Best 3 Garden Vegetable Medley Recipes

**Savor the Goodness of Fresh Vegetables with Our Garden Vegetable Medley Recipes**

Indulge in a symphony of flavors and colors with our collection of garden vegetable medley recipes. From vibrant stir-fries to hearty soups and refreshing salads, these recipes celebrate the bounty of fresh vegetables in all their glory. Embark on a culinary journey where each dish tantalizes your taste buds and nourishes your body with an abundance of vitamins, minerals, and antioxidants. Discover the versatility of vegetables as they transform into delectable dishes that suit every palate and occasion. Get ready to elevate your meals with the vibrant flavors of nature's finest produce, brought to life through our carefully curated selection of garden vegetable medley recipes.

Let's cook with our recipes!

GRILLED GARDEN VEGETABLE MEDLEY FOIL PACK

Grilled Garden Vegetable Medley Foil Pack image

For a simple, fuss-free side dish, make our grilled potatoes and vegetables in foil. With only ten minutes of prep, this side is best prepared just before you fire up the grill. This keeps your potatoes fresh for a delicious outcome! Consider pairing our grilled potatoes and vegetables in foil with your favorite protein for the ultimate summer meal. Best part? The foil keeps the veggies tender and makes the clean-up a snap!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 4

Number Of Ingredients 8

Ingredients

2 medium Yukon gold potatoes, cut into 1/8-inch slices
1 1/2 cups baby-cut carrots
4 ounces green beans
2 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon dried oregano leaves
1/4 teaspoon garlic pepper
1/4 teaspoon ground cumin

Steps:

Heat coals or gas grill for direct heat. Spray 24x18-inch piece of heavy-duty aluminum foil with cooking spray.
Toss all ingredients in large bowl. Spoon mixture onto foil. Fold foil over vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
Cover and grill packet 4 to 6 inches from medium heat 20 to 25 minutes, turning packet over after 10 minutes, until vegetables are tender.

Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1, Fiber 4 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 4 g, TransFat 0 g

CONTEST-WINNING GARDEN VEGETABLE MEDLEY

Contest-Winning Garden Vegetable Medley image

This side dish is a tasty way to use extra zucchini. The tomatoes and corn add color, while the oregano adds great flavor. Plus, it's so quick and easy to make.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1/2 cup sliced onion
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1/4 cup butter
2 pounds zucchini, julienned
3 medium tomatoes, cut into thin wedges
1 cup whole kernel corn

Steps:

In a large skillet, saute the onion, salt, pepper and oregano in butter until onion is crisp-tender. Add the zucchini, tomatoes and corn. Cook until the vegetables are tender, about 8 minutes.

Nutrition Facts : Calories 138 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 487mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.

GARDEN VEGETABLE MEDLEY

Garden Vegetable Medley image

I'm a vegetarian and enjoy experimenting with vegetable combinations. This relatively fat-free dish with squash, onion, green pepper, tomatoes and seasonings goes well with any meal.-Suzanne Pelegrin, Ocala, Florida

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 medium yellow summer squash
1 medium zucchini
1 medium onion, halved
1 medium green pepper
3 garlic cloves, minced
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1/2 cup reduced-sodium chicken broth
2 cups cherry tomatoes, halved

Steps:

Cut the yellow squash, zucchini, onion and green pepper into 2-in. x 1/2-in. strips. In a large skillet or wok, simmer vegetables, garlic and seasonings in broth over medium heat. Stir constantly until crisp-tender, about 7 minutes. Add tomatoes; heat through.

Nutrition Facts :

Tips:

Use fresh, seasonal vegetables: This will ensure the best flavor and texture.
Cut the vegetables into uniform pieces: This will help them cook evenly.
Season the vegetables well: Salt, pepper, and garlic powder are a good starting point.
Don't overcrowd the pan: If you do, the vegetables will steam instead of roast.
Roast the vegetables until they are tender and slightly caramelized: This will take about 20-25 minutes.
Serve the vegetables immediately: They are best when hot and fresh.

Conclusion:

This recipe for Garden Vegetable Medley is a delicious and healthy way to enjoy your favorite summer vegetables. It is easy to make and can be served as a side dish or main course. The vegetables are roasted until they are tender and slightly caramelized, which gives them a delicious flavor. This dish is also a great way to get your daily dose of fruits and vegetables.