What can i make with my garden vegetables?

In our garden right now we have cucumbers, tomatoes, and peppers. I want to make something with them tom. for lunch, i was thinking maybe a stirfry or something, any ideas?

What can i make with my garden vegetables?
You could make stuffed peppers


Hollow out the inside of a pepper and you can stuff w/ ground beef, rice and add your chopped cucumbers and tomatoes
Reply:You could get some spiral pasta and boil it...then chop all the veggies up and put the pasta and veggies in a bowl with some Caesar or Italian dressing, salami and cheese for a pasta salad.
Reply:If you have eggs, you can scramble them with your tomatoes and peppers. Add some cheese, but put your tomatoes in last.
Reply:Pasta Primavera!





Butter


Olive Oil


3 to 4 cloves garlic, minced


½ to 1 small onion, finely chopped


1 cup broccoli, cut into bite-sized florets and stem pieces


2 carrots, peeled and sliced on the bias


2 zucchini, sliced on the bias


1 yellow squash, sliced on the bias


½ red bell pepper, cut into strips


1 package white or brown button mushrooms, sliced


1 cup frozen peas





1 cup whipping (heavy) cream


1 cup half and half, plus a little more for thinning sauce


1 small wineglass of white wine


Low-sodium chicken broth as needed


6-8 fresh basil leaves


Grated Parmesan Cheese





Salt


Pepper


Penne pasta





In a large skillet, melt 2 tablespoons butter with 2 tablespoons olive oil. Add onion and garlic and cook until translucent, about 2 minutes. Now begin sautéing the veggies in batches, cooking only 1 or 2 minutes (at most) each. To begin, add broccoli and carrots to onion %26amp; garlic. Cook only for a minute, then remove to separate plate. Add another tablespoon of butter to pan and add red pepper strips. Cook for one minute, then remove. Repeat with remaining veggies, being very careful not to overcook; veggies at this point should still be somewhat raw/crunchy. When all veggies have been removed and skillet is empty, pour ½ to 1 glass of dry white wine to pan. With whisk, begin to scrape the bottom of the pan to loosen all the nice, flavorful bits from the bottom. Cooking over medium heat, add ½ cup low-sodium chicken broth, 1 tablespoon butter, 1 cup whipping cream, and 1 cup half and half. Add ½ cup grated Parmesan. Stir together and cook to thick, adding salt %26amp; pepper to taste. Taste sauce as you go; don’t oversalt, but don’t undersalt either! Chiffonade fresh basil leaves, and stir into sauce. Now add all the veggies, including frozen peas, at once. Stir gently to combine; if sauce seems to thick, add equal parts half %26amp; half and chicken broth to thin. Cook over low heat until warm, just a couple of minutes. You don’t want soggy veggies! Taste %26amp; check seasoning; add more salt %26amp; pepper if needed.
Reply:I would make a salad with them!
Reply:Make Gazpacho(cold veggie soup)


6 ripe tomatoes,peeled and cut into chunks


1 pepper seeded and chopped lightly to 1/2-1/4 inch


1 onion chopped fine


1 clove garlic,chopped fine


1 large cuke,or several smaller peeled,seeded,cut into small chunks


2 stalks celery sliced small


2 tablespoons chopped parsley


1/4 cup vinegar


1/4 cup olive oil


2 teaspoons sugar


Add Tabasco and Worcestershire if you like those


Mix everything together,and then take about half of the mix and put it in a blender or food processor and blend just a few pulses.Add back to the unblended veggies and add 4 cups of tomato juice.Stir and refrigerate covered. If you make it tonight,it will be delicious for lunch tomorrow.


You can also add cut up avocado,olives,zucchini if you happen to have any of those.
Reply:Saute the peppers in some olive oil, garlic and some red pepper flakes. Place on top of a piece of french bread, sprinkle with some cheese. The cucumbers and tomato can be tossed with lettuce to make a salad. I eat my cucumbers sliced with some lime not lemon juice ( fresh ) salt and pepper. Good eats...
Reply:I would make greek salad with chopped cucumber, tomatoes, onion and peppers, lots of grated Feta cheese, extra virgin olive oil and vinegar.


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