Back to Home About Mango & Tomato Contact MePublicity & News Hire Me!Portfolio


Vegetable Medley: don't throw away your random vegetables!

I often have random ingredients left over from my regular cooking and/or from the recipes I make for Robyn Webb. As hard as I try, some of those random ingredients end up in the garbage. And I end up feeling guilty. "Great."

Yesterday, instead of throwing some of the random vegetables in my refrigerator away, or letting them stay there till they go bad and then having to throw them away, I decided to use them and make a vegetable medley.

This is really not a recipe. The amounts I used were the ones that  I had on hand: go ahead and use what you have. The idea is just to get a bit creative and to not waste your food.

Vegetable Medley


1 tablespoon olive oil
3 cups peeled and cubed butternut squash (I used 1/2 squash I had leftover from making a warm butternut squash salad with cranberries and almonds)
1/2 diced red onion
1/2 cup chopped green beans
salt & pepper
1/2 teaspoon crushed chili flakes
1 cup defrosted corn (or use fresh or canned)
1/2 cup diced red pepper
1 tablespoon lime juice
chopped cilantro

{Note: I finally switched to my 50 mm lens and to all manual thanks to the encouragement from Sala. Maybe eventually I'll start shooting in RAW.}

Chopping the squash was the hardest part in making this side dish. Because the squash is so oddly shaped, it's difficult to make the pieces the same size/shape, but do your best!


1. Heat oil in a large pan. Add butternut squash and saute for 5 minutes.
2. Add onions and green beans. Season with salt & pepper and crushed chili flakes. Saute for 5 minutes.
3. Add defrosted corn. Saute for 5 minutes.
4. Add diced pepper and lime juice and cook just for a few minutes. You want to retain the crunchiness of the red pepper. The lime juice will brighten everything up.
5. Serve topped with cilantro.

This is a great side dish or can be served as dinner with some bread or topped with a fried or poached egg. You know how I like poached eggs on everything!

You can also have this for breakfast if you are not one who likes cereal or oatmeal. This is filling, healthy and oh so versatile.

Have you rescued some random ingredients lately? If so, please share!


Alicia said...

Great recipe. I hate throwing away veggies - so I will usually 'rescue' them by giving them a quick steam and freezing them in baggies. Then when I'm making soup I'll just dump in this and that.

Of course, I've been known to start putting carrot sticks in the bf and my lunch boxes when the 5lb bag of carrots is nearing its demise!

sally said...

Looks like a fantastic dish for rescuing random veggies! I'll keep it in mind for the next time my fridge is overflowing.

Medeja- CranberryJam said...

Amazing colors ! I love such dishes :)

Lael Hazan @educatedpalate said...

Your photos have me drooling! I must make friends with my camera! Wow! The colors just pop! I too love discovering new recipes from what is in my fridge.

Leslie said...

What a delicious mix of yummy veggies!

Anonymous said...

I love making dishes from what I have left in my pantry, fridge or freezer too!

Sometimes, we come up with the most tasty dishes, this way!

Your veggies mix looks fab & ooh so tasty too, Olga!

SaraOneTribeGourmet said...

Olga, this vegetable dish looks so comforting! I do the same thing, whatever is in my fridge I make a quick veggie stir fry or a curry!