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Summer Harvest Medley

Updated: Feb 26

There is nothing like eating fresh food, straight from the garden. I recently got to spend the weekend in North Carolina with one of my best friends who is an amazing woman & farmer. We made a little breakfast of zucchini, yellow squash, & other delicious vegetables right out of her garden, & that's what inspired me to make this tasty rainbow veggie blend! Introducing the Summer Harvest Medley!

summer harvest medley, vegetables


  • 1 zucchini, sliced into circles

  • 2 beets, sliced

  • 1 bunch asparagus, chopped

  • 1 yellow squash, sliced into circles or semi-circles

  • 1 squeezed lemon

  • 3 tbsp olive oil

  • 1/4 cup walnuts

  • 1/4 cup pepitas

  • 1/4 cup chopped scallions

  • 1/4 cup chopped basil

  • salt

  • cracker pepper

  • optional: 4 oz. goat cheese

The Process

  • preheat the oven to 375 degrees Fahrenheit

  • cut up all of your vegetables

  • toss the vegetables in a mixing bowl with the lemon juice & olive oil

  • spread the veggies on a large baking sheet then add salt & pepper to taste

  • bake for 15 minutes, then remove the veggies, mix them around & add the walnuts & pepitas

  • return the veggies & nuts/seeds to the oven, & bake an additional 18 minutes

  • remove & let cool

  • once cooled, add paprika, scallions, basil, & goat cheese to the mix

Enjoy! And, store in the refrigerator.

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