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Vegetable Medley Recipes

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Vegetable Medley

A variety of vegetables in combination can be used to make a delicious main or side dish. This page contains vegetable medley recipes.

Recipes

Read and rate the best recipes below by giving them a "thumbs up".

Recipe: Vegetable Medley

Another great vegetable dish!

Ingredients:

  • 2 bags California blend veggies
  • 1 can cream of mushroom soup
  • 1 small jar Cheez Whiz
  • salt and pepper, to taste

Directions:

Cook vegetables and drain them. Add salt and pepper. Spread soup and cheese over them.

Bake at 300 degrees F for 30 minutes or microwave them until cheese and soup are blended in. Stir once or twice.

Servings: 8
Prep Time: 15 Minutes
Cooking Time: 30 Minutes

By Robin from Washington, IA

Recipe: Vegetable Cheese Medley

This is a yummy veggie dish! I love the Swiss cheese with the veggies along with the French fried onions!

Ingredients:

  • 1 bag frozen broccoli, carrots and cauliflower mix, thawed and drained
  • 1 can cream of mushroom soup
  • 1 cup shredded Swiss cheese or mozzarella cheese
  • 1/3 cup sour cream
  • 1/4 tsp. black pepper
  • 1 jar chopped pimentos, drained, opt.
  • 1 can French fried onions

Directions:

Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimento and 1/2 can onions. Pour into a 1 qt. casserole dish. Bake, covered at 350 degrees F for 30 minutes. Top with remaining cheese and onions; bake uncovered, for 5 minutes longer.

Servings: 6
Prep Time: 15 Minutes
Cooking Time: 35 Minutes

By Robin from Washington, IA

Recipe: Swiss Vegetable Medley

Love the Swiss cheese and the French fried onion rings in this recipe!

Ingredients:

  • 1 bag frozen broccoli, carrots and cauliflower, thawed and drained
  • 1 can cream of mushroom soup
  • 1 cup shredded Swiss cheese
  • 1/3 cup sour cream
  • 1 can French fried onion rings

Directions:

Combine veggies, soup, 1/2 cup cheese, sour cream and 1/2 can onion rings. Pour into greased 1 qt. casserole dish.

Bake, covered, at 350 degrees F for 30 minutes. Top with remaining cheese and onion rings. Bake, uncovered, 5 minutes longer.

Servings: 8
Prep Time: 15 Minutes
Cooking Time: 35 Minutes

By Robin from Washington, IA

Recipe: Turnip Vegetable Medley

Ingredients

  • 3 medium turnips, pared and diced
  • 1 package frozen mixed peas and carrots (10 oz.)
  • 2 Tbsp. margarine

Directions

Cook turnips covered in small amount of boiling water until tender, 15-20 minutes. Cook peas and carrots according to package directions. Drain vegetables and combine. Add margarine and season to taste.

By Robin from Washington, IA

Recipe: Swiss Vegetable Medley

Ingredients:

  • 1 (16 oz.) bag frozen broccoli, carrots, cauliflower
  • 1 can cream of mushroom soup
  • 1 cup shredded Swiss cheese
  • 1 cup sour cream
  • 1/4 tsp. pepper
  • 1 (4 oz.) jar pimiento, drained
  • 1 (2.8 oz.) can French fried onions

Directions:

Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimiento, and 1/2 can onions. Pour into a 1 qt. casserole. Bake, covered, at 350 degrees F for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer. Makes 6 servings.

Recipe: Quick Spinach Medley

Ingredients:

  • 1 (15 oz.) can whole leaf spinach
  • 3 slices bacon
  • 1 onion, cut in chunks
  • 1 (16 oz.) can whole new potatoes, drained and quartered
  • 1/2 tsp. marjoram
  • 1/4 tsp. thyme

Directions:

Drain spinach well, pressing out excess liquid. Cook bacon in skillet. Remove bacon; set aside. Saute onion and potatoes in drippings. Stir in marjoram, thyme and spinach. Heat through. Crumble bacon and sprinkle over top.

By Robin from Washington, IA

Recipe: Steamed Vegetable Medley

Ingredients:

  • 1 cup julienne-sliced zucchini
  • 1/2 cup julienne-sliced carrots
  • 1 tsp. reduced calorie margarine, melted
  • 1/2 tsp. lemon pepper seasoning

Directions:

Combine zucchini and carrots in a steaming rack. Place rack over boiling water; cover and steam 3 to 5 minutes or until vegetables are crisp-tender. Transfer vegetables to a serving dish. Add melted margarine and lemon pepper seasoning, and toss gently.

By Robin

Recipe: Caesar Vegetable Medley

Ingredients

  • 2 cups small fresh mushrooms
  • 1 head cauliflower, cut into florets
  • 1 bunch broccoli, cut into florets
  • 1 medium zucchini, sliced
  • 1 medium yellow squash, sliced
  • 1 red onion, sliced into rings
  • 1 bottle Caesar salad dressing
  • 2 cup cherry tomatoes, halved

Directions

In large bowl, combine mushrooms, cauliflower, broccoli, zucchini, squash and onion. Add salad dressing; toss. Chill at least 6 hours before serving, stirring occasionally. Stir in tomatoes just before serving.

By Robin from Washington, IA

Recipe: Five Veggie Casserole

Ingredients

  • 2 cups fresh or frozen cut green beans
  • 2 cups chopped celery
  • 1 1/2 cups baby carrots
  • 1 1/2 cups sliced onions
  • 3/4 cup chopped green pepper
  • 2 cups diced tomatoes
  • 1/4 cup butter, melted
  • 3 Tbsp. quick cooking granulated tapioca
  • 1 Tbsp. sugar
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 can French fried onions

Directions

In a large bowl combine the beans, celery, onions, carrots, green peppers and tomatoes. Add butter, tapioca or flour, sugar, salt and pepper; mix well. Pour into a 9x13 inch pan or casserole dish. Cover and bake at 350 degrees F for 50 minutes. Uncover and sprinkle French fried onions on top. Bake 5 minutes longer or until veggies are tender. May add American cheese, too.

By Robin from Washington, IA

Recipe: Winter Vegetables with Rosemary

Ingredients:

  • 2 med. turnips or potatoes (peeled, cut into 1 inch pieces)
  • 2 med. parsnips (peeled, cut into 1 inch pieces)
  • 2 med. carrots (peeled, cut into 1/2 inch pieces)
  • 1/4 cup olive oil
  • 1/2 tsp. salt
  • 1 Tbsp. fresh rosemary (finely chopped) or 2 tsp. dried rosemary leaves
  • 1/4 tsp. pepper
  • 2 cloves garlic (minced)
  • 1 fennel bulb (cut into 1 inch pieces)

Directions:

It is important to cut the veggies as directed, so that they all bake in the same time. Heat oven to 350 degrees F. Place turnips, parsnips, and carrots in ungreased 9x13 inch baking dish. In small bowl, combine oil, rosemary, salt, pepper, and garlic; blend well. Pour over vegetables, and toss to coat. Cover, bake at 350 degrees F for 30 minutes.

Stir in fennel. Bake, uncovered, an additional 1 to 1 1/2 hours or until vegetables are tender, stirring occasionally. If desired, season with additional salt and pepper.

By Robin

Recipe: Curried Vegetables

I found this recipe yesterday, I think it'll be good, if you like curry. I figured with many people growing their own vegetables, you might like this too. It would be a different way to serve veggies.

Ingredients:

  • 1 lb. red potatoes (cut into 1 1/2" chunks)
  • 1 T. olive oil
  • 2 medium red onions (cut in large chunks)
  • 3 cloves of garlic (minced)
  • 2 teaspoons curry powder
  • 2 carrots (cut crosswise into 1/2" wide slices)
  • 2 zucchini (cut crosswise into 1/2" wise slices)
  • 1 cup diced tomatoes (no peel)
  • 1 cup frozen peas
  • 3/4 teaspoon salt
  • 1/4 cup plain fat-free yogurt

Directions:

Boil potatoes in water until tender, about 10 mins. Drain, reserving 1/2 cup of the cooking liquid. Meanwhile, heat the oil in a large pot over medium heat. Add the onions and garlic. Cook, stirring frequently, until the onions are lightly browned. Add the curry powder, stirring to coat. Add the carrots & the reserved potato cooking liquid. Cook for 5 mins. Add the zucchini and cook, stirring frequently, until the carrots are tender, about 5 mins. Add the potatoes, tomatoes, peas, and salt. Cook, stirring frequently, until the peas are heated thoroughly, about 3 mins. Stir in yogurt and serve.

Servings: 4

Nutritional facts: (per serving): Calories 213, Carbs 40g, Cholesterol 0mg, Total Fat 4.1g, Saturated Fat 0.6g, Fiber 7g, Protein 7g, Sodium 595mg.

By Terri

Share Your Feedback: Have you tried this recipe? Do you have your own variation which you would like to share? Click "Share a Recipe" above!

Questions

Here are questions related to Vegetable Medley Recipes.

Question: Mixed Vegetable Recipes

Does anyone have recipes that involve mixed vegetables? Let me explain. It dawned on me this evening that, although I hate vegetables, I like stew and a potato dish my mom makes (with carrots, mushrooms, onions, and green peppers) and a casserole dish she makes (broccoli, cheese, and rice).

The difference is cooked together they all have the same taste. And I like these dishes. You can't taste the individual vegetables. So, if you have a dish of some type you make that involves a variety of vegetables (preferably without meat, but not necessarily so) I would be very interested in hearing about it.

I want to try to get enough "vegetable" recipes that I can cover most of my meals and possibly lose some weight.

By Suntydt from Tazewell, TN


Most Recent Answer

By Pixiedust7 [7]02/18/2013

I hope you'll see this - I had put this newsletter aside to answer this and only just got back to it tonight. I have some suggestions for you.
1- There is a recipe called Grandma Sue's Famous Sausage Stew
on this website, that was contributed by a ThriftyFun member; it has potatoes, carrots & onions, but you could certainly throw in bits of other veggies.
2 - I am pasting a copy of a recipe for Corn & Broccoli Casserole, which can be used as a side dish with a serving of meat or fish.

Corn and Broccoli Casserole is a hearty side dish that starts with fresh tasting frozen veggies and ends with a hot, out of the oven homey result thatll pair with any main dish.

Ingredients:
1 (20-ounce) package frozen creamed corn slightly thawed
1 (16-ounce) package frozen chopped broccoli, thawed
1 egg
1/4 cup (1/2 stick) butter, melted and divided
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup coarsely crushed butter crackers

Instructions:

1. Preheat oven to 350ºF. Coat an 8 x 8-inch baking dish with cooking spray.

2. In a large bowl, combine corn, broccoli, egg, 2 tablespoons melted butter, onion powder, salt, and pepper; mix well and spoon into baking dish.

3. In a small bowl, mix crackers and remaining 2 tablespoons melted butter, sprinkle on top of corn and broccoli mixture.

4. Bake 40 to 45 minutes or until firm in center.

Note: If you cant find creamed corn in the frozen food aisle, regular frozen corn will work just fine.

From: Stay Cool newsletter, from EasyHomeMeals.com, National Frozen & Refrigerated Foods Association

3 - I'm also pasting a copy of a recipe for Vegetable Beef Casserole, which came from Robin at this website; since she contributes so many recipes, it might be hard to locate this one in particular, so I'm pasting it here for you.

Vegetable Beef Casserole

Ingredients
3 medium, unpeeled potatoes, sliced
3 carrots, sliced
3 celery ribs, sliced
1 cup fresh or frozen green and/or red peppers
1 medium onion, chopped
1 lb. lean ground beef
1 tsp. dried thyme
1 tsp. pepper
4 medium tomatoes, peeled, seeded and chopped
1 cup shredded cheddar cheese

Directions
In a 3 qt. casserole dish, layer half of the potatoes, carrots, celery, green beans, and onion. Crumble half of the uncooked beef over vegetables. Sprinkle with 1/2 tsp. each of thyme and pepper. Repeat layers. Top with tomatoes. Cover and bake at 400 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake about 1 hour longer or until veggies are tender and meat is done. Sprinkle with cheese; cover and let stand until cheese is melted. 8 servings.

By Robin from Washington, IA ThriftyFun.com 8-12-11

4 - I hope these help. I have other recipes, if you still need more. You can contact me at this website. Enjoy!