How To make Vegetable Medley
1 tb EDEN Toasted Sesame Oil
1 Onion; diced
12 oz Canned corn; drained; OR...
1 c -fresh or frozen corn
1 Yellow pepper; diced
1 cn EDEN Diced Tomatoes
drained :
(1 can = 14.5 oz.) 15 oz EDEN BlaCk Beans (canned)
1 tb EDEN Umeboshi Vinegar
-- (or more if desired) 1 ts Dried basil or dill
Heat oil; saute onion until translucent. Add corn, yellow pepper and simmer for 5 minutes. Add beans and heat thoroughly. Stir in vinegar and herbs. Delicious served hot, cold or at room temperature. Prep Time: 10 minutes Cooking Time: 5 minutes Yield: 5-6 servings Copyright 1994 Eden Foods, Inc.
How To make Vegetable Medley's Videos
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Recipe:
Roughly chopped vegetables.
Butternut
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Boil your butternut for 5-7 minutes
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Roasted Vegetable Medley Recipes : Vegetable Dishes
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You don't have to be a professional chef to prepare roasted vegetable medley right at home - you just need the right recipes. Get roasted vegetable medley recipes with help from a chef and the owner of a New York catering service in this free video clip.
Expert: Ula Robertson Neumann
Filmmaker: Anthony Geathers
Series Description: Making vegetable dishes right at home requires little more than the right recipe, patience and a little bit of time. Get tips on making a wide variety of different vegetable dishes with help from a chef and the owner of a New York catering service in this free video series.
Quick & Easy OVEN-ROASTED VEGETABLE MEDLEY
#roastedveggies #roastedvegetables #easysidedishes
0:00 INTRO
0:35 PRE-HEAT THE OVEN
0:50 ASSORTED VEGGIES
1:20 SWEET POTATOES
1:55 BROCCOLI
2:20 RED SHEPHERD PEPPERS
2:50 CAULIFLOWERS
3:25 OVEN-ROAST
3:40 SERVE
4:10 GARNISH
4:35 ENJOY!
OVEN-ROASTED VEGETABLE MEDLEY
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Roasted Vegetable Medley
Hearty roasted vegetables, flavored with honey, thyme and balsamic vinaigrette, are the perfect winter warm-up!
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SERVINGS = 4
COOK TIME = 45min
INGREDIENTS:
1/2 cup balsamic vinaigrette
2 tbsp. honey
1 tsp. dried thyme
1 tsp. kosher salt
1/2 tsp. black pepper
10 small red potatoes, scrubbed and quartered (about 1 lb.)
1 medium butternut squash, peeled and cubed (about 3 cups)
1 cup baby carrots
1 large red onion, cut into 8 wedges
EASY STEP-BY-STEP INSTRUCTIONS:
1. Preheat oven to 425°F. Whisk the vinaigrette, honey, thyme, salt and pepper in a small bowl.
2. Place the potatoes, squash, carrots and onion in a large bowl. Toss with the vinaigrette mixture.
3. Spoon the vegetable mixture onto a large baking sheet with sides. Roast, stirring every 10 minutes, until the vegetables are golden brown and fork tender, 30–35 minutes.
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Vegetable Medley Recipe • Quick, Healthy and Delicious! - Episode #32
Bonjour my friends! In this episode I'll show you how to make my Vegetable Medley recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit!
Roasted Vegetable Medley Recipe
There is just nothing better than a roasted vegetable medley prepared with the natural heat of a wood-fired oven. Perfectly roasted and beautifully caramelized these morsels of goodness are perfect as a vegetarian side dish, mixed and tossed with pasta, accompanied by a bowl of rice or simply placed on top of a good slice of hardy home baked bread. Remember that cooking is an art so don't be stifled by an exact recipe. Be creative and let your ingredients inspire you as you choose from the seasonal bounty of your specific area.
View the Roasted Vegetable Medley Recipe at