Fifty Shades Of Color In Summer Garden Vegetables

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!

Fifty Shades of Vegetables

3-4 servings depending on if you use them.

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  • 1 medium sized zucchini cute into bite-sized chunks
  • 1 small onion, chopped
  • 1 shallot, chopped or sliced
  • 3 cloves of garlic sliced (use less if you don't want to keep the vampires away)
  • 2 San Marzano tomatoes chopped (or your favorite tomato of equal amount)
  • 3 sweet Italian peppers seeded and julienned (Optional - can leave out - Italian sweet peppers aren't hot and add flavor)
  • 1 cup green beans blanched and cut into bite-sized pieces
  • 1-2 tablespoons of fresh oregano and thyme
  • Salt and pepper
  • Olive oil for sautéing
  • Pecorino Romano cheese shaved (a few shavings to top the vegetables)


  1. Clean and chop vegetables.
  2. Blanch the green beans.
  3. Add all vegetables to a fry pan that has been drizzled with olive oil. (Don't add the garlic until most vegetables are softened to avoid burning it.)
  4. Cook vegetables until they are done to your liking. I like them softened but still a bit crisp-ish.
  5. Top with shavings of Pecorino Romano cheese and serve immediately.


Leftovers are great warmed up the next day topped with an egg (fried or poached). I know this to be true 🙂


Calories: 1193 cal
Carbohydrates: 73 g
Fat: 65 g
Sodium: 3306 g
Cholesterol: 236 g
Protein: 85 g
Fiber: 24 g

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