The eggplants in this box were bigger than we had been getting in our harvest boxes this year. My husband and I are not big eggplant fans, so I was a bit anxious about how I was going to handle them. I found this recipe on Cooks.com for shish kabobs, and decided to give it a go. The consistency of the eggplant was good, and the glaze made everything taste sweet. They turned out great!
1 pound chicken breast, cut in 2 inch by ½ inch pieces
1 cup cherry tomatoes
2 green bell peppers, quartered
1 medium onion, cut in large chunks
3 golden zucchini or yellow squash, cut in 1½ inch chunks
1 medium eggplant, cut in 1½ inch chunks
¼ cup olive oil
½ teaspoon onion powder
In a small saucepan, combine steak sauce, hone, vinegar, ¾ teaspoon garlic powder, cumin, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat. Reserve ¾ cup.
Allow the marinade to cool slightly, then place chicken breast into the marinade remaining in the saucepan. Marinate for 10 minutes. Preheat grill.
While the chicken is marinating, combine tomatoes, pepper, onion, squash, and eggplant in a large bowl. Combine oil, onion powder, and remaining garlic powder. Pour over vegetables, and toss to combine.
Alternately skewer vegetables and chicken on skewers. Grill over medium heat, brushing frequently with the reserved marinade.
Roasting vegetables has got to be one of the easiest ways to make a delicious side dish. A while back, I tore a vegetable roasting chart out of Good Housekeeping magazine. I use it all the time. I had used less red pepper and squash than expected in my quesadillas the other night, so I decided to roast the rest together tonight. Roasting really brings out the sweetness of the red pepper! I added a little basil to tie everything together. Between the 2 of us, my husband and I ate 3 red peppers and 3 squash.
3 summer squash (I used 1 zucchini and 2 golden zucchini)
4 tablespoons olive oil, divided
¼ cup basil leaves, sliced thinly
Preheat oven to 450 degrees.
Cut bell pepper into 1 inch strips. Combine with about 2 tablespoons of olive oil. Pour into roasting pan. Roast for 10 minutes.
While the pepper is roasting, cut squash in half lengthwise, the cut each half into quarters (I did mine lengthwise, but you could go either way.) Mix with another 1-2 tablespoons of oil, depending on how much remained in the bowl after you poured out the pepper.
After the peppers have roasted for 10 minutes, add the squash and roast an additional 15-20 minutes, until vegetables are soft and brown. Sprinkle with basil
When I was planning our menu for this week, I put in “red bell pepper and summer squash,” and found this recipe for Farmer’s Market Quesadillas from allrecipes.com. I was glad to find something that wasn’t Italian! (We’ve been eating way too much Italian lately.) I decided that mushrooms weren’t my idea of a usual ingredient in Mexican cooking, so I omitted them. Then, I realized, there was no chile! I had to remedy that. Since we were eating it as a main dish, I also decided to add some black beans for protein. They tasted really good. Not too spicy, so if you like your quesadillas really hot, you might want to add some extra chile. It is also a quick dinner for a work night.
Heat olive oil over medium heat. Add bell pepper, zucchini, yellow squash, and onion. Saute until the vegetables start to get soft.
Add black beans and chile. Continue cooking until the beans are heated through. Remove from heat.
Spray both sides of an indoor grill with non stick cooking spray. Place a tortilla on the bottom plate of the grill. Top with ¼ cup cheese, then ¾ cup of the vegetable mixture. Top with another ⅛ cup cheese. Place a second tortilla on top. Lower the top plate and cook for 3-5 minutes, until golden brown. (You can also cook in a skillet on the stove, flipping the quesadilla half way through.)
Remove quesadilla and cut into wedges with a pizza cutter. Repeat with remaining ingredients.
While our son is home from the Navy, I’ve been trying to show him that vegetables are easy to cook. We got a good supply of summer squash in our box this week-7 golden zucchini and 3 pan squash. I whipped up this grilled squash to serve as a side dish with grilled chicken. It was pretty bland, until I added some lemon juice which really improved the flavor.
Another grilling night. (And you aren’t surprised, are you?) I was trying some spicy chicken breasts, so I wanted a dish that would compliment that. You can definitely make this as hot or mild as you want.