Receiving a produce box on a weekly basis is wonderful, but also requires proper planning so you don't have so many vegetables left over from one box when it's time to receive the new box. We're learning. From the first produce box we received 3 patty pan squash. Patty pan squash was new to us, so the easiest way I could think to cook it was roasting it.
I went to a produce market and purchased a couple of more veggies to add to this roasted dish. I bought some red bell peppers, zucchini, and eggplant. As luck would have it, in the second box, we received eggplant and yellow squash!
As I was cleaning up my kitchen, I discovered a new packet of wooden skewers I had recently purchased on a whim. I soaked a few of them and decided to make vegetable kabobs. The rest of the veggies were loaded up in a baking dish and roasted together. We'll be eating veggies for days around here. I guess that was the point though!
|Chop veggies in thick slices.|
|Season veggies with salt, pepper, minced garlic, and olive oil|
|This is the olive oil I used. It is infused with Herbes de Provence. I purchased it at World Market.|
|Cover dish with plastic wrap and marinate veggies in the refrigerator for a couple of hours.|
|Soak wooden skewers for about 15 minutes so they won't break or burn in the oven or grill.|
|Thread veggies on skewer, alternating veggies as you prefer. Place skewers on parchment paper lined baking sheet.|
|For all my extra veggies, I placed them in a parchment paper lined baking dish.|
|Roast veggies at 425 degrees F until done. For the skewers it was about 30 minutes.|
|Roasted veggies, brown rice, chicken, and a slice of fresh cantaloupe.|
p.s. I don't have a grill, but I'm certain these vegetable kabobs would taste amazing grilled as well.