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Summer Vegetable Medley
Summer Vegetable Medley

Before you jump to Summer Vegetable Medley recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Spend less Money In The Kitchen.

Until fairly recently any person who indicated concern about the wreckage of the environment raised skeptical eyebrows. That’s a thing of the past now, with everybody being aware of the problems besetting the planet and also the shared responsibility we have for turning things around. The experts are agreed that we are unable to change things for the better without everyone’s active involvement. This should happen soon and living in approaches more friendly to the environment should become a goal for every individual family. Here are a number of tips that can help you save energy, mainly by making your kitchen more green.

A lot of energy is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. In case you can get a new one, they use about 60% less than the old models that happen to be more than ten years old. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use less electricity. Another way to save electricity is to keep the condenser clean, because the motor won’t have to operate as often.

The kitchen by itself offers you many small methods by which energy and money can be saved. Eco-friendly living is not really that tough. Typically, all it takes is a bit of common sense.

We hope you got benefit from reading it, now let’s go back to summer vegetable medley recipe. You can have summer vegetable medley using 12 ingredients and 7 steps. Here is how you achieve that.

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

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