Garden Skillet

A few years ago Diane Hopkins inspired me with this recipe.  Obviously we made a few changes to fit our family but I love how it uses up a lot of our abundant garden vegetables in one simple quick to make dinner!  We have had it at least three times this season and will probably have it a few more times before harvest is over.  All the Veggies this year including the eggplant has come from our garden!
Thanks Diane!

Garden Skillet

1/2 Tablespoon coconut oil (optional)
1 Large Zucchini, cubed
1/2 eggplant, cubed
1 bell pepper, sliced
2 Anaheim peppers, sliced
1 onion, chopped
1 clove garlic
3-5 cups cooked brown rice or quinoa (may also use cooked whole grain pasta)
4-6 large tomatoes, cut into eighths or chopped
1-2 cups sunflower seed sour cream
3 teaspoons dried oregano
2 teaspoons dried basil
1/2 teaspoon real salt
1-2 teaspoons favorite seasoning mix (I used the organic no salt seasoning from Costco)
1 cup Cheezy Sauce

Combine veggies and oil in large 12-14 inch skillet.  Saute until veggies are just cooked.  I like to add a few seasonings to veggies while they are sauteing.  Mix in grain of choice or pasta until well incorporated and warmed through.  Lay tomatoes on top and cover skillet with a lid for just a minute to slightly warm but not cook the tomatoes.  Mix seasonings in with the sunflower seed sour cream and then spread on top of tomatoes.  Then drizzle with Cheezy sauce cover and let warm for just a minute.  Serve!
 

Mix in grain of choice or pasta until well incorporated and warmed through.

Lay tomatoes on top

Spread sunflower seed sour cream on top of tomatoes

Drizzle with Cheezy sauce cover and let warm

Serving with brown rice

Serving with Quinoa our favorite!

What the Skillet looks like after dinner! ;)