FALL In Love with These Veggies
Check out this mouth- watering vegetable medley served to please vegetarians or veggie lovers. Not your typical corn, carrot, and peas, this dish puts a new spin on the term “mixed vegetables”. The squash, zucchini, onion, and peppers mix well for sautéing, grilling, or roasting. You can enjoy this healthy colorful plate any season, with these fresh ingredients available year round. No meat necessary, incorporating mushrooms will add an earthy meaty flavor.
Cayenne or black pepper
Yellow Bell Pepper
Orange Bell Pepper
Assorted Plum Tomatoes
Sautéing – Drizzle olive oil in a skillet and heat on medium high. Add all bell peppers and red onions. Cook to preferred tenderness. I like a little bite, so 2-3 minutes for me is perfect. Add squash and zucchini, sautéing to your discretion. Toss in mushrooms and tomatoes for about 2 minutes. Season with salt, and cayenne pepper to taste.
Grilling – Add all chopped veggies to a large bowl. Drizzle with olive oil, salt, and cayenne pepper and toss well. Place in a grilling dish, and grill until desired tenderness.
Roasting – Heat oven to 400. Add all chopped veggies to a large bowl. Drizzle with olive oil, salt, and cayenne pepper and toss well. Place in a roasting pan and cooked to desired tenderness.
This dish is extremely easy and flexible. Add or subtract any vegetables you love or dislike. I have a large family of 12, therefore my portion sizes are always large. Adjust to your desired serving amount, tenderness, or taste. Enjoy!
*Chef’s note – when sautéing add the squash and zucchini last
*Chef’s note – Use black pepper if cayenne is too spicy
*Chef’s note- when roasting or grilling you may want add tomatoes a few minutes before vegetables are done to prevent them from being too soft.