Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / Veggies: Multi-Vegetable Jumbles
    Lost? Site Map
    food image

    105 recipes in

    Veggies: Multi-Vegetable Jumbles

    [Cover photo by JanRoundOz.] Recipes for dishes mixing a variety of different vegetables.
    « Previous 1 2 3 4 5 6 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    A great recipe I like to use in winter when I receive my monthly shares from the local organic farm. There are usually a lot of roots included. OK the brussel sprouts don't count as roots, but the rest are. If I just have large potatoes, I cut in eights instead of quarters. If I just have regular large onions, I cut them in eighths, but the chunks do tend to separate with cooking. Times will vary slightly for different types of vegetable. During preparation, I just scrub off the skins of the carrots with a vegetable brush rather than peel them, which saves time and is less messy I think. I give the time for if you steam them one after another, but of course you can cut down on cooking time continually by steaming different types simultaneously in separate saucepans (or steam some together if you have a large enough pan). I omit the salt, but you don't have to. This goes great with roast beef.

    Recipe #189683

    20 Reviews |  By Geema

    The roasting makes these veggies extra sweet and even people who don't like beets or parsnips usually love this dish. You might want to line the baking sheets with parchment or use a Silpat mat.

    Recipe #52258

    Roasted potatoes, eggplant, zucchini and tomatoes, topped with roasted garlic and served with crusty bread. The dish has few seasonings, allowing the flavor of the vegetables to shine. Although it's not necessary, when choosing the vegetables, pick them in somewhat the same diameter. It will make alternating them in the baking dish easier and more visually appealing. A lovely dish.

    Recipe #75451

    I was surprised to find that there were no recipes for moo-shu vegetables on this site (at least none you can find on a category search). So easy to make and wonderfully tasty.

    Recipe #137090

    This is a recipe from the Moosewood Restaurant. The March 2005 issue of Organic Style features a Taste Test for Organic and Natural Frozen Ethnic Meals. This Stew was the Best Moroccan Entree out of 45 varieties they taste tested.

    Recipe #135322

    I believe this came in an email that I get from Martha Stewart magazine. Again, the photo looked delicious! This sounds like it would be great for vegetarians! I have not tried it, but if you do, I hope you enjoy!

    Recipe #158299

    6 Reviews |  By Mirj

    It's summer. The sun doesn't set until after 8 PM. You want something light, but you also want something filling. A little vegetable stew can go a long way. Created for RSC Summer 2005.

    Recipe #132012

    It's kind of like lasagna with lots of vegetables and, of course, eggplant.

    Recipe #172838

    The root vegetables are wonderful this way. The mustard oil packs a real whollop. Mustard oil is very strong smelling and extremely hot. "USE SPARINGLY". Once opened, the oil may be refrigerated for up to 6 months.

    Recipe #89138

    This delicious vegetarian supper dish has been very well received by everyone I have made it for. From "The Supper Book" by Marion Cunningham.

    Recipe #164655

    8 Reviews |  By Marie

    Roasting vegetables gives them a whole new flavor. Adding the garlic halfway through baking prevents it from browning too much and giving a bitter taste to the dish. This is one of my favorite ways to make veggies.

    Recipe #163752

    I have been looking for a wonderful borscht recipe and this one looks delightful! From Cooking Live.

    Recipe #62583

    Wonderful vegetarian casserole.

    Recipe #158017

    Colorful, as well as flavorful...these veggie fajitas will satisfy any veggie-lovers hunger.

    Recipe #31644

    This is very healthy, simple and easy to make. You can buy the menudo spice in any grocery store. Just look in the mexican food aisle. I prefer to serve it with Mission's extra thin corn tortillas (lower calorie), because you can slightly warm them in the pan and they will soften. Or try the low carb flour tortilla for extra fiber.

    Recipe #120612

    This earthy dish smells wonderful while baking and once you taste this creation you're sure to add it to your favourites list! It is great reheated and is superb for potluck. Feel free to change out the veggies for ones that suit your palate but I think you'll find this is a good combo. I do not measure anything when I make this, it's all about a shake and a dash. Have fun with it, it's so yummy! If you are vegan or want it to be pareve just omit the cheese.

    Recipe #144252

    8 Reviews |  By Rita~

    As of march 21,2005 I adopted this recipe and did some tweeking.I hope you give it a try. The 2 reviews are before the tweeking. Briam is a summer favorite Greek vegetable casserole which is served as a main course dish when lighter, cooked food is desired. Briam is often varied by the addition artichoke hearts, in fact any vegetables you have on hand will likely go well in briam. UMMM I think I'd even like some olives and or capers in it.

    Recipe #10955

    A fabulously creamy yet very low fat sauce (only 3.4g fat), which you can enjoy while still eating super-healthily! Here the sauce is combined with lightly steamed vegetables, but you could also serve it with pasta, patties, latkes or nut loaves, or with non-vegetarian recipes such as meatballs, meat loaves and salmon or crab patties. For a richer flavour, add curry powder, or your choice of herbs or spices while the sauce is being blended. Adapted from a recipe in Karen Meyer's 'The Artful Vegetarian' and posted here for the Healthy for the Holidays Challenge. Vary the vegetables to suit your taste preferences, what's seasonable and what you have on hand.

    Recipe #147880

    This recipe is sure to become one of your favorites! It is an adaption from a recipe I made while attending a culinary boot camp in New York. The vinaigrette is used as a marinade in this recipe.

    Recipe #100108

    « Previous 1 2 3 4 5 6 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites