Bounty of vegetables a result of hot, humid summer
Posted: September 15, 2013 at 6 a.m.
The combination of heat and moisture can conjure many complaints, but it also produces an abundance of farm-fresh vegetables. This time of year there are plenty of squash, tomatoes, herbs and onions. The following recipes offer variations to the simple slice, season and grill method. To submit a recipe for publication, send an email to firstname.lastname@example.org.
Zucchini Hashbrown Cakes
1 med. zucchini, unpeeled and shredded (about 1 cup)
1 small onion, grated
3 tbsp. soy powder or flour
1 cup cheddar cheese, shredded
salt & pepper, to taste
butter for frying
In a bowl, combine zucchini, onion and egg. Add soy powder or flour, one tablespoon at a time, until mixture holds together. Stir in cheese, salt and pepper.
Melt butter in skillet over medium heat. Drop batter by 1/4 cupfuls onto skillet and flatten with spatula. Cook until crispy and brown, turn and cook the other side. Don't turn too soon or they will fall apart.
Serve with butter and/or sour cream.
- Courtesy of Thea Pappalardo
1 tbsp. olive oil
1 med. yellow onion
1 tsp. minced garlic
1 med. zucchini
1 med. yellow squash
1 med. potato
1 med. tomato
1 tsp. dried thyme
Salt & pepper, to taste
1 cup shredded Italian cheese
Preheat oven to 400 degrees. Finely dice onion and mince garlic. Saute both in a skillet with olive oil until softened (about five minutes).
While the onion and garlic are sauteing, thinly slice the rest of the vegetables.
Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.
- Courtesy of CC McCart-Frost
Lazy Vegan Ratatouille
2 sm. Japanese eggplant (see notes)
2 sm. yellow squash
1 sm. zucchini
2 yellow or red bell peppers (or one of each)
1 sm. onion
4-6 cloves garlic, peeled
2 tbsp. Bragg’s amino or tamari or light soy sauce
2 tbsp. balsamic vinegar
2 tbsp. agave syrup or pure maple syrup
1 sprig(s) fresh rosemary (or 1/4 teaspoon dried rosemary)
1 bay leaf
Salt and pepper
6-8 basil leaves
Preheat the oven to broil.
Place the peppers on a sheet pan lined with aluminum foil and broil to char the skins, turning every 3-5 minutes to char all sides. Remove the peppers, put them in a bowl and cover it with plastic wrap. Let sit 5 minutes. Remove the skin, seeds and stem from the peppers, reserving any juice in the bowl. Dice the peppers in a 1/2 inch dice and return to bowl.
Set the oven temperature to 400 degrees F.
In a separate bowl, mix the Bragg’s, balsamic vinegar and agave syrup. Whisk to mix thoroughly. This is the vegetable marinade.
Cut the eggplant, squash, and zucchini in a 1/2-inch dice and toss well in the marinade. Cut the onion into eighths, add to the marinade and it all rest for at least 5 minutes.
Cover a sheet pan with parchment paper or a silicon baking sheet. This is to roast the vegetables.
Slice the tomatoes in half horizontally and remove most of the seeds. Place the tomatoes cut side up on one end of the baking sheet. Sprinkle with salt and pepper. Push the peeled garlic cloves into the cavities of the tomatoes to keep them from burning. Tuck the rosemary between the tomatoes.
Place the eggplant/zucchini/squash/onion mixture over rest the sheet pan. Slide the pan into the oven and roast for 30 minutes, turning the vegetables (not the tomatoes) with a spatula at the halfway mark.
Remove the pan from the oven and add the eggplant/squash/zucchini/ onions to the bowl with the peppers. Put the tomatoes, garlic and the bay leaf into a saucepan over medium heat. Break up the tomatoes with a spoon and remove the skins (they should slide right off). Mash the garlic into the juice. When the tomato juices have reduced, mix thoroughly with the other vegetables. Chiffonade the basil and mix in the ratatouille. Add salt and/or pepper to taste.
Serve over whole wheat pasta, couscous, or quinoa. As an appetizer, serve on toasted slices of French bread or other bread of choice. Serves 4 as an entree or 8 as an appetizer.
- Courtesy of Barb Hayes
These recipes and more can be found at justapinch.com