Day-by-Day Vegetable Medley

recipe
Use this dish as a base for the recipes that follow. It makes enough to use in four recipes. For variations of this recipe (Individual Pizzas, Greek-Style Chicken Stew, Shrimp With Rice, Beef-And-Vegetable Supper, Black Bean Soup), see below.

Yield:

Makes about 12 cups

Recipe from


Ingredients

3 medium onions, chopped (about 4 1/2 cups)
2 red bell peppers, chopped (about 3 cups)
2 green bell peppers, chopped (about 3 cups)
5 tablespoons olive oil, divided
1 large eggplant, unpeeled and chopped (about 8 cups)
1 pound fresh mushrooms, sliced (about 6 cups)
4 (10-ounce) cans cans mild diced tomatoes and green chiles
1/4 cup Greek seasoning

Preparation

Sauté onions and bell peppers in 1 tablespoon hot olive oil in a Dutch oven over medium-high heat 5 minutes. Place onion mixture in large bowl, and set aside.

Sauté eggplant in 2 tablespoons hot olive oil in Dutch oven over medium heat 5 minutes. Add eggplant to onion mixture in bowl.

Sauté mushrooms in remaining 2 tablespoons hot oil in Dutch oven over medium heat 5 minutes.

Add canned diced tomatoes and green chiles, Greek seasoning, and vegetable mixture to Dutch oven, and cook 5 minutes or until thoroughly heated.

Spoon 3 cups mixture into each of four freezer bags; seal and freeze up to one month.

Note: For testing purposes only, we used Cavender's All Purpose Greek Seasoning.

Individual Pizzas: Place 6 (5-ounce) Italian bread shells on baking sheet. Brush each with 1 teaspoon olive oil. Spread 1/2 cup Day-by-Day Vegetable Medley, thawed, over each crust. Sprinkle each with 1/4 cup shredded mozzarella cheese and your favorite toppings. Bake at 450° for 15 to 20 minutes or until cheese is melted.

Greek-Style Chicken Stew: Bring 4 cups chopped cooked chicken; 3 cups Day-by-Day Vegetable Medley, thawed; and 1 (14 1/2-ounce) can chicken broth to a boil in a large saucepan. Stir in 1 cup cooked diced potatoes and 1 cup whipping cream. Reduce heat, and simmer 20 minutes or until thoroughly heated. Salt to taste.

Shrimp With Rice: Heat 3 cups Day-by-Day Vegetable Medley, thawed, and 1 cup vegetable broth in large saucepan; add 1 (16-ounce) package peeled frozen shrimp, thawed, and cook until thoroughly heated. Spoon mixture over hot cooked rice. Serve immediately.

Beef-And-Vegetable Supper: Cook 1 pound lean ground beef in large skillet, stirring until it crumbles and is no longer pink. Stir in 3 cups Day-by-Day Vegetable Medley, thawed; 1 cup chicken broth; and 1 (8-ounce) can tomato paste. Reduce heat; cover and simmer 30 minutes. Serve over your favorite cooked pasta or noodles. Salt to taste.

Black Bean Soup: Bring 2 (15-ounce) cans black beans, drained; 3 cups Day-by-Day Vegetable Medley, thawed; and 2 cups chicken broth to a boil. Stir in 1/4 cup lime juice, 1 tablespoon chopped fresh cilantro, 1 teaspoon ground cumin, and 1/2 teaspoon chili powder. Reduce heat, cover, and simmer 45 minutes. Serve with chopped fresh cilantro and chopped onion. Salt to taste.

Note:

October 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note