Chef Jamie of Johnny D’s Turns Veggies into a Medley, Here’s How..

Chef Jamie of Johnny D's mixes up one of her Making it Great dishes on Carolina A.M.  Today she shows how to make a medley of vegetables tastes like a million bucks!
Alan Ball,

Chef Jamie of Johnny D’s mixes up one of her Making it Great dishes on Carolina A.M.  Today she shows how to make a medley of vegetables tastes like a million bucks!   Johnny D’s has three locations on the Grand Strand (Surfside, North Myrtle and Myrtle Beach).  You can also follow Jamie on Instagram.  Now, let’s make something great!

Recipe Warm Medley of Vegetables

Ingredients:

Zucchini, quartered, sliced 1 large

Red Onion, chopped 1/4 cup

Red or Yellow Pepper, chopped 1 each

Cucumber, quartered, sliced 1 large

Tomato, sliced, chopped 1 medium

Baby Arugula 1 cup (optional)

Avocado Oil 2 tablespoon

Kosher Salt ½ teaspoon

Black Pepper ¼ teaspoon

Variations: Add feta cheese crumbles, add fresh chopped basil, add chopped hot peppers (cook with other vegetables )

  • Prepare the Mustard Vinaigrette and set aside.
  • Prepare the vegetables, keeping the zucchini, red onion and pepper in a separate bowl.
  • In a large non stick skillet pan, heat the avocado oil over a medium high heat.  Once the oil is hot, add the zucchini, red onions and pepper with the salt and pepper.  Stirring occasionally, cooking the vegetables until they soften slightly and start to brown.  Remove from heat and add back into the bowl.  Then add the cucumber, tomato and arugula and give it a good stir.
  • Add 4 tablespoons of the Mustard Vinaigrette to the mixed vegetables and stir.  Use your best discretion when adding the dressing.  I do not enjoy too much dressing, I like to just coat the veggies just for the taste.  Taste and sprinkle a little more salt and pepper over top if desired.

Mustard Vinaigrette

This is a very quick and easy vinaigrette recipe that is pretty healthy as well. If you are looking for a simple dressing that has great flavor but is not overpowering, this is your dressing. I use this Vinaigrette in various dishes. It is also featured in my cookbook, Making It Delicious.

Ingredients:

Dijon mustard 2 tablespoons

White vinegar 1/4 cup

Black pepper to taste

Dry dill 1/8–1/4 teaspoon

Kosher salt 1/4 teaspoon

Dry oregano 1/4 teaspoon

Sugar 1/2 teaspoon

Juice of lemon 1/2 of lemon

Olive oil 1/2 cup

  • In a small mixing bowl, combine all the ingredients except the olive oil and whisk together. Once the ingredients are combined well, slowly drizzle in the olive oil while whisking vigorously to emulsify. Set aside until needed or store in an airtight container for up to 3 days.

Serving Suggestions: Serve on the side of your favorite protein.  Pairs well with grilled chicken, steak or pork!

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