Best Make Ahead Vegetable Medley 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

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.