Recipe courtesy of Mary Sue Milliken and Susan Feniger
Total:
1 hr 15 min
Active:
1 hr
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Clean all vegetables and slice into fine julienne, 1/16 inch by 3 inches. Melt 2 tablespoons butter in a large skillet over medium high heat. Cook mushrooms until slightly colored. Add garlic, cook briefly, and reduce heat to moderate. Add leeks with cracked pepper and cook about a minute. Then add salt, turnip, carrot, zucchini, yellow squash, and snow peas. Cook until vegetables soften, about 3 minutes. Add tomatoes, tomato juice, lemon juice, and water. Bring to a boil and whisk in remaining tablespoon butter. Remove from heat and stir in Parmesan cheese. Meanwhile, bring a large stockpot of salted water to a boil. Cook vermicelli until al dente. Try to time it so that pasta is done just when vegetables are cooked. Drain, transfer to vegetable mixture, and toss to combine. Ladle into bowls and garnish with grated Parmesan and chives. Serve immediately.

IDEAS YOU'LL LOVE

Roasted Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Creamy Veggie Dip

Recipe courtesy of Food Network Kitchen

Vegetable Tempura

Recipe courtesy of Sara Moulton

Vegetable Lasagna

Recipe courtesy of Juan Carlos Cruz

Roasted Root Vegetables

Vegetable Lasagna Casserole

Recipe courtesy of Food Network Kitchen

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking