Fresh from the Garden: 3 Recipes Using Vegetables Picked from your Garden

Few things beat the fresh, vibrant taste of vegetables picked right from your garden. Vegetables like tomatoes, zucchini, basil and squash taste delicious on their own, straight off the vine, but they taste even better prepared in a quick and easy meal paired with complementing flavors.

There are times that our harvest produces large yields and we’re left thinking, what am I going to do with all these tomatoes? Or how many roasted carrot side dishes can I really make? During the times we’re fortunate enough to produce more than we know what to do with, below are 3 recipes to use for your abundance of freshly-picked vegetables. Give your family and friends the opportunity to quite literally taste the fruits of your time-consuming labor.

Fresh Garden Recipes

Pesto Grilled Pizza with Fresh Mozzarella

Fresh basil and creamy, gooey mozzarella are the stars of this recipe. Use the fresh basil from your garden to make homemade pesto in a food processor and drizzle it over pizza dough before grilling. Add fresh mozzarella and any other topping you desire, like arugula, sundried tomatoes or roasted garlic!

Pesto ingredients:

2 cups fresh basil leaves

2 garlic cloves

2 tablespoons of pine nuts

½ cup of OVOO

½ cup parmesan cheese

Salt and pepper to taste

Roasted Zucchini Chips

These delicious roasted zucchini chips are a healthier alternative to potato chips or French fries. Drizzle zucchini slices with olive oil, then dip the slices into bread crumbs before roasting them in the oven to perfection. Don’t forget to add the parmesan cheese before setting the oven timer for about 15 minutes.

Ingredients:

2 large zucchinis, sliced

1 tablespoon OVOO

¼ cup parmesan cheese

½ cup breadcrumbs

Tomatoes on Goat Cheese Crostini’s

Picture this on your table; slow roasted marinated tomatoes over a toasted crostini smothered in creamy goat cheese. Cherry or plum tomatoes work best for this recipe but use whatever tomatoes that you have from your garden. Start by marinating the tomatoes in an olive oil mixture, then roast on 350 degrees for about 30 minutes. Once they become wrinkly, spoon the tomatoes over crispy crostini’s covered in goat cheese.

Tomato marinade ingredients:

4 cups cherry tomatoes

1 tablespoon balsamic vinegar

3 tablespoons olive oil

¼ teaspoon sea salt

2 garlic cloves

¼ cup fresh basil

Garden Savvy allows you to browse and compare thousands of verified vendors to see prices, inventory, and more. All with real, honest reviews from customers. Visit our vegetable suppliers to grow your own vegetables and make any of the above recipes!