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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 81.5
  • Total Fat: 5.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 12.9 mg
  • Total Carbs: 8.9 g
  • Dietary Fiber: 2.2 g
  • Protein: 1.1 g

View full nutritional breakdown of Cooked Vegetable Medley calories by ingredient
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Cooked Vegetable Medley

Submitted by: ARIZONASHELL

Introduction

I used to make these quite often and now that summer is right around the corner, I'm certain that we'll be making them again as their a family favorite!

Whether you cook them on the grill, in the oven or even in the campfire, their sure to be a wonderful compliment to any dish.
I used to make these quite often and now that summer is right around the corner, I'm certain that we'll be making them again as their a family favorite!

Whether you cook them on the grill, in the oven or even in the campfire, their sure to be a wonderful compliment to any dish.

Number of Servings: 8

Ingredients

    3 Tbsp - Olive Oil
    2 c. - Zucchini, sliced
    2 c. - Summer Squash, sliced
    2 c. - Bell Peppers (Green, Red, Yellow, Orange), coarsley chopped
    1 c. - Carrots, strips or sliced
    1 c. - Apples, coarsley chopped (optional)

    The beauty of a vegetable medley is that you can add everything you like and not as much of the things that you don't care much for. When I added apple to my medley, my kids didn't understand, but after they tried it, they said it really gave it a different taste. Some people may not care for it though... and that's fine! It's all about personalizing it to your tastes.

    After chopping, slicing and preparing the variety of vegetables, place all items inside a foil baking bag. If you do not have any, use a few sheets of foil (double line it) to make a pack for the vegetables. Keep in mind the the veggie pack needs to be durable enough to withstand turning and the direct fire of the grill, oven or campfire. Fold in edges where needed.

    I used to cook these in butter and of course, my kids loved them, but as we turn the healthier cheek, we cook them in olive oil and from time to time, we'll sprinkle with a dash of parmesian cheese just for fun.

Tips

Be very careful not to poke holes in the foil bag as the oil and/or juices may leak and cause difficulties on the grill or in the oven. Use caution when handling the bag and cutting it open as the bag and contents will be very hot.


Directions

Once the veggie pack has been assembled, place in the oven (at 400), on the grill, or in the campfire. Cook for about 20-30 minutes. Once the pack has been removed from the heat, place it on a cookie sheet and carefully cut a slit in the pack to release steam and expose the veggies. Check to make certain that the vegetables have been cooked to your liking. If more time is needed, return them to the heat and just leave the foil pack open.

Enjoy!

Serving Size: Makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user ARIZONASHELL.






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