by jen
We eat a lot of fresh fruits and vegetables in our house, and the topic of conversation with my inquisitive Kindergartener regularly turns to where the fresh produce came from. And currently my daughter is particularly obsessed with when things grow.
This is a Sponsored post written by me on behalf of Fresh From Florida.
A typical conversation includes questions like:
“When is watermelon in season, mom?”
“What is in season now?”
“What will be in season next?”
And then she continues to grill me about every fruit and veggie she can think of — even if we just went over them previously. It is very fascinating to her. Luckily for me, we live in Florida so there is always something in season. And luckily for me, Google knows when everything grows and where.
Because she is so interested in how things are grown, I am always on the look out for new recipes featuring season produce. I just discovered the recipe section on Fresh From Florida’s website, and I am excited about all of the yummy recipes made with locally grown produce. Here’s one yummy recipe I found on Fresh From Florida that is filled with tons of fresh veggies.
Pan Roasted Florida Vegetables
Ingredients:
- 1 large eggplant, large diced (remove skin if desired)
- 2 zucchini, large diced
- 2 large squash, large diced
- 2 bell peppers, seeded and diced large
- 6 cloves fresh garlic, minced
- 12 mushrooms, rinsed and quartered
- 1 large yellow onion, diced
- 1/4 cup fresh parsley, hand torn
- 2 teaspoons fresh oregano (or 1 teaspoon dried oregano)
- canola or olive oil for cooking
- sea salt to taste
- fresh ground pepper to taste
Pre heat a large-sized sauté pan over medium-high heat. Add 1 tablespoon of oil to the hot pan. Add half of the onion to the pan and cook for 2 minutes. Add half of the garlic and all the bell peppers to the onion mixture in the pan. Continue to cook the vegetables in the pan and add all of the yellow squash and zucchini to the pan.
Lightly season the cooking vegetables with salt and pepper. Let the vegetables cook until the squash is just crisp-tender (about two minutes). Remove the vegetables from the pan into a large serving bowl. Place the sauté pan back over the heat and use a spatula to remove any debris.
Once the pan is hot again, add 1 tablespoon oil and the other half of the diced onion. Let the onions cook for 2 minutes and then add the garlic, mushrooms and eggplant. Lightly season the cooking vegetables with salt and pepper. Let the vegetables cook until the eggplant is just tender (about 2 minutes).
Remove the vegetables from the pan and place them into the bowl with the other vegetables. Add the fresh herbs to the bowl of vegetables and stir to combine. Serve warm.
Image and recipe borrowed with permission from Fresh From Florida, where you can find even more recipes created with fresh produce from Florida. Follow Fresh from Florida on Facebook and onTwitter for even more fresh ideas.
What are you favorite recipes from Fresh From Florida? Me, I wanna try the zucchini chips!
Pan Roasted Vegetables Recipe
Ingredients
- 1large eggplantlarge diced (remove skin if desired)
- 2zucchinilarge diced
- 2large squashlarge diced
- 2bell peppersseeded and diced large
- 6clovesfresh garlicminced
- 12mushroomsrinsed and quartered
- 1large yellow oniondiced
- 1/4cupfresh parsleyhand torn
- 2teaspoonsfresh oreganoor 1 teaspoon dried oregano
- canola or olive oil for cooking
- sea salt to taste
- fresh ground pepper to taste
Instructions
Pre heat a large-sized sauté pan over medium-high heat. Add 1 tablespoon of oil to the hot pan. Add half of the onion to the pan and cook for 2 minutes. Add half of the garlic and all the bell peppers to the onion mixture in the pan. Continue to cook the vegetables in the pan and add all of the yellow squash and zucchini to the pan.
Lightly season the cooking vegetables with salt and pepper. Let the vegetables cook until the squash is just crisp-tender (about two minutes). Remove the vegetables from the pan into a large serving bowl. Place the sauté pan back over the heat and use a spatula to remove any debris.
Once the pan is hot again, add 1 tablespoon oil and the other half of the diced onion. Let the onions cook for 2 minutes and then add the garlic, mushrooms and eggplant. Lightly season the cooking vegetables with salt and pepper. Let the vegetables cook until the eggplant is just tender (about 2 minutes).
Remove the vegetables from the pan and place them into the bowl with the other vegetables. Add the fresh herbs to the bowl of vegetables and stir to combine. Serve warm.
