Greek Marinated Grilled Eggplant and Summer Squash is an easy and versatile recipe perfect for any veggies in season including asparagus, zucchini, red peppers, onions and more.
One of the hottest foods trends right now is locally sourced food. Chances are if you don’t have a garden growing in your own backyard you either frequent a farmers market, belong to a CSA (Community Supported Agriculture) or have visited a nearby farm stand recently.
If you follow me on Instagram, you know that I love sharing photos from the farmers market, apple orchards, blueberry farms and more. My friends at Cascadian Farm want to encourage you to do the same which is why they recently developed this interactive Farmers Markets Across the Map Facebook app.
To celebrate the season, Cascadian Farms is hosting a Farmers Markets Across the Map Sweepstakes. Submit an image any time between now and September 6th and you will be entered to win great prizes.The Grand Prize winner will receive sponsorship of their 2014 CSA membership (up to $500)!! Not only is it fun to browse through the photos but you just may discover a new farm stand in your area. Be sure to check out the Official Rules.
While most of us love visiting farmers markets, I know that people often avoid certain fruits or vegetables because they simply don’t know how to use them. I recently polled my friends on Facebook to learn that pattypan squash, fennel, radishes, beets, eggplant, rutabaga, parsnips, artichokes and leeks are top on that list.
Greek Marinated Grilled Eggplant and Summer Squash is an easy and versatile recipe perfect for any veggies in season including asparagus, zucchini, red peppers, onions and more. In fact, when I don’t feel like taking the time to make Lebanese Stuffed Kusa Squash I love to simply slice and grill it.
For more delicious ideas, here are additional recipes from a few of my friends to give you the courage to pick up that crazy looking kohlrabi or whatever else it is you see at the market this week!
Roasted Artichokes with Chorizo Dressing and an Artichoke Recipe Round-Up from Foodie Crush
Whole Wheat Spaghetti with Roasted Peppers and Eggplant from Aggie’s Kitchen
Roasted Rutabagas with Panko Gremolata & Pomegranate from Brooklyn Supper
Breakfast Casserole Recipe with Spinach, Leeks, Cottage Cheese and Goat Cheese from Kalyn’s Kitchen
Baked Pattypan Squash Parmesan with Garlic Breadcrumbs from Love and Olive Oil
Your farm stand is waiting.
- Serves: 4
- Serving size: 1 cup
- Calories: 175
- Fat: 13.8 g
- Saturated fat: 1.9 g
- Unsaturated fat: 11.7 g
- Trans fat: 0
- Carbohydrates: 12 g
- Sugar: 6.6 g
- Sodium: 290 mg
- Fiber: 4.2 g
- Protein: 2.9 g
- Cholesterol: 0 mg
- 1 medium eggplant - sliced in ½ inch rounds
- 1 large zucchini - sliced on the diagonal
- 1 large pattypan squash - sliced in ½ inch rounds
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 2 garlic cloves - grated
- ½ teaspoon salt
- pinch red chili flakes
- ¼ cup fresh mint - minced
- ¼ cup fresh oregano - minced
- Pre-heat grill on medium-high heat.
- Place eggplant, zucchini and pattypan squash in a large bowl and set aside.
- In a small bowl, whisk together olive oil, lemon juice, vinegar, garlic, salt, chili flakes, mint and mint oregano. Pour mixture over the sliced vegetables and toss well to coat.
- Grill vegetables until soft and slightly charred, about 8-10 minutes flipping once halfway through.
Disclaimer: Cascadian Farm compensated me for my time to create this seasonal recipe inspired by a local farmers market. As always, all thoughts are 100% my own.