If you're tired of cooking bland mixed vegetables, try cooking in a different way. You can saute mixed frozen vegetables and season them with dill or taragon. Or you can also chop the vegetables yourself and saute them with oil and herbs, before grilling them. You can even season mixed vegetables and grill them for a delicious, smoky flavor. Steam the mixed vegetables of your choice to make a low-fat, nutrient-rich side dish.
Ingredients
Stir Frying Mixed Frozen Vegetables
- 1 tbsp. (15 ml) extra-virgin olive oil
- 1 small red onion, chopped
- 4 cups (600 g) mixed frozen vegetables
- tsp. (0.5 g) dried fennel or tarragon
- tsp. (1.5 g) salt
- tsp. (0.5 g) freshly ground pepper
For 4 servings
Grilling Fresh Vegetables
- 1 medium size onion
- 1 medium size carrot
- 1 zucchini
- 1 eggplant
- 2 small potatoes
- 5 small tomatoes
- 1 red or yellow bell pepper
- 2 cloves of garlic
- Salt and pepper to taste
- Dried herbs (such as sage, thyme, or rosemary) to taste
- 4-5 tbsp. (60–74 ml) olive oil, to taste
For 6 servings
Grilling Mixed Fresh Vegetables
- 1 tbsp. (12.5 g) brown sugar
- 1½ tsp. (1 g) fresh basil leaves
- tsp. (3 g) salt
- tsp. (1.5 g) garlic powder
- tsp. (0.3 g) ground black pepper
- 2 tbsp. (30 ml) olive oil
- 8 asparagus
- 1 medium red bell pepper
- 1 medium zucchini
- 1 medium size pumpkin
- 1 small red onion
For 6 servings
Steaming Mixed Fresh Vegetables
- 2 cups (480 ml) chicken stock or vegetable stock
- 1 cup (175 g) broccoli florets
- 1 medium zucchini
- 1 cup (120 g) carrots
- 225 g chickpeas, chopped
- head of cabbage
For 6 servings
Step
Method 1 of 4: Sauteed Mixed Frozen Vegetables
Step 1. Sauté the onion for one minute on medium heat
Pour 1 tbsp. (15 ml) extra-virgin olive oil in a large skillet. Turn the stove to medium heat and chop a small red onion while the oil heats up. Put the onion in the oil and fry it. Cook the onions for a minute until soft.
You can replace extra-virgin olive oil with canola, peanut, corn, safflower, or soybean oil
Step 2. Add the mixed frozen vegetables
Measure 4 cups (600 g) of frozen mixed vegetables into the pan with the shallots. There is no need to defrost the vegetables before adding them to the pan.
You can use standard mixed frozen vegetables or your favorite mixed frozen vegetable combination (such as mixed greens for capcai)
Step 3. Cook the vegetables for 4-6 minutes
Close the pan. Saute vegetables for 4-6 minutes until really hot.
You can stir the vegetables once or twice to make sure they cook evenly
Step 4. Season the sauteed vegetables and serve
Unscrew the pan and sprinkle with tsp. (0.5 g) dried fennel or tarragon, tsp. (1.5 g) salt, and tsp. (0.5 g) freshly ground pepper. Stir in vegetables and serve.
Store leftover stir fry in an airtight container and refrigerate for up to 3-4 days
Method 2 of 4: Grilling Fresh Vegetables
Step 1. Preheat the oven and slice the onions
Turn on the oven to 180 °C. Peel one medium onion and cut it into 4 large chunks. Cut each chunk into thin slices (about 1 cm thick). Spread the onion slices on a large baking sheet.
Step 2. Wash and dice all the vegetables
Wash all the vegetables and cut off the ends. Use a sharp knife to cut the vegetables into equal-sized cubes so that they all roast evenly. Cut into sizes about 1 cm.
Remember, you can always set aside or replace the vegetables in this recipe. What is important is that the total number remains the same. For example, if you don't want to use peppers and eggplant, just increase the amount of potatoes, zucchini, or tomatoes instead
Step 3. Mix and season the vegetables on a baking sheet
Spread the diced vegetables over the pan with the onions. Sprinkle salt and pepper to taste. Also add your favorite herbs to taste.
Use dried sage, thyme, or rosemary
Step 4. Pour the oil over the vegetables and stir
Sprinkle 4-5 tbsp. (60-74 ml) olive oil and stir until well combined.
You can replace extra-virgin olive oil with canola, peanut, corn, safflower, or soybean oil
Step 5. Bake vegetables for 45-60 minutes
Place the pan in the preheated oven and bake for 30 minutes. Stir in the vegetables, then bake for another 15-30 minutes. When finished baking, the vegetables will soften and become golden brown. Serve the roasted mixed vegetables after they have cooled slightly.
While you can store grilled vegetables in an airtight container in the refrigerator, they will get mushy over time
Method 3 of 4: Grilling Mixed Fresh Vegetables
Step 1. Mix the spices
Take a small bowl and mix 1 tbsp. (12.5 g) brown sugar, 1½ tsp. (1 g) fresh basil leaves, tsp. (3 g) salt, tsp. (1.5 g) garlic powder, and tsp. (0.3 g) ground black pepper. Set aside the spices.
Step 2. Wash and chop the vegetables
Cut off the eight ends of the asparagus. Remove the seeds of one medium red bell pepper, then cut it into six large pieces. Also cut one medium zucchini, one medium yellow pumpkin, and one small red onion into 1 cm dice. Place all the chopped vegetables in a large bowl to mix.
Step 3. Mix the vegetables with the spices and oil
Sprinkle 2 tbsp. (30 ml) olive oil and seasoning mixture over vegetables. Use a spoon to mix the oil and seasonings with the vegetables until they are evenly coated. The oil will prevent the vegetables from sticking to the grill or to the pan.
- You can replace extra-virgin olive oil with canola, peanut, corn, safflower, or soybean oil.
- Remember, you can always set aside or replace the vegetables in this recipe. What is important is that the total number remains the same. For example, if you don't want to use asparagus, just increase the amount of zucchini or large mushrooms instead.
Step 4. Pierce the vegetables
Pierce each vegetable with a metal skewer, then bake. You can mix several types of vegetables on each skewer to vary, it can also be just one type. If you don't want to use a skewer, just spread it out on a baking sheet.
Step 5. Bake the vegetables for 10-12 minutes
If you're using a skewer, turn it over once or twice so that the vegetables cook evenly. If you are using a baking sheet, turn it over once while baking. Roasted vegetables should be soft and slightly burnt. Serve the mixed vegetables after they have cooled for a minute.
- Wear oven mitts or tongs to remove the skewers from the grill as the metal will heat up.
- Store leftover roasted vegetables in an airtight container and refrigerate. The longer it is stored, the more tender the vegetables will be. So, immediately eat in a few days after.
Method 4 of 4: Steaming Mixed Fresh Vegetables
Step 1. Prepare the steamer and the water
Pour 2 cups (480 ml) of chicken stock or vegetable stock into the saucepan. Place the steamer basket over the pot and turn the stove to medium heat. The broth should be preheated while you prepare the vegetables.
Step 2. Wash and chop the vegetables
Separate the broccoli into small florets and cut off the ends of the chickpeas. Cut the cabbage into 5 cm pieces and cut the carrots into 2.5 cm pieces. Remove both ends of the zucchini, then slice 1 cm.
- If you prefer, cut the zucchini in half to form a semicircle.
- You can always set aside or replace the vegetables in this recipe. What is important is that the total number remains the same. For example, if you don't want to use broccoli, just replace it with Brussels sprouts.
Step 3. Put the vegetables in the basket and increase the heat
Transfer all mixed vegetables to the steaming basket. Turn the heat to medium-high and bring the broth to a boil.
Step 4. Cover and steam the vegetables for five minutes
Cover the pot and lower the heat to the smallest setting. Steam the vegetables in the pot for five minutes. Carefully lift the steamer basket from the top of the pan and make sure the vegetables are soft before serving.
