Sprinkle with 1 tbsp of black pepper and 1 tbsp of Mrs. Dash Seasoning Mix. Steam until turnips and potatoes can be easily pierced with a fork.
• After medley is done, remove steamer insert, add 1 cup of water to broth and boil a few 1/2 ears of corn for a special treat. Your corn will soak up the vegetable flavors from the broth and won't need any salt. Remove the corn when done and freeze remaining broth as a base for your next soup or stew.

SESAME VEGETABLE MEDLEY

Steps:

• 1. Cook frozen vegetables as directed on package drain.2. Heat butter in 10-inch skillet over medium heat until melted. Cook sesame seed in butter about 5 minutes, stirring frequently, until golden brown remove from heat. Stir in lemon juice and lemon peel fold into vegetables.1 Serving: Calories 130 (Calories from Fat 70) Fat 8g (Saturated 4g) Cholesterol 15mg Sodium 60mg Carbohydrate 13g (Dietary Fiber 3g) Protein 4g % Daily Value: Vitamin A 30% Vitamin C 32% Calcium 4% Iron 4% Diet Exchanges: 3 Vegetable, 1 Fat From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

APPLEBEE'S VEGETABLE MEDLEY

Steps:

• Rinse and wash all vegetables under cold water.
• Cut the ends off of the zucchini and squash, then down the center lengthwise.
• Using knife, cut into 1/4 inch bias half moons.
• Slice red pepper in half and remove the stem, core and remove seeds.
• Cut each half in half, then slice lengthwise into 1/4" julienne strips.
• Slice both ends of red onion off, remove peel and core.
• Slice lengthwise for a 1/4 inch julienne cut.
• Peel carrots.
• Trim top end of carrot and narrow bottom end to result in a 4 inch length of (somewhat) uniform width.
• Cut each piece in half lengthwise, then cut the halves into quarters, result should be approximately 1/4 inch x 4 inch sticks.
• Heat butter or margarine in a sauté pan over medium heat taking caution not to scorch.
• Add salt, sugar and garlic.
• Add vegetables (start with carrots and work back up the list- denser vegetables take longer to heat) and cook until hot and crisp/tender.
• When vegetables are all in pan and cooking, add Worcestershire sauce, soy sauce and parsley.
• Mix thoroughly and serve.