Vegetables are beginning to flow out of the garden and pretty soon, before you even know it everything will be ripening at once. You can preserve some, give some away, and even take some to the Farmers Market. Or, you could make a yummy single skillet meal which will use lots of vegetables and which everyone will love.
There is no fixed list of ingredients and no ironclad way of making the dish, but here is one preparation which is bound to please.
The ingredients happen to be:
Sliced mozzarella cheese
Sliced cheddar cheese
Olive oil and salt
All of the peppers whether bell or frying, the zucchini, the tomatoes, carrots and garlic are all from the garden. There are onions growing there too, but those are the large long season variety and are being allowed to continue to develop.
Here is what we are going to do:
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It’s great to have all this fresh produce at our fingertips but sometimes it can be overwhelming. In preparation we are going to chop the garlic, slice the zucchini, chunk the tomatoes and slice the carrots thinly.
Here are the rest of the basic ingredients. Chop the onions and cut the peppers into spoon sized manageable portions. Slice the zucchinis as thin as can be. This will speed cooking time.
Browning the goods
Find a large, deep skillet with a lid. In a little olive oil brown the chopped meat and the onions as well. Add the crushed garlic. You’ll want the beef to be browned on the outside but not completely cooked.
Time yo cook
Gradually mix in all the ingredients to the meat and onions, hold back only the cheese and rye bread. Adding a little sauce will cause a lot of juice to be produced, this is just what we want to have happen.
Toast 3 slices of rye bread, cut in half and put aside.
When mixture seems well done. turn off heat and pushing the mix towards the center of the pan, insert the rye toast between the mixture and its side.
The toast will soak up excess juice and also be a treat in its own right.
A litle cheese, please
Place the cheeses in pleasing and colorful array on top of the mixture in the pan. Cover and allow the heat of the mixture to melt the cheese into a kind of “crust”. When this is accomplished, serve portions directly from the pan and wait for the compliments to pour forth!