A few good summer vegetable recipes

With all these good veggies around this time of year we have eaten several vegetarian meals lately.

Mom went to the farmers market on Saturday and they have a new guy. He had all kinds of canned BBQ sauces and marinara sauce. We ate the marinara sauce for Sunday lunch over penne, and added olives and fresh basil and some good Parmesan I got at HEB. Oh and garlic bread. Yummy.

Here is a recipe from the Magnolia Café in Austin. I have never eaten there but this sure is good. We’ve had this twice lately.

Even Dad liked it and he is a very reluctant vegetarian. Also it’s very easy to change to suit your family’s tastes. Would also be a great side with any kind of grilled meat.

Magnolia Café’s

Love Veggies

1 cup fresh leaf spinach or more

2 tbsp butter or olive oil

2 cloves garlic, minced

1 Serrano chili, minced

2 cups broccoli florets

5 large mushrooms, sliced

1 small yellow squash, sliced into rounds

1 small zucchini, sliced into rounds

1 green bell pepper, sliced or chopped

1 onion, sliced or chopped

1 cup shredded Monterrey Jack cheese

Wash and stem the spinach (or buy a bag of baby spinach which is what we did). Melt butter or oil in a large skillet over medium heat. Add garlic and other D veggies except spinach and sautee for 7-10 minutes or until tender stirring often. When veggies are tender top with all the spinach and cover the spinach with grated cheese. Cover the pan and steam over low heat until spinach is wilted and cheese melts.

And here’s a good roasted veggie recipe. Mom, Dad and I all love roasted vegetables and now is a good time to do them since we have all this yummy produce available.

The veggies are interchangeable depending on what you have. We usually just use olive oil, salt and pepper at our house but this recipe has a marinade that sounds good to me. You’ll be very surprised at how tasty roasted radishes are if you’ve never tried them. I got this recipe from a website called Budget Bytes so it’s also cheap to make.

Balsamic Roasted Veggies

Marinade

3 tbsp olive oil

3 tbsp balsamic vinegar

2 tbsp brown sugar

2 tbsp soy sauce

½ tbsp Dijon mustard

½ tsp dried basil

Freshly cracked black pepper

Veggies 8 oz baby bellas or button

8 oz baby bellas or button mushrooms, halved

1 red onion, sliced into wedges

1 pound carrots

1 bunch radishes

Parsley for garnish

Preheat oven to 400. In a bowl combine the marinade ingredients and set aside. Put the veggies on a large baking sheet with sides. Pour the marinade over the veggies toss to coat them all. Roast for 20 minutes, stir and continue roasting for 15-20 more minutes until tender. Don’t be alarmed if the balsamic vinegar turns black on the roasting tray.