I occasionally get asked why I don’t post more vegetable recipes, like this Summer Vegetable Medley, on Amish365. Readers assume that it’s because the Amish don’t eat many vegetables. And that is absolutely not the case. Most of the time when I have had a meal in an Amish home there are plenty of vegetables on the table.
The thing is that they’re usually served “without a recipe." In other words, there may be a bowl of peas served. But the peas will be fresh from the garden, so they are outstanding, but there’s not really a recipe other than to heat and serve and salt. Same with veggies like tomatoes, green beans, corn, radishes, and potatoes. Often those vegetables just find their way into serving bowls, so you can eat them in their purest freshest form.
Of course, though, there are plenty of vegetable dishes that Amish cooks will make. I’m just saying that by far the most common way to eat them is directly from the garden. And you don’t really need a recipe for that. But, sure, when an Amish person is going to a gathering and they're assigned a side dish to take, they’ll make something "fanicer" with the vegetables. Or, occasionally, something like a broccoli casserole may make it onto the table for supper.
This particular dish is a wonderful blend of corn, tomatoes, and lima beans, all items which most Amish cooks would grow in their garden. But, the vast majority of readers here won’t have those available fresh, so I’m using canned amounts, but you can use fresh, frozen, or canned for this recipe. Be sure to salt to your taste before it goes into the oven and you may need to add a bit more, to your taste, when it is on your plate.
You can use canned, frozen, fresh, or a mix of all in this versatile vegetable dish!
Lots of good veggies in this one!
This dish has 5 tablespoons of butter with you are supposed to sprinkle kind of evenly throughoiut.
This is what the dish looks like after being in the oven for a half hour.
This really is tasty, an interesting flavor blend with these vegetables. I highly recommend it!
🍅 Summer Vegetable Medley
- 1-16 ounce can of lima beans
- 1-12 ounce can of whole kernel corn
- 1-16 ounce can of tomatoes
- 5 tablespoons of butter
- ½ teaspoon of onion salt
- ½ teaspoon of celery salt
- In a one and a half quart casserole, combine all of these ingredients except for the butter.
- Dot the top with butter.
- Lightly season according to your taste with salt and/or pepper.
- Bake in a 350 for half hour
🥬 More Vegetable Recipes
Summer Roasted Vegetables - Simple but delicious!
Sheet-pan honey-mustard chicken and veggies - Amazing!
Green Bean Salad - Try this!
Amish Church Red Beets - A classic!