Hello again from the Kitchen!

Summer harvest is winding down and many are wondering what to do with all the excess veggies. In the past week I’ve had bags of produce left on my porch by friends and neighbors. Zucchini, tomatoes, potatoes, peppers, eggplants and cucumbers. All good and healthy veggies. But how to use them up before they spoil?

Sheet pans of roasted veggies are well liked here. Toss the veggies in olive oil, garlic, salt and pepper and roast in the oven at 375 for 20-25 minutes.

I like to use a garlic infused olive oil and then mix a tbsp of pesto in the oil for added flavor. Just use your imagination when making a sheet of veggies. I also grate some Parmesan over veggies right before serving. Crumbled bacon is a great topping too. If you still have an abundance of produce, please share with others.

Until next week, eat well my friends.

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Bev Kauffman, of Lewistown, operated a catering business in Juniata County for nearly 20 years. She has authored the cookbook, “Preserving the Past: In the Kitchen with Bev Kauffman” in 2013 and is currently working on a second cookbook.