Sharing a Family Favorite: Squash & Zucchini Vegetable Medley

Sharing a Family Favorite: Squash & Zucchini Vegetable Medley

I wanted to share one of our “go to” recipes that everyone in the family loves. Like many, we struggled to get our kids to eat vegetables. They have always loved this one, and it truly demonstrates how you can use Max Mix to take your home cooking to the next level in a very easy way.

We make this dish with several variations, and I highlight that because regardless if you are a grill person, a Blackstone devotee, or if you prefer to roast your veggies – this is an easy-to-make winner.

When we make this medley, we never have leftovers!

Really all you need is 2 small yellow squash, 2 small zucchini, a medium white or yellow onion, a package of button mushrooms, and some things you may already have in your kitchen: olive oil, minced or powdered garlic and coarse kosher salt.
Ingredients needs for this recipe: Yellow squash and zucchini, mushrooms, onion and Max Mix

Prep: The key to this prep is to get all the pieces in a size that will cook evenly and be done at the same time. To accomplish this, I cut the squash and zucchini in half longways and then cut that into pieces about an inch wide. I like the onions to cook down a little more, so I cut them into smaller pieces, like a rough dice. For the mushrooms, I like them chunky, so I get the best results with just cutting them in half.

Chopped squash and zucchini

After you have chopped all this up, I put them in either in a bowl with a lid or into a large gallon sized zip lock bag. I sprinkle in kosher coarse salt and minced garlic and coat the whole mixture with olive oil. You don’t want it swimming in oil but coat it nicely. Now, you add the Max Mix of your choice. I like to use the same one I am using for the protein, so it brings everything together. Be generous…..after all we need you to reorder! 

Chopped squash, zucchini, onions and mushrooms

Shake it up either in a bowl or the zip lock bag to combine everything and get it nice and coated with olive oil and the Max Mix.

From here, what I really like to do is toss it back in the fridge to let all those delicious flavors marinate for a few hours. If you don’t have that kind of time…… you can go right to the grill, Blackstone, or oven.

Chopped veggies going onto the backstone

For the Oven-roasted Medley: Dump the mixture into a large, shallow Pyrex type, 13” x 9” pan or rimed cookie sheet and just bake uncovered at 400 degrees for about 30 minutes until done. You don’t get the same slight char as from the grill, but they are still incredibly flavorful when you can’t get outside.

For the Grill: I prefer putting them in a grill basket. I like to let that olive oil create a little flame up and get a nice little sear and char on the squash and zucchini. Toss or stir frequently until they are fully cooked but not too soft and squishy. This method usually takes me about 15 minutes. 

For the Blackstone: This is my favorite method. I like cooking on high and they really, really cook fast so you have to pay attention and keep your head on a swivel. In fact, with this method, I put these on AFTER the protein is off and resting. It takes like 5-6 minutes. So just dump the mixture on your prepped and hot Blackstone and spread them out to create an even layer with your spatula. Let them cook through for about 3-4 minutes to get a little char and then use the spatula to flip the mixture for another couple minutes. Boom! Get them in a serving bowl and call everyone to the table. 

Cooked vegetables ready to eat

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