An Italian American who loves to share food and travel adventures
Fifty Shades Of Color In Summer Garden Vegetables
August 25, 2017
The fruits of our labor are coming to fruition ( a play on words? I think so!). And the rich colors of ripe vegetables are so vibrant at this time of year. With summer winding down and cooler air drifting in, it’s time to finish the summer harvest. I’m giving out CGS (Christina’s Garden Share) baskets to friends and neighbors, making pasta sauce, tomato soup, minestrone soup, zucchini dishes that freeze well like zucchini lasagna and let’s not forget zucchini bread.
We were so fortunate this year to have a garden that produced an abundance of fruits and vegetables. Today I can truly say that our meal was totally garden to table. Zucchini, tomatoes, shallots, onions, garlic, green beans, peppers (salad beyond vegetables are burpless cucumber, onion, and cherry tomatoes. Well… the avocado is from the store.).
This is such a quick and easy meal, is vegetarian and so versatile with ingredients you can incorporate. Here’s a look at what I did.
Chop the vegetables and you’re ready to saute.
Drizzle a little olive oil in the pan and let the cooking begin.
Minutes later vegetables are ready to eat.
Shave a few slices of Pecorino Romano over these hot vegetables. Yum!
Serve as a side dish to salmon or meat, or use them as a bed to top with fried eggs, or simply as a vegetarian meal. Enjoy!