Summer Vegetable Medley - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Summer Vegetable Medley! A quick and easy dinner that is ready in under 30 minutes!
You can cook Summer Vegetable Medley with 12 Ingredients and 7 steps. See the following guide!
Ingredients for Summer Vegetable Medley:
- extra virgin olive oil.
- 1 Mexican ("grey") Squash, cut into 1/2" medallions.
- 1 zucchini, cut into 1/2" medallions.
- 1 yellow squash, cut into 1/2" medallions.
- 1/4 of each: red, orange, yellow & green bell peppers, cut into.
- 1 onion, cut into strips.
- 1 package white mushrooms, cut in half, quartered if xlg.
- 1 small can sliced black olives.
- 1 can kidney beans.
- 1 single serving size can V8 juice.
- Eat Well Za' atar seasoning blend.
- leaves fresh basil.
Step by step how to cook Summer Vegetable Medley:
- 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. 🙂.