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August vegetable garden recipe


This morning, I took an August walk in Millersville, and looked upon several backyard gardens. I saw tons of tomatoes, zucchini, summer squash, and peppers ripening. So pretty on their stems, as butterflies flitted around. So, here’s an easy meals recipe for the garden bounty of the Harrisburg area.




• 2 tablespoons olive oil

• 2 cloves garlic, minced (or 2 teaspoons jarred minced garlic)

• 1 medium onion

• 1 red bell pepper

• 1 green bell pepper

• 1 medium zucchini

• 1 medium yellow summer squash

• 2 tomatoes

• Handful of fresh basil

• 1 teaspoon Mrs. Dash original seasoning, or lemon pepper

• Salt to taste

• ¼ cup grated cheese of your choice


1. Mince the garlic. Peel the onion. Cut it in half, then slice it thinly. Cut the peppers into strips.Thinly slice the zucchini and summer squash. Chop the tomatoes. Cut the basil into thin strips.

2. Heat the oil on medium high in a large skillet. Cook the garlic, onion, and peppers for about three minutes. Stir and turn occasionally.

3. Put in the zucchini and squash slices. Cook and stir constantly until all the vegetables are al dente (tender-crisp.)

4. Add the tomatoes, basil, and seasoning. Cook another minute or two.

5. Serve. Put grated cheese on top.

Comments

  • Profile picture of Michael Thal
    Michael Thal 4 years ago

    I love the freshness of garden vegetables. Another good reason why I want to move from an apartment to a house.

  • Sharon Watterson 4 years ago

    great use of August vegetables in fresh, healthy recipe

  • Beverly Mucha 4 years ago

    Stopping in just to say hello – open issues when commenting.
    Winona Cooking Examiner and Winona Home and Living Examiner

  • Profile picture of Roberta Baxter
    Roberta Baxter 3 years ago

    Wonderful garden recipe.I am finally able to again post a comment for you.

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