Best Summer Garden Medley Recipes

SUMMER GARDEN MEDLEY

Summer Garden Medley image

I got this recipe from LoversDream, a Zaar chef, who gave me permission to post this. I did make some changes, but it tastes so fresh and there's that sweet vinegar flavor all through it.

Provided by WI Cheesehead

Categories Cauliflower

Time 6h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

2 cups fresh cauliflower florets
2 cups fresh broccoli florets
2 large carrots, sliced into thin coins
1 large cucumbers or 2 small cucumbers
1/2-1 cup cherry tomatoes
1/2-1 red bell pepper, sliced into strips and halved
2 green onions, chopped (whites and greens)
1 cup distilled white vinegar
1 cup sugar
1/2 cup canola oil
1 tablespoon water
salt & pepper, to taste

Steps:

Mix all prepared vegetables in a large serving bowl.
In a small bowl, mix the vinegar, sugar, oil and water together.
Pour vinegar mixture over vegetables and combine thoroughly.
Season with salt and pepper; cover and refrigerate for at least 6 hours.
Drain and serve.

SUMMER GARDEN MEDLEY

SUMMER GARDEN MEDLEY image

Categories Cheese Vegetable Side Bake Vegetarian

Yield 4-6 side servings

Number Of Ingredients 9

Ingredients

1 small zuccini, diced small .
1 eggplant prepared in same manner.
1 each yellow, red, and green sweet peppers, diced.
5-6 stalks of asparagus, chopped.
2 roma tomatoes, diced
Fresh grated parmesan or asiago cheese, about two cups.
Fresh basil leaves
2 cloves garlic, minced
1/4 cup olive oil

Steps:

Lightly grease an 8x8 square baking dish with margarine or spray lightly with Pam.Preheat oven to 350*. Prepare egglant by slicing lenghtwise, then soaking in colander with salted water for about ten minutes. Rinse and dice into small pieces.Dice all vegetables, and toss in the olive oil with garlic. Pour into baking dish, top with grated cheeses. Sprinkle with freshly grated salt and pepper. Bake at 350 for about 35 minutes or til vegetables are tender-crisp. Leave in longer if you like vegetables fully cooked. Garnish with basil leaves and serve as accompaniment to a pasta dish, quiche or other main course.

SUMMER GARDEN MEDLEY

Summer Garden Medley image

"This colorful side dish brings back sweet memories of the corn-and-tomato dish my mother often prepared int the summer," pens Elaine Nelson, Fresno, California. "Farmers in our area supply us with delicious eggplant...so I sometimes substitute them for the zucchini in veggie recipes like this one."

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

2 medium zucchini, halved lengthwise and cut into 1/4-inch slices
1 cup fresh or frozen corn, thawed
3/4 cup diced green pepper
1 medium leek (white portion only), sliced
1/2 teaspoon seasoned salt
1 tablespoon olive oil
2 medium tomatoes, seeded and diced

Steps:

In a large nonstick skillet, saute the zucchini, corn, green pepper, leek and seasoned salt in oil until vegetables are tender. Stir in the tomatoes; heat through.

Nutrition Facts : Calories 113 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 202mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#course #main-ingredient #preparation #occasion #low-protein #healthy #salads #side-dishes #vegetables #no-cook #refrigerator #potluck #dinner-party #summer #dietary #low-sodium #low-cholesterol #seasonal #low-saturated-fat #healthy-2 #low-in-something #broccoli #carrots #cauliflower #brunch #to-go #equipment #technique