Recipes for "vegetable medley"

Preheat oven to 350 degrees F (175 degrees C).

Coat the bottom of a 9x13 inch baking dish with oil. Spread sweet potatoes on the bottom, then top with red potatoes, onion, garlic, green bell peppers, red bell peppers and carrots. Sprinkle seasoning generously over all and cover dish with aluminum foil.

Bake at 350 degrees F 1 1/2 hours or until potatoes are cooked through and tender; remove foil cover and stir.

Change oven temperature to 425 degrees F (220 degrees C) and bake mixture in oven for another 1/2 hour, or until browned on top.

Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C). Grease two baking sheets with 1/2 tablespoon olive oil each.

Place yam, parsnip, and carrots onto the baking sheets.

Bake in the preheated oven for 30 minutes, then add zucchini and asparagus, and drizzle with remaining 1 tablespoon olive oil. Continue baking until all the vegetables are tender, about 30 minutes more.

Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.

Toss roasted peppers together with basil, garlic, salt, and pepper in a large bowl until combined.

Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

Preheat oven to 350 degrees F (175 degrees C). Set aside 1/4 cup of cheese, and 1/4 cup of onions.

In a medium-size mixing bowl, combine thawed vegetables, mushroom soup, 3/4 cup Swiss cheese, sour cream, remaining fried onions, and pepper. Pour ingredients into a 2 quart casserole dish.

Bake for 30 minutes. Sprinkle reserved cheese and onions on top of the casserole and bake additional 5 minutes, or until the cheese has melted.

Preheat the oven to 350 degrees F (175 degrees C).

Place frozen vegetables into a 2-quart saucepan. Add 1/4 cup water and bring to a boil over high heat. Reduce the heat to medium-high, cover, and cook for 9 to 11 minutes, stirring occasionally. Drain.

Transfer vegetables to a large bowl. Add condensed soup, 1/2 cup Cheddar, sour cream, 1/2 of the fried onions, and pepper; stir until well combined. Transfer to a deep 9-inch pie plate and smooth the top.

Bake in the preheated oven for 30 minutes. Sprinkle casserole with remaining Cheddar and fried onions. Bake until Cheddar melts, about 5 more minutes.

In a small saucepan, whisk together the vinegar, oil, onion, sugar, salt, basil, oregano and garlic powder. Bring mixture to a boil; cover, reduce heat and simmer 12 minutes.

In a large bowl, add the artichoke hearts, broccoli, cauliflower, carrot and mushrooms. Pour the vinegar mixture over all and toss to coat. Cover and chill at least 3 hours. Serve using a slotted spoon.

Steam asparagus and cauliflower about 10 minutes. Remove to a bowl, and stir in celery; set aside.

Place into a blender the kidney beans, hazelnuts, dill, basil, and garlic. Pour in oil, and season with chili powder, celery seed, and salt. Puree until smooth. Pour sauce over asparagus mixture. Serve at room temperature.