Best 7 Summer Fruit Vegetable Medley Recipes

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Calling all food enthusiasts and health-conscious individuals! Get ready to embark on a culinary journey with our collection of delectable summer fruit and vegetable medley recipes. From refreshing salads to hearty mains and vibrant side dishes, this article offers a diverse range of dishes that celebrate the bounty of fresh produce that summer has to offer.

Immerse yourself in a symphony of flavors with our refreshing Summer Fruit Salad, bursting with sweet berries, juicy melon, and tangy citrus fruits. Indulge in the Mediterranean Summer Vegetable Skillet, a medley of grilled vegetables kissed with herbs and spices. Experience the taste of summer in every bite of our Summer Veggie Pasta Salad, featuring crisp vegetables, tender pasta, and a zesty dressing.

For those seeking a hearty and flavorful main course, our Summer Vegetable Curry is a fragrant delight, combining tender vegetables in a creamy coconut sauce. Craving something lighter? Our Summer Vegetable Soup is a vibrant and healthy choice, packed with fresh vegetables and a savory broth.

Elevate your meals with our Grilled Vegetable Skewers, a colorful presentation of grilled vegetables drizzled with a tangy marinade. Treat your taste buds to our Summer Vegetable Tacos, featuring a medley of roasted vegetables wrapped in warm tortillas.

Don't forget the sides! Our Sauteed Summer Vegetables is a simple yet satisfying dish, highlighting the natural flavors of fresh vegetables. Add a pop of color to your plate with our Rainbow Summer Vegetable Salad, featuring a variety of colorful vegetables tossed in a light vinaigrette.

With these recipes, you'll have endless options to savor the best of summer's harvest. Whether you're a seasoned chef or just starting your culinary adventure, these recipes are easy to follow and guarantee a delicious and nutritious meal every time.

Here are our top 7 tried and tested recipes!

SUMMER VEGETABLE MEDLEY



Summer Vegetable Medley image

This swift side dish is as beautiful as it is delicious. Red and yellow peppers, zucchini, corn and mushrooms are seasoned with garden-fresh herbs. Grilled in a foil pan, it's no-fuss cooking and a tasty summer vegetable recipe.-Maria Regakis, Somerville, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6-8 servings.

Number Of Ingredients 9

1/2 cup butter, melted
1-1/4 teaspoons each minced fresh parsley, basil and chives
3/4 teaspoon salt
1/4 teaspoon pepper
3 medium ears sweet corn, husks removed, cut into 2-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1/4-inch slices
10 large fresh mushrooms

Steps:

  • In a large bowl, combine the butter, parsley, basil, chives, salt and pepper. Add the vegetables; toss to coat. , Place vegetables in a disposable foil pan. Grill, covered, over medium-high heat for 5 minutes; stir. Grill 5 minutes longer or until the vegetables are tender.

Nutrition Facts : Calories 148 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 345mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein.

SAUTEED VEGETABLE MEDLEY



Sauteed Vegetable Medley image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 as a side dish

Number Of Ingredients 4

4 cups mixed blanched and refreshed vegetables, such as broccoli florets, cauliflower florets, carrot rounds, green beans, or radish quarters, procedure follows
2 tablespoons unsalted butter
2 tablespoons water
Kosher salt, freshly ground black pepper

Steps:

  • Toss vegetables together in a medium bowl.
  • In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately.
  • Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly.
  • Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme.
  • Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.

MEDLEY OF SUMMER FRUITS



Medley of summer fruits image

Raymond Blanc's fantastically fruity pudding can be made up to 6 hours in advance

Provided by Raymond Blanc

Categories     Dessert, Dinner, Lunch, Treat

Time 50m

Number Of Ingredients 11

250ml Sauternes or dessert wine
250ml cabernet sauvignon or dry red wine
50g caster sugar
vanilla pod , split, seeds scraped out
12 mint leaves, roughly chopped, plus sprigs to serve
6 basil leaves, roughly chopped
200g fresh raspberry
½ Charentais melon , scooped into 12 balls
200g fresh ripe strawberry , halved and quartered
50g wild strawberries (optional)
100ml chilled pink champagne , to serve

Steps:

  • In a large saucepan, bring the two wines, sugar and vanilla pod to the boil. Put the mint and basil in the centre of a small piece of muslin and tie with string to make a bag, then add to the pan with a few turns of freshly ground black pepper.
  • Remove from heat and leave to come to room temperature. Remove muslin bag, add raspberries and the melon balls. Chill for at least 4 hrs.
  • About 2 hrs before you intend to serve the fruits, add the strawberries and wild strawberries, if using, to the syrup. Serve in a large serving bowl or four individual bowls. Pour about 2 tbsp of the pink Champagne over just before serving.

Nutrition Facts : Calories 187 calories, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium

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

JULIENNED SUMMER VEGETABLE MEDLEY



Julienned Summer Vegetable Medley image

"I created this when trying to recreate a fantastic dish we tried at a resort. It's a great source of fresh vegetables and is also low fat." Charlene Chambers - Ormond Beach, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

3 medium carrots, julienned
1 medium red onion, halved and thinly sliced
2 teaspoons canola oil
2 medium yellow summer squash, julienned
2 medium zucchini, julienned
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

  • In a large nonstick skillet, saute carrots and onion in oil for 2 minutes. Add remaining ingredients; saute 5-7 minutes longer or until crisp-tender.

Nutrition Facts : Calories 55 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

SUMMER FRUIT & VEGETABLE MEDLEY



Summer Fruit & Vegetable Medley image

Make and share this Summer Fruit & Vegetable Medley recipe from Food.com.

Provided by Dancer

Categories     Fruit

Time 18m

Yield 6 serving(s)

Number Of Ingredients 5

1 tablespoon olive oil
3 cups broccoli florets
2 small zucchini
1 tomatoes, diced
2 peaches, sliced

Steps:

  • Heat oil in large non-stick skillet or wok and stir fry broccoli and zucchini for five minutes.
  • Add tomatoes and peaches.
  • Cover and cook 3 minutes.

Nutrition Facts : Calories 52.5, Fat 2.6, SaturatedFat 0.4, Sodium 14.6, Carbohydrate 7.1, Fiber 1.2, Sugar 4, Protein 2

VEGETABLE MEDLEY



Vegetable Medley image

A vegetable medley that is soooo good!

Provided by UPPERAIRS

Categories     Side Dish     Vegetables

Time 2h10m

Yield 5

Number Of Ingredients 9

¼ cup olive oil
2 large sweet potatoes, sliced
4 red potatoes, cubed
1 large onion, sliced into rings
1 teaspoon minced garlic
2 green bell peppers, sliced
2 red bell peppers, sliced
2 carrots, shredded
¼ cup Italian-style seasoning

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.
  • Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.
  • Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.

Nutrition Facts : Calories 319.9 calories, Carbohydrate 50.2 g, Fat 11.7 g, Fiber 8 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 48.5 mg, Sugar 10.4 g

Tips:

  • Choose the freshest produce available. This will ensure that your dish is packed with flavor.
  • Use a variety of colors and textures. This will make your dish more visually appealing and interesting to eat.
  • Don't overcook the vegetables. You want them to be tender-crisp, not mushy.
  • Use a light hand with the dressing. You don't want to overpower the natural flavors of the vegetables.
  • Serve the dish immediately. This is when it will be at its best.

Conclusion:

Summer is the perfect time to enjoy fresh fruits and vegetables. This medley is a great way to celebrate the season. It's easy to make, delicious, and healthy. So next time you're looking for a side dish or a light meal, give this recipe a try. You won't be disappointed!

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