Nana cooks for us every Wednesday night, and it is even more exciting when we get our first vegetables from the garden each year. She wanted to share a quick method you can use when you can’t wait to taste your first fruits, too.
Nana has several other quick recipes that she uses when the garden begins producing: cucumber salad, corn salad, and even though it sounds fancy, zucchini caprese salad is rather simple. If you don’t feel comfortable making your own dressing, just use your favorite. You can always use the search function to search for all recipes with your favorite ingredient. Look for the magnifying glass in the top right corner of each page.
Ingredients
- onions
- bell peppers
- yellow squash
- zucchini
- olive oil
- Montreal steak seasoning
Instructions
- Toss sliced all vegetables in olive oil and seasoning.
- Put all of the vegetables on a cookie sheet, and bake at 400 degrees Fahrenheit until al dente (about 10 minutes).
- If you want your onions and bell peppers more done, sauté for 3-4 minutes before cooking with the other vegetables.
- You can use different vegetables and seasonings. Sometimes Nana uses pesto.
- Nana also enjoys tossing the vegetables in a grilling basket to grill them. She does turn them about halfway through (about 5 minutes).
