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Vegetable Medley



Vegetable Medley
Number of Servings: 8 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: less than 15 minutes Source: Shirley Wu
Food Groups: Vegetables
Main Ingredient: Vegetables
Meal Type: Dinner Entrée
Nutrition Content: Good Source of Fiber
Special Features: Quick to Prepare (under 30 minutes), Make Ahead

A flavor packed vegetable dish that can be made a day ahead.

Ingredients:

1 cup Carrots, sliced
1 cup Broccoli florets, choppped
1 Japanese Eggplant, cut into 1/2" chunks
1 1/2 cups Jicama, peeled and sliced
1 red bell Pepper, seeded and julienned
1/2 cup sliced green Onions
Sauce:
1 cup Olive oil
3/4 cup white wine Vinegar
1 Bay leaf
4 fresh Basil leaves, whole
1 tablespoon fresh Rosemary, chopped or crushed dried rosemary
1/2 teaspoon Salt

Preparation:

In a steamer basket, place carrots, broccoli and Japanese eggplant chunks over simmering water. Steam 5 minutes. Place steamed vegetables in a non-metal bowl. Add jicama, bell pepper strips and green onions, toss well. Combine the sauce ingredients in a jar, cover and shake. Pour sauce over vegetables, evenly. Cover and refrigerate overnight, stirring occasionally. To serve, remove vegetables with slotted spoon.


Nutrient Information
Calories: 177
Total Fat: 13 g
Saturated Fat: 2 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat:
Sodium: 150 mg
Carbohydrates: 11 g
Protein: 2 g
Fiber: 5 g
Vitamin A:
Vitamin C:
Calcium: 15 mg
Iron:

Cook's Notes: