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Before you jump to Summer Vegetable Medley recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Within the Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the environment. That has completely changed now, since we all appear to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. The experts are agreed that we cannot transform things for the better without everyone’s active involvement. These kinds of adjustments need to start happening, and each individual family needs to become more environmentally friendly. The cooking area is a good place to begin saving energy by going a lot more green.

Refrigerators and freezers use a lot of electricity, particularly when they are not working as economically as they should. In case you can get a new one, they use about 60% less than the old versions that happen to be more than ten years old. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to go as often.

As you can see, there are lots of little items that you can do to save energy, and also save money, in the kitchen alone. Efficient living is actually something we can all do, without difficulty. A lot of it truly is simply making use of common sense.

We hope you got benefit from reading it, now let’s go back to summer vegetable medley recipe. To make summer vegetable medley you need 12 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to cook Summer Vegetable Medley:

1. Provide extra virgin olive oil
2. Get 1 Mexican ("grey") Squash, cut into 1/2" medallions
3. Get 1 zucchini, cut into 1/2" medallions
4. Use 1 yellow squash, cut into 1/2" medallions
5. You need 1/4 of each: red, orange, yellow & green bell peppers, cut into
6. Use 1 onion, cut into strips
7. Take 1 package white mushrooms, cut in half, quartered if xlg
8. Prepare 1 small can sliced black olives
9. You need 1 can kidney beans
10. Use 1 single serving size can V8 juice
11. Prepare Eat Well Za' atar seasoning blend
12. Get leaves fresh basil

Instructions to make Summer Vegetable Medley:

1. Preheat oven to 400°F.
2. Drizzle olive oil in bottom of 13x9 glass dish. Slice squash and distribute evenly in a single layer in dish.
3. Slice 1/4 of each bell pepper into strips about 1/4"wide and 3" long. Distribute evenly in between squash, overlapping as needed.
4. Slice onion into 1/4" or smaller strips. Distribute evenly in pan, on top of the first layer of vegetables.
5. Rinse, pat dry and cut mushrooms. Distribute evenly.
6. Distribute evenly the olives and kidney beans. Pour V8 over all. Sprinkle with Za'atar. Tear basil into pieces and distribute evenly.
7. Cover pan with foil and bake for 30 - 40 minutes, checking squash for doneness. They should have a hint of firmness. This is because they will continue cooking after you take them out of the oven. Let cool a bit before serving, so you or your guests don't scald your tongue. 🙂

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