Veggie Packets

This post would have gone well with garden week, because it is all garden veggies [[except some of them I did buy from the store, but they were on sale, and don't tell my dad]].
On Sunday nights at my parents we have dinner. In the summer that means that dad grills something [[charcoal grill, in case you were wondering, he is just really proud of his charcoal grill]] and I usually make the side dish, usually garden veggies because we have a ton of them. Seriously, an abundance of vegetables, this is my dad's garden. When he first started gardening it was just a small garden, but continues to grow each year.

[[See what I mean]]

This recipe makes a great side dish, and it is really easy too:
1. cut the veggies
2. put them in packets
that is as complex as it gets here, people.

Veggie Packets

Ingredients:

[[This recipe makes 8 packets, but it can easily be cut in half, or vegetables exchanged for any veggies you have at home/or that are on sale]]

• 12 small yellow potatoes
• 2 small onions
• 2 small summer squash
• 1 1/2 cartons of mushrooms. [[Store bought]]

• 1/2 bag of baby carrots
• 2 cloves of garlic
• 3/4 cup olive oil
• salt 
• pepper

Directions:

1. Preheat the oven to 400 degrees
2. Cut the veggies up so they are small, and approximately all the same size [[I cut my veggies a little smaller so that they would cook faster//all the way through]]

3. Mix all the veggies together   

 

4. Mince the cloves of garlic
5. In a small bowl, whisk together olive oil and minced garlic. Add salt and pepper, whisk.
6. Add dressing and mix veggies
7. Cut 8 squares out of aluminium foil
8. Place approximately 2 scoops of the veggie mixture on to the middle of the foil, and fold in to a pocket

   
9. Bake in the oven for 1 hour
10. Enjoy!

[[Maynard Monday]]

"Blue steel-ing" it in his yellow bow tie

Garden Week: Garden Veggie Bake

This recipe makes a delicious side dish. We had it with barbecue chicken and then again less than a week later with steak. It is really good.

Garden Veggie Bake:

Serves: 8

Ingredients:

• 8 small red potatoes
• 4 small summer squash
• handful of green beans
• 1 large yellow onion
• Kraft Fresh Take [Italian Parmesan]
• 1/2 stick margarine

Directions:

• Preheat the oven to 400 degrees
• Cut the summer squash and potatoes so they are similar in size
• Place the summer squash, potatoes, and green beans in a large pan, fill with water, bring to a boil
• Boil for approximately 20 minutes. [This could vary on the size of your squash/potatoes. You want to boil them until they are just starting to get soft, but do not boil them until they are so soft they fall apart, I did this just to speed up the process and to make sure that the potatoes would be soft]
• After boiling, strain the vegetables and transfer to a 9x13 glass baking dish. 
• Slice onion, and sprinkle on top of cooked veggies
• Open the Fresh Take and sprinkle on top. [I used a spatula to mix the vegetables to make sure they are coated]
• Break up the margarine and sprinkle around the top of the veggies
• Cover with aluminium foil, bake for 20 minutes
• Uncover and bake for an additional 20-25 minutes until cheese is melted, and veggies are cooked through.
• Serve and Enjoy!
  
  
  
  
  
  

  
  

  
  

  
  

  **All opinions of Kraft Fresh Take are my own, I was not compensated by the company in any way, I just think it is really delicious and easy to bake with**