The CSA Bag I picked up this week was FULL of wonderful fall items. I had broccoli, squash, peppers, apples, and tomatoes. I decided that I was going to deal with all of them at the same time last night. So, for about 45 minutes of cleaning and chopping, I was able to prepare two meals at once, and all could go in the oven at the same time.
A master gardener friend gave me lots of end of the season eggplant. They were small, but beautiful. I prepared egg plant Parmesan in the oven. A little egg and flour dip, Italian seasoning and a drizzle of olive oil, and they were ready to go in a hot oven. While that was cooking, I chopped up the squash, peppers, and a little celery and red onion that I had on hand. Again, a small drizzle of olive oil and garlic, and they went in the same oven. These are going to be used tonight with a little adobo sauce and low-fat Italian cheese wrapped in a tortilla.
I also steamed the broccoli for dinner. Once it was finished, I also prepared baked apples in the microwave. These tasted so much like fall! I served the egg plant Parmesan, broccoli and apples with some fresh fruit! We had a wonderful meal, and will again tonight.
The secret to preparing multiple veggies quickly, with a lot of flavor and minimal time is definitely roasting them. My children’s favorite roasted vegetable is broccoli and cauliflower mixed. A little garlic, olive oil and a HOT oven a the secret. Sprinkle a little Parmesan cheese on right before serving, and it is the best!
Enjoy your end of the garden produce!!