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Stewed Summer Vegetables
Use any combination of summer vegetables for this recipe. Green beans, okra, eggplant, squash and potatoes would be perfect. Though if you only have only one or two of these ingredients, it will still turn out nice.
- About 3 cups mixed, chopped summer vegetables
- 1 tablespoon oil
- 1 medium yellow onion, sliced thinly
- 4 cloves garlic, minced
- 1 can chopped tomatoes
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon thyme
- ½ cup chopped green or black olives or capers (optional)
- Drizzle of balsamic vinegar
- Salt and pepper to taste
In a medium-size pot, sauté onion and garlic in oil until fragrant. Add vegetables and stir to coat. Add tomatoes, herbs and olives and/or capers, plus 1.5 cups of water. Stir well and cover, cooking over medium-low heat for about 35 minutes, until all ingredients are tender. Drizzle with vinegar and add salt and pepper to taste. Serve over pasta, rice or polenta.
Submitted by Sara Jones, Tucson CSA