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. It heats up great in a pan or in the microwave.
You can certainly eat more than a cup too. When I fill out the facts for the nutrition label it forces me to choose a serving size. 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.
Vegetable Jumble
Vegetable Jumble is a mixture of all the best and most popular vegetables.
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.
Recipe Notes
IF FREEZING:
Package in zip lock bags or rigid sided containers. Put in the refrigerator about 8 hours before serving. Heat in a large saucepan, quickly, as to not overcook. Serve and enjoy.
Karyna says
Seems great, but do those vegetables full of water keep a good texture after being in freezer?
Ginny McMeans says
Yes 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.