This is a Sponsored post written by me on behalf of Fresh From Florida. All opinions are 100% mine.
Lately I have been struggling with a lack of vegetables when my husband prepares dinner. I am very happy that he makes the family dinner when he arrives home before I do during the work week. What I wish he would do is add more fresh vegetables as side dishes to the meal. Somehow he conveniently forgets, so I have started leaving simple recipes right on the counter in plain sight, where he can’t miss them. This week he made this Super Easy Pan Roasted Florida Vegetable Medley recipe.
As a mom, I know I want to make sure my children are eating a healthy, well balanced diet. The more I teach them in the beginning how to make the best choices, the easier it will be as they get older.
I try and look for the Fresh From Florida label when I am shopping for fresh produce. I like to focus on seasonal availability all year round. When produce is in season I believe the freshness and brighter tastes really shine, plus it can save you money too. Prices are usually lower for the fruit and vegetables in season. Who doesn’t like to save some money at the grocery store when it’s as easy as checking out what produce is in season? I know I do!
If you’re like me, and never sure when your favorite fruits and vegetables are in season, you can easily check with the Florida Department of Agriculture and Consumer Services website. They offer printable lists by month to make planning your meals and shopping lists a breeze, and even provide information on a variety of Florida Tropical Fruits if you are looking to experience some new flavors.
What is your favorite fruit or vegetable in season right now?
- 1 large eggplant, large diced (remove skin if desired)
- 2 zucchini, large diced
- 2 large squash, large diced
- 2 bell peppers, seeded and diced large
- 6 cloves fresh garlic, minced
- 12 mushrooms, rinsed and quartered
- 1 large yellow onion, diced
- ¼ cup fresh parsley, hand torn
- 2 teaspoons fresh oregano (or 1 teaspoon dried oregano)
- canola or olive oil for cooking
- sea salt to taste
- fresh ground pepper to taste
- Pre heat a large-sized sauté pan over medium-high heat.
- Add 1 tablespoon of oil to the hot pan.
- Add half of the onion to the pan and cook for 2 minutes.
- Add half of the garlic and all the bell peppers to the onion mixture in the pan. Continue to cook the vegetables in the pan and add all of the yellow squash and zucchini to the pan.
- Lightly season the cooking vegetables with salt and pepper.
- Let the vegetables cook until the squash is just crisp-tender (about two minutes).
- Remove the vegetables from the pan into a large serving bowl.
- Place the sauté pan back over the heat and use a spatula to remove any debris. Once the pan is hot again, add 1 tablespoon oil and the other half of the diced onion.
- Let the onions cook for 2 minutes and then add the garlic, mushrooms and eggplant.
- Lightly season the cooking vegetables with salt and pepper. Let the vegetables cook until the eggplant is just tender (about 2 minutes).
- Remove the vegetables from the pan and place them into the bowl with the other vegetables.
- Add the fresh herbs to the bowl of vegetables and stir to combine.
- Serve warm.
- Recipe courtesy of freshfromflorida.com
