mixed vegetables

These simple sautéed vegetables are an easy, delicious, and colorful side dish that can go with just about anything you make for dinner!

Simple Sautéed Vegetables

carrots (0.42)

zucchini (0.72)

yellow squash (0.78)

red bell pepper* (0.75)

Tbsp cooking oil (0.04)

basil (0.02)

oregano (0.02)

garlic powder (0.02)

salt (0.02)

tsp black pepper (0.02)

butter

Tbsp chopped fresh parsley (optional) (0.04)

Peel and slice the carrots. Chop the zucchini and yellow squash into half-rounds. Slice the bell pepper.

Heat the skillet over medium-high. Once the skillet is very hot, add the cooking oil and swirl to coat the surface. Add the sliced carrots and sauté for about 2-3 minutes.

Next, add the bell pepper, zucchini, squash, basil, oregano, and garlic powder. Continue to sauté for 2-3 minutes more, or just until the vegetables begin to soften. You want to take the raw edge off the vegetables, but not cook them to the point where they are limp.

Once the vegetables have just begun to soften, remove the skillet from the heat. Add the butter and toss until it has melted and coated the vegetables. Finally, season with a pinch of salt and pepper, give them a taste and adjust the salt or pepper as needed. Garnish with fresh chopped parsley just before serving.

When your body craves vegetables, but your mind craves pasta and meat, this 30-minute pasta dish is a happy compromise. It's loaded with fresh cherry tomatoes, corn and broccoli, and the Italian sausage (hot or sweet) adds flavor and heft. Whatever you do, don't feel wed to the recipe. Use cauliflower in the place of broccoli, chicken sausage instead of pork, chopped plum tomatoes instead of cherry. It's the kind of recipe that can be a little different (in a good way) every time you make it depending on what's in your vegetable drawer or C.S.A. box. Also, don't forget taste and season well with salt and pepper as you go. The vegetables need a little seasoning to stand up to the assertive flavors of the sausage and garlic.

Ziti With Sausage, Sweet Corn, Broccoli and Tomatoes

Kosher salt

extra virgin olive oil

short, tubular pasta (ziti, penne or rigatoni)

broccoli (1 1/2 pounds total)

garlic

sweet corn, kernels removed (about 3 cups)

cherry tomatoes (cut in half if large)

black pepper

Parmesan cheese (optional)

Red pepper flakes (optional)

Bring a large pot of salted water to a boil. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage; cook, breaking up the meat into 1/2-inch pieces, until most of the fat has rendered from the sausage and the pieces are brown and crunchy, but not burnt, about 8 to 10 minutes.

In the boiling water, add pasta and cook until al dente. Reserve 1 cup of the pasta cooking water and drain.

While the pasta is cooking, separate the broccoli flowerets from the stalks and cut the flowerets into 1-inch pieces. Peel the fibrous skin from the exterior of the broccoli stalks and cut the stalks into 1-inch pieces. Add the broccoli to the sausage and mix well. Then stir in the garlic, reduce the heat to low, cover and cook over medium heat for about 5 minutes.

Add the reserved pasta cooking water to the sausage and broccoli mixture with the corn, tomatoes and the remaining three tablespoons of oil. Season generously with salt, pepper and red pepper flakes (if desired), to taste. Cover, bring to a boil and cook for 1 minute.

In a large serving bowl or in the pasta pot, combine the drained pasta with the sausage and vegetables, tossing the mixture together well. Serve with grated Parmesan cheese, if desired.

A gluten free curry that is so easy to make that you will instantly fall in love with it. It’s flavor packed with all the amazing spices and the creaminess from coconut milk makes this curry one of the most comforting dishes.

Mixed Vegetable Chicken Curry

olive oil

cloves

tsp ground cinnamon

bay leaf

½ inch ginger root (chopped fine)

onions (chopped)

(chopped)

tomato puree

paprika

coriander powder

turmeric powder

salt

chicken thighs (bone in)

carrots

broccoli

baby potatoes

water

Salt

coconut milk

Heat olive oil in deep bottomed pan. Add cloves, cinnamon, and bay leaves along with garlic and ginger root. Saute for one minute.

Add chopped onions, cook until translucent.

Add tomatoes, cook until tomatoes turn mushy.

Add tomato puree, cook for few minutes.

Add all the spice powders – paprika, coriander, turmeric and little salt. Mix well.

Now add chicken pieces , let it cook for 5 minutes.

Throw in roughly chopped carrots, broccoli and baby potatoes.

Add 1 cup water, cover the pan with lid and let chicken and vegetables cook. Chicken should take about 20 minutes to cook.

Adjust salt to taste.

Pour coconut milk, give a good stir. Turn off flame in 1 minute after pouring in coconut milk.

Garnish mixed vegetable chicken curry with coriander.

Serve immediately with brown rice.

Make the chicken bake of your dreams with this super-simple recipe. Watch now to learn how to make STOVE TOP Easy Chicken Bake in just 4 steps, with 10 minutes of preparation.

STOVE TOP Easy Chicken Bake

pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces

pkg. (16 oz.) frozen mixed vegetables

(10-3/4 oz.) condensed cream of chicken soup

Sour Cream

Combine remaining ingredients in 13x9-inch baking dish sprayed with cooking spray; top with stuffing.

https://players.brightcove.net/pages/v1/index.html?accountId=1744010276001&amp;playerId=rJhqDKJMf&amp;videoId=2553753737001&amp;autoplay=true

A fun plant-based take on the Irish classic, these potatoes are stuffed with wholesome lentils and veggies for an easy and delicious meal! (gluten-free)

Twice Baked Lentil Shepherds Pie Potatoes

vegan butter (or extra virgin olive oil)

yellow onion (finely chopped)

thyme

oregano

vegan Worcestershire

tomato paste

lentils

vegetable broth

potatoes

coconut milk (in the carton)

vegan butter (or olive oil)

garlic powder

fine sea salt & pepper (more to taste, if desired)

Preheat the oven to 400°F. Scrub the potatoes under running water then prick them several times with a fork. Place on the top rack of the oven and cook for 60-75 minutes. When they’re ready they should give in a little when you squeeze them (wearing an oven mitt, of course).  Remove and set aside to cool then reduce the heat to 350°F.

Meanwhile, prepare the filling. In a large skillet or pot over medium heat, warm the butter/oil. Add the onion and cook for 3-4 minutes then add the garlic, tomato paste, Worcestershire, and seasonings (thyme, oregano, pinch of salt). Stir together and cook for another 3 minutes.

Add the cooked lentils, frozen vegetables, and broth. Stir together and continue to cook for about 5-7 minutes, until liquid has reduced.

Once potatoes have cooled enough to handle, slice them in half and scoop out all but a thin layer of the filling in to a large bowl. You want to leave just enough of the filling so that the skin stays firm enough to handle.

To the large bowl, add the vegan butter, milk and garlic powder. Using a potato masher or fork, mash everything together until smooth. Add salt and pepper, as desired. I prefer to add about 1/2 teaspoon then sprinkle salt on each potato before serving. This helps reduce the overall amount of salt in the recipe.

Next spoon the lentil filling into each half of the potatoes so that they are as full as possible. Scoop the mashed potatoes on top. If you want to make them look fancy you can pipe the mashed potatoes out of a bag with a metal frosting tip but that step is totally optional. 

Place potatoes back into the oven and cook for 15 minutes. Broil for 2-3 minutes for brown tops. Serve warm and enjoy! 

While making fried rice the traditional way isn’t hard, this sheet-pan version is an excellent alternative method: It uses the oven for the heavy lifting and produces the perfect amount of crisping. Fried rice is the ultimate adaptable dish, and here, frozen mixed vegetables — that bag of corn, carrots, peas and beans that home cooks should always keep in the freezer — create a colorful canvas for an XO-inspired vegan mushroom sauce that infuses the dish with umami. The sauce is a wonderful condiment in itself, so make a double batch to keep in the fridge for slathering over noodles or roasted vegetables. You could use mushrooms other than cremini for the sauce; fresh or dried shiitake work incredibly well. Add more eggs if you wish, too.

Sheet-Pan Fried Rice With Vegan ‘XO’ Sauce

rice

kosher salt (Diamond

soy sauce

sesame oil

onion, finely diced

neutral oil,

cremini mushrooms, finely chopped

garlic cloves,

(1-inch) piece ginger, finely chopped

red-pepper flakes,

(16-ounce) bag frozen mixed vegetables (do not thaw)

eggs

scallions, thinly sliced

Place a sheet pan on the middle oven rack and heat to 450 degrees.

In a large bowl, combine the rice with salt, 2 tablespoons soy sauce, sesame oil and half of the diced onion. Toss to combine well. Remove the sheet pan from the oven, and spread the rice out evenly. Bake for 15 minutes.

Meanwhile, make the sauce: In a medium saucepan on medium-high heat, add 1 to 2 tablespoons neutral oil and the remaining diced onion. Cook for 1 to 2 minutes until the onions start to soften, then reduce heat to medium and cook for 2 minutes more until translucent. Add the remaining 6 to 7 tablespoons neutral oil, along with the mushrooms, garlic, ginger, remaining 1 tablespoon soy sauce, dark soy sauce and red-pepper flakes. Reduce heat to medium-low and cook for 10 to 12 minutes, until the mushrooms are completely soft. If the oil bubbles too much, reduce the heat to low.

After 15 minutes, remove the sheet pan from the oven, add the frozen mixed vegetables and toss with the rice to evenly distribute. Make 4 to 6 divots in the rice (depending on how many eggs you are using), drizzle a tiny bit of neutral oil into each divot to prevent sticking, and break an egg into each. Return to the oven for 6 to 10 minutes until the whites are set but the yolks are still runny.

To serve, spoon some of the sauce over the rice and top with scallions. If the rice needs more seasoning, add more sauce or season with salt.

Use up your leftover frozen and fresh vegetables in this easy and flavorful vegetable fritters recipe, with a side of homemade garlic herb dipping sauce!

Vegetable Fritters with Garlic Herb Dipping Sauce

sour cream (0.22)

parsley (0.05)

tsp dried oregano (0.03)

basil (0.03)

onion powder (0.02)

pepper

lb. frozen broccoli florets (1.30)

corn (0.35)

carrot (0.07)

green onions (0.30)

salt (0.05)

all purpose flour (0.08)

eggs (0.47)

Tbsp cooking oil (0.12)

Make the garlic herb dipping sauce first, so the flavors have some time to blend. In a small bowl, stir together the sour cream, dried parsley, dried oregano, dried basil, garlic powder, onion powder, salt, and pepper. Refrigerate the dip until ready to eat.

Allow the broccoli and corn to thaw, or use the defrost function on a microwave thaw to them. Finely chop the broccoli. Peel and grate the carrot using a large-holed cheese grater. Slice the green onions.

Add the broccoli, corn, carrots, and green onion to a large bowl. Also add the flour, eggs, garlic powder, and salt. Stir until everything is evenly combined.

Heat 1 Tbsp cooking oil in a large non-stick skillet (cast iron, ceramic, or teflon) over medium heat. Once the skillet is hot and the oil is shimmering, add the vegetable fritter batter to the skillet in ¼ cup dollops, pressing the mixture down to a flat pancake once it&#039;s in the skillet. Cook the fritters for about 3 minutes on each side, or until deep golden brown on both sides. Cook 3 or 4 fritters in the skillet at a time, adding another tablespoon of oil between batches. Transfer the cooked fritters to a paper towel lined plate.

Once all the fritters are cooked, serve while still warm, with the garlic herb sauce for dipping.

Cheddar Vegetable Gratin

onion soup

green onions (thinly sliced)

mayonnaise

oz diced pimento (drained)

butter butter

tsp Mrs Dash Original

tsp garlic salt (adjust

tsp black pepper (adjust

cheddar cheese (divided)

Topping:

buttery crackers (i.e. Ritz) (crushed)

Preheat the oven to 350°F. Butter or spray a 9 x 9 OR 8 x 8 inch baking dish with cooking spray. Set aside.

Steam vegetables per package directions slightly under cooking.

Add to a mixing bowl with the, soup, onions, mayonnaise, pimento, melted butter, Mrs Dash, garlic salt and pepper. Mix well.

Add 1 cup of shredded cheddar cheese. Mix until blended pour evenly into baking dish. Sprinkle with remaining 1 cup shredded cheese.

Toss together crackers with melted butter until evenly distributed, sprinkle over cheese.

Bake for 30-40 minutes until golden and bubbly then serve.

sour cream

Try our creamy, cheesy Shepherd's Pie. Made with better-for-you lean ground beef, this take on the classic shepherd's pie recipe is a crowd-pleaser.

Shepherd's Pie

1-1/4 lb. red potatoes (about 4), cut into chunks

lb. extra-lean ground beef

Tbsp. flour

vegetables

beef broth

Tbsp. HEINZ Tomato Ketchup

KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

Cook potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender. Meanwhile, brown meat in large nonstick skillet. Stir in flour; cook and stir 1 min. Add mixed vegetables, broth and ketchup; cook 5 min., stirring frequently.

Heat oven to 375°F. Drain potatoes; return to pan. Add sour cream; mash until potatoes are smooth and mixture is well blended. Stir in 1/4 cup cheese.

Spoon meat mixture into 8-inch square baking dish sprayed with cooking spray; cover with potato mixture.

Bake 18 min. Top with remaining cheese; bake 2 min. or until melted.

Serve our creamy and colorful STOVE TOP Easy Chicken Casserole as a entrée! This easy chicken casserole is ready to enjoy in 40 minutes and is a favorite of picky eaters and not alike.

STOVE TOP Easy Chicken Casserole

(10-3/4 oz.) reduced-fat reduced-sodium condensed cream of chicken soup

Mix remaining ingredients in 13x9-inch baking dish sprayed with cooking spray; top with stuffing.

Made with just 10 ingredients, this easy fried rice recipe comes together in under 30 minutes!

Easy Vegetable Fried Rice Recipe (gluten-free + vegan)

shallot (or onion)

garlic (minced (about 1 tablespoon))

vegetable medley

edamame

rice wine vinegar

honey (or preferred sweetener)

onions

In a large pot or skillet, warm the olive oil over medium-low heat. Add the chopped shallot and cook for several minutes, until translucent.

In a small bowl or measuring cup, whisk together tamari, vinegar, honey and sesame oil.

To the skillet, add the frozen vegetable medley, edamame and garlic. Stir to combine then cook for about 7-10 minutes, until vegetables are tender.

Lastly, add the cooked rice and top with tamari mixture. Stir together until heated through. Serve warm garnished with green onions and enjoy!

This vegetable casserole recipe is a budget-friendly favorite that&#039;s easy to make and uses freezer staples for a buttery casserole with a deliciously crunchy topping.

Top 19 mixed vegetables recipes from across the web

The most viewed mixed vegetables recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Simple Sautéed Vegetables

Ziti With Sausage, Sweet Corn, Broc...

Mixed Vegetable Chicken Curry

STOVE TOP Easy Chicken Bake

Twice Baked Lentil Shepherds Pie Po...

Sheet-Pan Fried Rice With Vegan ‘XO...

Vegetable Fritters with Garlic Herb...

Cheddar Vegetable Gratin

STOVE TOP Easy Chicken Bake

Shepherd's Pie

STOVE TOP Easy Chicken Casserole

Easy Vegetable Fried Rice Recipe (g...

Easy Vegetable Casserole

Roasted Cauliflower and Broccoli (2...

Simple Healthy Vegetable Stir Fry w...

Air Fryer Vegetables

Italian Vegetable Soup with Tofu

Instant Pot Steamed Dumplings

5-Minute Chicken Pot Pie

Top 19 mixed vegetables recipes from across the web

The most viewed mixed vegetables recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Simple Sautéed Vegetables

Ziti With Sausage, Sweet Corn, Broc...

Mixed Vegetable Chicken Curry

STOVE TOP Easy Chicken Bake

Twice Baked Lentil Shepherds Pie Po...

Sheet-Pan Fried Rice With Vegan ‘XO...

Vegetable Fritters with Garlic Herb...

Cheddar Vegetable Gratin

STOVE TOP Easy Chicken Bake

Shepherd's Pie

STOVE TOP Easy Chicken Casserole

Easy Vegetable Fried Rice Recipe (g...

Easy Vegetable Casserole

Roasted Cauliflower and Broccoli (2...

Simple Healthy Vegetable Stir Fry w...

Air Fryer Vegetables

Italian Vegetable Soup with Tofu

Instant Pot Steamed Dumplings

5-Minute Chicken Pot Pie

The most viewed mixed vegetables recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine