Italian Veggie Medley

Cover recipe- Vegetarian Times, Italian Veggie Medley: March 2011

The cover of this month’s Vegetarian Times magazine covers easy eatsno fuss weeknight grilling (inspired 30-minute meals).  The article within shares “grilling for two” recipes.  I loved seeing this, as recipes for two are sometimes tough to find.  I think the magazine’s intention is for readers to use a panini grill or a George Foreman sort- something that can close and grill both sides at once.  I don’t own one of those, so I used a stovetop grill instead.

The recipe featured on the cover is Italian Veggie Medley, which they suggest serving over pasta or steamed wheat berries.  They also suggest tucking the grilled veggies into a sandwich with provolone cheese.  Read my notes below to see what I thought of this recipe…

Print Print Recipe

Italian Veggie Medley

Yield: Serves 2

Prep Time: 10 min + chill time

Cook Time: 10 min


1 tomato, cut into 1/2-inch slices
1 small zucchini (4 ounces), halved and cut into 1/2-inch-thick strips
4 ounces fresh asparagus spears, trimmed & halved crosswise
4 oil-packed artichoke hearts, drained & halved (1/2 cup), plus 1 tsp. oil from jar
1/2 small onion, sliced (1/2 cup)
1 jarred roasted red pepper, drained & cut into strips (1/4 cup)
1/2 tsp. Italian seasoning


1. Combine all ingredients in large bowl, and season with salt and pepper, if desired. Spread on grill, close, and cook on medium-high heat 10 minutes, or until vegetables are browned. Drizzle with pan juices, if desired.


*I've never had wheat berries before, but since the photograph clearly showed that the vegetables were served over wheat berries, I decided to give them a shot.  First of all, they were hard to find.  My local health food store had them in bulk bins.  I couldn't find them at any regular markets.  I soaked my wheat berries overnight, drained them and then boiled them in water (about 40 minutes), until they were tender (then drained them again).  It was kind of a pain- as you really have to think ahead if you want to make them- but I did think they were rather delicious.
*The vegetables cook at different rates, so I'd suggest cooking asparagus, zucchini and onion first, then finish the rest.
*I love the flavor of grilled red bell peppers, so I think I'd rather use those next time than the limpy already roasted jarred bell peppers.
*I'd suggest adding a couple of teaspoons of oil from the jar of marinated artichoke hearts (instead of just one).
*Definitely drizzle juices from the bowl onto the roasted veggies.

Nutritional Information per serving:
Serving size: 2 cups
Calories per serving: 104
Fat per serving: 7g
Saturated Fat per serving: 1g
Sugar per serving: 6g
Sodium per serving: ,span class="sodium">305g
Fiber per serving: 6g
Protein per serving: 4g
Cholesterol per serving: 0mg
Carbohydrates per serving: 16g

Source: Vegetarian Times, March 2011

The results:

This recipe makes for a great lunch- served over the wheatberries (not included in the nutritional info).  I really love the idea of tucking these veggies into a panini with melted Provolone.

Did this recipe deserve the cover spotlight?

Sure.  I’m not so big on eating something like this for dinner (which is what they were sharing… weeknight dinner ideas), but it’s a good one for lunch.

Lori is the founder of She's a professional recipe developer and food writer, and she's the author of The Recipe Girl Cookbook (Houghton Mifflin Harcourt: April 2013). Beyond food, Lori enjoys traveling, being outdoors, running, and maybe even singing a little karaoke. The mountains near Lake Tahoe are home for Lori and her husband of 18 years. They have an 12 year-old son who blogs at

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9 Responses to “Linguine in Lemon Cream Sauce”

  1. 1

    Jen @ My Kitchen Addiction — August 17, 2010 @ 7:49 pm

    I’m jealous that you already have the September issue of VT… Mine hasn’t arrived yet! The good thing is, now I know that the cover recipe is worth trying. It looks incredible!

  2. 2

    Sues — August 19, 2010 @ 11:17 am

    I love healthy comfort food!! And I totally say this every single time, but yours is so much prettier than the original! :)

  3. 3

    Barbara Bakes — August 19, 2010 @ 7:15 pm

    I made this tonight and my family loved it. So glad you shared it.

  4. 4

    Nancy L — August 20, 2010 @ 9:54 pm

    Looks wonderful! And so simple!

  5. 5

    DianasaurDishes — August 24, 2010 @ 12:39 pm

    Oh wow, I’m definitely giving this a try. Lemon cream sauce is my favorite on pasta. Looking forward to seeing you and catching up at IFBC!

  6. 6

    Megan — September 1, 2010 @ 10:06 am

    I’m having this for dinner tonight. Barbata made me do it!

  7. 7

    Jamie — September 7, 2010 @ 10:50 am

    I just saw this recipe over at Barbara Bakes blog and I wanted to check out your culinary covers. What a great idea! This looks like a perfect weeknight meal that my family would love. I will be putting this on my menu plan soon.

  8. 8

    cheryl — November 24, 2010 @ 11:49 am

    This looks great and easy. I am going to use Tofutti soy cream cheese as I can’t do dairy and I’m not a fan of parsley which I sometimes replace with cilantro, though with cream cheese and lemon, maybe not!

  9. 9

    Kate — January 8, 2011 @ 12:51 pm

    Thank you for posting a review of this recipe! I usually try to use recipes that I know ahead of time will work like they should (not always the case with magazine/book recipes), but I was curious to try this one when I was flipping through my VT magazine. It’s nice to know that it is a good one!

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