Recipes

Recipes Made With Your Garden Vegetables

The best part about having a garden and growing your own vegetables is eating them! Home grown vegetables are healthier for you and can be grown organically which makes them that much more delightful. The varieties of salads that can be made from home grown vegetables seem endless, but salads are not the only dishes that can be created from your garden veggies. Here are a few recipes that include your garden veggies, are simple to make, healthy, and delicious!

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Eggplant Tomato Slices

This dish can be served as a side or hors d’oeuvres. Eggplants and tomatoes are great garden vegetables and taste even better in dishes when they are home grown.

  • 2 eggplants
  • 2-3 tomatoes
  • 1-2 cloves of garlic minced
  • Mozzarella (amount depends on your liking)
  • 4-5 tbsp of olive oil
  • Salt and pepper

Directions: Cut the eggplants into half an inch to inch thick slices. Rub olive oil and garlic on each side of the eggplant slices and place in ceramic baking dish and into the oven to bake until slightly brown on each side.

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Remove from oven and place eggplant slices on a baking sheet (adding a little bit of olive oil to the baking sheet.) Add mozzarella cheese onto each eggplant slice (you may add parmesan cheese as well if preferred) and add a slice of tomato on each eggplant slice. Place the slices back into the oven and bake for an additional 8-10 minutes.
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Once finished, remove slices and sprinkle salt and pepper onto slices.
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Stuffed Zucchini Boats

Zucchinis are simple to grow in your garden and are underrated when in fact they can be used for a variety of dishes and are easy to cook. This dish can also be served as a side, sliced to be served as hors d’oeuvres, or can be a vegetarian main dish.

  • 1 tbsp sour cream
  • 1/4 to 1/2 tsp salt
  • 1/4 tsp curry powder
  • 1/2 tomato
  • 1 tsp thyme
  • 2 zucchinis
  • 1 onion
  • Cheese
  • Pepper
  • Parsley (minced)

Directions: Scrub the zucchinis well while washing and then slice them in half long-ways. Trim ends if preferred. Once cut, spoon out the insides of the zucchinis. The shells should look like canoes when finished. Leave about half an inch thickness in.

The pulp can now be chopped along with the onion and ½ of a tomato. Saute the onions with 1 tbsp of oil. Add ¼ tsp of curry powder to the onions when they are almost done and saute for another 30 seconds. In a bowl, add the zucchini pulp, chopped tomato, onions, pinch of pepper, 1 tsp of dried thyme, ¼ to ½ tsp of salt, and one heaping tbsp of sour cream and mix.

Lightly oil or butter a baking dish and put the zucchinis in. With a spoon, fill the zucchini boats with the pulp mixture and sprinkle some cheese on top.

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Place the zucchinis in the oven at 400 degrees for 20 minutes then broil until the top of the zucchinis is slightly brown. Remove zucchinis and sprinkle with minced parsley.

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Zucchini Chips with Basil Dipping Sauce

Here is another recipe made with zucchinis! These zucchini chips are great as a side and a good replacement for fries if cut long ways. Though the Basil dipping sauce ingredients are included, ranch can be used instead.

Zucchini Chips:

  • Non-stick cooking spray
  • 1 cup seasoned breadcrumbs
  • 1/2 cup Parmesan cheese, fresh grated
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon freshly ground black pepper
  • 1/3 cup milk
  • 2 small zucchini cut in 1/4-inch-thick slices

Sauce:

  • 1/2 cup sour cream
  • 3 tablespoons mayonnaise
  • 3 tablespoons fresh basil, chopped
  • 1 scallion, chopped
  • 1/2 clove garlic
  • 1/2 teaspoon Worcestershire sauce

Directions: Preheat oven to 425° F. Spray a large oven-proof wire rack with non-stick spray and set on a baking sheet. Mix together bread crumbs, Parmesan, salt, onion powder, and pepper in a bowl. Pour the milk into a separate shallow bowl. Dip the zucchini slices in milk then in breadcrumb mixture patting the crumbs on. Make sure those crumbs are sticking to the zucchinis well. Place slices on wire rack. Bake for 30 minutes or until golden brown. While the zucchinis are baking, mix the Basil dipping sauce ingredients in a food processor. Once the zucchinis are done, serve them immediately with dipping sauce.

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Garden Vegetable Salad

This healthy option is delicious when made with home grown vegetables and simple to make. The Garden Vegetable Salad is a good replacement for any “plain” salad but has a twist while staying healthy.

  • 6 medium tomatoes
  • 1 medium green pepper
  • 1 medium onion
  • 1 large cucumber
  • 1/3 cider vinegar
  • 1/4 cup sugar
  • 1-1/2 tsp celery seed
  • 1-1/2 tsp prepared mustard
  • 1/2 tsp salt

Directions: Chop vegetables: tomatoes can be quartered, green pepper can be julienned, onion may be sliced and separated into rings, and the cucumber peeled and sliced. You can chop the vegetables however you prefer. In a large bowl combine tomatoes, green pepper, and onion. In a small sauce pan, combine vinegar, sugar, celery seed, mustard and salt and bring it to a boil. Let boil for 1 minute. Once done boiling, pour over vegetables and let sit until the mixture becomes room temperature then add in the cucumber. Let the salad sit in the fridge for a couple hours prior to serving.

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Healthy doesn’t have to mean boring! These recipes are certainly not boring and by introducing your own home grown vegetables, they become even more delightful.

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Hi! I’m Maria, the Marketing Coordinator for Homes.com. I am part of a dream team that is dedicated to running this awesome blog along with Homes.com’s social channels. If I am not busy writing blogs and socially sharing for Homes.com, you can find me painting, drinking tea with my friends, and doing DIY projects!