Green beans and new potatoes - if you start with fresh green beans, you cook them almost done and then add in washed, quartered new potatoes and cook another 10-15 minutes. You can also use frozen green beans.

The last time I made this dish, I sauteed some finely chopped onion in olive oil in the pan before adding the fresh beans. You can cook the beans (and potatoes) in chicken broth for added flavor. Some finely chopped ham adds even more flavor to the beans while they are cooking. Lastly, season to taste with some salt and pepper before serving. Can be cooked ahead and reheated.

Teresa

Here are a couple that might work for you.

Corn With Basil

2 10oz packages frozen corn
1/2c chopped onion
1/2c celery, thinly sliced
1 clove garlic, minced
2T butter
1/4tsp dried basil
1/2tsp salt
1 2oz jar diced pimientos, drained (I use finely chopped red bell pepper)

Combine corn, onion, celery, garlic and butter in saucepan, cook and stir
over medium heat until onion is tender. Stir in remaining ingredients ,
reduce heat. Cover and cook until heated through, about 3-5 minutes.

Marinated Green Beans

From Best Ever Recipes vol.II

3/4 lb fresh green beans, trimmed
1/4 c finely chopped red onion
2 cloves garlic, peeled and smashed
1-1/2 T olive oil
3/4 tsp salt
3 T lemon juice

Cook green beans in pot of lightly salted water until crisp-tender. Drain beans but do not rinse them

Transfer beans to medium size bow, toss with onion, garlic, oil and salt. Marinate at room temp for 1 hour, tossing occasionally.
Just before serving, remove the garlic and discard. Add the lemon juice and toss to coat the beans. Serves 4

Macho Gazpacho Vegetable Chunk Salad
Source: Rachael Ray

1/2 seedless cucumber, also known as English cucumber
2 vine ripe tomatoes, seeded
1 green bell pepper, seeded
1/2 red onion, peeled
4 ribs celery from the heart, including leafy tops
3 tablespoons chopped fresh cilantro leaves or flat-leaf parsley
1 tablespoon red wine vinegar
1 lime or 1/2 lemon, juiced
1 to 2 teaspoons hot sauce, for mild to medium-hot heat level (recommended: Tabasco)
1/4 cup extra-virgin olive oil, eyeball the amount
Coarse salt and freshly ground black pepper

Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks. Combine vegetable in a bowl. Sprinkle cilantro or parsley over the vegetables. Combine vinegar, lime or lemon juice and hot sauce in a small bowl. Whisk in extra-virgin olive oil in a slow stream. Pour dressing down over the salad and toss. Season salad with salt and pepper and serve.

White Corn Salad

2c frozen shoepeg white corn
3/4c chopped roma tomato
1/2 c chopped cucumber
2T chopped green bell pepper
3T white wine vinegar
1-1/2 tsp olive oil
1 tsp Dijon mustard
1/4 tsp salt
1/8 tsp ground black pepper
1 clove garlic, minced

Combine vegetables in bowl, toss. Combine remaining ingredients in a jar and shake vigorously. Pour over corn mixture and toss well.
Serves 4

Linda

I "do" the funeral and other large meals for our church...plan buy cook (with help) and serve and clean up.
We do it differently in that we don't do pot luck....we plan and cook a meal and ask for donations of cookies and bars. In the past 5 1/2 years I have done more than 50 meals ranging in numbers from 40 or so to 200.
Vegetable dishes to cook ahead and reheat are hard!!!!
Things i have done are mostly salads, but also a vegetable,pasta with a creamy sort of alfredo sauce that I serve with things like sliced turkey and/or ham. I also do a hot pineapple and cheese bake, and a noodle kugle with cottage cheese and pineapple.
The mixed veggie casserole is a favorite....but it needs to be refrigerated....won't safely hold at room temp for4 hours. for that matter I wouldn't want any dish but something pickled or marinated to sit out for 3 or 4 hours....I am very safety conscious when dealing with large groups of people with unknown issues of health.
I do a marinated veggie salad....sort of like Canoe Linda's recipe....and a couple of cabbage slaws and a tossed salad which is very colorful and yummy and gets dressed just before serving.
Whenever I make a mixed vegetable dish, someone in the kitchen always says something like....many people don't like mushrooms...or red peppers...or onions...or broccoli...but I find that the thing that is most often picked out and left are peas! A surprising (to me) number of people don't like peas!
The creamy vegetable pasta dish is scaled for about 50....but if you want it, let me know.
Linda C

A raw veggie relish tray complete with a dip works great in our church. Carrot sticks, celery sticks, broccoli and cauliflower pieces, cucumber slices, pepper strips, etc. This on a big relish tray complete with a dip of some sort goes very well.

The Tomato Pie glenda posted looks incredible! Link below

Here is a link that might be useful: Tomato Pie

Hi Eunice,

Do potato dishes such as scalloped, oven roasted, & rice, fall into the vegetable category for you, or are they thinking primarily of the green- & orange-type vegetables?

Not sure if you're looking only for hot, or if cold dishes work. Also whether the potato dishes are workable or if that's covered elsewhere.

Strawberry salad, coleslaw, corn salad. I like the "Asian" Slaw too. Even plain old corn is popular around here. How about a bean salad or baked beans? I've become a big fan of broccoli, cauliflower and carrot mixture (sometimes called Normandy vegetables or California Medley). I imagine braised cabbage would have limited appeal. A cauliflower gratin with or without broccoli (or other veggies might be appealing. Cauliflower/Radish salad or even a radish salad? Apple Carrot & Raisin Salad.

I'm guessing pasta salads are not part of your department?

Here's a real simple salad:

Russian Salad
Cucumbers, peeled, diced
Tomatoes, diced
Scallions, chopped
Salt & pepper

That's it. Make it ahead of time. The salt draws liquid out of the veggies and makes its own dressing.

Dotmom from the Kitchen Table shared this recipe:
South Of The Border Salad
2 cans whole kernel corn, drained
2 cans black beans, rinsed & drained (I)IDEA: Sub Kidney for 1 can
1 can diced tomatoes with green chilies, undrained
3/4 cup thinly sliced green onions
1 TBSP minced fresh cilantro or parsley

Dressing
1/3 cup olive or vegetable oil
1/3 cup lime juice
1 tsp salt
1 tsp ground cumin

Marinated Carrot Salad

INGREDIENTS:

2 pounds carrots, sliced
1 (10.75 ounce) can condensed tomato soup
1/4 cup white sugar
1/2 cup white vinegar
1/4 cup canola oil
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1/2 cup chopped celery
1/2 cup chopped green onion
1 green bell pepper, seeded and cut into strips

DIRECTIONS:

Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.

In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.

Makes 8 servings

Sue

The marinated carrot salad gets made at holiday meals with my family regularly! It can be as big as you want. The longer it marinades the better it gets.

just bring fresh veggies on a tray. baby carrots, broccoli....etc. and bring a bunch on different dips. it'll be easy. don't worry about trying to impress anyone with your food skills at the funeral. that's not what they are going to be focusing on.

Thank you for all the suggestions. I'm going to try them all.

Eunice

Forgive me for posting a recipe that starts with a packaged mix, but this is perfect for a large group because it makes a LOT, and I think it would be fine sitting out for a long time. Someone in our group of friends makes this for every occasion (including one of the meals at our son's wedding weekend). You can vary the vegetables -- last time someone put in little bits of carrot and edamame.

Rice Salad

2 boxes Uncle Ben's wild & long grain rice
1/2 c currants
1 can (minus a few you eat) honey roasted peanuts
2 peppers, one red & one yellow, diced
1 1/2 package frozen small peas (I just use regular size usually)
1 bunch scallions, chopped

Cook the rice according to the directions for 2 boxes. I only use one of the seasoning packets. Okay to just use the peas frozen if you aren't serving it soon, otherwise thaw or cook a little and cool.

When rice is fairly cool, mix with the rest of the stuff.

Dressing (the original recipe called for double the following amounts, but I thought it was way too much dressing -- I don't even use all of this half recipe)

1/4 c. honey
1/4 rice vinegar or white wine vinegar
1/4 oil (I use olive)
1 t. curry powder

Mix, toss with salad, and refrigerate.