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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 Techniques To Live Green And also Save Money In The Kitchen.

Remember when the only people who cared about the environment were tree huggers and hippies? That’s a thing of the past now, with everyone being aware of the problems besetting the planet and also the shared obligation we have for turning things around. Unless everyone begins to start living a lot more environmentally friendly we won’t be able to correct the problems of the environment. These kinds of modifications need to start occurring, and each individual family needs to become more environmentally friendly. Keep reading for some ways to go green and save energy, largely in the kitchen.

A lot of energy is wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. If you might be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less energy. The correct temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F and also 0F. Checking that the condenser is actually clean, which means that the motor needs to work less often, will also save electricity.

From the above it ought to be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Eco-friendly living is not really that hard. Largely, all it will take is a little 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 do that.

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

This medley of oven-roasted summer vegetables is a Greek classic. Perfect as a meatless main dish, it's also a delicious side dish with grilled fish or lamb chops. Our briam, any oven-roasted vegetable. salads sides. TRANSFER bag onto grill over medium-high heat. This summer vegetable medley is just an assortment of my favorite vegetables, seasoned and grilled.

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