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Celebrating the Last of Summer's Harvest
Paula Gallagher on
As summer winds down, the final bounty of seasonal produce brings vibrant colors, fresh flavors, and an opportunity to make the most of these late-summer delights. The end of summer yields an abundance of vegetables and fruits like tomatoes, zucchini, corn, bell peppers, eggplant, peaches, and berries. These last-of-the-summer produce options offer a wonderful chance to savor the season's flavors while keeping your meals healthy and delicious.
The beauty of late-summer produce lies in its versatility. From crunchy salads to hearty mains, the flavors are at their peak, providing us with rich nutrients and vibrant colors. Here are a few end-of-summer favorites and their health benefits:
- Tomatoes: Rich in antioxidants like lycopene, tomatoes are excellent for heart health and reducing inflammation.
- Zucchini: This low-calorie, fiber-rich vegetable is perfect for supporting digestion and weight management.
- Corn: A good source of fiber, B vitamins, and essential minerals like zinc and magnesium.
- Eggplant: Packed with vitamins, minerals, and antioxidants, eggplant can support heart health and provide anti-cancer properties.
- Peaches and Berries: High in vitamins, fiber, and antioxidants, these fruits are great for skin health and boosting immunity.
Recipe: Summer Vegetable & Quinoa Stuffed Bell Peppers
This recipe is a perfect way to incorporate a variety of late-summer vegetables. The combination of flavors and textures from tomatoes, zucchini, and corn, paired with protein-packed quinoa, creates a balanced and satisfying meal.Ingredients:
- 4 large bell peppers (red, yellow, or orange)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh or frozen)
- 1 small eggplant, diced
- 2 cloves garlic, minced
- 1 small red onion, diced
- 1 tsp smoked paprika
- 1/2 tsp cumin
- Salt and pepper, to taste
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup feta cheese, crumbled (optional)
- 1/4 cup pine nuts (optional)
Instructions:
- Prepare the Quinoa: In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to a simmer and cover. Cook for about 15 minutes or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
- Preheat Oven and Prepare Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the inside with olive oil and place them in a baking dish. Set aside.
- Cook the Vegetables: In a large skillet, heat 1 tbsp olive oil over medium heat. Add the diced onion and garlic, and sauté until translucent, about 3 minutes. Add zucchini, eggplant, corn, and cherry tomatoes. Season with smoked paprika, cumin, salt, and pepper. Cook for about 5-7 minutes until the vegetables are tender yet still vibrant.
- Combine with Quinoa: Stir in the cooked quinoa and mix well to combine. Add the chopped basil and parsley and adjust seasoning if needed.
- Stuff the Peppers: Spoon the quinoa and vegetable mixture into each bell pepper, filling them generously. Sprinkle feta cheese and pine nuts on top if using.
- Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and slightly charred at the edges.
- Serve: Garnish with extra fresh herbs and serve warm. These stuffed peppers are perfect on their own or alongside a crisp green salad. ENJOY!
The last of the summer harvest offers an opportunity to celebrate the season's flavors and colors. This Summer Vegetable & Quinoa Stuffed Bell Peppers recipe is nutritious, delicious, and easy to make, and sure to bring the essence of summer to your table. So, head to your local farmer's market, gather some fresh produce, and savor the last taste of summer!
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