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Fresh End-of-Summer Dinner with Garden Vegetables

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A quick, easy, and healthy dinner featuring fresh garden vegetables roasted and tossed with herbs and lemon juice. Perfect for summer nights, this colorful dish is light, satisfying, and adaptable to various dietary needs.

Ingredients

Scale
  • 2 medium zucchini, sliced into 1/4-inch rounds
  • 3 large ripe tomatoes, chopped
  • 1 red bell pepper, seeded and cut into strips
  • 1 small red onion, thinly sliced
  • 1 cup fresh green beans, trimmed (optional)
  • 2 cloves garlic, minced
  • 1/4 cup fresh basil leaves, torn (or fresh parsley)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons extra virgin olive oil
  • Optional: 1/4 cup crumbled feta cheese or goat cheese
  • Optional: Toasted pine nuts or walnuts

Instructions

  1. Rinse all garden vegetables under cold water. Slice zucchini into 1/4-inch rounds, chop tomatoes into bite-sized pieces, cut red bell pepper into strips, thinly slice red onion, and trim green beans. Set aside in a large bowl.
  2. Heat a large skillet or grill pan over medium-high heat. Add 1 tablespoon olive oil and warm until shimmering but not smoking.
  3. Cook zucchini and bell peppers for about 5 minutes, turning occasionally, until tender and lightly charred.
  4. Add green beans and red onion slices; cook for another 5 minutes until crisp-tender.
  5. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn.
  6. Transfer cooked vegetables back to the large bowl with fresh chopped tomatoes.
  7. Drizzle with remaining 2 tablespoons olive oil and lemon juice. Add torn basil leaves, oregano, salt, and pepper. Toss gently to combine.
  8. If using, sprinkle crumbled feta or goat cheese and toasted nuts on top.
  9. Serve warm or at room temperature.

Notes

Do not overcrowd the pan to ensure proper caramelization. Add garlic last to avoid burning. Fresh herbs should be added after cooking to preserve flavor. For smoky depth, finish under broiler for 2 minutes watching carefully. Uniform vegetable slices help even cooking. Can be served warm or at room temperature. Store leftovers in airtight container up to 3 days.

Nutrition

Keywords: summer dinner, garden vegetables, healthy recipe, easy dinner, vegetarian, gluten-free, fresh herbs, quick meal

Find it online: https://daintydine.com/fresh-end-of-summer-dinner-with-garden-vegetables-easy-healthy-recipes-for-summer-nights/