Mixed Veggie Recipes like soup, casseroles, salads

Granny · August 22, 2007

I've been reading through a pile of Mexican and Latin American cookbooks prepping for this year's study of the Aztec and Maya. One of the recipes I came across looked like such a great use of the stuff the garden is producing at the minute that I just had to try it. Definitely a keeper! This makes enough for 4-8, depending on how hungry you are. I served it last night with grilled chicken and garlic bread.

3 cups zucchini, cut in 3/4 inch dice
1 large onion, diced
1 or 2 large tomatoes, cut in 3/4 inch dice
niblets sliced from 3 or 4 ears of corn (or 1 cup frozen)
about 1.5 cups potatoes, cut in 3/4 inch dice and boiled 3 minutes (I had only tiny potatoes, used 8 or 9 of them altogether)
2 or 3 jalapeños, seeded, deveined and diced very fine (or use California long greens)
2 or 3 cloves of garlic, chopped fine
1 tablespoon fresh oregano, chopped fine
3 tablespoons olive oil
1 teaspoon salt
black pepper to taste
1/4 cup cilantro, chopped
1/2-1 cup grated cheese (Recipe called for Monterey Jack, I used the Vermont version - sharp, white cheddar.)

Use about half of the oil to grease most of a very large sheet of heavy duty foil. Mix everything else except the cilantro and cheese together and mound it into the center of the foil. Drizzle with remaining oil. Fold the edges over several times to completely enclose the vegetables, then place on the grill for about 1/2 hour, turning now and then so the veggies cook evenly. Just before serving open one of the seams and add the cheese and cilantro to the packet.

Boy oh boy this was good!

August 22, 2007	#4
Granny Tomatovillian™ Honoree Join Date: Mar 2007 Posts: 507	Mixed Veggie Recipes like soup, casseroles, salads I've been reading through a pile of Mexican and Latin American cookbooks prepping for this year's study of the Aztec and Maya. One of the recipes I came across looked like such a great use of the stuff the garden is producing at the minute that I just had to try it. Definitely a keeper! This makes enough for 4-8, depending on how hungry you are. I served it last night with grilled chicken and garlic bread. 3 cups zucchini, cut in 3/4 inch dice 1 large onion, diced 1 or 2 large tomatoes, cut in 3/4 inch dice niblets sliced from 3 or 4 ears of corn (or 1 cup frozen) about 1.5 cups potatoes, cut in 3/4 inch dice and boiled 3 minutes (I had only tiny potatoes, used 8 or 9 of them altogether) 2 or 3 jalapeños, seeded, deveined and diced very fine (or use California long greens) 2 or 3 cloves of garlic, chopped fine 1 tablespoon fresh oregano, chopped fine 3 tablespoons olive oil 1 teaspoon salt black pepper to taste 1/4 cup cilantro, chopped 1/2-1 cup grated cheese (Recipe called for Monterey Jack, I used the Vermont version - sharp, white cheddar.) Use about half of the oil to grease most of a very large sheet of heavy duty foil. Mix everything else except the cilantro and cheese together and mound it into the center of the foil. Drizzle with remaining oil. Fold the edges over several times to completely enclose the vegetables, then place on the grill for about 1/2 hour, turning now and then so the veggies cook evenly. Just before serving open one of the seams and add the cheese and cilantro to the packet. Boy oh boy this was good!