Summer Vegetable Medley. Directions In a large bowl, combine the butter, parsley, basil, chives, salt and pepper. Add the vegetables; toss to coat. Place vegetables in a disposable foil pan.

To serve, garnish with additional fresh thyme sprigs if desired. Can other vegetables be used for this dish? Grilled Summer Vegetable Medley This side dish is our favorite way to fix summer vegetables. You can have Summer Vegetable Medley using 12 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Summer Vegetable Medley

You need of extra virgin olive oil.
It's 1 of Mexican ("grey") Squash, cut into 1/2" medallions.
It's 1 of zucchini, cut into 1/2" medallions.
You need 1 of yellow squash, cut into 1/2" medallions.
It's 1/4 of of each: red, orange, yellow & green bell peppers, cut into.
It's 1 of onion, cut into strips.
It's 1 package of white mushrooms, cut in half, quartered if xlg.
It's 1 of small can sliced black olives.
You need 1 can of kidney beans.
You need 1 of single serving size can V8 juice.
Prepare of Eat Well Za' atar seasoning blend.
Prepare leaves of fresh basil.

Cleanup is a breeze because it cooks in foil. It goes from garden to table in under an hour, and makes a great accompaniment to grilled steak or chicken. Heat a large cast-iron skillet over medium heat. Add diced bacon to hot skillet and cook until crispy.

Summer Vegetable Medley step by step

Preheat oven to 400°F..
Drizzle olive oil in bottom of 13x9 glass dish. Slice squash and distribute evenly in a single layer in dish..
Slice 1/4 of each bell pepper into strips about 1/4"wide and 3" long. Distribute evenly in between squash, overlapping as needed..
Slice onion into 1/4" or smaller strips. Distribute evenly in pan, on top of the first layer of vegetables..
Rinse, pat dry and cut mushrooms. Distribute evenly..
Distribute evenly the olives and kidney beans. Pour V8 over all. Sprinkle with Za'atar. Tear basil into pieces and distribute evenly..
Cover pan with foil and bake for 30 - 40 minutes, checking squash for doneness. They should have a hint of firmness. This is because they will continue cooking after you take them out of the oven. Let cool a bit before serving, so you or your guests don't scald your tongue. 🙂.

Add zucchini and corn to mixture, season with salt and pepper. This summer vegetable medley will look beautiful on your table this summer, and I guarantee you'll love it. It's the perfect accompaniment to any sort of grilled fare, whether it's hotdogs and hamburgers, grilled fish, or smoked BBQ. A great way to use a variety is to turn them into Summer Vegetable Medley. This medley contains Japanese eggplant, zucchini, summer squash, mini bell peppers, cherry tomatoes, onions and garlic.