It doesn't look like much, but this tastes VERY good! Though I used supermarket vegetables for this dish, while making it I imagined what we could be growing in our own garden next year... that maybe I could make this with our own vegetables!
This recipe was made as I went along, using up some vegetables before they went off at the end of the week, when the fridge was a bit bare, and we needed to shop for some fresh food. We ate this as a meat-free Friday main meal. With Italian herbs in the mix, I served this with an Italian-style tomato sauce (like for pizza), and with some homemade bread I'd baked earlier. I used a pre-packaged/shredded Italian cheese blend of Parmesan, Mozzarella, etc. But lots of flexibility for flavors in this simple recipe. Leftovers taste even better the next day for lunch!
Summer Vegetable Bake
1 zucchini squash/courgette, grated
2-3 small-medium carrots, peeled & grated
3 small-medium potatoes, peeled & grated
1 teaspoon garlic powder
1 teaspoon onion powder
2 heaped teaspoons dried Italian herb mix (or other herb/spice mix... lemon pepper mix, Tex-Mex spice mix...use your favorite mix)
fresh ground salt & pepper, to taste
1 cup shredded cheese, save a little to sprinkle on top
Preheat oven 200 C / 400 F. Mix all of the ingredients in a large bowl. Pour mixture into an oiled oven-proof baking dish. Sprinkle a little cheese on top. Bake for 25-30 minutes until vegetables are tender.
This summer of some successes in our garden has me already dreaming about next year's garden! And with that, I've been doing a lot of reading about how to grow more of our own food to eat, and according to the seasons. With so many foods in our supermarkets available all year round now, truly seasonal cooking gets a bit blurred. And here in Norway, a lot of our food is imported most of the year. More locally produced food options are becoming more and more accessible, which is great. Seasons for most veg and fruit is quite short, though. Imported strawberries available in January, which usually don't taste of anything, feels completely unnatural. The June/July strawberry, in its season, tastes all the more delicious for the wait! Thinking more about what would be available now is something I'm trying to rewire my brain towards. Not what the supermarket tells me, but what's grown and when in a year's cycle, and enjoying it in that season. Living more with the tastes of the seasons, and celebrating each one.
What are your favorite tastes of the season?!