FEAST ON SUMMER’S BOUNTY
Delicious ways to incorporate more veggies into a family meal
Whether you get your produce from the local market or your own backyard, here are some of our favourite ways to make your vegetables sing:
Our Savoury Roasted Vegetable Medley is a simple side to complement any weeknight meal.
Dried basil and garlic add flavour, but you can replace with other herbs and spices you enjoy.
Other vegetables that can be roasted include beets, broccoli, cauliflower, sweet potato and radish.
Some people may find the anise-like flavour of fennel overpowering; roasting helps to mellow it out a bit.
Honey, garlic and thyme help bring out fennel’s unique sweet and savoury notes in our Honey Garlic Roasted Fennel.
Our colourful, Asian-inspired Garden Vegetable Burger pairs well with our simple Peanut Sauce.
Try topping with shredded carrot, cucumber, cabbage or daikon for some extra crunch. Calgary-based ATCO Blue Flame Kitchen has been providing advice on food, cooking, recipes and other household topics for more than 80 years. Their cookbooks include Everyday Delicious and From the Grill.
GARDEN VEGETABLE BURGERS Serves: 5-6
4 cups (1 L) finely diced stale multi-grain bread
1 cup (250 mL) finely chopped onion
1 green bell pepper, finely chopped
3/4 cup (180 mL) finely chopped celery
3/4 cup (180 mL) shredded carrot
1 cup (250 mL) shredded zucchini
3 eggs
1 tbsp (15 mL) soy sauce
2 tsp (10 mL) sesame oil
1 tsp (5 mL) lemon pepper
1/2 tsp (2.5 mL) ginger
1/2 tsp (2.5 mL) salt Hamburger buns
Peanut sauce (recipe below)
1. Combine first 6 ingredients in a large bowl. Whisk together next 6 ingredients and stir into vegetable mixture until moistened. Pat mixture firmly into 10-12 patties. Cook on a lightly greased griddle over medium heat on natural gas barbecue until brown on both sides. Serve immediately on buns with peanut sauce.
PEANUT SAUCE
1 tsp (5 mL) oil
1/4 cup (60 mL) coarsely chopped onion
1 tsp (5 mL) minced fresh ginger Dash cayenne pepper
1/2 cup (125 mL) creamy or chunky peanut butter
1 cup (250 mL) water
1 tbsp (15 mL) soy sauce
1. In a saucepan, heat oil over medium heat; add onion, ginger and cayenne. Cook, stirring frequently, 1 minute. Stir in peanut butter. Stir in water and soy sauce until well blended. Bring to boil, stirring, until mixture thickens. Serve hot or at room temperature.