Best 5 Summer Vegetable Melange Recipes
**Savory Summer Vegetable Medley: A Symphony of Fresh Flavors**
As summer's bounty reaches its peak, it's time to celebrate the vibrant flavors of fresh vegetables with a delectable Summer Vegetable Medley. This vibrant dish is not just a simple side dish but a culinary masterpiece that elevates any meal. From the tender-crisp zucchini and bell peppers to the juicy tomatoes and sweet corn, each ingredient in this medley brings its unique charm to create a harmonious ensemble. Whether you prefer the classic roasted medley, a vibrant stir-fry, or a refreshing salad, this article offers a diverse collection of recipes that cater to every palate and cooking style. Get ready to embark on a culinary journey that celebrates the essence of summer's harvest with every delicious bite.
SUMMER VEGETABLE MELANGE
Make and share this Summer Vegetable Melange recipe from Food.com.
Provided by dianegrapegrower
Categories Onions
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Shave squash and carrot into ribbons using a vegetable peeler or mandolin.
- Heat oil in skillet, saute onion and carrot until almost tender. Add squashes and saute 1-2 minutes more. Remove from heat and toss with lemon juice, red pepper, and parsley.
Nutrition Facts : Calories 58.9, Fat 3.6, SaturatedFat 0.5, Sodium 21.1, Carbohydrate 6.5, Fiber 1.8, Sugar 3.1, Protein 1.5
VEGETABLE MELANGE
Steps:
- Boil green beans and broccoli for about for 2 minutes. Melt butter in a pan then saute with vegetables. Season with salt and pepper or any other seasonings.
VEGETABLE MELANGE
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Scrape the carrots and leave them whole. Peel the turnip and the potato and cut them in half. Cut each half into 6 or 8 segments.
- Place the green beans, carrots and the onions in a saucepan. Add water to cover, and salt. Bring to a boil, then simmer for 5 minutes.
- Add turnip and potato. Cook 5 minutes, or until tender. Drain well.
- Heat the butter in a skillet. Add the shallots and cook briefly, then add the vegetables, salt and pepper and thyme. Cook for 1 minute while stirring and shaking the skillet.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 6 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 842 milligrams, Sugar 13 grams, TransFat 0 grams
RUSS'S VEGETABLE MELANGE
My husband Russ has been making this lately when we have odd veg in the fridge. I think he's almost got it right as his one was great. We actually planned to make coleslaw, but the weather turned cold and we had to re-think dinner. This was great with roast chicken. The last time he made this, he used leek instead of onion. Feel free to vary the veg.
Provided by JustJanS
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan over medium heat, Add the vegetables and toss well, then cover until cooked and tender but not mushy (about 8 minutes). Stir every couple of minutes.
- Add the cream and mustard and bring back to a simmer. Cook for a couple of minutes more, then remove from the heat, sprinkle over the parmesan, season to taste, stir then serve.
Nutrition Facts : Calories 360.5, Fat 29.3, SaturatedFat 14.7, Cholesterol 77.3, Sodium 310.8, Carbohydrate 18.9, Fiber 5, Sugar 9.2, Protein 8.8
MELANGE OF VEGETABLES
Provided by Pierre Franey
Categories side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Unless the eggplant is very small, cut it in half lengthwise. Cut each half into 1/4-inch slices. There should be about 2 1/2 cups. (If it is very small, cut it into rounds.)
- Repeat this procedure with the yellow squash and zucchini, cutting as indicated, depending on size. There should be about 2 cups of each.
- Heat the oil in a heavy, deep skillet or casserole. When it is quite hot add the eggplant and onions. Cook, stirring often, about 2 minutes.
- Add pepper flakes, zucchini and yellow squash, salt and pepper. Cook, stirring often, 3 to 4 minutes. Cover and continue cooking about five minutes. Sprinkle with parsley and basil and stir to blend.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 387 milligrams, Sugar 4 grams
Tips:
- Choose a variety of vegetables: Use a mix of vegetables with different colors, textures, and flavors to create a visually appealing and flavorful dish. Some popular choices include bell peppers, zucchini, squash, carrots, broccoli, and tomatoes.
- Use fresh vegetables: Fresh vegetables will have the best flavor and texture. If you can, buy your vegetables from a local farmer's market or organic grocery store.
- Wash and cut the vegetables evenly: Washing the vegetables will remove any dirt or debris. Cutting the vegetables evenly will help them cook evenly.
- Season the vegetables: Season the vegetables with salt, pepper, and any other desired spices. This will help to enhance their flavor.
- Do not overcrowd the pan: When cooking the vegetables, do not overcrowd the pan. This will prevent them from cooking evenly and will make them soggy.
- Cook the vegetables over medium heat: Cook the vegetables over medium heat so that they have time to cook through without burning.
- Stir the vegetables occasionally: Stir the vegetables occasionally to prevent them from sticking to the pan and to ensure that they cook evenly.
- Serve the vegetables immediately: Serve the vegetables immediately after they are cooked. This will ensure that they are at their best flavor and texture.
Conclusion:
Summer vegetable melange is a healthy and flavorful dish that is perfect for a summer meal. It is easy to make and can be tailored to your own personal preferences. With a variety of vegetables, herbs, and spices, this dish is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give summer vegetable melange a try.
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