How to Cook Mixed Vegetables

Co-authored by Abyssinia Campbell and Jessica Gibson

Last Updated: October 25, 2022

If you're tired of bland mixed vegetables, try cooking them a different way. You can sauté frozen mixed vegetables and season them with dill or tarragon. Or you can cut your own vegetables and toss them with oil and herbs before roasting them. You can even season mixed vegetables and toss them on the grill so they get a delicious smoky flavor. Steam your choice of mixed vegetables for a side dish that's low in fat and high in nutrients.

Ingredients

Sautéed Frozen Mixed Vegetables

1 tablespoon (15 ml) extra-virgin olive oil
1 small onion, minced
4 cups (600 g) mixed frozen vegetables
½ teaspoon (0.5 g) dried dill or tarragon
¼ teaspoon (1.5 g) salt
¼ teaspoon (0.5 g) freshly ground pepper

Makes 4 servings

Roasted Fresh Mixed Vegetables

1 medium onion
1 medium carrot
1 zucchini
1 eggplant
2 small potatoes
5 small tomatoes
1 red or yellow bell pepper
2 cloves of garlic
Salt and pepper to taste
Dried herbs (such as sage, thyme, or rosemary) to taste
4 to 5 tablespoons (60 to 74 ml) olive oil, plus more to taste

Makes 6 servings

Grilled Fresh Mixed Vegetables

1 tablespoon (12.5 g) light brown sugar
1 1/2 teaspoons (1 g) fresh basil leaves
1/2 teaspoon (3 g) salt
1/2 teaspoon (1.5 g) garlic powder
1/8 teaspoon (0.3 g) ground black pepper
2 tablespoons (30 ml) olive oil
8 asparagus spears
1 medium red bell pepper
1 medium zucchini
1 medium yellow squash
1 small red onion

Makes 6 servings

Steamed Fresh Mixed Vegetables

2 cups (480 ml) chicken or vegetable stock
1 cup (175 g) broccoli florets
1 medium zucchini
1 cup (120 g) carrots
1/2 pound (227 g) string beans, trimmed
1/4 head cabbage

Makes 6 servings

Method 1

Method 1 of 4:

Making Sautéed Frozen Mixed Vegetables

1
Sauté the onion for one minute over medium heat. Pour 1 tablespoon (15 ml) of extra-virgin olive oil into a large skillet. Turn the heat on medium and mince one small shallot while the oil heats up. Add the shallot to the oil and stir it as it sautés. Cook the shallot for one minute so it softens.^{[1]
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- You can substitute canola, peanut, corn, safflower, or soybean oil for the extra-virgin olive oil.
2
Stir in the frozen mixed vegetables. Measure 4 cups (600 g) of mixed frozen vegetables into the skillet with the shallot. There's no need to thaw the vegetables before you stir them into the shallot.^{[2]
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- You can use the classic mixed blend of frozen vegetables or your favorite frozen combination of vegetables (such as stir fry blend or California blend).
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3
Cook the vegetables for four to six minutes. Put the lid on the skillet. Cook the vegetables for four to six minutes so they're completely heated.^{[3]
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- You can stir the vegetables once or twice to ensure that they sauté evenly.
4
Season the sautéed mixed vegetables and serve them. Take the lid off of the skillet and sprinkle ½ teaspoon (0.5 g) of dried dill or tarragon, ¼ teaspoon (1.5 g) of salt, and ¼ teaspoon (0.5 g) of freshly ground pepper over the vegetables. Stir the mixed vegetables and serve them.^{[4]
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- Store the leftover mixed vegetables in an airtight container in the refrigerator for three to four days.

Method 2

Method 2 of 4:

Making Roasted Fresh Mixed Vegetables

1
Preheat the oven and slice the onion. Turn the oven on to 375 degrees F (180 degrees C). Peel one medium-sized onion and cut it into four large wedges. Slice each wedge into very thin slices (about one centimeter or 0.4-inch thick). Scatter the sliced onion across the bottom of a large baking dish.^{[5]
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2
Wash and dice the remaining vegetables. Wash the rest of the vegetables and trim off the ends. Use a sharp knife to dice the vegetables into cubes that are about the same size to ensure that they roast evenly. Dice the vegetables to pieces that are smaller than 1/2-inch (12-mm).^{[6]
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- Keep in mind that you can remove or swap out any of the vegetables in this recipe. The important thing is that you keep the amount of vegetables the same. For example, if you don't want to use the bell peppers and eggplant, use extra potatoes, zucchini, or tomatoes.
3
Combine and season the vegetables in a baking dish. Place the diced vegetables into the baking dish with the onion. Sprinkle salt and pepper to taste. You should also sprinkle your favorite herbs to taste.^{[7]
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- Consider using dried sage, thyme, or rosemary.
4
Pour oil over the vegetables and stir them. Pour 4 to 5 tablespoons (60 to 74 ml) of olive oil over the vegetables and toss the mixture until it's combined.^{[8]
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- You can substitute canola, peanut, corn, safflower, or soybean oil for the extra-virgin olive oil.
5
Roast the vegetables for 45 to 60 minutes. Put the baking dish in the preheated oven and bake the vegetables for 30 minutes. Stir the vegetables and then roast the vegetables for another 15 to 30 minutes. They should soften and become golden brown once they've finished roasting. Serve the roasted mixed vegetables once they've cooled a little.^{[9]
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- While you can store the roasted mixed vegetables in an airtight container in the refrigerator for three to five days, they will become soft over time.

Method 3

Method 3 of 4:

Making Grilled Fresh Mixed Vegetables

1
Combine the seasonings. Get out a small bowl and mix together 1 tablespoon (12.5 g) of light brown sugar, 1 1/2 teaspoons (1 g) of fresh basil leaves, 1/2 teaspoon (3 g) of salt, 1/2 teaspoon (1.5 g) of garlic powder, and 1/8 teaspoon (0.3 g) of ground black pepper. Set the seasonings aside.^{[10]
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2
Wash and cut the vegetables. Trim the ends off of eight asparagus spears. Remove the seeds from one medium red bell pepper and cut the pepper into six large strips. You'll also need to slice one medium zucchini, one medium yellow squash, and one small red onion into 1/2-inch (12-mm) slices. Place all of the cut vegetables into a large mixing bowl.^{[11]
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3
Toss the vegetables with the seasoning and oil. Pour 2 tablespoons (30 ml) of olive oil and the seasoning mixture over the mixed vegetables. Use a spoon to mix the oil and seasonings over the vegetables until they're evenly coated. This will prevent them from sticking to the grill or grill basket.^{[12]
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- You can substitute canola, peanut, corn, safflower, or soybean oil for the extra-virgin olive oil.
- Keep in mind that you can remove or swap out any of the vegetables in this recipe. The important thing is that you keep the amount of vegetables the same. For example, you could leave out the asparagus, but use more zucchini or add large mushrooms instead.
4
Skewer the vegetables. Poke each vegetable onto metal skewers and place them on the grill. You can mix the vegetables to get some variety on each skewer or make skewers with just one type of vegetable. If you don't want to skewer the veggies, just spread the mixed vegetables in a grill basket.^{[13]
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5
Grill the vegetables for 10 to 12 minutes. If you're using skewers, turn them once or twice so they cook evenly. If you're using the grill basket, flip them once as they cook. The grilled vegetables should be soft and lightly charred. Serve the mixed vegetables after they've cooled for a minute.^{[14]
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- Wear oven mitts or use tongs to remove the skewers from the grill since the metal will heat up.
- Store the leftover grilled vegetables in an airtight container in the refrigerator. The vegetables will soften the longer they're stored, so use them within a few days.

Method 4

Method 4 of 4:

Making Steamed Fresh Mixed Vegetables

1
Set up your steamer and steaming liquid. Pour 2 cups (480 ml) of chicken or vegetable stock into a pot. Place a steamer basket into the pot and turn the heat to medium. The stock should heat up while you prepare the vegetables.^{[15]
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2
Wash and cut the vegetables. Cut the broccoli into florets and trim the string beans. Chop the cabbage into 2-inch (5 cm) pieces and chop the carrots into 1-inch (2.5 cm) pieces. Trim the ends off of the zucchini and slice it into 1/2-inch (12 mm) slices.^{[16]
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- If you like, you can cut the zucchini slices in half to make half-moon shapes.
- You can remove or swap out any of the vegetables in this recipe. The important thing is that you keep the amount of vegetables the same. For example, if you could leave out the broccoli and use brussels sprouts instead.
3
Put the vegetables in the basket and increase the heat. Place all of the mixed vegetables into the steamer basket. Turn the heat up to medium-high and bring the steaming liquid to a boil.^{[17]
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4
Cover and steam the vegetables for five minutes. Put the lid on the pot and turn the heat down to low. Steam the vegetables in the basket for five minutes. Carefully lift the vegetable basket out of the pot and ensure that they're tender before you serve them.^{[18]
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- Store the leftover mixed vegetables in an airtight container in the refrigerator for three to four days.
5
Finished!

Expert Q&A

Question

What can you do to correct if you've added too much of a spice, like maybe too much black pepper, salt, or red pepper or something that's just kind of overpowering a dish?

Abyssinia Campbell
Executive Chef
Abyssinia Campbell is an Executive Chef and the Owner of Chef Abyssinia, Personal Chef and Catering. With over ten years of experience, she specializes in catering, event planning, menu development, meal planning, and food business operations. When it comes to cooking, Chef Abyssinia enjoys using fruits, vegetables, healthy food alternatives, and local farm-fresh ingredients. She holds a BASc in Culinary Arts and Food Service Management from Johnson and Wales University.

Abyssinia Campbell

Executive Chef

Expert Answer

You would want to add something that will absorb the extra salt or seasoning. Potatoes, bread, and onions are great for that.