Colorful Vegetable Medley Side Dish Recipe

5 4 6
Colorful Vegetable Medley Side Dish Recipe
Colorful Vegetable Medley Side Dish Recipe photo by Taste of Home
Publisher Photo

Colorful Vegetable Medley Side Dish Recipe

Read Reviews
5 4 6
Publisher Photo
With its red pepper slices and green broccoli florets, this merry medley will brighten any holiday table. Sara Lindler of Irmo, South Carolina uses mild seasonings to let the variety of veggie flavors shine through.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 teaspoon chicken bouillon granules
  • 1/4 cup water
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 teaspoon plus 1 tablespoon olive oil, divided
  • 2 cups fresh broccoli florets
  • 2 medium carrots thinly sliced
  • 1 large onion, sliced and quartered
  • 1 cup sliced celery
  • 2 medium zucchini, halved lengthwise and thinly sliced
  • 1 medium sweet red pepper, thinly sliced
  • 1 cup sliced fresh mushrooms
  • 2 cups thinly sliced cabbage

Directions

In a small saucepan, heat bouillon and water for 1 minute; stir well. Stir in the salt, garlic powder, pepper and 1 teaspoon oil.
In a large nonstick skillet or wok, stir-fry the broccoli, carrots, onion and celery in remaining oil for 2-3 minutes. Add the bouillon mixture; cook and stir for 3 minutes. Add zucchini and red pepper; stir-fry for 3 minutes. Add mushrooms and cabbage; stir-fry 1-2 minutes longer or until crisp-tender. Yield: 8 servings.
Originally published as Vegetable Medley in Light & Tasty December/January 2002, p12

Nutritional Facts

1 cup: 67 calories, 3g fat (0 saturated fat), 0 cholesterol, 473mg sodium, 10g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

  • 1 teaspoon chicken bouillon granules
  • 1/4 cup water
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 teaspoon plus 1 tablespoon olive oil, divided
  • 2 cups fresh broccoli florets
  • 2 medium carrots thinly sliced
  • 1 large onion, sliced and quartered
  • 1 cup sliced celery
  • 2 medium zucchini, halved lengthwise and thinly sliced
  • 1 medium sweet red pepper, thinly sliced
  • 1 cup sliced fresh mushrooms
  • 2 cups thinly sliced cabbage
  1. In a small saucepan, heat bouillon and water for 1 minute; stir well. Stir in the salt, garlic powder, pepper and 1 teaspoon oil.
  2. In a large nonstick skillet or wok, stir-fry the broccoli, carrots, onion and celery in remaining oil for 2-3 minutes. Add the bouillon mixture; cook and stir for 3 minutes. Add zucchini and red pepper; stir-fry for 3 minutes. Add mushrooms and cabbage; stir-fry 1-2 minutes longer or until crisp-tender. Yield: 8 servings.
Originally published as Vegetable Medley in Light & Tasty December/January 2002, p12

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Yourmom242 User ID: 8211944 217820
Reviewed Jan. 14, 2015

"Didn't think it would be as flavored as it was, DELICIOUS!!"

MY REVIEW
joedebfry User ID: 265172 96105
Reviewed Aug. 14, 2014

"Really good! I've made this many times. My husband requested I make this for guests coming tomorrow. I also have made substitutions; most any vegetable suitable for stir frying would taste good."

MY REVIEW
BrendainPa User ID: 861741 102238
Reviewed Nov. 12, 2010

"This is really, really good! I think it lends itself well to substitutions--I nixed the cabbage since I didn't want to make a special trip to the store; it was still VERY tasty."

MY REVIEW
smashbi User ID: 4955607 204636
Reviewed Apr. 4, 2010

"quick and so easy to make and it tastes good too! I subbed cauliflower for the cabbage. I made this as a side dish for a dinner. Everyone loved it. Next day for lunch tossed some of the leftover veggies with some diced chicken breast. Very good."

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