Summer Vegetable Tian

Notes: I really loved this, day of and as leftovers. Daniel and enjoyed it too. Was super easy and I bet you can wrap it in foil and cook it on the grill if you rather. Or maybe even enjoy bacon on it? I used the recipe more as a starting point and ad libbed with how much and which of everything I used (A few potatoes, 1 big zucchini, 1 large tomato, 1 onion, and added 4 T butter). Daniel wanted a little more cheese next time I make it.

from Budget Bytes

Serves: 6

Ingredients

• 1 Tbsp olive oil
• 1 medium yellow onion
• 1 tsp minced garlic
• 1 medium zucchini
• 1 medium yellow squash
• 1 medium potato
• 1 medium tomato
• 1 tsp dried thyme
• to taste salt & pepper
• 1 cup shredded Italian cheese (used mozzarella and parmesan)

Instructions

1. Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes). ( skipped this and just sliced the onion and used it just like the other veggies and then shook garlic salt on top when all done. Easier and tasted good.)
2. While the onion and garlic are sauteing, thinly slice the rest of the vegetables.
3. Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme. (I skipped thyme as I don't always love it and used basil, could use rosemary maybe?)
4. Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

Basil & Parsley Peas

from Lisa who reportedly wouldn't eat them any other way growing up.

Ingredients:

10 oz peas (2/3 of 16 oz bag)

1/4 C chopped green onion

1/2 tsp sugar

1/2 tsp salt

1/2 tsp. basil

2 T butter

1 T parsley flakes

Directions:

Saute: green onion in butter for a couple of minutes.

Thaw: frozen peas in colander

Add: peas, sugar, salt, basil, and parsley to the green onions

Cook: 5 minutes

from Martha Stewart

Lemon Green Beans

I snapped the ends off of ours and just used lemon juice as I didn't have a fresh lemon on hand. Still good and just a little different than the normal butter.

• 

• • 
    
  Prep Time 10 minutes
• Total Time 25 minutes
• Yield Serves 4

Ingredients

• 1 lemon
• Salt
• 1 pound trimmed green beans
• 1 1/2 tablespoons olive oil

Directions

1. Grate the zest of 1/2 lemon, and squeeze 1 1/2 tablespoons lemon juice.
2. In a saucepan of boiling salted water, cook beans until tender, about 10 minutes. Drain, and return to pan. Remove from heat. Toss with oil, 3/4 teaspoon salt, and lemon juice. Serve sprinkled with lemon zest.

Orange Candied Yams

from Emily

Ingredients:
1 C white
1 C brown sugar
1/2 C butter
1 orange, thinly sliced
5 yams, cooked 1 hour at 400 degrees

Directions:
1. Mix 1st 4 ingredients together in pan on stove and cook until candied.

2. Slice/mash yams. Fold sauce into yams in a casserole dish. Cook yams in oven (warm) until ready to serve.

Sesame Green Beans

from Martha Stewart

• 

Ingredients

• 1 pound green beans, trimmed
• 2 teaspoons rice vinegar
• 1/2 teaspoon toasted sesame oil
• Coarse salt and ground pepper
• 1 teaspoon sesame seeds

Directions

1. Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Add green beans to basket; reduce heat to a simmer. Cover, and cook until crisp-tender, 15 to 20 minutes.
2. Meanwhile, in a medium bowl, whisk together vinegar and oil; season with salt and pepper. Add green beans and sesame seeds; season with salt and pepper, and toss.

Go easy on the vinegar and oil as they both have strong flavors and can overpower.

Theurer's Carrots

from Licking the Spoon

Ingredients:
9 medium carrots cut into strips
1 tsp. sugar
4 T butter, melted
1/2 C evaporated milk
1 tsp parsley diced (less if using dried parsley)
1/2 tsp salt

Cover. Cook for 20 min. turning lots.

Sauteed Zucchini

from Licking the Spoon

Ingredients:
Zucchini, diced with skin on
Onion, diced
Fresh or canned diced Tomato
Fresh or canned Corn
Bacon is desired
Salt and Pepper to taste

All amounts are just as desired. Steam zucchini and onion until onion is transparent. Add tomato and corn until warm. Top with cheese and cover with foil until ready to serve.

Best Summer Cucumbers

from Licking the Spoon

Ingredients:
6 cucumbers, thinly sliced
1 med. onion, sliced
1 C apple cider vinegar
1/4 to 1/3 C sugar
1/4 C oil
1 tsp salt
1 tsp dried oregano
1/2 tsp garlic powder
1/ tsp dried marjoram
1/2 tsp lemon pepper seasoning
1/2 tsp ground mustard

Mix together and pour over cucumbers and onions. The longer it refrigerates, the stronger the flavor.