Vegetables here, vegetables there, vegetables everywhere! Gardens and farmers’ markets are bursting with produce. You may have some tried and true ways you like to use summer vegetables. If you’re looking for some new ideas, here is a round-up of some of our recipes that allow for flexibility in the vegetables that are used.
Roasted Vegetables and Kielbasa– This is one of my favorite Spend Smart. Eat Smart. recipes. It’s simple to make, and you can easily switch up the vegetables that you use for it. My favorite combination is broccoli, sweet potatoes, and onion. You could also use cauliflower, carrots, peppers, and zucchini.
Sausage and Vegetable Skillet– This recipe is a combination of rice, ground turkey sausage, vegetables, and cheese. You use 1 cup of chopped onion, 1 cup of chopped celery, and 1 cup of soft vegetables of your choice. Mushrooms, peppers, tomatoes, or zucchini are good options for this dish.
Vegetable Quesadillas– Vegetable Quesadillas work great for an easy lunch or supper. You could have a variety of vegetables available, and each person could decide what to put in their quesadilla. Some vegetables that work well in this recipe are corn, mushrooms, onions, peppers, and tomatoes.
Zucchini Hummus Wrap– This is another recipe that works well for lunch or supper. You sauté sliced zucchini and then put it in a tortilla along with hummus, fresh veggies, and some cheese. Lettuce, onion, peppers, and tomatoes go well with the zucchini.
Summer Bounty Salad– The name says it all; this recipe is a bounty of summer vegetables. You combine 7 cups of vegetables with a pepper, 2 tomatoes, and 2/3 cups of salad dressing of your choice. For the 7 cups of vegetables, you could use zucchini, broccoli, carrots, radishes, and green onions.
Vegetable Dip– Another great way to eat vegetables is with a dip. Our dip is a mix of plain Greek yogurt, a sliced green onion, and seasonings. A tray with this dip and cut-up veggies would be a nice dish to take to a picnic or barbecue.
Enjoy the summer produce!
