End of Summer Veggies
It does have the feel of fall in the air in spite of our very warm humid temperatures! It’s always kind of sad that the fresh produce from local gardens will soon come to an end. On the other hand, the holidays are around the corner and that gives us the opportunity to go through our recipes for those special treats we generally only make during the holidays!
I am sharing a recipe I picked up at a grocery store years ago when we lived in Omaha, Nebraska. It uses up some of those end of summer garden veggies. I hope you enjoy it!
Fresh Vegetable Pot:
1 medium onion, chopped
2 Tbsp butter
1 cup fresh green beans
1/2 cup water
1 green pepper, chopped
6 small zucchini, summer squash or combination
3 ears corn, cut corn off cob
2 large tomatoes, cut in wedges
salt and pepper to taste
fresh parsley or thyme if desired
In large kettle sauté onion in butter, add beans and water, cover and simmer over low heat 10 minutes. Add squash and green pepper, cooking 5-8 minutes or until tender. Add corn, tomatoes, parsley and or thyme, stir gently, heat through. Season to taste with salt and pepper.
It does have the feel of fall in the air in spite of our very warm humid temperatures! It’s always kind of sad that the fresh produce from local gardens will soon come to an end. On the other hand, the holidays are around the corner and that gives us the opportunity to go through our recipes for those special treats we generally only make during the holidays!
I am sharing a recipe I picked up at a grocery store years ago when we lived in Omaha, Nebraska. It uses up some of those end of summer garden veggies. I hope you enjoy it!
Fresh Vegetable Pot:
1 medium onion, chopped
2 Tbsp butter
1 cup fresh green beans
1/2 cup water
1 green pepper, chopped
6 small zucchini, summer squash or combination
3 ears corn, cut corn off cob
2 large tomatoes, cut in wedges
salt and pepper to taste
fresh parsley or thyme if desired
In large kettle sauté onion in butter, add beans and water, cover and simmer over low heat 10 minutes. Add squash and green pepper, cooking 5-8 minutes or until tender. Add corn, tomatoes, parsley and or thyme, stir gently, heat through. Season to taste with salt and pepper.
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