Summer vegetable medley recipe

Summer Vegetable Medley recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delightful Summer Vegetable Medley recipe! Bursting with vibrant flavors and colors, this dish is a perfect way to celebrate the bountiful produce of the season. It combines a variety of fresh summer vegetables, such as zucchini, bell peppers, tomatoes, and corn, with aromatic herbs and spices for a truly mouthwatering experience. Whether enjoyed as a side dish or a light main course, this medley is sure to be a hit at any summer gathering.

Keywords: summer, vegetable medley, fresh produce, vibrant flavors, seasonal recipe

summer vegetable medley recipe details

Summer vegetable medley recipe, recipe Rating: 4.6
Number of votes:109 

Ingredients

1 kg	small new potatoes, scrubbed
2 bulb(s)	fennel, thickly sliced
200 g	baby carrots
200 g	baby corn-on-the-cob
500 g	asparagus
4 stalks	leek, small, thickly sliced
1 bunch(es)	spring onions, thickly sliced
4 tbsp	extra virgin olive oil
500 ml	vegetable stock
1	lime, grated peel and juice
2	bay leaves
2 sprig(s)	parsley
4 tbsp	sherry
4 tbsp	wine vinegar
1 tsp	sugar
4	tomatoes, cut into wedges
	salt and freshly ground black pepper, to taste

Instructions

Boil the potatoes for 8 minutes, drain and set aside.

In a large pan, heat the oil and add fennel, carrots and corn. Cook over low heat for 5 minutes. Add asparagus, leek, onions and potatoes and cook for 2 more minutes. Add all remaining ingredients into the pan, except tomatoes. Bring to a boil, cover and simmer for approximately 5 minutes or until all vegetables are crisp-tender.

Strain and collect the stock. Arrange the vegetables nicely in a large shallow serving dish and season with salt and pepper.

In a pan, bring the stock to a boil. Add the tomatoes and simmer for 3 minutes. Pour the tomatoes and the stock over the vegetables and let cool. Allow to soak for an hour. Discard the herbs.

Serve with fresh bread.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 20 min
Resting time:
ca. 1 hr
Grade of difficulty:
easy
Calories per portion:
n/a