Leftover veggies? Here’s an idea. . go through the fridge a week after coop and try to make the most of yummy vegetables. Here is a yummy dish submitted by Dry Good Coordinator, Suzanne Mulder.
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- 1 lb green beans (cut into bite sized pieces)
- 1-2 zucchini (I actually had a yellow squash left from a coop a few weeks ago, so I used one of each)
- 1 onion
- 1 bell pepper
- Olive oil
- 6 roasted tomatoes (I used the fresh ones, but a small can of diced tomatoes can sub nicely)
- 1 teaspoon onion granules/powder
- 1 teaspoon garlic granules/powder
- 3 sprigs rosemary (or 2 teaspoons dried)
- 2 teaspoons Frontier All-purpose seasoning
- salt and pepper to taste
- Cayenne - just a dash or two (optional)
- Feta cheese (optional)
- Pour just enough olive oil in medium to large pot to cover bottom. Cook chopped onions and green pepper, sauteing them until they are brown. Add tomatoes and cook until they are sticking to the pot and they are looking more brownish then red. This releases the wonderful sugars in the tomatoes and takes away the acid taste they can sometimes have. Add the seasonings and about 1/4 cup of water, let all cook down again as this really enhances the flavor of the vegetables and seasonings. Add green beans, cover and simmer until the green beans are cooked the way you like them. Add the squash and cook for just a few minutes more. I like my squash pretty crisp, so I don't cook but a few minutes. Took me about 30 minutes.
- Serve over warmed pasta and top with feta cheese. Makes a great main dish or serve as a side dish with chicken.