Summer brings an abundance of veggies from the garden. After all the planning, planting, tending and growing it is time to reap the rewards, but that means I need to do something with all those veggies. This week brought yellow squash, zucchini, green (and purple) beans, peppers and okra.
I'm not a fan of okra, but yet grew it, so after searching for recipes I decided that I should try roasting it. I preheated the oven to 400 degrees and then chopped all the veggies and tossed them with olive oil and sprinkled with salt. I kept all the vegetables separate on the baking sheet since they would take different amounts of time to roast. In retrospect, I would start with the vegetables that took the longest (zucchini and squash) and then add the okra, followed by green beans and peppers.
To turn my roasted vegetables into a meal, I cooked some brown rice in the rice cooker and then made some basil-walnut pesto and tossed it with chickpeas.
The result was brown rice topped with garden fresh roasted vegetables, pesto chickpeas, a sprinkling of Parmesan and garnished with basil. I am pleased to report that the okra was not slimy. I was concerned when I put the gooey blob of okra onto the baking sheet, but after roasting it was crisp and do I dare say delicious? Well, at least I will say that when the okra was mixed with the rest of the roasted vegetables it blended into a delicious dish.