Sunday Suppers Inspired by The Four Pounds of Cheese Project: Vegetable Jumble

Reminder:  If you are participating in Four Pounds of Cheese, please post your end-of-week reflections to the event page. Thank you!

veggie jumble 006As you know, I am participating in The Four Pounds of Cheese Project, wherein I am photographing my food waste every day for a week. Today is the last day of the project, and I have to tell you, it has been a very eye-opening week, to say the least.

I find, as many of you have found, that overbuying is my main issue when it comes to food waste.  Either I’ll get All Excited about a certain vegetable and get a Very Lot or I find myself saying, “Ooh! Look at those.  I’ll grab some of them.  And, over there! Those look amazing, too.  They are coming home with me.”  Either way, I generally end up tossing some of these prized finds into the compost bin because I just never get around to making something with them.

I will be posting my photographs and reflections on The Four Pounds of Cheese Project tomorrow, but I wanted to share with you a dish I came up with that is versatile enough to let you use up any of those impulse buys that otherwise might meet their end in the trash or the compost bin.  I call it Vegetable Jumble, because that’s exactly what it is.  A jumble of vegetables, some roasted and some sauteed, all jumbled together under a sprinkle of cheese.

veggie jumble 005This is pre-cheese, but I mean, seriously. Doesn’t this look amazing?!

I must admit that I originally came up with it as a way to disguise a bunch of squash and zucchini that The Beloved’s dad’s girlfriend brought to us last week.  I am not a Squash or Zucchini Fan, so I decided to disguise them with as many other vegetables as I could.  Here’s a pretty good approximation of my ingredient list along with a Loose Accounting of how I made it.  I will say up front that it was seriously good, and that we ate all of it with No Waste Whatsoever.  And the leftovers? I’ll tell you about them in just a bit, but they were amazing, too!

Vegetable Jumble
Use what you have.

For the Roasted Veggies:

  • 1 Russet potato, washed, dried and cut into 1/2″ chunks
  • 1/2 sweet onion, diced
  • handful each of cherry tomatoes and pear tomatoes
  • a couple of handfuls of mushrooms, cleaned and cut into pieces
  • drizzle of oil
  • drizzle of vinegar
  • salt and pepper, to taste

For the Sauteed/Simmered Veggies

  • drizzle of olive oil
  • 1/2 big-ass light green squash of unknown origin
  • 1/2 big-ass zucchini
  • 1/2 sweet onion, diced
  • salt and pepper, to taste
  • 1 can diced tomatoes (I used Muir Glen Organic)
  • big handful of frozen green beans
  • fresh or dried herbs of choice (I used Tuscan Sunset from Penzey’s)

Preheat the oven to 450F.  Line a baking sheet with Magical Nonstick Foil (or not) and spread the potatoes and tomatoes out.  Toss with oil, vinegar, salt and pepper.

Roast veggies for about 15-20 minutes, then add the onion and mushrooms.  (The tomatoes will probably have already exploded. Don’t worry about it, because they cook down to give a lovely sweetness and depth of flavor to the whole dish).

Continue roasting until potatoes are tender on the inside and crisp and lovely on the outside, about 20 minutes more, stirring everything once or twice to make sure they cook evenly.

Meanwhile, heat a wok or skillet and add a drizzle of oil.

Saute the squash, zucchini and onions for about 3-4 minutes.

Add the tomatoes, salt&pepper and herbs.  Simmer until everyone is nice and tender.

Add the green beans and simmer another 5 minutes or so.

Try to time the stove-top veggies so that they will be done at the same time as the roasted veggies. Taste everything and adjust seasonings as necessary.

To serve, place some of the roasted vegetables on a plate.  Top with the sauteed/simmered vegetables and add some grated cheese, if you’d like.

This was a completely satisfying meatless meal, and it allowed us to use up the squash and zucchini along with some not-quite-gorgeous cherry and pear tomatoes.

And the leftovers?  I added some lovely bacon cubes from Triple B Farms to the vegetables when I reheated them and used them as filling for hearty omelets. Fantastic.

leftover jumble, pound cake&clean plates 012Reheating the veggies.
leftover jumble, pound cake&clean plates 016Lovely nitrate-free, happy slab bacon from Triple B Farms. I can cut it however I want!
 leftover jumble, pound cake&clean plates 022
Nutritious and really satisfying.  Take that, Denny’s Grand Slam!

And Zero Waste.

leftover jumble, pound cake&clean plates 023
Have a lovely day!


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Comments

  1. says

    Fabulous and wonderful! I love the roasting paired with the sauteing. I normally just saute everything, because I’m too impatient for the roasting. But it looks sooo delish.

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