Best 2 Make Ahead Vegetable Medley Recipes

Immerse yourself in a culinary journey with our delectable vegetable medley, a vibrant symphony of flavors and textures that will tantalize your taste buds. This versatile dish takes center stage as a delectable side, a hearty entrée, or even a colorful addition to your next potluck or picnic. With three enticing variations - classic medley, Italian-inspired, and Asian-inspired - this medley offers a trio of taste sensations that cater to every palate. Dive into the classic medley, where crisp broccoli, carrots, and celery dance harmoniously with tender green beans, bell peppers, and sweet corn. Embark on an Italian escapade with the Italian-inspired medley, where sun-kissed tomatoes, zucchini, and artichoke hearts mingle with fragrant basil and a touch of Parmesan cheese. Transport yourself to the Orient with the Asian-inspired medley, where vibrant snow peas, baby corn, and red bell peppers are infused with a delightful blend of soy sauce, ginger, and garlic. Prepare to be captivated by the vibrant colors, enticing aromas, and unforgettable flavors of our vegetable medley - a culinary masterpiece that will leave you craving more.

Here are our top 2 tried and tested recipes!

MAKE AHEAD VEGETABLE MEDLEY

Make Ahead Vegetable Medley image

This has been a favourite family recipe for celebration meals. Vegetarian guests appreciate having this served while the rest of us are having turkey or ham. Even family members who do not like vegetables enjoy this dish. If you use dried parsley reduce amount by half. I like it because I can make it a day ahead and reduce the...

Provided by Elaine Douglas

Categories Side Casseroles

Time 1h30m

Number Of Ingredients 15

Ingredients

3 large carrots
1- 2lb bag(s) frozen broccoli and cauliflower (or 1 lb each fresh broccoli and cauliflower florets)
5 Tbsp butter
5 Tbsp flour
2 3/4 c milk (or evaporated milk diluted half with water) - not skim or reduced fat milk
1 Tbsp dijon style mustard
1/2 tsp salt
1/2 tsp pepper
1 1/2 c grated cheddar cheese
2 Tbsp chopped parsley
TOPPING
2 Tbsp butter, melted
1 c dry bread crumbs
1/3 c parmesan cheese, grated
chopped parsley

Steps:

1. A day ahead, slice carrots diagonally 1/4 inch thick.
2. Microwave vegetables until barely tender. Plunge vegetables in cold water to cool quickly. Drain.
3. For sauce: Melt butter, stir in flour and blend until smooth. Gradually stir in milk. Cook, stirring constantly, until smoothly thickened. Stir in mustard, salt, pepper, cheese and parsley.
4. Pour half the sauce into a shallow three-quart casserole. Add cooked vegetables; mix gently, then top with remaining sauce and gently mix again. Cover a refrigerate until ready to bake.
5. For topping: combine topping ingredients, except parsley. Before baking, sprinkle vegetable casserole with topping and bake, covered at 325 degrees F. for one hour (until hot and bubbly). Sprinkle with chopped parsley and serve.

MAKE-AHEAD VEGETABLE MEDLEY

Make-Ahead Vegetable Medley image

I like experimenting with different combinations and this is one of my most popular creations. I make it often for potlucks and seldom is there any left over.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 16-18 servings.

Number Of Ingredients 17

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) lima beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) cut wax beans, drained
1 can (14-1/2 ounces) cut green beans, drained
1 can (15-1/4 ounces) small peas, drained
1 can (7 ounces) white or shoepeg corn, drained
1-1/2 cups chopped onion
1/2 cup chopped green pepper
1 large cucumber, chopped
1 jar (2 ounces) diced pimientos, drained
2 cups cider vinegar
1-1/2 cups sugar
2/3 cup vegetable oil
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder

Steps:

In a large bowl, combine the beans, peas, corn, onion, green pepper, cucumber and pimientos. Combine the remaining ingredients; pour over vegetables and toss to coat. Cover and refrigerate overnight.

Nutrition Facts : Calories 243 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 429mg sodium, Carbohydrate 38g carbohydrate (22g sugars, Fiber 5g fiber), Protein 5g protein.

Tips:

Choose fresh, seasonal vegetables: This will ensure that your medley is packed with flavor and nutrients.
Cut vegetables into uniform pieces: This will help them cook evenly.
Use a variety of colors and textures: This will make your medley more visually appealing and interesting to eat.
Don't overcook the vegetables: They should be tender but still have a bit of crunch.
Season the vegetables generously: Use salt, pepper, herbs, and spices to taste.
Use a flavorful cooking liquid: This could be water, broth, or even wine.
Cook the vegetables until they are tender: This may take 10-15 minutes, depending on the vegetables you are using.
Let the vegetables cool slightly before serving: This will help them retain their shape and flavor.

Conclusion:

A make-ahead vegetable medley is a delicious and convenient way to get your daily dose of vegetables. It can be served as a side dish, main course, or even a snack. With a little planning, you can have a healthy and flavorful vegetable medley on the table in no time.