What is a good vegetable dish to serve at a buffet with the following menu:?

Question

Roast beef tenderloin, peppered ham, Italian Sausage with onions and peppers, steamed, spiced shrimp, lumpia (Filipino spring rolls). Just need an appropriate veggie dish. This is not a sit-down dinner.

Thanks for all the great replies--starches are coverd (I just neglected to mention them) so it was the veggies I was concerned about. I find salad cumbersome when you are eating standing off a plastic plate. Am thinking a Waldorf Salad would make a good side...anyone agree?

Answer 1

Here are two recipes that make 15-18 servings.

Baked Corn Casserole Recipe #36673

A friend of mine used to bring this to all of our parties. It's quick to assemble, delicious, travels well and can be frozen.

by Junebug

15 servings 1 pan

1 hour 15 min prep

1/2 cup butter
1 can creamed corn
1 can corn (don't drain)
1 (6 ounce) box Jiffy cornbread mix
8 ounces sour cream
1/2 cup cheese, grated
1/2 onion, chopped fine
1/2 bell green bell pepper, chopped fine
1 jar chopped pimiento, drained

Heat oven to 350.

Melt stick of butter in 13x9 pan.

Mix all other ingredients, except cheese, in a bowl until well blended.

Pour in buttered dish.

Top with cheese.

Bake for about 45 minutes til brown on top.

http://www.recipezaar.com/36673



Alta Vista Hot Pickled Carrots (Mexican-Style) Recipe #143736

These are the hot carrots like you get in Mexican restaurants. These are positively addictive. I usually make a batch and share with a friend or neighbor.

by dawnie2u

18 servings 9 cups

30 min

2 lbs carrots, peeled and sliced on the diagonal (1/4 inch thick)
2 yellow onions, peeled and sliced
1 1/2 quarts warm water
7 ounces whole canned jalapeno peppers, with liquid
1 tablespoon dried oregano
6 whole garlic cloves
2 cups cider vinegar
1/4 cup vegetable oil
2 bay leaves
1 tablespoon salt

Place the carrots in a 3- or- 4 quart pot. Add the warm water, partially cover the pot, and bring to a boil over high heat.

Cook at a hard boil 5 minutes; remove from heat.

Add the peppers and their liquid, sliced onions, oregano, garlic, vinegar, oil, bay leaves, and salt.

Cover and let cool for several hours.

Taste the carrots.

If the flavor is hot enough for you transfer just the carrots, onions, and garlic to two clean quart jars.

If you prefer the pickles hotter, leave the peppers in .

Cover the contents with cooking liquid, and cap with clean lids.

Store the pickles in the refrigerator for three days before serving.

They keep for a week or so after opening.

Makes about 9 cups.

http://www.recipezaar.com/143736

Answer 2

1

Answer 3

Vegetable Buffet

Answer 4

I noticed that someone said they saw neither starches or veggies on the menu. This one is a favorite of mine and has both. I'm not sure how many you are feeding but this should feed 4-6.

2 6-in zucchini cut in 1 in slices
1 medium onion, cut in thin wedges
2 medium potatoes, cut in 1/2 in cubes
1 can diced tomatoes
1 can tomato sauce
Garlic, pepper and salt to taste.

Bring the potatoes to a soft boil in 2 cups of water. When they start to turn clear, the remainder of the ingredients and cook until potatoes are soft but not mushy.

As Rachael Ray would say.. YUM-O

Answer 5

By this time, most folks are burned out with overly rich or sweetened foods, so keep it simple but flavorful! Here are some ideas:

1. Angel Hair pasta with fresh tomatos, artichoke hearts, and shaved parmesan cheese.
2. Roasted root veges: toss carrots, parsnips, potatos, etc. in olive oil and season generously with kosher salt, pepper, and rosemary. Bake 40 minutes, turn, and bake another 10 or until veges are done. I've also added zuchinni chunks, and mushrooms toward the end for added nutrition.
3. Fresh green beans: steam fresh green beans and toss with sauteed mushroom, onion, and bacon or pancetta. Season to taste with salt and pepper.
4. Baby lettuce salad with goat cheese, candied walnuts, dried cranberries and a dijon vinagrette.
5. Roasted sweet potatos, cut into cubes and tossed with brown sugar, butter, and candied ginger. Season with salt and pepper.
6. Caesar salad

Answer 6

Steamed Ratatouille

1 3/4 cups tomatoes
1 3/4 cups zucchini
1 cup eggplant
1/2 cup peppers
2 garlic cloves
A handful fresh thyme
2 bay leaves
2 shallots
1/2 tablespoon coriander powder
Salt and pepper to taste

Preparation:
1. Rinse all of the vegetables. Dice tomatoes; peel zucchini but leave a small portion of the skin in tact. Cut the eggplant into small cubes and the pepper into strips.
2. In a small saucepan, blanch the diced shallots in a small amount of water.
3. Put all vegetables in a deep frying pan. Add salt, pepper, crumbled bay leaves and thyme, coriander powder, diced garlic and shallots. Cover and simmer for about 1.5 hours.
4. If the vegetables are too liquid, uncover the pan and cook to help evaporate some of the liquid. Continue cooking until mixture is thick and well blended.



Steamed Oriental Vegetables Recipes

2 carrots, sliced
1 zucchini, sliced
2 cups broccoli florets
1 cup bean sprouts
1/2 cup green peppers, 1-inch slices
1/2 cup onions
1 cup frozen leaf spinach
1/2 cup Chinese pea pods
1/2 cup celery, chopped
1 slice Louis Rich turkey bacon, chopped
4 tablespoons Mrs. Dash seasoning mix, Original Blend
2 tablespoons Mrs. Dash seasoning mix, Extra Spicy


Wash all vegetables. Slice or chop as noted on ingredient list. Slice onions into rings.
Fill saucepan 1/2 full with water. Add 2 tablespoons Mrs. Dash Seasoning Mix, Original Blend, to water.
Add vegetables to steamer insert in same order as shown on ingredients list (not all vegetables cook at the same rate. When steaming, slower cooking vegetable always go in the bottom of the steamer insert).
Moisten veggies by pouring one cup of water over them, then sprinkle with 2 tbsp Mrs. Dash Seasoning Mix, Original Blend, and 2 tbsp Mrs. Dash Seasoning Mix, Extra Spicy.
Bring water to a boil on High, then reduce heat to Medium High. Steam for about 20 minutes. Veggies are done when fork-tender.

Answer 7

Green bean casserole
SO easy
2 cans any style green beans
Can of Campbell's
cream of mushroom or My choice cream of chicken soup
Mix well and put in baking dish
Put a can of Toasted Onions on the top and thats it.
Cook 375 for 10 minutes.

Answer 8

well, i noticed all of the main course dishes, but you dont have a fresh salad, starch, or veggies. the fresh salad could be served in a large bowl with cherry tomatoes, cucumbers, and sliced red onions mixed into it. i would place this bowl at the begining of your buffet line. next, for starch i would do a simple quatered and roasted red potatoes seasoned with salt/pepper, and fresh rosemary. veggies, a mixture of red onions, bell peepers, and cubed yellow squash and cubed zuchinni. again roast them off with salt/pepper, minced garlic, and italian seasoning.

Answer 9

Salad, with plenty of green leaves, tomatoes and cucumber.
Corn on the cob or a seperate bowl of baby sweetcorn.
Skewers with a combination of roasted baby tomatoes, peppers and red onions.
New buttered potatoes or potato skins.

Answer 10

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