Ready-for-Anything Veggie Mix

Get more of the good stuff on your plate with these variations of vibrant veggie mixes. Prepare them ahead and tuck them in the fridge for a jump start on veggie-full meals throughout the week.

1
Prep Time:
15 mins
Total Time:
15 mins
Servings:
6
Yield:
3 cups

Ingredients

  • 1 cup chopped zucchini

  • ½ cup chopped yellow squash

  • 1 ½ cups cherry tomatoes

  • 1 cup thinly sliced fennel

  • ½ teaspoon Italian seasoning

  • ¼ teaspoon salt

  • ¼ teaspoon ground black pepper

Directions

  1. Combine zucchini, squash, tomatoes, fennel, Italian seasoning, salt, and pepper in a covered bowl or zip-top plastic bag. Chill and cook or use within 5 days.

Cook's Note:

Tip: Use a knife to thinly slice tender veggies. Slice soft vegetables, such as bell peppers or snow peas, into 1/4-inch strips with a sharp knife.

Variations:

California Veggie Mix: 1 1/2 cups bite-sized broccoli florets + 1 1/2 cups bite-sized cauliflower florets + 1 cup thin carrot coins + 1/2 teaspoon lemon-pepper seasoning + 1/4 teaspoon each salt and ground black pepper

Stir-Fry Veggie Mix: 1 1/2 cups 2-inch bias-cut snow peas + 1 1/2 cups thin bias-cut carrot coins + 1 cup 1/2-inch slices red bell pepper + 1 teaspoon lemon zest + 1/4 teaspoon each salt and ground black pepper

Cajun Veggie Mix: 1 1/2 cups 1/2-inch slices tricolor bell peppers + 1 1/2 cups thin bias-cut celery + 1 cup 2-inch bias-cut green onion + 1/2 teaspoon Cajun seasoning + 1/4 teaspoon each salt and ground black pepper

Smart Uses:

Sprinkle raw over frozen pizza before baking or add cooked to already baked pizza.

Mix into grain bowls or noodle bowls with your favorite sauce or dressing.

Dip into or drizzle with dressing for a snack or a side dish with chicken, sausage, or fish.

Ways to Cook:

Saute on the stovetop: Heat 1 tablespoon olive oil in a 10-inch skillet over medium heat. Add vegetable mix. Cook and stir until crisp-tender, about 5 minutes.

Roast in the oven: Preheat oven to 425 degrees F (220 degrees C). Arrange vegetable mix on a foil-lined 10x15-inch baking pan. Drizzle with 1 tablespoon oil and toss to coat. Roast until veggies are tender and edges are browned, 10 to 15 minutes.

Grill in a foil packet: Arrange vegetable mix in the center of a 18x36-inch piece of heavy-duty foil. Drizzle with 1 tablespoon vegetable broth. Fold foil in half to make a square packet, then fold edges over twice to seal, leaving space for steam to build. Grill packet directly over medium heat, turning twice, until vegetables are crisp-tender, about 10 minutes.

Nutrition Facts (per serving)

18 Calories
0g Fat
4g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 18
% Daily Value *
Total Fat 0g 0%
Sodium 110mg 5%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 5%
Total Sugars 0g
Protein 1g
Vitamin C 13mg 67%
Calcium 17mg 1%
Iron 1mg 3%
Potassium 223mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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