Zesty Summer Vegetable Medley
This Zesty Summer Vegetable Medley is a vibrant and refreshing side dish that showcases the best of seasonal vegetables, making it perfect for warm-weather dining. The dish combines the crunch of fresh veggies with a tangy and flavorful marinade that has become a staple in my kitchen over the decades. Not only is it versatile enough to accompany any meal, but it can also be creatively used as a marinade for grilled seafood or a bright addition to your favorite salad. The explosion of colors and flavors in this dish will elevate your summer gatherings and delight your guests all year round.
8
Servings
150
Calories
14
Ingredients
Ingredients
water
4 quarts (none)
salt
1 tablespoon (none)
cauliflower florets
2 cups (cut into florets)
carrots
1 cup (sliced into 1/2-inch rounds)
green beans
1 cup (cut into 1-inch pieces)
fennel bulbs
2 cups (chopped)
white mushrooms
8 ounces (thinly sliced)
red onions
1 1/2 cups (finely chopped)
fresh cilantro
3 tablespoons (chopped)
lemon zest
1 teaspoon (freshly-grated)
lemon juice
1/3 cup (freshly-squeezed)
soy sauce
1/4 cup (none)
olive oil
1/2 cup (none)
Madras curry powder
2 1/2 teaspoons (none)
Instructions
1
In a large pot, bring 4 quarts of water and 1 tablespoon of salt to a rolling boil.
2
Add 2 cups of cauliflower florets, 1 cup of sliced carrots, and 1 cup of green beans to the boiling water. Cook for 2 minutes once the water returns to a boil.
3
After 2 minutes, add 2 cups of chopped fennel bulbs and cook for an additional 3 minutes. Ensure the water returns to a boil during this time.
4
Carefully drain the vegetables and rinse them under cold water to stop the cooking process. Drain well and place in a large mixing bowl.
5
In a separate small bowl, whisk together the olive oil, soy sauce, freshly-grated lemon zest, freshly-squeezed lemon juice, and Madras curry powder until thoroughly combined.
6
To the large bowl of vegetables, add 8 ounces of thinly sliced white mushrooms, 1 1/2 cups of finely chopped red onions, and 3 tablespoons of chopped fresh cilantro.
7
Pour the marinade over the vegetable medley and toss gently to coat all the ingredients evenly.
8
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, allowing the flavors to meld together. For best results, refrigerate overnight.
9
Before serving, drain any excess marinade or serve with a slotted spoon to retain some of the dressing.
Nutrition Information
12.5g
Carbs
3.125g
Fiber
1.25g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the Zesty Summer Vegetable Medley?
It is a vibrant and refreshing side dish featuring seasonal vegetables marinated in a tangy dressing with Madras curry notes.
How many servings does this recipe yield?
This recipe makes 8 servings.
What is the calorie count per serving?
Each serving contains 150 calories.
Is this vegetable medley vegan-friendly?
Yes, this recipe is tagged as vegan.
Is this recipe gluten-free?
The recipe is tagged as gluten-free, though you should ensure your soy sauce is a gluten-free variety like Tamari.
How many grams of carbohydrates are in one serving?
There are 12.5g of carbohydrates per serving.
What is the fiber content of this dish?
This dish provides 3.125g of fiber per serving.
How much sugar is in a serving?
Each serving contains 1.25g of sugar.
How many ingredients are required in total?
There are 14 ingredients used in this recipe.
Which vegetables need to be blanched first?
Cauliflower florets, sliced carrots, and green beans are boiled first for 2 minutes.
When should I add the fennel bulbs to the pot?
Add the fennel bulbs after the other vegetables have boiled for 2 minutes, then cook for 3 more minutes.
What is the purpose of rinsing the vegetables under cold water?
Rinsing under cold water stops the cooking process to keep the vegetables crisp.
What ingredients make up the marinade?
The marinade consists of olive oil, soy sauce, lemon zest, lemon juice, and Madras curry powder.
How much Madras curry powder is used?
The recipe calls for 2 1/2 teaspoons of Madras curry powder.
Are the white mushrooms cooked or raw?
The mushrooms are added raw (thinly sliced) to the marinated mixture.
How much lemon juice is needed?
You will need 1/3 cup of freshly-squeezed lemon juice.
What kind of onions are used in this medley?
The recipe uses 1 1/2 cups of finely chopped red onions.
How long should the dish marinate in the refrigerator?
It should refrigerate for at least 4 hours, though overnight is recommended for the best flavor.
What fresh herb is used for garnish or flavoring?
The recipe uses 3 tablespoons of chopped fresh cilantro.
Can this dish be used as something other than a side?
Yes, it can be used as a marinade for grilled seafood or added to a fresh salad.
How much olive oil is required?
The recipe requires 1/2 cup of olive oil.
How much water is needed to boil the vegetables?
You should use 4 quarts of water.
How much salt should be added to the boiling water?
Add 1 tablespoon of salt to the boiling water.
What is the recommended preparation for the carrots?
The carrots should be sliced into 1/2-inch rounds.
How should the green beans be prepared?
The green beans should be cut into 1-inch pieces.
What category does this recipe fall into?
It is categorized under Salad Dressings.
How much cauliflower is needed?
The recipe calls for 2 cups of cauliflower florets.
Should I serve the dish with the marinade?
You can drain the excess marinade or use a slotted spoon to serve so some dressing is retained.
What type of mushrooms are recommended?
The recipe specifies 8 ounces of white mushrooms.
How much soy sauce is in the dressing?
The recipe uses 1/4 cup of soy sauce.