Contest-Winning Garden Vegetable Medley Recipe
Contest-Winning Garden Vegetable Medley Recipe photo by Taste of Home
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Contest-Winning Garden Vegetable Medley Recipe

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This side dish is a tasty way to use extra zucchini. The tomatoes and corn add color, while the oregano adds great flavor. Plus, it's so quick and easy to make.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 1/2 cup sliced onion
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • 1/4 cup butter
  • 2 pounds zucchini, julienned
  • 3 medium tomatoes, cut into thin wedges
  • 1 cup whole kernel corn

Nutritional Facts

3/4 cup: 138 calories, 8g fat (5g saturated fat), 20mg cholesterol, 487mg sodium, 16g carbohydrate (6g sugars, 4g fiber), 4g protein.


  1. In a large skillet, saute the onion, salt, pepper and oregano in butter until onion is crisp-tender. Add the zucchini, tomatoes and corn. Cook until the vegetables are tender, about 8 minutes. Yield: 6 servings.
Originally published as Garden Vegetable Medley in Country June/July 2005, p49

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Heisrisen User ID: 3897193 83297
Reviewed Aug. 29, 2011

"The combination of flavors and textures is really good (especially with homegrown veggies). I thought the oregano would be more pronounced, but it was (to me) actually pretty subtle, which I liked. Instead of 1/2 cup onion, I used 1 very large onion, and thought that was great. Next time I will salt the zucchini to draw out some of the juices, for what with the tomatoes and corn, there is definitely liquid on the bottom of the pan. All in all a great way to use vegetables, and one I will definitely use again!"

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