Best 6 Chilled Vegetable Medley Recipes

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**Discover a symphony of flavors and colors with our chilled vegetable medley, a refreshing and vibrant dish perfect for summer gatherings or light meals. This medley features a delightful array of fresh vegetables, each carefully selected for its unique texture and taste. Asparagus, bell peppers, zucchini, carrots, and sugar snap peas come together in a harmonious blend, creating a feast for the eyes and the palate. Dressed in a zesty lemon-herb vinaigrette, this chilled vegetable medley offers a balance of tangy and savory notes, while a sprinkle of feta cheese adds a touch of creamy richness. Whether served as a refreshing appetizer, a light lunch, or a colorful side dish, this chilled vegetable medley is sure to impress with its vibrant flavors and delightful crunch.**

**In addition to the main chilled vegetable medley recipe, this article also includes variations to cater to different preferences and dietary restrictions. For those who prefer a vegan option, a dairy-free variation replaces the feta cheese with a sprinkle of chopped walnuts or sunflower seeds, while a gluten-free version utilizes a gluten-free tamari in the vinaigrette. We also provide a spicy variation for those who enjoy a bit of heat, achieved by adding a touch of red pepper flakes or chili powder to the dressing. With these variations, you can easily customize the chilled vegetable medley to suit your taste and dietary needs.**

Let's cook with our recipes!

CHILLED MAIZE MEDLEY



Chilled Maize Medley image

Provided by Robert Irvine : Food Network

Categories     dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

2 cups fresh or frozen whole kernel corn
3/4 cup peeled, seeded and diced cucumber
1/2 cup diced red onion
3 tomatoes, chopped
6 fresh scallions, chopped into 1/4-inch segments
3 tablespoons sour cream
Salt and freshly ground black pepper
1/4 cup red wine vinegar
1/2 cup salad oil
3 tablespoons freshly chopped cilantro leaves, plus 6 small sprigs cilantro, for garnish

Steps:

  • Combine corn, cucumbers, onions, tomatoes, and scallions in salad bowl. In a separate bowl, blend sour cream with salt, pepper, vinegar, oil and chopped cilantro. Add sour cream mixture to corn and toss gently to coat. Chill and serve garnished with cilantro sprigs.

CHILLED VEGETABLE MEDLEY



Chilled Vegetable Medley image

This medley of healthy, colorful vegetables includes julienne strips of zucchini, carrot, sweet red pepper, and yellow squash. Using a sugar substitute adds a subtle sweetness to the dressing without all the carbohydrates and calories.

Provided by Feast Your Eyes

Categories     Peppers

Time 28m

Yield 7-8 serving(s)

Number Of Ingredients 17

2 cups water
1 teaspoon chicken bouillon granule
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon fresh ground black pepper
1 garlic clove, minced
2 medium zucchini, cut into julienne strips
2 medium yellow squash, cut into julienne strips
2 medium carrots, peeled and cut into julienne strips
1 medium size sweet red pepper, cut into julienne strips
1/2 teaspoon celery seed
1/2 cup Italian salad dressing
1/2 cup sugar substitute
1/4 cup white vinegar
1/4 cup water
2 tablespoons green onions, roughly chopped

Steps:

  • Combine the first seven (7) ingredients in a large skillet; bring to a boil.
  • Add the zucchini, squash, carrots and red pepper; cover and reduce the heat. Simmer for 6 to 8 minutes or until the vegetables are crisp-tender.
  • Drain well; rinse in cold water.
  • Transfer the vegetables to a serving dish, add the celery seed and toss well. Set aside.
  • In a small saucepan, combine the salad dressing, sugar substitute, vinegar and water; cook and stir until mixture comes to a boil. Pour over the vegetables.
  • Cover and refrigerate until chilled, stirring several times. Serve with a slotted spoon.

Nutrition Facts : Calories 126.9, Fat 5.2, SaturatedFat 0.8, Sodium 357, Carbohydrate 19.5, Fiber 2.2, Sugar 14.7, Protein 2.2

QUINOA VEGETABLE MEDLEY



Quinoa Vegetable Medley image

I came up with this recipe with items I had on hand. It turned out pretty tasty, so I thought I'd share it.

Provided by Crystal

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil, or more if needed
1 sweet onion (such as Vidalia®), chopped
3 cloves garlic, minced, or to taste
1 cup quinoa, rinsed
1 ¼ cups vegetable broth
1 small zucchini, chopped
1 cup mushrooms, sliced
2 stalks celery, chopped
1 teaspoon ground black pepper
½ teaspoon sea salt
1 cup baby spinach leaves
1 (15 ounce) can garbanzo beans, drained and rinsed

Steps:

  • Heat olive oil in a large saucepan over medium heat; cook and stir the onion until translucent, about 5 minutes, then stir in garlic and quinoa. Reduce heat to medium-low; cook and stir the mixture until the quinoa becomes light brown in color and has a toasted fragrance, 5 to 7 minutes. Slowly pour in the stock, stirring constantly. Bring the mixture back to a boil over medium heat, and stir in the zucchini, mushrooms, and celery; season to taste with salt and black pepper. Reduce heat to medium-low, and allow the mixture to simmer, stirring occasionally, until the vegetables are tender, about 15 minutes. Stir in the baby spinach and garbanzo beans, and simmer until quinoa is tender, 10 to 15 more minutes.

Nutrition Facts : Calories 313.5 calories, Carbohydrate 51.9 g, Fat 7.2 g, Fiber 8.2 g, Protein 11.8 g, SaturatedFat 0.9 g, Sodium 603.4 mg, Sugar 3.8 g

ROASTED VEGETABLE MEDLEY



Roasted Vegetable Medley image

This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.

Provided by Lorelei

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h55m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil, divided
1 large yam, peeled and cut into 1 inch pieces
1 large parsnip, peeled and cut into 1 inch pieces
1 cup baby carrots
1 zucchini, cut into 1 inch slices
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
½ cup roasted red peppers, cut into 1-inch pieces
2 cloves garlic, minced
¼ cup chopped fresh basil
½ teaspoon kosher salt
½ teaspoon ground black pepper

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.

Nutrition Facts : Calories 190.7 calories, Carbohydrate 34.6 g, Fat 5 g, Fiber 7.5 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 256.5 mg, Sugar 5.5 g

MARINATED VEGETABLE MEDLEY



Marinated Vegetable Medley image

This is a wonderful, tangy recipe for marinated veggies. You may substitute small pearl onions for the chopped onion, and add bias sliced celery pieces as well.

Provided by Paula

Categories     Salad     Vegetable Salad Recipes

Time 3h30m

Yield 8

Number Of Ingredients 13

⅔ cup white vinegar
⅔ cup vegetable oil
⅓ cup chopped onion
1 teaspoon white sugar
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
⅛ teaspoon garlic powder
1 (14 ounce) can artichoke hearts, drained and quartered
1 cup fresh broccoli florets
1 cup cauliflower florets
1 cup sliced carrots
1 cup sliced fresh mushrooms

Steps:

  • In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.
  • In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.

Nutrition Facts : Calories 208 calories, Carbohydrate 9.8 g, Fat 18.3 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 2.9 g, Sodium 607 mg, Sugar 2.2 g

COLORFUL VEGETABLE MEDLEY SIDE DISH



Colorful Vegetable Medley Side Dish image

With its red pepper slices and green broccoli florets, this merry medley will brighten any holiday table. Sara Lindler of Irmo, South Carolina uses mild seasonings to let the variety of veggie flavors shine through.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 14

1 teaspoon chicken bouillon granules
1/4 cup water
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 teaspoon plus 1 tablespoon olive oil, divided
2 cups fresh broccoli florets
2 medium carrots thinly sliced
1 large onion, sliced and quartered
1 cup sliced celery
2 medium zucchini, halved lengthwise and thinly sliced
1 medium sweet red pepper, thinly sliced
1 cup sliced fresh mushrooms
2 cups thinly sliced cabbage

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.

Nutrition Facts : Calories 67 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 473mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

Tips:

  • Choose fresh, seasonal vegetables: This will ensure the best flavor and texture.
  • Cut the vegetables into uniform pieces: This will help them cook evenly.
  • Blanch the vegetables: This process briefly boils the vegetables, then immediately immerses them in cold water. This helps to preserve their color and nutrients.
  • Use a variety of flavors: Experiment with different herbs, spices, and dressings to create a medley that is both flavorful and refreshing.
  • Make ahead: This dish can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it a great option for busy weeknights.

Conclusion:

A chilled vegetable medley is a healthy and refreshing side dish or appetizer that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a light and flavorful dish, give this chilled vegetable medley a try.

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