vegetable medley

Swiss Medley Casserole 

(12 oz) bag frozen vegetable medley, defrosted

(10 oz) can condensed cream of mushroom soup

sour cream

swiss cheese

black pepper

sleeve Ritz crackers, crushed

butter, melted

Preheat oven to 425 degrees F and lightly grease an 8x8-inch baking dish.

In a large bowl, combine the sour cream, soup, swiss cheese, and pepper.

Fold in the defrosted vegetables and transfer mixture to the prepared baking dish.

Sprinkle the crushed crackers on top and then pour the melted butter over them.

Bake for 23-25 minutes or until top is golden brown. Serve hot.

A colorful and delicious dish of vegetables seasoned to perfection…

Instant Pot Vegetable Medley

carrots

potatoes

butternut squash (chopped)

olive oil

rosemary

water

salt

Select the “Sauté” function on the Instant Pot pressure cooker.

Add oil and rosemary sprig to the pot and sauté for 1 minute.

Stir in all the remaining ingredients.

Mix well and cover and secure the lid.

Select the “Manual” function for 6 minutes at high pressure.

Release the pressure naturally then remove the lid.

Serve warm.

https://content.jwplatform.com/videos/dVO2gVht.mp4

Make the best Instant Pot Vegetable Medley using this video recipe. Full instructions, cooking tips, serving ideas and more for this vegetarian side dish. Easiest Vegetable Medley ever!

Fall for this Marry Me roasted vegetable medley recipe with bold flavors and perfectly roasted veggies in every bite.

Marry Me Roasted Vegetable Medley

cauliflower florets

bell pepper (sliced)

onion

butter (or olive oil)

garlic (minced)

red pepper flakes

sun-dried tomatoes (chopped (oil-packed is best))

heavy cream (or coconut cream

vegetable broth

Parmesan cheese (use vegetarian/rennet-free Parmesan if necessary)

Italian seasoning

balsamic vinegar

basil (chopped)

Preheat the oven to 400°F.

Toss the cauliflower, carrots, bell pepper and onion with the olive oil, salt, and pepper on a large baking sheet.

Roast for 25 minutes, stirring halfway through, until the veggies are golden and tender.

Meanwhile, in a large pan over medium heat, melt the butter.

Add the garlic and red pepper flakes, and saute for 1 minute.

Stir in the sun-dried tomatoes, then pour in the heavy cream and vegetable broth. Simmer gently 3 minutes.

Add the Parmesan, Italian seasoning, black pepper, and balsamic vinegar. Stir until smooth and slightly thickened, about 1 minute longer.

Add the roasted veggies to the sauce, tossing to coat. Simmer for 2 minutes to let the flavors meld.

Stir in the fresh basil.

Serve and enjoy!

https://content.jwplatform.com/videos/iyqhLtzT.mp4

Marry Me Vegetable Medley - Horizontal with Music.mov

Top 3 vegetable medley recipes from across the web

The most viewed vegetable medley recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Swiss Medley Casserole

Instant Pot Vegetable Medley

Marry Me Roasted Vegetable Medley

Top 3 vegetable medley recipes from across the web

The most viewed vegetable medley recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Swiss Medley Casserole

Instant Pot Vegetable Medley

Marry Me Roasted Vegetable Medley

The most viewed vegetable medley recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine