Hot Vegetable Salad
A vibrant hot vegetable salad featuring a medley of fresh and frozen vegetables, seasoned with savory and garlic, baked to tender perfection—perfect for wholesome, hearty meals.
Ingredients
- 1 cup chopped carrots ⓘ
- 1 cup frozen wax beans ⓘ
- 1 cup diced potatoes ⓘ
- 1 stalk celery, chopped
- 2 tomatoes, sliced ⓘ
- 1 yellow squash, sliced thin
- 1/2 head cauliflower, chopped ⓘ
- 1/4 cup pimento strips ⓘ
- 1/4 cup green pepper strips ⓘ
- 1/2 cup frozen peas ⓘ
- 1/3 cup olive oil ⓘ
- 3 garlic cloves ⓘ
- 1 cup beef bouillon ⓘ
- 1/2 bay leaf, crumbled
- 1/2 teaspoon savory ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Saute garlic in olive oil.
- Discard garlic.
- Add beef bouillon and spices, then bring to a boil.
- Combine all vegetables in a 13 x 9-inch baking dish.
- Pour the sauce over the vegetables and toss to coat evenly.
- Cover the dish with foil.
- Bake for 1 hour and 15 minutes.
- Stir the vegetables 4 to 5 times during baking.
Tips & Substitutions
For added flavor, consider using fresh herbs like thyme or rosemary instead of savory. You can substitute the beef bouillon with vegetable broth for a vegetarian version. If you're short on time, pre-cut frozen vegetables can be a great alternative. Remember to adjust cooking times if using different vegetables, as some may cook faster than others.
Serving Suggestions
This hot vegetable salad is a hearty side dish that pairs beautifully with marinated pot roast of beef or baked beans with beef. Serve it alongside crusty bread or over a bed of rice for a complete meal. For a fresh finish, consider drizzling with a little lemon juice or balsamic vinegar just before serving.
Storage & Reheating
Store any leftover hot vegetable salad in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and heat in short intervals, stirring occasionally, until warmed through. Alternatively, you can reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Vegetable Salad contains roughly 902 calories, with 22g protein, 138g carbohydrates, and 39g fat. It is an excellent source of iron (216% of the Daily Value), vitamin C (153% of the Daily Value), and vitamin A (131% of the Daily Value). Note that it is relatively high in sodium, at 763mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Yes, you can absolutely use fresh vegetables! Just keep in mind that they may require less cooking time, so check for doneness towards the end of the baking time to ensure they don't become mushy.
Is it possible to make this dish vegan?
Yes, to make this dish vegan, simply replace the beef bouillon with vegetable broth and omit any non-vegan ingredients. The variety of vegetables will still provide a delicious flavor profile and satisfying texture.
Can I add other vegetables to the salad?
Certainly! Feel free to add other seasonal vegetables like zucchini, bell peppers, or asparagus. Just be mindful of cooking times, as different vegetables may require adjustments to ensure everything is cooked evenly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).