Veggies Coming Out of my Ears!

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!!