What is a vegetable medley?

A vegetable medley is a mix of different vegetables cooked together so their flavours, colours, and textures complement each other. You will often find a combination of sweet, earthy, and fresh vegetables, depending on the season and availability. They can be steamed, simmered, sautéed, roasted, or braised and are usually cut to similar sizes so they cook evenly. The medley is often served as a side dish, but it can also be part of a main meal, added to stir-fries, grain bowls, or pasta dishes.

Can I use frozen vegetables instead of fresh for a vegetable medley?

Yes, you can use frozen vegetables instead of fresh ones in your vegetable medley. Frozen vegetables are more convenient since they are already washed and cut, saving you time. When using them as a substitute, note that they may become softer during cooking. Since the vegetables are simmered, you might want to reduce the cooking time to prevent them from becoming mushy. There is no need to thaw them before adding them to the pan, which helps them hold their shape better.

Can I prepare a vegetable medley in advance?

Yes, you can prepare the vegetables for vegetable medley up to 3 days ahead to save time on the day you cook. Wash, trim, and chop the vegetables and store them in airtight containers or resealable bags in the fridge, separate from onions and garlic. It is important to pat the vegetables dry before storing them to prevent excess moisture, which could make them soggy.

How long will a vegetable medley keep in the fridge?

Store the cooked vegetable medley in the refrigerator for 3 to 4 days. Refrigerate the medley within two hours of cooking. Keep it in an airtight container on a shelf in the fridge. When you are ready to eat the leftovers, reheat the medley to at least 75 °C to ensure it is safe to consume.

Vegetable medley

45 mins cooking time

Greatness comes in many forms, and sometimes it shows up as a colourful vegetable medley. This medley is slowly simmered until tender, then crowned with fresh mint, lemon, and a buttery finish. With Lurpak® Chilli & Garlic in hand, every flavour is awakened, and a humble side becomes an attention-grabbing dish.

Vegetable medley

45 mins cooking time

Ingredients

4 servings

30 g Lurpak® Chilli & Garlic
1 onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
2 tbsp white wine vinegar
250 g baby carrots, peeled and trimmed
250 g raw beetroots, quartered
250 g asparagus, trimmed
2 courgettes, thickly sliced
1 small broccoli, cut into small pieces
150 ml chicken or vegetable stock
2 tbsp fresh mint, roughly chopped
1 lemon, juice
salt and black pepper

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Method

Add 1 tbsp of the Lurpak® Chilli & Garlic to a large, deep-sided saucepan over a medium heat. When the butter starts to foam, add onions and garlic, and cook for 2-3 minutes, stirring often.

Add white wine vinegar and cook for 1-2 minutes or until reduced by half.

Add vegetables to the pan with the stock. Bring to a simmer and cover the pan. Let it cook for 15-20 minutes, or until all the vegetables are tender, stirring halfway through.

Cut the harder vegetables, such as carrots and beetroot, into slightly smaller pieces than the courgette and asparagus, so everything becomes tender at the same time. Stirring halfway through helps the vegetables cook evenly without breaking apart.

Season with salt and black pepper. Sprinkle over the mint, a squeeze of lemon juice, and the remaining Lurpak® Chilli & Garlic

Leftover vegetable medley keeps well in the fridge and is easy to reuse. Warm it gently and serve it with a fried or poached egg, stir it through cooked grains or pasta, or fold it into a quick omelette or frittata for an easy meal the next day.

FAQ: Questions about vegetable medley

This section answers the most common questions about vegetable medley. It covers everything from what it actually is and how versatile it can be to clever shortcuts and storage tips. Read on, and you will be well on your way to making a fresh, flavourful vegetable medley.

A vegetable medley is a mix of different vegetables cooked together so their flavours, colours, and textures complement each other. You will often find a combination of sweet, earthy, and fresh vegetables, depending on the season and availability. They can be steamed, simmered, sautéed, roasted, or braised and are usually cut to similar sizes so they cook evenly. The medley is often served as a side dish, but it can also be part of a main meal, added to stir-fries, grain bowls, or pasta dishes.
Yes, you can use frozen vegetables instead of fresh ones in your vegetable medley. Frozen vegetables are more convenient since they are already washed and cut, saving you time. When using them as a substitute, note that they may become softer during cooking. Since the vegetables are simmered, you might want to reduce the cooking time to prevent them from becoming mushy. There is no need to thaw them before adding them to the pan, which helps them hold their shape better.
Yes, you can prepare the vegetables for vegetable medley up to 3 days ahead to save time on the day you cook. Wash, trim, and chop the vegetables and store them in airtight containers or resealable bags in the fridge, separate from onions and garlic. It is important to pat the vegetables dry before storing them to prevent excess moisture, which could make them soggy.
Store the cooked vegetable medley in the refrigerator for 3 to 4 days. Refrigerate the medley within two hours of cooking. Keep it in an airtight container on a shelf in the fridge. When you are ready to eat the leftovers, reheat the medley to at least 75 °C to ensure it is safe to consume.

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Make the day with a colourful vegetable medley

Trim, chop, and let the pan do the rest. One of the best ways to enjoy the fresh produce of the season is in a colourful vegetable medley, where each ingredient gets a chance to shine. Baby carrots, beetroots, asparagus, courgettes, and broccoli work as a team to give you a delicious side dish you can enjoy with a wide array of mains.

The prep work is done quickly, and once the vegetables are added to the pan, they simmer with very little effort on your part. And even those vegetable sceptics out there might have a change of heart once they taste how well-balanced and delicious this medley turns out. It goes from simple to glorious with just a few easy steps, and it looks pretty good doing it, too.

A fresh mint and lemon twist with a buttery finish

Every side deserves a crown, and this vegetable medley earns it with a finishing touch of mint and lemon. A sprinkle of fresh mint and a squeeze of lemon juice round out the dish with a refreshing, slightly sweet, zesty flavour. And because good food deserves Lurpak®, a small dollop of flavoured butter is the cherry on top. It melts slowly into the warm vegetables, coating them with a soft, buttery finish and subtle garlic notes. Such an easy way to elevate the vegetables, and no extra effort required.

Celebrate the joy of vegetables alongside tasty mains

A busy life often makes you forget the simple joys, like sitting down with a plate of beautifully cooked vegetables. This vegetable medley recipe invites you to slow down and enjoy every bite, appreciating the different textures and flavours nature provides. It is a great recipe to have in your cooking repertoire, but it also brings a festive spirit to your table, even on an ordinary weekday.

This is a celebration of vegetables at their best, and because they are so tasty, they make an excellent companion to a wide range of mains. Serve them alongside a juicy T-bone steak or fish, such as pan-fried plaice, pan-seared cod, or baked salmon. They also work wonderfully with lamb, so try our recipes for herb-crusted lamb rack and pan-fried lamb chops. You might even add them to a chicken stir-fry and see where it takes you. With a side like this, no combination is left unexplored.

Have fun with flavours and veggies

This vegetable medley is a great base for playing around with flavours. If you enjoy deeper, savoury notes, try adding a sprig or two of fresh thyme or rosemary to the pan when the vegetables and stock go in. Let the herbs simmer gently with the rest of the ingredients, then remove them before serving. Thyme brings a distinct earthiness and a slightly minty flavour that works beautifully with carrots and beetroot, while rosemary adds a more pronounced, pine-like note with hints of citrus.

If you want to introduce a hint of spice, stir in a little smoked or sweet paprika with the stock. Smoked paprika adds a mild smoky warmth that complements broccoli and courgette, while sweet paprika brings mild heat and a richer colour without overwhelming the natural flavours of the vegetables.

You can swap carrots or beetroots for parsnips, turnips, celeriac, or swede, as these share similar cooking times and flavours. Green beans or snow peas make good substitutes for asparagus. Instead of courgettes, try yellow squash, peas, or broad beans. Swap broccoli with broccolini, cauliflower, or Brussels sprouts. To add more colour and flavour, consider a mix of peppers for sweetness and grape tomatoes for juiciness.

COOK, BAKE AND SPREAD WITH

Lurpak® Flavoured Butter Stick – Chilli & Garlic

Imagine Lurpak® butter with a touch of aromatic heat – a flavourful feast for your senses. Lurpak® Chilli & Garlic lets you spice up everyday meals with ease. Just reach for the handy 125g flavoured butter stick, slice off what you need, and enjoy a delicious hit of heat. Whether you melt it over sizzling steak, toss through roasted vegetables or swirl into pasta, this spicy flavour lift turns everyday meals into gloriously Good Food.

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