Summer Vegetables
A vibrant summer vegetable dish combining fresh tomatoes, zucchini, corn, and flavorful seasonings, topped with crispy fried onion rings for a delightful crunch. Perfect for light, fresh meals.
Ingredients
Instructions
- In a saucepan, cook onion and green pepper in margarine until limp.
- Add tomatoes, zucchini, corn, salt, sugar, and pepper; heat until vegetables are tender.
- Combine flour and evaporated milk until smooth.
- Stir the flour-milk mixture into the hot vegetable mixture.
- Bring to a boil and stir for 1 minute.
- Pour the mixture into a baking dish and top with French fried onion rings.
- Brown briefly under the broiler until golden.
Tips & Substitutions
For a more vibrant flavor, consider adding fresh herbs like basil or oregano to the vegetable mixture. If you don't have evaporated milk, regular milk or cream can be used as a substitute, but adjust the consistency accordingly. You can also experiment by adding other summer vegetables such as bell peppers or eggplant for a unique twist on this summer dish.
Serving Suggestions
This dish pairs beautifully with crusty bread or a light salad for a complete meal. Consider serving it alongside Mary Kaulfus' Refrigerator Bran Muffins for a delightful brunch option. It also makes a great side for grilled meats or fish, enhancing any summer gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and heat in short intervals, stirring occasionally, until warmed through. For a crispy topping, you can briefly broil the dish again after reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Summer Vegetables contains roughly 489 calories, with 11g protein, 84g carbohydrates, and 19g fat. It is an excellent source of vitamin C (182% of the Daily Value), dietary fiber (118% of the Daily Value), and protein (22% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 2224mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned tomatoes instead of fresh?
Yes, you can substitute canned tomatoes for fresh ones. Just ensure to drain any excess liquid to avoid making the dish too watery. Canned tomatoes will provide a slightly different flavor, but they will still work well in this recipe.
Is it possible to make this dish vegan?
Absolutely! You can replace margarine with a plant-based butter and use a non-dairy milk alternative instead of evaporated milk. This way, you can enjoy a delicious vegan version of this summer vegetable dish.
What can I use instead of flour for a gluten-free option?
For a gluten-free version, you can substitute the all-purpose flour with cornstarch or a gluten-free flour blend. Mix it with the evaporated milk as directed in the recipe to achieve a similar thickening effect.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).