Vegetable Jumble is a mixture of all the best and most popular vegetables. What makes it stand out are the spices that are added.
Here is a new side dish that is simple to make with tons of texture, flavor and color. It all starts with fresh produce and becomes an eye-catching vegetable jumble.
It seems like we all forget to get inventive with our side dishes. It’s usually the same old, same old.
Well, this is a new one to add to your recipe box and I think it has a real good chance to always liven up your dinner table.
You can make this complete recipe for a smaller family and have the leftovers for lunch. Vegetable Jumble is one of my favorite go-to’s.
The middle of the day hits and my stomach is telling me it’s lunchtime. I almost run to the fridge because I am so happy that a delicious and simple meal is waiting for me. I
It heats up great in a pan or in the microwave.
Here is a photo of the vegetables in a steamer basket. Follow the directions to get them just right.
This dish is so healthy and low in calories you can eat a lot more, especially for a stand-alone lunch.
If I didn’t think of a vegetable that you would like to include – please do so.
All the vegetables are pre-prepared and cooked al dente before they are melded together in a skillet along with the spices. This is a great side dish that is both fresh and tasty.
A favorite vegetable for the majority of people. It not only tastes good but is super healthy too!
What are the Health Benefits of Broccoli?
- Lots of Vitamins! Vitamins C, B1, B2, B3, B6, and K. And beta-carotene is converted into vitamin A.
- Not only that, nutrients abound. Iron, magnesium, potassium, and zinc.
- Fiber, fiber, fiber.
- Broccoli hardly any calories but it still fills up and nourishes you.
Vegetable Jumble
Ingredients
- 1 head broccoli small head, cut into florets
- 1 head cauliflower small head, cut into florets
- 2 carrots sliced thinly
- 1 red bell pepper julienned
- 1 onion small white, diced
- 8 ounces mushrooms button mushrooms
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon thyme
- 1/4 teaspoon basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Steam the carrots and cauliflower for 10 minutes.
- Leave in the steamer and add the broccoli on top and steam 5 to 10 more minutes.
- Poke all the vegetables and make sure they can be easily pierced with a fork.
- Do not overcook. Al dente is best.
- Heat 2 Tablespoons of oil in a skillet.
- Add the onion and red bell pepper and saute for 10 minutes.
- Add the mushrooms to the skillet and cook 10 more minutes.
- Add all of the spices.
- Stir and heat through for about 3 minutes.
- Add the cauliflower mixture and heat through.
- Serve.
Notes
Nutrition
Karen says
December 26, 2017 at 3:05 pmAl of our favorite veggies in one place. It’s such a good idea to just mix them all together. Thank you!
Ginny McMeans says
July 6, 2016 at 9:33 amYes they do Karyna. Just as you have to blanch vegetables before freezing. When you buy frozen vegetables from the store they have been blanched first – at least. That is a minimum of boiling according to the vegetables needs.
Karyna says
July 5, 2016 at 8:19 pmSeems great, but do those vegetables full of water keep a good texture after being in freezer?
Ginny McMeans says
March 9, 2016 at 9:25 pmWonderful Heather! Thanks so much for letting me know 🙂
Heaather says
March 9, 2016 at 8:12 pmThank you. This was great.
Brandie says
February 22, 2016 at 1:53 pmThis looks simple- but very fresh!!
Ginny McMeans says
June 7, 2013 at 7:40 amThanks for the visit and compliment. I’ll keep posting and you keep coming back 🙂
www.karashouse.com says
June 7, 2013 at 7:16 amWhat’s up, just wanted to say, I liked this blog post. It was helpful. Keep on posting!
Ginny McMeans says
January 18, 2013 at 5:43 pmMuchas gracias! Un abrazo para ti también.
Mihaela Stratu says
January 18, 2013 at 12:46 pmTiene una pinta estupenda! Se ve DELICIOSO! Un abrazo!