Summer Vegetable Medley. 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. This recipe has no cholesterol, is very low in sodium, is high in vitamins C and A, and is a good source of iron and calcium.

Reviews for: Photos of Roasted Vegetable Medley. Make the best Summer Vegetable Medley with this easy recipe. Heat oil and butter in large skillet over medium-high heat. You can have Summer Vegetable Medley using 12 ingredients and 7 steps. Here is how you cook that.

Ingredients of Summer Vegetable Medley

1. You need of extra virgin olive oil.
2. Prepare 1 of Mexican ("grey") Squash, cut into 1/2" medallions.
3. It's 1 of zucchini, cut into 1/2" medallions.
4. It's 1 of yellow squash, cut into 1/2" medallions.
5. It's 1/4 of of each: red, orange, yellow & green bell peppers, cut into.
6. You need 1 of onion, cut into strips.
7. It's 1 package of white mushrooms, cut in half, quartered if xlg.
8. It's 1 of small can sliced black olives.
9. You need 1 can of kidney beans.
10. It's 1 of single serving size can V8 juice.
11. It's of Eat Well Za' atar seasoning blend.
12. It's leaves of fresh basil.

Try this recipe once and. small bowl. Place vegetables in baking pan and brush. vegetables to platter and serve warm or at room temperature. This summer vegetable medley is just an assortment of my favorite vegetables, seasoned and grilled. They make a great addition to any grilled meat or fish, and are always popular at cookouts.

Summer Vegetable Medley instructions

1. Preheat oven to 400°F..
2. Drizzle olive oil in bottom of 13x9 glass dish. Slice squash and distribute evenly in a single layer in dish..
3. Slice 1/4 of each bell pepper into strips about 1/4"wide and 3" long. Distribute evenly in between squash, overlapping as needed..
4. Slice onion into 1/4" or smaller strips. Distribute evenly in pan, on top of the first layer of vegetables..
5. Rinse, pat dry and cut mushrooms. Distribute evenly..
6. Distribute evenly the olives and kidney beans. Pour V8 over all. Sprinkle with Za'atar. Tear basil into pieces and distribute evenly..
7. Cover pan with foil and bake for 30 - 40 minutes, checking squash for doneness. They should have a hint of firmness. This is because they will continue cooking after you take them out of the oven. Let cool a bit before serving, so you or your guests don't scald your tongue. 🙂.

Arrange the vegetables and garlic halves on a preheated vegetable grate or preheated grill basket, brush lightly with oil and lemon mixture and place on the hot grill grate. Preheat oil, add peppers and onions, saute till translucentadd remaining veggies, except tomatoes. Summer Sauteed Vegetable Medley - Freezer Meal Prep Ideas! Did you know that the nutritious lycopene in tomatoes actually increases when they're cooked? In this recipe, so does their flavor!