We eat a lot of fresh fruits and vegetables in our house, and the topic of conversation with my inquisitive Kindergartener regularly turns to where the fresh produce came from. And currently my daughter is particularly obsessed with when things grow.
This is a Sponsored post written by me on behalf of Fresh From Florida.
A typical conversation includes questions like:
“When is watermelon in season, mom?”
“What is in season now?”
“What will be in season next?”
And then she continues to grill me about every fruit and veggie she can think of — even if we just went over them previously. It is very fascinating to her. Luckily for me, we live in Florida so there is always something in season. And luckily for me, Google knows when everything grows and where.
Because she is so interested in how things are grown, I am always on the look out for new recipes featuring season produce. I just discovered the recipe section on Fresh From Florida’s website, and I am excited about all of the yummy recipes made with locally grown produce. Here’s one yummy recipe I found on Fresh From Florida that is filled with tons of fresh veggies.
Pan Roasted Florida Vegetables
Ingredients:
- 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
- 1/4 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.
Image and recipe borrowed with permission from Fresh From Florida, where you can find even more recipes created with fresh produce from Florida. Follow Fresh from Florida on Facebook and on Twitter for even more fresh ideas.
What are you favorite recipes from Fresh From Florida? Me, I wanna try the zucchini chips!

Pan Roasted Vegetables Recipe
Ingredients
- 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
- 1/4 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
Instructions
-
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.
Christy Garrett @ Uplifting Families says
This sounds yummy. I would love to try this with a variety of garden veggies. 😉
Virginia @thatbaldchick says
Those look delish. Pinned so I can make them later.
Christina says
How funny, I just made the zucchini chips a few nights ago and they were so good! Hoping to get lots of yummy zucchini from our garden this year. The Feta, Tomato and Caper Potato Salad and Fresh Tomato Chop Salad look amazing too. Hopefully I’ll be trying a lot of these recipes with fresh veggies and herbs from our garden this year (In Florida too and I’ve put all our seedlings in the ground over the past 2 weeks!)
Robyn says
this sounds really delicious. I am looking forward to summer garden vegetables
Rona B says
My family loves roasted vegetables. And this recipe sounds like a winner.
Andrea says
Love roasted veggies! Thanks for the posting .
Krista says
What a great website! Informative and fun! Glad I found it! Thanks for your hard work.
Trish F says
This looks delicious and I will have to make it when these vegetables are in season in my area, being in NJ that won’t be till the end of June and July. Thanks for sharing.
Lesa says
this recipe looks really good, like the directions step by step. I think I can’t wait for summer to get all these fresh vegetables!
David Smith says
I never used to like vegetables growing up through y 20’s or so. In my 30’s I started liking them and now I’m in my 50’s and I really like almost any vegetable. This recipe sounds really good and I have saved it to try out. The change I would need to make is no bell peppers since I am allergic to them, but everything else sounds good and the flavorings would be really good. Thanks for the recipe.
Dale says
This looks absolutely delicious! I have got to try it.
Lynde F. says
This recipe sans the eggplant will be loved at our house!!
Tammy S says
All these veggies look so good! I can’t wait for summer and all the fresh veggies I can get my hands on. I will have to try this recipe soon. Thanks for sharing!
robyn donnelly says
This recipe for the pan roasted vegetables looks delicious. I love my viggies.
Katy says
I am lucky to live in Southern California where most things are “fresh” year-round, like you! This recipe looks great. We love eggplant at our house and this would be a fun new recipe to try with it!
C. says
I love pan roasted vegetables. I’d pair something like this with a piece of pan roasted salmon with a little bit of lemon juice for a great meal.
Terry Rodriguez says
My goodness this recipe sounds delicious. Very healthy too. Thank you for sharing.
Maggie Smith says
I adore roasted veggies! This is my #1 favorite way to eat them!!
Lynn C says
It’s too bad I don’t eat many of the vegetables in this because it must be incredibly healthy. It’s cool your daughter is learning to eat her veggies and takes such an interest in them.
Nancy Brett says
I really love this recipe specially I’m vegetarian and this recipe contains many different kind of vegetables , I’ll try it home !!
thank you and keep up giving you readers some Yummy recipes 🙂
June S. says
We make these all the time here at our house, very easy to make and the whole family loves them too.
Kendra says
I will have to try this recipe. I am looking for new veggies to try instead of the broccoli, cauliflower, & carrots I typically make. Zucchini chips sounds likes a fun healthy snack. Will have to try that too! Thanks for sharing!
Thamica McCook says
I love the avocado smoothies. They are so delicious! If I could make them every day, I would.
Betsy Barnes says
Oooh, this looks so good! I can’t wait to try this recipes with all the fresh veggies from our local farmers market! 🙂
lovely jasmin says
What an amazing Roasted yummy !!
sarah jau says
Looks amazing nice work keep the good work !
Martha Holland says
Looks so yummy. I love to roast my veggies.
roxy meto says
I just want to taste just a small Piece so yummy .thank you
julia frank says
OMG thank you for share this recipe with us
Susan Smith says
This recipe for the pan roasted vegetables looks delicious and healthy too.
Jara Christensen says
Wow this looks so delicious! I have been trying to find a yummy recipe just like this, thanks!
Taylor Allen says
These look soooo good! I’m going to pin it and try them out one night this week!
Nancy Loring says
I love roasted vegetables. Are winters are pretty harsh around here so we are at the mercy of warmer srates for our vegetables right now but I going to florida in 4/8 for 2 weeks and I can’t wait for fresh corn and watermelon.
Aimee says
I love roasted veggies. This recipe looks great. #Pinning !