Vegetable Medley II

Vegetable Medley II

32 Reviews 4 Pics
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
Recipe by  ECG

“Quick and easy! It's delicious and great all by itself.”

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Adjust Servings

Original recipe yields 4 to 6 servings



  1. Spray a large skillet with cooking spray and add tomatoes. Cook over medium heat for 5 minutes and add garlic pepper. Stir in mushrooms, squash and zucchini. Simmer until vegetables are tender crisp, 10 to 15 minutes.

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Reviews (32)

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This is a great side dish! I always add a sliced red onion and use cherry tomatoes cut in half. I add minced garlic and come italian seasoning and a little salt and pepper. I bake it in the oven at 425 for about 45 minutes in a 9x13 in pan sprayed with Pam. I sprinkle it with light parmesan cheese right before serving.



This is really good. I used olive oil instead of cooking spray and 1 can of diced tomatoes. Next time I am going to use a clove of garlic and serve it over pasta.



I thought this was a nice change up for a side dish. I omitted the yellow squash and went with four small zucchini. I used olive oil instead of cooking spray, added a tsp of minced garlic and a sliced red onion and used grape tomatoes, halved. I also used the suggestion of red pepper flakes. I think they really added a nice kick that this dish couldn't do without! I'll definitely make again, except, I'll double the sliced mushrooms.

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Amount Per Serving (5 total)

  • Calories
  • 53 cal
  • 3%
  • Fat
  • 1.2 g
  • 2%
  • Carbs
  • 10.1 g
  • 3%
  • Protein
  • 2.6 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 161 mg
  • 6%

Based on a 2,000 calorie diet



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Roasted Vegetable Medley


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Sauteed Purple Carrot and Vegetable Medley