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1
Saute onions and bell peppers in 1 tablespoon hot olive oil in a Dutch oven over medium-high heat 5 minutes. Place onion mixture in large bowl, and set aside.
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2
Saute eggplant in 2 tablespoons hot olive oil in Dutch oven over medium heat 5 minutes. Add eggplant to onion mixture in bowl.
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3
Saute mushrooms in remaining 2 tablespoons hot oil in Dutch oven over medium heat 5 minutes.
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4
Add canned diced tomatoes and green chiles, Greek seasoning, and vegetable mixture to Dutch oven, and cook 5 minutes or until thoroughly heated.
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5
Spoon 3 cups mixture into each of four freezer bags; seal and freeze up to one month.
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6
For testing purposes only, we used Cavender's All Purpose Greek Seasoning.
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7
Place 6 (5-ounce) Italian bread shells on baking sheet. Brush each with 1 teaspoon olive oil. Spread 1/2 cup Day-by-Day Vegetable Medley, thawed, over each crust. Sprinkle each with 1/4 cup shredded mozzarella cheese and your favorite toppings. Bake at 450u00b0 for 15 to 20 minutes or until cheese is melted.
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8
Bring 4 cups chopped cooked chicken; 3 cups Day-by-Day Vegetable Medley, thawed; and 1 (14 1/2-ounce) can chicken broth to a boil in a large saucepan. Stir in 1 cup cooked diced potatoes and 1 cup whipping cream. Reduce heat, and simmer 20 minutes or until thoroughly heated. Salt to taste.
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9
Heat 3 cups Day-by-Day Vegetable Medley, thawed, and 1 cup vegetable broth in large saucepan; add 1 (16-ounce) package peeled frozen shrimp, thawed, and cook until thoroughly heated. Spoon mixture over hot cooked rice. Serve immediately.
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10
Cook 1 pound lean ground beef in large skillet, stirring until it crumbles and is no longer pink. Stir in 3 cups Day-by-Day Vegetable Medley, thawed; 1 cup chicken broth; and 1 (8-ounce) can tomato paste. Reduce heat; cover and simmer 30 minutes. Serve over your favorite cooked pasta or noodles. Salt to taste.
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11
Bring 2 (15-ounce) cans black beans, drained; 3 cups Day-by-Day Vegetable Medley, thawed; and 2 cups chicken broth to a boil. Stir in 1/4 cup lime juice, 1 tablespoon chopped fresh cilantro, 1 teaspoon ground cumin, and 1/2 teaspoon chili powder. Reduce heat, cover, and simmer 45 minutes. Serve with chopped fresh cilantro and chopped onion. Salt to taste.
