Makes about 12 cups

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.

How to Make It

Step 1

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.

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

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.

Ratings & Reviews

McBeth's Review

August 11, 2012
Well-seasoned veggie mix that's a handy base to have in the freezer for dinner recipes. Be aware that the veggie mix, when thawed, has quite a bit of liquid in it. I found the Shrimp with Rice recipe was much too soupy using the recommended amount of liquid. The Beef and Vegetable Dinner was great - similar to spaghetti with meat sauce, but with a bit of Greek flair. Haven't tried the other variations. The vegetable medley is a tasty, healthy head-start for weeknight suppers. I'll use it again!

BessCooksDinner's Review

December 28, 2009
This is a great recipe to have on hand. I added zucchini to the latest batch I made, just because I had it on hand. The suggested recipes are great, and you can try adding a half cup to an omelet, chili, fajita, cup of soup, or as a topping to a baked potato. I drain my tomatoes before adding to avoid it being too liquid. Thank you Southern Living for helping me to get my veggies! Each half cup Day-by-Day veggies = (62 cal, 2.5g fat, 3g fiber)