Ready-to-Serve Veggie Mix

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Ready-to-Serve Veggie Mix
  1. Combine zucchini, squash, tomatoes, fennel, Italian seasoning, salt, and pepper in a covered bowl or zip-top plastic bag. Chill and cook or use within 5 days.

Cook’s Note:

Tip: Use a knife to thinly slice tender veggies. Slice soft vegetables, such as bell peppers or snow peas, into 1/4-inch strips with a sharp knife.


California Veggie Mix: 1 1/2 cups bite-sized broccoli florets + 1 1/2 cups bite-sized cauliflower florets + 1 cup thin carrot coins + 1/2 teaspoon lemon-pepper seasoning + 1/4 teaspoon each salt and ground black pepper

Stir-Fry Veggie Mix: 1 1/2 cups 2-inch bias-cut snow peas + 1 1/2 cups thin bias-cut carrot coins + 1 cup 1/2-inch slices red bell pepper + 1 teaspoon lemon zest + 1/4 teaspoon each salt and ground black pepper

Cajun Veggie Mix: 1 1/2 cups 1/2-inch slices tricolor bell peppers + 1 1/2 cups thin bias-cut celery + 1 cup 2-inch bias-cut green onion + 1/2 teaspoon Cajun seasoning + 1/4 teaspoon each salt and ground black pepper

Smart Uses:

Sprinkle raw over frozen pizza before baking or add cooked to already baked pizza.

Mix into grain bowls or noodle bowls with your favorite sauce or dressing.

Dip into or drizzle with dressing for a snack or a side dish with chicken, sausage, or fish.

Ways to Cook:

Saute on the stovetop: Heat 1 tablespoon olive oil in a 10-inch skillet over medium heat. Add vegetable mix. Cook and stir until crisp-tender, about 5 minutes.

Roast in the oven: Preheat oven to 425 degrees F (220 degrees C). Arrange vegetable mix on a foil-lined 10×15-inch baking pan. Drizzle with 1 tablespoon oil and toss to coat. Roast until veggies are tender and edges are browned, 10 to 15 minutes.
  Onion in Bloom

Grill in a foil packet: Arrange vegetable mix in the center of a 18×36-inch piece of heavy-duty foil. Drizzle with 1 tablespoon vegetable broth. Fold foil in half to make a square packet, then fold edges over twice to seal, leaving space for steam to build. Grill packet directly over medium heat, turning twice, until vegetables are crisp-tender, about 10 minutes.

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