Sauteed Vegetable Medley
When we had the Mango Pork the other night I was looking for a good accompaniment. I had some broccoli, fresh pineapple and asparagus on hand so I decided to cook them up for a vegetable medley. I thought they were quite tasty. Here is how I prepared each of them:
Baked Asparagus
Author/Source:
Tricia @ Onceamonthmom.com verbal recipe from Jamie @ Segermoments.blogspot.com
Ingredients:
- Bunch of Asparagus
- 2 Tablespoons kosher salt
- 2 Tablespoons fresh ground pepper
- 2 Tablespoons olive oil
Directions:
Cut ends off of asparagus and place them on a foil lined cookie sheet. Drizzle 2 Tablespoons of Olive Oil over them. Next sprinkle the salt and pepper over them. Bake in the oven at 350 degrees for 10 minutes. Be careful to not let them get over cooked as they will get soggy. Serve. (In the summer this would be great for grilling pineapple rings on foil.)
Freezing Directions:
Not recommended to maintain quality and crispness.
Servings: 4-6
Seasoned Broccoli
Author/Source:
Tricia @ Onceamonthmom.com
Ingredients:
- 1 lb of broccoli, florets cut off
- 2 Tablespoons soy sauce
- 2 Tablespoons lemon juice
- 2 Tablespoons fresh ground pepper
Directions:
Cut the florets from the head of broccoli and place in large bowl. Add additional ingredients and toss. Place on a foil lined cookie sheet in a single layer. Bake at 350 degrees for 15-20 minutes. Serve. (In the summer this would be great for grilling pineapple rings on foil.)
Freezing Directions:
Not recommended to maintain quality and crispness.
Servings: 4-6
Sauteed Pineapple
Author/Source:
Tricia @ Onceamonthmom.com
Ingredients:
- 1 lb fresh, canned or frozen pineapple chunks
- 2 Tablespoons soy sauce
Directions:
In a large bowl, toss the pineapple and soy sauce together. In a skillet, place the pineapple chunks and cook until pineapple is heated through or slightly browned. (In the summer this would be great for grilling pineapple rings on foil.) Serve.
Freezing Directions:
Place in freezer bag or container, leaving at least 1/2 inch head space at the top. Freeze. Thaw and reheat when ready to serve.
Servings: 4-6
This Post is linked to:
- Mouthwatering Monday at A Southern Fairytale
- Tempt My Tummy Tuesday at Blessed With Grace
- Tasty Tuesday at Balancing Beauty and Bedlam
I love baked asparagus and use that recipe often, but add a sprinkle of sugar before cooking – yum.
[...] Sauteed Vegetable Medley [...]
[...] make me sick, and I could even imagine eating it again. And then my friend Jamie gave me some helpful hints for how she roasted it. And I was in [...]
I grill asparagus all the time & it’s a family favorite! Even the toddlers like them. I marinate in a ziplock bag for about 1/2 hour with olive oil, soy sauce, wischestire sauce, salt, pepper, either italian seasonings or terragon or rosemary (I usually use whatever I have on hand that sounds good, starting with a base of olive oil & soy sauce). Then grill about 10 min. turning often. They turn out crispy & a hint of sugar from the grilling.
Yum! That sounds delicious!