Mixed Veggies!

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Foil Wrapped grilled Veggies

Mix the following in a bowl:

  • 2 1/2 pounds new potatoes, thinly sliced
  • 1 large sweet potato, thinly sliced
  • 2 Vidalia onions, sliced 1/4 inch thick
  • 1/2 pound fresh green beans, cut into 1 inch pieces
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 1/4 cup olive oil

Use 2 layers of foil and place a mix of the veggies and fold to make a packet.  Cook on a hot grill (not flaming) for 20-30 minutes. Turn 2-3 times.

Alexis's Chopped Vegetable Salad   Serves 10 to 12. This recipe, courtesy of Martha’s daughter Alexis, takes full advantage of summer’s availability of fresh vegetables. The trick is to cut all of the vegetables into similar-size pieces so that each forkful offers a mix of flavors.

2  teaspoons salt, plus more for water
2 ears fresh corn
1/2 pound green beans, trimmed and cut into 1/4 inch pieces
4 plum tomatoes, seeded and cut into 1/4 inch pieces
1 small red pepper, seeded and deveined, cut into 1/4 inch pieces
1 small yellow pepper,seeded and deveined, cut into 1/4 inch pieces
1 small red onion, cut into 1/4 inch pieces
1 cucumber, peeled and seeded, cut into 1/4 inch pieces
3/4 cup fresh cilantro
1 medium jalapeño pepper, seeded and deveined, minced
2 tablespoons extra-virgin olive oil
2 tablespoons rice-wine vinegar
1 teaspoon freshly ground black pepper

Prepare an ice bath; set aside. Bring a medium saucepan of salted water to a boil. Add corn, and blanch until tender, about 6 minutes. With tongs, remove from water, and plunge immediately into ice bath. When corn is thoroughly cooled, remove from ice bath. Using a large knife, remove kernels from cobs. Transfer kernels to a large bowl. Add green and wax beans to boiling water. Blanch until tender, about 1 minute. With a slotted spoon, remove from water, and plunge immediately into ice bath. When beans are thoroughly cooled, drain in colander.
Add green and wax beans, tomatoes, red and yellow peppers, onion, cucumber, cilantro, and jalapeño to corn. Stir to combine. Add olive oil, vinegar, salt, and pepper. Stir to combine. Adjust for seasoning. Serve immediately.

Gayle’s Veggie Quiche

This low fat recipe can vary depending on what veggies you have on hand.  This does freeze and re-heat well. Yes, and “real men” like it!

  • Grate 3 medium sized potatoes
  • 1 tablespoon oil


  • handful of broccoli florets
  • chopped bell pepper
  • 1 small onion (can sauté in advance)
  • 1 clove garlic (sauté in advance w/onion)
  • handful of fresh green beans, 1” length
  • 1 cup cheese (low fat cheddar or swiss)
  • 3 eggs
  • ¾ cup milk (2% milk works fine)
  • dash of pepper
  • few leaves of sage or parsley, sliced up

Preheat oven to 425. Rub or spray olive oil on glass pie plate.  Press the potato gratings into the shape of the pie pan.  Bake in oven for 10-12 minutes and then set on counter for adding the filling.  Turn oven down to 350.
Saute the onion and garlic lightly.
Fill the quiche: Sprinkle half of the cheese down first.  Then add the broccoli, pepper, onion and green beans.  Top with the remaining cheese.  In a bowl, break open the eggs and add in milk and work with a wisk. Add the pepper and sage (optional to add ½ teaspoon of salt) to the egg/milk mix.  Pour the liquid mix into the pie pan and place in the oven at 350.
Bake for 20 minutes at 350 and check to see if the center is solidifying (it may need an extra 5 minutes if the center  is still liquidy). 
Cool for 5-10 minutes before serving.



July Sautee  (from Gayle)
1 onion, chopped
1 garlic, chopped
2 TB olive oil
1 zucchini  (1/4” slices)
summer squash (1/4” thick slices)
a favorite herb sprig (oregano recommended)
optional: grated cheese
optional:  tortillas (flour or corn)

Pour 2 tablespoons of olive oil in a skillet on medium heat.  Chop the spring onion and garlic, using the lower parts of the stem as well.  Saute until lightly brown and then add sliced summer squash and  zucchini.  Turn regularly and cook for 5-7 minutes to desired level of 
texture and color.  Add the herb, tearing it if oregano, during the last minute in the pan.

Can add can eggplant and/or pepper at the same time as the summer squash.  Also, can add cherry tomatoes for the last few minutes.  Our boys like grated cheese added on top.

Serving Suggestion:
Warm tortillas in your oven or microwave and pour the veggie mix in and wrap to eat.

Open Faced Veggie Grilled Sandwich
From Country Magazine (Aug/Sept 08)
For 4 sandwiches:
in a bowl combine:
2 TBS olive oil
3 garlic cloves, minced
1 TBS fresh oregano
1 TBS fresh basil
add these sliced veggies to the bowl above:
1 eggplant, thinly sliced
1 zucchini, thinly sliced
1 large (or 2 medium) onion, sliced
1 red pepper, sliced
1 green pepper, sliced
Transfer the veggies to 2 baking pans and bake uncovered at 425 F for 15-20 minutes until lightly browned, stirring occasionally
Prepare toast from your favorite bread, perhaps a baguette sliced ½ inch thick
Optional to spread a mix of ¼ cup mayo + 2 TBS balsamic vinegar + 1 tsp Dijon mustard on  top of toast

Top the bread with the veggie mix + a slice of fresh tomato and a slice of cheese.  Broil 6-8 inches from the heat for 2-3 minutes


4744 Bryan Station, Lexington, KY