Wednesday, July 17, 2013

Backyard Garden: Vine ripened.

We have a red tomato. I can hardly wait to taste it.

We had to stake our peppers. They are loaded with fruit.

We will be picking green beans very soon. I'm being careful not to let them grow too big. They are so much better when picked young.

Our harvest today. This is our first zucchini picking. Photos taken July 12th.

I used the peppers on our Friday night pizza and made this with the zucchini. Roasted vegetables.

Roasted Vegetables
serves 2

1 large baked potato, chopped
1 medium onion, chopped
olive oil
sea salt

Place potato and onion in casserole dish, drizzle with olive oil and sprinkle with sea salt. Bake 40 minutes at 400 degrees. Stir after 20 minutes.

2 small zucchini, sliced
8 oz. mini Bella mushrooms, quartered
olive oil
balsamic vinegar
sea salt

Place zucchini and mushrooms in another casserole dish, drizzle with olive oil and balsamic vinegar. Sprinkle with sea salt. Add to oven after potatoes have baked for 20 minutes. Bake zucchini and mushrooms 15 to 20 minutes at 400 degrees.


p.s. The zucchini was awesome! I'm so glad I picked them young (about six inches in length). Yummy!

1 comment:

Anonymous said...

Yeah for homegrown goodness! I picked our first two zuchini this week as well. Your recipe sounds delicious!

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