Pan Roasted Florida Vegetables

This is a Sponsored post written by me on behalf of Fresh From Florida for SocialSpark. All opinions are 100% mine.

Spring time is right around the corner. (It's 75 degrees here today! Nice!)  This means it is time to start breaking out the fresh fruits and vegetables.  There is nothing like a fresh salad or a plate of freshly cooked vegetables for lunch on a sunny spring day.

While shoppng for your fruits and vegetables,  look for the products Fresh From Florida.  The great thing about Florida is that the weather is perfect, and you can always find fresh, locally grown produce, no matter what time of year it is. 

Vegetables are so versatile and can be prepared in so many ways.  Personally I love cooked vegetables way better than raw, and I just LOVE roasted vegetables.  Today I'm featuring a fantastic recipe for Pan Roasted Florida Vegetables.  The recipe comes to us form our friends at Fresh from Florida.  Check it out!

Recipe for Pan Roasted Florida Vegetables:


1 large eggplant, large diced (remove skin if desired)

2 zucchini, large diced

2 large squash, large diced

2 bell peppers, seeded and diced large

6 cloves fresh garlic, minced

12 mushrooms, rinsed and quartered

1 large yellow onion, diced

1/4 cup fresh parsley, hand torn

2 teaspoons fresh oregano (or 1 teaspoon dried oregano)

canola or olive oil for cooking

sea salt to taste fresh


1.  Pre heat a large-sized sauté pan over medium-high heat. Add 1 tablespoon of oil to the hot pan. Add half of the onion to the pan and cook for 2 minutes. Add half of the garlic and all the bell peppers to the onion mixture in the pan. Continue to cook the vegetables in the pan and add all of the yellow squash and zucchini to the pan.

2.  Lightly season the cooking vegetables with salt and pepper. Let the vegetables cook until the squash is just crisp-tender (about two minutes). Remove the vegetables from the pan into a large serving bowl. Place the sauté pan back over the heat and use a spatula to remove any debris.

3.  Once the pan is hot again, add 1 tablespoon oil and the other half of the diced onion. Let the onions cook for 2 minutes and then add the garlic, mushrooms and eggplant. Lightly season the cooking vegetables with salt and pepper. Let the vegetables cook until the eggplant is just tender (about 2 minutes).

4.  Remove the vegetables from the pan and place them into the bowl with the other vegetables. Add the fresh herbs to the bowl of vegetables and stir to combine. Serve warm.

What's your favorite vegetable Fresh from Floria? What's your favorite vegetable recipe?


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