Recipe by ANNEBELLE KOMAREK
"This is a clever mixture of vegetables and herbs. Even if you're not a squash or zucchini fan, you will be after you try this!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
yellow squash, sliced
green bell pepper, chopped
1 (16 ounce) can
salt and pepper to taste
grated Parmesan cheese
After reading all of the reviews, I was expecting an incredible veggie dish, unfortunately it was just ok. It has a lot of potential to be great, but it needs more spices and lots and lots of cheese. Also, mine was very watery and I think the can of tomatoes has to be drained. I added double the amount of parmesan she called for, but I felt that I needed more. Whenever I got a little bite of that cheese, it was yummie. Next time I will layer in the cheese to the whole mix.
Was good. I added mushrooms and I think I would have liked it better with some butter added and mozzarella cheese along with the parmesan. I think I'll stick with my very plain way of sauteing my squash and zucchini with just some oil, butter, garlic, salt and pepper.
I honestly can't rate this based on my tastes because I didn't even get a bite! This dish was a big hit; hence the reason I'm giving it five stars. I made this as a side for my sis-in-laws "moving down to N.C." dinner party. I took BHERNAN'S advice and cooked it on top of the stove, only because I didn't have any more room in the oven. The only thing I did differently was adding, (I know, I'm boring) garlic and onion powders, a bit of cayenne and cooked it al dente, as opposed to a softer texture. Even the non vegie eaters went nuts over this. Thanks AnneBelle!
The vegetable medley was absolutely wonderful. I included red, yellow, and orange peppers as well as a few slices of red onions. The presentation of the dish was pretty, and very tasty. I placed mozzarella cheese on one side of the dish, and Parmesan cheese on the other side, and it was great. The dish had a great taste. My daughter, who is not a vegetable eater, enjoyed the dish very much. I will place this in my recipe repertoire, and will make it many more times to come.
WAIT...Before I give this recipe the praise. You have to notice it doesn't say what to do with the Green Peppers and Garlic!! Saute the peppers with the rest of the veggies then add garlic a few minutes later. Thats my instruction. I give it 5 stars because it rocks...Good Job.
Great recipe!! I cooked it on the stove instead of the oven and also used mozzarella instead of parmesan. My fiance couldn't stop eating it until it was gone!
This is now my new summer favorite! It was yummy before the parm was added, but the parm really brought all the flavors together. DELICIOUS!
Love, love, love this recipe, and have used it many times! Such a nice change from our boring steamed veggies.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetable Medley I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 34
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
All you need are a few minutes to prepare this simple veggie pot pie.
See how to make a roasted eggplant and portobello mushroom sandwich.
See how to make a cheesy, saucy vegetarian lasagna that’s loaded with veggies.