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Before you jump to Summer Vegetable Medley recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Select water over other drinks. Having a soda or a cup of coffee every once in a while isn’t a terrible idea. Getting all of your hydration from them is a awful idea. When you decide on water more than other beverages you are helping your body remain very healthful and hydrated. This also helps you decrease your caloric intake by hundreds of points without needing to buy and eat gross diet foods. Productive weight loss efforts often depend entirely on water consumption.

There are a whole lot of things that contribute to your getting healthy. Not all of them necessitate fancy gym memberships or restricted diets. Little things, when done every day, can do plenty to enable you to get healthy and lose pounds. Make shrewd choices every day is a great start. A proper amount of physical activity each day is also important. Don’t ignore that health isn’t only about just how much you weigh. It is more about making your body as sturdy as it can be.

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

The ingredients needed to make Summer Vegetable Medley:

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

Steps 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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