Vegetable Medley I Recipe -
Vegetable Medley I Recipe
  • READY IN 1 hr

Vegetable Medley I

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large saute pan heat olive oil over medium heat. Add squash, zucchini, onion, green bell pepper, and garlic. Saute until all vegetables are soft. Add tomatoes with juice. Season with basil, oregano, salt, and pepper.
  3. Transfer ingredients to a glass baking dish. Bake for 20 minutes in the preheated oven. Sprinkle with Parmesan cheese and bake another 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 10, 2005

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.

Most Helpful Critical Review
Aug 08, 2005

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.

Aug 26, 2003

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!

Aug 26, 2003

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.

Aug 26, 2003

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.

Aug 26, 2003

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!

Aug 10, 2005

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!

Jul 13, 2003

Love, love, love this recipe, and have used it many times! Such a nice change from our boring steamed veggies.


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  • Calories
  • 88 kcal
  • 4%
  • Carbohydrates
  • 10.3 g
  • 3%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 248 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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