Sooo my creative right sided brain goes into action and some how I come up with all these amazing veggies combos. I roasted two pans. One pan with peppers, tomatos and onions.
Then the other pan with brocoli, carrots and cauliflower. I tossed them both with olive oil, salt, pepper, and freshly minced garlic. On the one with peppers I sprinkled dried oregano and basil. When the veggies came out of the oven I squirted them all with fresh lemon juice.
The peppers and onions I am using for a pasta salad tomorrow night. The cauliflower, carrots and brocoli we ate tossed over some brown rice with some shredded pork I had simmering in the crock pot. YUM
I still had some more cauliflower and lots of cucumbers to do something with. So I did two separate batches of pickling water. I just didn't go heavy on the vinegar or sugar. I did throw in a few mustard seeds, and a pinch of salt. When they were both gently cooked, I drained them and cooled them off in a marinade of olive oil and garlic. I tossed fresh basil and cherry tomatoes in with the cucumbers. Then with the cauliflower I used fresh oregano!!! That was key. I usually don't use my fresh oregano...I don't know why. I think I will quickly find more uses for this fresh herb.
For lunch that day I tried all my veggies over some low fat cottage cheese. It was sooo delicious. I am never going to do the canning thing, but I must say both of these methods are a great snappy way to use up all those excess veggies coming our way this harvest season.
