Excess Vegetable in Your Garden? Try Our Summer Vegetable Ragu

It so happens that your vegetables seem to all grow at once! However what can you possibly do with dozens of zucchini, pumpkins or tomato’s? Well we have some delicious ideas below that will help you use you excess vegetables in a delicious way!

If you want to see some other great ideas for using up extra vegetable see below the recipe!

Sauces & Spreads
You can use vegetables to make delicious homemade sauces. Add some vegetables right into a blender to make a sauce, if you have some extra pepper, trying making a roasted red pepper hummus. You can also do with when you have buckets of tomatos at the end of summer, trying making your own tomato sauce!

Omelettes, frittatas, and also quiche are a fantastic means to use up remaining veggies! Throw them in with your egg components, pick out a complimenting cheese, as well as you are excellent to go.

Don’t be afraid to believe outside of the farmer’s omelette box, also. I have actually had very yummy egg recipes with carrot in it! Veggies for eggs are most definitely not simply limited to onions, peppers, as well as tomatoes.

Summer Vegetable Ragu

Prep Time10 mins
Cook Time16 mins
Servings: 4 people
Cost: $


  • large skillet


  • 1 lb eggplant
  • 1 whole onion
  • 2 tbsp olive oil
  • 1 pound tomatoes
  • 1 bunch fresh basil
  • .5 cup parmesan


  • In a large skillet, heat olive oil over medium heat.
  • Add eggplant and onion, and season with salt and pepper.
  • Stir in garlic, and cook, stirring constantly, for 60 seconds.
  • Add tomatoes and stir, cook for 4 mins
  • Serve with polenta, pasta or bread, and garnish with fresh basil and parmesan