What dish can I make with <span title="Cauli,Brocolli,Carrots,Beans">Cauli,Brocolli,Carrots,Be...</span> and courgettes?

Question

Really need to use them up before they go off.....any suggestions would be great.

Answer 1

i love my veggies roasted in the oven... toss with a bit of olive oil add a little kosher salt... and check for your consistency... yum...

another thing i do.. is when i bake a chicken ...i remove the bacbone... cut up my veggies... and bake them under the chicken ...w/kosher salt and baste w/ apple juice

Answer 2

This curry is easy to make and pretty quick. Just make the paste, chop the veggies and cook it all in a wok (or large frying pan) with the coconut milk. Works well with pumpkin, too.

Answer 3

The cauliflower, broccoli and courgettes(we call them zuchini, I believe) can all be frozen for later use.  Just wash, blanch and freeze.  What kind of beans?  If they are the green snap beans, they freeze great too.  Or, make a big pot of some fabulous garden veg soup, with a bit if dill, thyme, tomatoes  and onions thrown in.

Answer 4

http://www.google.co.uk/search?hl=en&amp;q=r...

Answer 5

soup or  vegetable curry

Answer 6

You can stick all the veg other than the beans in a baking dish, cover with cheese and bake, and have the beans boiled on the side or put them all together in a veg soup OR make a meat casserole and put them in.

Answer 7

Barb&#039;s Broccoli-Cauliflower Salad --



INGREDIENTS

12 slices bacon

1 head fresh broccoli, diced

1 head cauliflower, chopped

1/2 red onion, diced

3/4 cup sunflower seeds

1 cup creamy salad dressing

1 1/2 tablespoons white wine vinegar

1/4 cup white sugar

DIRECTIONS

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Combine the bacon, cauliflower, broccoli, onion and sunflower seeds or pecans.

Whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate and allow to chill before serving.

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Swiss Vegetable Medley --



INGREDIENTS

2 cups broccoli, carrots and cauliflower,

1 (10.75 ounce) can condensed cream of mushroom soup, undiluted

1/2 cup sour cream

1/4 teaspoon pepper

1 (4 ounce) jar chopped pimientos, drained

1 cup shredded Swiss cheese, divided

1 (2.8 ounce) can French-fried onions, divided

DIRECTIONS

In a bowl, combine vegetables, soup, sour cream, pepper, pimientos and 1/2 cup cheese. Stir in half of the onions; mix well. Pour into an ungreased 1-qt. casserole. Cover and bake at 350 degrees F for 30-35 minutes or until bubbly. Uncover; sprinkle with remaining cheese and onions. Return to the oven until cheese is melted, about 5 minutes.

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Upside Down (Maqluba) --

INGREDIENTS

7 cups water

2 onions, chopped

1 tablespoon chopped garlic

1 teaspoon ground cinnamon

1 teaspoon ground turmeric

2 teaspoons garam masala

1 pinch salt and ground black pepper to taste

2 cups cooking oil

2 cups lamb meat, cut into small pieces

1 large eggplant, cut into 3/4-inch slices

2 zucchini, cut into 1/4-inch slices

1 cup broccoli

1 cup cauliflower

1 1/2 cups jasmine rice

1 (16 ounce) container plain yogurt

DIRECTIONS

Bring to a boil the water, onion, garlic, cinnamon, turmeric, garam masala, salt, and pepper in a large pot. Add the lamb; reduce the heat to low and simmer 15 to 20 minutes. Separate the lamb from the liquid and set aside. Transfer the liquid to a bowl.

While the lamb mixture simmers, heat the oil in a large, deep skillet over medium heat. Fry the eggplant slices in the hot oil, assuring the pieces do not touch, until brown on both sides; remove to a plate lined with paper towels to drain. Use the same procedure to fry the zucchini and the cauliflower. Cook the broccoli in the oil until hot and remove to a paper towel-lined plate to drain.

Layer the lamb into the bottom of the large pot. Arrange the eggplants, zucchini, broccoli, and cauliflower on top of the beef in layers. Pour the rice over the beef and vegetables, shaking the pot gently to allow the rice to settle into the dish. Pour the reserved liquid from the beef over the mixture until it is completely covered. Add water if needed.

Cover the pot and simmer over low heat until the rice is soft and the liquid is absorbed, 30 to 45 minutes. Remove the lid from the pot. Place a large platter over the pot and flip the pot so the dish is &#039;upside down&#039; on the platter. Serve with yogurt on the side.

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Easy Cheesy Vegetable Soup --



INGREDIENTS

1 1/2 quarts water

1 medium onion, chopped

4 medium potatoes, chopped

2 cups broccoli, cauliflower and carrots

1 cube chicken bouillon

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.75 ounce) can condensed cream of chicken soup

1 (10.75 ounce) can condensed cream of celery soup

1 (2 pound) loaf processed cheese, cubed

DIRECTIONS

Place the water, onion, potatoes,  vegetables and bouillon in a large pot. Bring to a boil, reduce heat to medium and cook 10 minutes, or until potatoes are tender.

Mix cream of mushroom soup, cream of chicken soup and cream of celery soup into the pot. Stir in the processed cheese until melted. Continue cooking 45 minutes, or to desired consistency.

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Answer 8

I saute ANY vegetables (when I have to use them up) with some onion and garlic and a tin of tomatoes.  I then wizz it all up to make a very healthy and tasty pasta sauce (yes I&#039;m a mother and often hide veges from the kids). It usually makes a few batches ... put some in the freezer for later ... pasta, stir through the sauce, grate some cheese ... happy days!

Answer 9

Cut or slice into similar sized pieces, add chopped onion, cover with a cheese sauce and bake in the oven.

Make a vegetable lasagne, adding onion, garlic and tomatoes.

Answer 10

Those ingredients are just shouting out a Ratatouille. Just fry all the veg off in a pan. Add tomato sauce, bit of basil. Season to t aste, and serve with Jacket Potato.

A healthy meal in like 20 minutes.

Can try adding a bit of chilli to give it a bit of a kick

Enjoy!

Answer 11

Anytime you have a number of items like that, just enter them into a recipe search and it will suggest what you can do with them. This is an excellent source for the ordinary and the exotic and a recipe search. http://newfreebooks.com Go to the Leap Over Web Clutter section.

Answer 12

veg and cheese bake

Answer 13

I have no idea what courgettes are... but this recipe is very forgiving, and you can add or subtract veggies as needed depending upon what you have on hand.

CREAM CHEESE VEGETABLE CASSEROLE

1 med. head cauliflower

1 med. to lg. bunch broccoli

6 to 8 carrots, cut in 1 inch slices

1 tsp. chives

Salt &amp; pepper to taste

1 sm. onion

1/2 c. butter

4 tbsp. flour

8 oz. heavy cream or evaporated milk

2 c. milk

1 (8 oz.) pkg. cream cheese

Cheese, grated

Seasoned croutons

Steam vegetables until tender and crisp. Sprinkle chives and salt and pepper over vegetables. Place vegetables in large casserole. Meanwhile, over medium heat, saute onion in butter and gradually add flour, stirring constantly. Add heavy cream and milk. Add cream cheese. Stir constantly until thick and smooth. Pour cheese sauce over vegetables, gently fold. Sprinkle with grated cheese and seasoned croutons. Bake at 325ºF for 30 to 35 minutes.

Serves 8.

--cooks.com

Answer 14

saute them in a little butter and then season them with salt and pepper and enjoy ;)