Content

• Ingredients
• Sautéed frozen mixed vegetables
• Roasted fresh vegetables
• Grilled mixed vegetables
• Steamed mixed vegetables
• To step
• Method 1 of 4: Sauté mixed frozen vegetables
• Method 2 of 4: Bake fresh vegetables
• Method 3 of 4: Grill fresh mixed vegetables
• Method 4 of 4: Steam fresh mixed vegetables
• Necessities
• Sautéed frozen mixed vegetables
• Roasted fresh vegetables
• Grilled fresh mixed vegetables
• Steamed fresh mixed vegetables

If you're tired of limp mixed vegetables, try cooking them in a different way. You can bake frozen vegetables and season with dill or tarragon. Or you can cut your own vegetables and top them with oil and spices before frying them. You can even flavor mixed vegetables and toss them on the barbecue for a delicious smoky flavor. Optionally, steam your choice of mixed vegetables for a side dish that's low in fat and high in nutrients.

Ingredients

Sautéed frozen mixed vegetables

• 1 tablespoon (15 ml) extra virgin olive oil
• 1 small shallot, chopped
• 600 g frozen mixed vegetables
• ½ teaspoon of dried dill or tarragon
• ¼ teaspoon of salt
• ¼ teaspoon freshly ground pepper

For four servings

Roasted fresh vegetables

• 1 medium onion
• 1 medium carrot
• 1 zucchini
• 1 eggplant
• 2 small potatoes
• 5 small tomatoes
• 1 red or yellow pepper
• 2 cloves of garlic
• Salt and pepper to taste
• Dried herbs (such as sage, thyme or rosemary) to taste
• 4 to 5 tablespoons (60 to 75 ml) of olive oil, plus more to taste

For six servings

Grilled mixed vegetables

• 1 tablespoon of light brown sugar
• 1 1/2 teaspoons fresh basil leaves
• 1/2 teaspoon of salt
• 1/2 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 2 tablespoons (30 ml) of olive oil
• 8 asparagus tips
• 1 medium red pepper
• 1 medium zucchini
• 1 medium yellow squash
• 1 small red onion

For six servings

Steamed mixed vegetables

• 500 ml chicken or vegetable stock
• 180 g broccoli florets
• 1 medium zucchini
• 120 g carrots
• 250 g string beans, shelled
• 1/4 head cabbage

For six servings

To step

Method 1 of 4: Sauté mixed frozen vegetables

1. Sauté the shallot on medium heat for a minute. Pour 1 tablespoon (15 ml) of extra virgin olive oil into a large skillet. Reduce heat to medium and finely chop a small shallot while the oil is heating. Add the shallot to the oil and stir. Fry the shallot until translucent and soft for a minute.
   • You can replace the extra virgin olive oil with mild olive oil, peanut, corn, safflower, soybean, or optionally canola.
2. Stir in the mixed frozen vegetables. Place about 600 g of mixed frozen vegetables in the frying pan with the shallot. There is no need to thaw the vegetables before stirring the shallot.
   • You can use the classic frozen vegetable mixed mix or your favorite freezer vegetable mix (such as stir-fry mix).
3. Cook the vegetables for four to six minutes. Put the lid on the frying pan. Cook the vegetables for four to six minutes so that they are fully heated.
   • You can stir the vegetables once or twice to sauté them evenly.
4. Season and serve the baked mixed vegetables as desired. Remove the lid from the skillet and sprinkle ½ teaspoon of dried dill or tarragon, ¼ teaspoon of salt, and ¼ teaspoon of freshly ground pepper over the vegetables. Stir in the mixed vegetables and serve.
   • You can store leftover mixed vegetables in the refrigerator for up to three to four days airtight.

Method 2 of 4: Bake fresh vegetables

1. Preheat the oven and slice the onion. Preheat the oven to 180 degrees Celsius. Peel a medium onion and cut it into four large wedges. Cut each wedge into very thin slices (about an inch thick). Spread the sliced ​​onion over the bottom of a large baking tray.
2. Wash the remaining vegetables and cut into cubes. Wash the rest of the vegetables and cut the ends. Use a sharp knife to cut the vegetables into cubes of roughly the same size to make sure they heat evenly. Cut the vegetables into cubes of about 10 mm.
   • Keep in mind that you can omit or mix up all of the vegetables in this recipe. The most important thing is to keep the amount of vegetables the same. For example, if you don't want to use the peppers and eggplant, use extra potatoes, zucchini or tomatoes.
3. Combine the vegetables in an oven dish and season to taste. Place the vegetables in cubes in the oven dish with the onion. Sprinkle salt and pepper on top to taste. You should also sprinkle your favorite herbs on top to taste.
   • Consider using dried sage, thyme, or rosemary.
4. Pour oil over the vegetables and stir. Pour 4-5 tablespoons (60-75 ml) of olive oil over the vegetables and toss the mixture until well distributed.
   • You can substitute canola, peanut, corn, safflower or soybean oil for the extra virgin olive oil.
5. Bake the vegetables for 45 to 60 minutes. Place the baking dish in the preheated oven and bake the vegetables for 30 minutes. Stir the vegetables and fry for another 15 to 30 minutes. They should be soft and golden brown after baking. Once everything has cooled down a bit, serve the baked mixed vegetables.
   • While roasted mixed vegetables can be stored in airtight container in the refrigerator for three to five days, they will soften over time.

Method 3 of 4: Grill fresh mixed vegetables

1. Combine the herbs. In a small bowl, mix together 1 tablespoon (13 g) of light brown sugar, one and a half teaspoons of fresh basil leaves, half a teaspoon of salt, half a teaspoon of garlic powder, and a pinch of ground black pepper. Set the herbs aside.
2. Wash and cut the vegetables. Cut off the ends of eight asparagus spears. Remove the seeds from a medium red pepper and cut the pepper into six large strips. You will also need to cut a medium zucchini, a medium yellow squash and a small red onion into 12mm slices. Place all chopped vegetables in a large mixing bowl.
3. Stir the vegetables and herbs in the oil. Pour two tablespoons (30 ml) of olive oil and the spice mixture over the mixed vegetables. Using a spoon, mix the oil and spices over the vegetables until they are evenly coated. This will prevent them from sticking to the grill of the barbecue or grill basket.
   • You can replace the extra virgin olive oil with mild olive oil, peanut, corn, safflower, soybean oil or canola.
   • Keep in mind that you can remove or interchange any of the vegetables in this recipe. The most important thing is to keep the amount of vegetables the same. For example, you can omit the asparagus, but use more zucchini or add some large mushrooms.
4. Skewer the vegetables. Place each vegetable on metal skewers and place on the wire rack. You can mix the vegetables to get some variety on each skewer or make skewers with just one type of vegetable. If you don't want to stick the vegetables on skewers, spread the mixed vegetables in a grill basket.
5. Grill the vegetables for 10 to 12 minutes. If you're using skewers, flip them once or twice so the vegetables cook evenly. If you are using the grill basket, turn them over once while they cook. The grilled vegetables should be soft and lightly roasted. Let the mixed vegetables cool briefly before eating them.
   • Wear oven mitts or use tongs to remove the skewers from the grill as it will make the metal hot.
   • Store the leftover grilled vegetables airtight in the refrigerator. The vegetables will soften the longer they are stored - so consume them within a few days.

Method 4 of 4: Steam fresh mixed vegetables

1. Get your steamer and moisture ready. Pour 500 ml of chicken or vegetable stock into a pan. Place a steamer basket in the pan at medium temperature. The stock should be heated while you prepare the vegetables.
2. Wash and cut the vegetables. Cut the broccoli into florets and cut the string beans. Chop the cabbage into 5 cm pieces and cut the carrots into 2.5 cm pieces. Cut the ends of the zucchini and cut it into 10 mm slices.
   • If you want, you can cut the zucchini slices in half to make crescent shapes.
   • You can remove or swap out all the vegetables in this recipe. The most important thing is to keep the amount of vegetables the same. For example, you can add Brussels sprouts instead of broccoli.
3. Place the vegetables in the steamer basket and increase the temperature. Place all mixed vegetables in the steamer basket. Set the temperature to medium to high and bring to the boil.
4. Cover the pan and steam the vegetables for five minutes. Put the lid on the pan and reduce the heat. Steam the vegetables in the basket for five minutes. Carefully lift the steamer basket out of the pan and make sure the vegetables have softened before serving.
   • The remaining mixed vegetables can be stored in an airtight container in the refrigerator for three to four days.
5. Ready!

Necessities

Sautéed frozen mixed vegetables

• Large skillet
• Measuring cups and spoons
• Scale
• Knife and cutting board
• Spoon

Roasted fresh vegetables

• Measuring cups and spoons
• Scale
• Knife and cutting board
• Spoon
• Large baking dish

Grilled fresh mixed vegetables

• Small bowl
• Spoon
• Knife and cutting board
• Measuring cups and spoons
• Scale
• Skewers or grill basket
• Oven mitts
• Barbecue or grill oven
• Large mixing bowl

Steamed fresh mixed vegetables

• Pan
• Steam basket
• Knife and cutting board
• Measuring cups and spoons
• Scale