Pan Roasted Vegetables Recipe

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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

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 Florida Vegetables
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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

  1. 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.
  2. 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.
  3. 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).
  4. 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.

 

34 thoughts on “Pan Roasted Vegetables Recipe”

  3. 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!)

    Reply

  8. 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.

    Reply

  9. 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!

    Reply

  10. 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.

    Reply

  13. 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!

    Reply

  15. 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!

    Reply

  16. 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.

    Reply

  19. 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.

    Reply

  20. 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 🙂

    Reply

  22. 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!

    Reply

  24. Oooh, this looks so good! I can’t wait to try this recipes with all the fresh veggies from our local farmers market! 🙂

    Reply

  33. 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.

    Reply

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