Late Summer Vegetable Medley Recipe

Name: Late Summer Vegetable Medley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; ½ cup onion, diced; 1 tablespoon garlic, minced; 8 ounces mushrooms, sliced; 1 red bell pepper, diced; 12 lb asparagus, cut into 2-inch pieces; 2 yellow squash, sliced 1/2-inch thick; ½ cup grape tomatoes, halved; salt and pepper; 1 tablespoon fresh thyme, minced; ½ teaspoon paprika

Servings: persons

3 tablespoons olive oil
½ cup onion, diced
1 tablespoon garlic, minced
8 ounces mushrooms, sliced
1 red bell pepper, diced
12 lb asparagus, cut into 2-inch pieces
2 yellow squash, sliced 1/2-inch thick
½ cup grape tomatoes, halved
salt and pepper
1 tablespoon fresh thyme, minced
½ teaspoon paprika

1
Heat oil in heavy large skillet over medium heat.
2
Add onions and garlic and cook until soft.
3
Stir in mushrooms, red bell pepper, asparagus, and squash, and season with salt, pepper, thyme, and paprika.
4
Saute 1-2 minutes.
5
Cover, lower heat; cook stirring occasionally until vegetables are crisp tender.
6
Remove cover, raise temp to medium, and cook until liquid is evaporated.
7
Stir in tomatoes.and heat briefly.
8
To make a one-dish meal, you can add cooked diced chicken, turkey, or ham.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons olive oil, ½ cup onion, diced, 1 tablespoon garlic, minced, 8 ounces mushrooms, sliced, and more.

Yes, Late Summer Vegetable Medley falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Late Summer Vegetable Medley

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