Best 3 Spring Vegetable Medley Recipes

Spring is a beautiful season, and it's the perfect time to enjoy fresh, seasonal vegetables. This spring vegetable medley is a colorful and flavorful dish that's perfect for a light lunch or dinner. It's also a great way to use up any leftover vegetables you have on hand. The recipe is easy to follow and can be adapted to your own taste preferences. You can add more or less vegetables, and you can also adjust the seasonings to your liking.

This article features three different recipes for spring vegetable medleys. The first recipe is a simple stir-fry that's perfect for a quick and easy weeknight meal. The second recipe is a roasted vegetable medley that's perfect for a special occasion or a potluck. The third recipe is a vegetable soup that's perfect for a cold winter day. All three recipes are delicious and healthy, and they're a great way to enjoy the fresh flavors of spring.

Here are some of the benefits of eating spring vegetables:

* **They're packed with nutrients.** Spring vegetables are a good source of vitamins, minerals, and antioxidants. These nutrients help to boost your immune system, protect your cells from damage, and reduce your risk of chronic diseases.
* **They're low in calories.** Spring vegetables are a good choice for people who are trying to lose weight or maintain a healthy weight. They're also a good source of fiber, which helps to keep you feeling full and satisfied.
* **They're delicious!** Spring vegetables have a bright, fresh flavor that's perfect for springtime. They're also versatile and can be used in a variety of dishes.

So what are you waiting for? Try one of these spring vegetable medley recipes today!

Let's cook with our recipes!

OVEN-ROASTED SPRING VEGETABLE MEDLEY

Oven-Roasted Spring Vegetable Medley image

With potatoes, asparagus, squash and radishes, there is something for everyone in this dish. What a wonderful way to present a variety of spring veggies-Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

9 small red potatoes, quartered
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 small yellow summer squash, quartered and cut into 1/2-inch slices
2 small zucchini, quartered and cut into 1/2-inch slices
6 radishes, quartered
1/3 cup balsamic vinegar
3 tablespoons brown sugar

Steps:

Preheat oven to 425°. In a large bowl, toss potatoes with oil, salt and pepper. Transfer to a shallow roasting pan. Bake 15 minutes., In same bowl, combine remaining ingredients; add to pan. Bake 20-25 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 90 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 131mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SPRING VEGETABLE MEDLEY

Spring Vegetable Medley image

Categories Side Low Fat Vegetarian Low Cal Low/No Sugar Asparagus Fennel Carrot Spring Healthy Tarragon Bon Appétit

Yield Serves 6

Number Of Ingredients 6

Ingredients

6 ounces trimmed baby carrots, peeled
1 pound asparagus, trimmed, cut into 4-inch lengths
1 large fennel bulb, thinly sliced
8 ounces sugar snap peas, stringed
2 tablespoons olive oil
1 tablespoon chopped fresh tarragon

Steps:

Bring large pot of water to boil. Add carrots and cook 1 minute. Add asparagus, fennel and peas; cook until all are crisp tender, about 2 minutes longer. Drain vegetables. Return to pot. Add oil and tarragon and toss to coat. Season with salt and pepper.

BRAISED SPRING VEGETABLE MEDLEY

Braised Spring Vegetable Medley image

Categories Potato Braise Vegetarian Asparagus Lima Bean Spring Bon Appétit

Yield 2 servings; can be doubled

Number Of Ingredients 7

Ingredients

1 14 1/2-ounce can vegetable broth
8 ounces red-skinned potatoes, cut into 1/2-inch cubes (about 1 3/4 cups)
8 ounces frozen lima beans (about 1 1/2 cups), thawed
6 ounces asparagus spears, trimmed, cut into 1-inch lengths
1/2 cup dry white wine
3/4 cup frozen peas
2 tablespoons prepared pesto sauce

Steps:

Bring broth to simmer in heavy medium saucepan over medium heat. Add potatoes; cover pan and cook potatoes until beginning to soften, about 5 minutes. Add lima beans, asparagus and wine. Cook, uncovered, until all vegetables are tender, about 5 minutes. Add peas and cook 1 minute. Season stew to taste with salt and pepper.
Ladle stew into deep bowls. Top with pesto sauce and serve.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and ensure that your dish turns out perfectly.
Choose fresh, seasonal vegetables: The best spring vegetables are those that are fresh and in season. This will give your dish the best flavor and nutrients.
Cook your vegetables properly: Different vegetables have different cooking times, so be sure to cook them for the correct amount of time. Overcooked vegetables will be mushy and bland, while undercooked vegetables will be crunchy and tough.
Season your vegetables well: Don't be afraid to add some salt, pepper, and other seasonings to your vegetables. This will help to enhance their flavor and make them more enjoyable to eat.
Serve your vegetables immediately: Vegetables are best served immediately after they are cooked. This will help to preserve their flavor and nutrients.

Conclusion:

Spring vegetables are a delicious and healthy way to celebrate the season. With their vibrant colors and flavors, they can be used to create a variety of dishes that are both beautiful and delicious. Whether you're looking for a simple side dish or a hearty main course, there's a spring vegetable recipe out there for you. So get creative and experiment with different ways to enjoy these seasonal delights.