My wonderful neighbors sent me home with some fresh veggies from their garden in South Bend. Just a few moments after slicing some zucchini, I noticed how pretty it looked, with water droplets forming along the cut edge. Sunlight hit the droplets and made such a pretty sight. The zucchini itself seemed blog-worthy, but here's the whole meal! This dish is very healthy and can easily be made vegetarian by leaving out the bacon that I put in for little extra taste. If you also leave off the cheese that Daniel sprinkled on at the end, it is a tasty vegan dish.
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| Vegetable Medley |
1 large zucchini
2 tomatoes
1 clove garlic
1 small onion
1 green pepper
seasoning to taste
-basil, parsley, ground ginger, ground mustard
pasta
8 oz garbanzo beans
optional:
bacon for taste (I used 4 slices of turkey bacon.)
mozzarella and/or parmesan cheese for the table.
If you decide to uncooked meat, it goes in the skillet first to get a head start.
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| Zucchini |
Slice the zucchini. Chop everything else except the pasta and ground spices. Throw everything but the pasta in a covered skillet and heat it to medium. Stir occasionally and cook until the zucchini and onions are soft.
Prepare the pasta. Serve vegetable medley on top of the pasta and sprinkle on the cheese for a festive, healthy, and tasty summer meal!
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| Final serving! |
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