You've already answered your own question!!! You have all that availability to a way cool summer veggie salad.......Fresh Tomatoes, Fresh Zucchini, Fresh Green Peppers, an Onion, minced clove or two of Garlic and you're good to go!!! Just slice everything into a Tupperware type container, about a cup of your favorite Italian or vinaigrette, cover tightly and let it marinate overnight in the fridge........Add salt and pepper to taste, and you'll have a wonderful refreshing summer marinated salad......You might also want to bring some bagged croutons (your favorite) to add some crunchy texture to your wonderful salad.......Enjoy!!!
ChristopherDoes anyone have a good vegetable sidedish recipe I can take to a potluck--not potatoes?
How about pasta salad? Toss some cooked pasta with the veggies (chopped small), some italian dressing, and parmesan cheese. Delicious and very easy!
You could also layer the sliced veggies in a casserole dish with some marinara sauce, parm cheese, and mozzarella cheese and bake at 350 for 45 minutes or so. Easy and yummy!
Good luck!
Dice up the tomatoes and slice the Zucchini. Slice some onions and sautee in a pan with EVO. Add the Zucchini tomatoes and add some fresh Basil. Salt and Pepper to taste. Sounds like a winner.
zucchinni stuffing casserole
4 zucchinnisliced 1/2 '; inch think
3/4 c shreeded carrots
1/2 c onions
6 T butter
2 1/4 c herb stuffing cubes italian -or box stuffing mix
1 can chicken soup
1/2 c sour cream
350* 6 to 8
cook the zuchinni in little boiling water with salt until tender in a sauce pan cook the carrots and onions in 4 tablespoon butter until tender -remove from the heat stir in 1 1/2 c of the herbs stuffing cubes the soup and sour cream gently stir in the zuchinni turn in a greased butter casorole dish add remainging stuffing melt in some melted butter gently toss bake 30 40 min
corn bake
2 T butter
1 T flour
1 t salt
1T sugar
1/8 t pepper
1 can cream style corn
1 c whole corn
4 eggs
1 carrot shreeded
1 c sour cream
2 T bread crumbs
melt the butter blend in the flour seasonings and sugar stir in the corn beaten egg yolks carrots and sour cream
fold in stiffly beaten eggs whites and pour in a shallow baking dish sprinkle with crumbs 30 min# 350*
This serves 4, but don't see why you couldn't make more and adjust the dressing to taste. You could add sliced black olives or cooked tri-color rotini pasta for a more filling/colorful dish. Have fun %26amp; enjoy!
Tomato and Zucchini Salad
1 large tomato, coarsely chopped
1 small zucchini, thinly sliced
2 tablespoons sliced green onions
1 teaspoon snipped fresh basil leaves or 1/4 teaspoon dried basil, crushed
2 tablespoons reduced-calorie or fat-free Italian salad dressing
Leaf lettuce
2 tablespoons crumbled feta cheese or shredded part-skim mozzarella cheese
In a medium mixing bowl combine tomato, zucchini, green onions, basil, and Italian salad dressing. Toss lightly to mix.
Line 4 salad plates with lettuce. Divide tomato mixture among plates. Sprinkle each serving with some of the cheese. Makes 4 servings.
Broccoli Cheese Casserole
1-2 bags of cut broccoli
1 can of cream of chicken
1 can cream of mushroom
1/2-1 cup of milk
1 block of Velvetta Cheese
1 bag of rice
1/2 -1 stick of butter
Cook rice to directions
Spray a casserole dish with Pam or coat with butter
Mix rice, butter, soups, milk, broccoli, and cheese
Bake at 350F for 30-45 minutes or golden brown
I usually just through in my broccoli frozen but you can steam or cook yours if you like, I also cut up the velvetta or you can grate it, I also use some shredded cheese or a can of cheese soup depending on how much you like cheese.
Hope this helps!
I made a mix of broccoli and cauliflour last night and it was awesome! All I did was use very little butter, put salt and fresh pepper on it and Montreal Steak seasoning. It adds a bit of a kick and it is delish. Steam in the microwave with a little bit of water to prevent drying out, or steam it on the stove top.
If you don't like my first idea, use the zucchini from your garden to make zucchini bread. Who said it has to be regular old vegetables?
I would do a tomato salad or a baked veggie casserole.
Yes, try this one
Pasta Primavera Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Italian Vegetables
3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan
Preheat the oven to 450 degrees F.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
well, if you take those tomatoes, zucchin, green peppers, and add onion, you can sautee them all together and have a ratattouille of sorts. Once they start to stick to the bottom of the pan a little, add a little wine or vinegar to bring out the liquids, then cook them on a very low temperature for a long time to blend the flavours
or you could sautee some onion, then throw in a mountain of spinach, a little lemon juice, tabasco, and a little peanut butter and cook it covered for a few minutes. I really like this dish.
or you could take some of those zucchinis from your garden and slice them lengthwise, hollow them out slightly, fill them with cottage cheese, tomato, and whatever else strikes your fancy, then bake them in the oven. I used to love it when my mom fed me stuffed zucchini when i was a kid.
have fun!
i like to make broccoli salad.
Cut fresh broccoli flowerettes into bitesize pieces and wash and drain. Add 1/2 pound of diced, cooked and drained bacon, mayonaisse, sunflower seeds, box of raisins, dash of cider vinegar, dash of sugar, diced purple onion. Stir together and refrigerate overnight. YUMMY
Vegetable Antipasto Stuffed Bread:
1 loaf crusty bread, 9 to 12 inches in length
1/4 cup sun-dried tomatoes in olive oil, drained, chopped -- 1/2 a small jar
1/4 cup black pitted calamata or oil cured olives, your preference, chopped
1/2 cup prepared pesto sauce
1/4 pound deli sliced provolone
1 jar, 16 to 18 roasted red peppers, drained
1 (15-ounce) can quartered artichoke hearts in water, drained
1 cup giardiniera, pickled vegetables (hot pickled peppers, cauliflower, carrots available on the Italian foods aisle of market or in bulk bins near deli section with bulk olives)
Coarse salt and black pepper
Extra-virgin olive oil, for drizzling
Cut the top off a loaf of crusty bread. Hollow out the inside of the bread.
Mix parsley, chopped sun-dried tomatoes, chopped olives and store bought or homemade pesto sauce. Spread the mixture evenly across the bottom of the hollowed out bread. Layer the cheese into the loaf. Layer the roasted red peppers on top of the cheese. Coarsely chop the drained artichoke hearts and add them in a layer over the red peppers. Sprinkle in the chopped hot pickled vegetables and drizzle some extra-virgin olive oil on top. Replace the top, cut the stuffed loaf into pieces and serve.
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Vegetable Tempura
Tempura batter is very handy and easy to make. You can use it with just about any vegetable, as long as they are cut thin enough so that the vegetable can just cook and soften in the same time as it takes for the batter to crisp. These can be eaten alone as a starter with a good sprinkle of rock salt, halves of lemon or lime and possibly some of the dips. The battered vegetables also make a nice side dish, especially with simply cooked meat or fish and a salad.
7 ounces plain flour
3 1/2 ounces corn flour
Ice-cold water, preferably soda or sparkling
3 pounds of assorted vegetables (see below)
Add all the flour to a bowl. With the handle of a spoon, or a chopstick, mix, and stir in the ice-cold water until the mixture is slightly thicker than buttermilk consistency. Make a point of not mixing thoroughly, as tempura is renowned for lumps of flour.
Dip sliced vegetables (zucchini, onions, eggplants, carrots, bell peppers, sweet potatoes, string beans, broccoli, wild mushrooms, fresh herbs, and bok choy) any vegetables will work but these are the most commonly used) into the batter mixture and shake off any excess.
Deep fry vegetables in a wok or deep fat fryer (you can use a frying pan if you do not have anything else, you just need about 7cm/3 inches of clean oil) at 200C/400F/Gas 6 until the batter is light golden in color and crisp. (Any large amounts of hot oil in a kitchen, especially in woks which are not always that sturdy, scare me, please be careful and do not leave the pan unattended.) Turn the vegetables at intervals to ensure that both sides are cooked equally and then fish them out with a slotted spoon, shaking off any excess oil. Place them on kitchen paper towels and eat as soon as possible. The reason that I keep going on about eating them so quickly is because as your hot cooked vegetables cool down inside the batter they begin to steam, making them less crisp as time goes on. Good tempura should be crispy and is one of those things that should be made and cooked quickly and eaten straight away.
Tempura Dipping Sauce:
1 cup rice wine vinegar
2 tablespoons sugar
1/2 handful cilantro, chopped
1 small chile, seeded and finely chopped
1/2 teaspoon chopped garlic
Salt and freshly ground black pepper
Pour the rice wine vinegar into a small bowl. Add the sugar and stir until the sugar is dissolved. Taste for sweetness. Add cilantro, chile, and garlic and mix well. Season with salt and pepper and allow to sit for 10 minutes to 1 hour, for flavors to combine.
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Seven-Vegetable Couscous
Seven-Vegetable Stew:
3 cloves garlic, smashed
2 small turnips, peeled and quartered
1 medium yellow onion, quartered lengthwise, root end intact
1 large carrot, peeled and cut into 2-inch chunks
1/2 fennel bulb, thickly sliced lengthwise, root end intact
1/3 cup golden raisins
1 tablespoon peeled, chopped, fresh ginger
1 tablespoon kosher salt
2 teaspoons each ground cumin, paprika, and sugar
1 1/2 teaspoons ground turmeric
1/8 teaspoon ground cloves
1 cinnamon stick, snapped in half
2 cups water
1 pound butternut squash
1 small zucchini, cut into 2-inch rounds
1 (15 1/2-ounce) can chickpeas, rinsed and drained
4 sprigs fresh flat-leaf parsley, tied together with kitchen string
1 cup canned whole peeled tomatoes, with their juices
Couscous:
2 cups cold water
1 tablespoon unsalted butter
1 teaspoon kosher salt
1 1/2 cups uncooked couscous
1/2 cup sliced almonds, toasted
Harissa (Tunisian hot sauce)
For the stew: Put the garlic, turnips, onion, carrot, fennel, raisins, ginger, salt, cumin, paprika, sugar, turmeric, cloves, and cinnamon in a large soup pot with a tight-fitting lid. Add 2 cups water and bring to a boil over high heat; cover, reduce the heat, and simmer until the vegetables are somewhat soft, about 10 minutes. Halve and seed the butternut squash and cut it into wedges. Tie parsley sprigs together with kitchen string. Add squash, zucchini, chickpeas, and parsley sprigs to the pot. Using your fingers and working over the pot, tear the tomatoes into big pieces and add them to the pot with their juices. Simmer the stew, covered, until it is slightly thick and fragrant, and the vegetables are fork tender but not mushy, about 15 minutes. (You can test the vegetables a bit sooner, remove them as soon as they are tender, and return them to the pot when you are ready to serve. All the vegetables should be tender enough to cut with the side of a fork, but still hold their shapes.) Remove cinnamon sticks.
For the couscous: Bring water to a boil with the butter and salt in a small saucepan. Stir in the couscous, pull the saucepan off the heat, cover, and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Transfer to a bowl and fluff with a fork.
To serve, spread the couscous over a large serving platter and, using a slotted spoon, mound the vegetables in the center. Pour some of the broth over the vegetables and sprinkle with the almonds. Pass the remaining broth and the harissa, if desired, at the
table.
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Fried Rice
2 tablespoons vegetable oil
2 cups assorted cooked vegetables (such as any vegetable leftovers)
2 eggs, beaten
2 tablespoons soy sauce
1 teaspoon sesame oil
2 cups cooked rice
Salt and pepper
1/2 cup coarsely chopped nuts (such as cashews or peanuts)
2 tablespoons chopped green onion
In a large skillet or wok heat oil over medium-high heat, add vegetables and cook until just tender. Push vegetables to sides of pan and pour eggs in middle. Scramble eggs, and when they begin to solidify, add soy sauce, sesame oil, and rice. Toss to combine ingredients and heat to cook rice through. Taste and adjust seasoning with salt and pepper, if needed. Serve immediately, garnished with nuts and green onions.
I always take a 7-layer salad, you can use any veggies in it you want. Start with a 9x13 pan, the deeper the better. Put down a layer of torn lettuce and than layer your veggies. When you get to the top put a bag of FROZEN peas on it, than ';frost'; that with a mixture of 2 cups of mayonaise mixed with some sugar(how much depends on how sweet you want it, I usually do about a tsp and 1/2), on top of that put shredded cheddar cheese and on that put bacon bits if you like,. Make this the night before, cover and put in your fridge.
You can saute zucchini with fresh garlic and sea salt, and at the last minute add some freshly grated parmesan cheese and a sprinkling of breadcrumbs. Very easy and delicious too!
this is my fav! %26amp; its always a hit!
ZUCCHINI VEGGIE SIDE DISH
2 med. zucchini, cut in bite-size
2 tbsp. butter
1 can mushrooms
1 qt. tomatoes
1 tsp. garlic powder
Saute zucchini until tender in butter. Add mushrooms, tomatoes and garlic powder. Heat and serve.
I like roasted asparagus with garlic or steamed beans with garlic (I see a pattern...)
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