Big Garden Harvest? Recipes to Use Up Lots of Vegetables

Growing food is a rewarding experience and having a bountiful garden harvest is a big part of that reward. But it can also leave you with an abundance of vegetables to use up before they go bad. Fear not! We’ll explore delicious recipes that will help you make the most of your garden’s harvest. From tomatoes and cucumbers to zucchini, peppers, and green beans, we’ve got you covered. Let’s dive into these mouthwatering recipes to use up lots of vegetables from your garden.

Recipes to Use Up Lots of Vegetables: TOMATOES

Growing tomatoes is pretty easy, but when you’ve got a huge tomato harvest, don’t panic. Use one of these recipes and use up a ton of them.

Marinara Sauce

Ingredients:

• 2 lbs fresh tomatoes, diced
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon tomato paste (optional, for a thicker sauce)
• Fresh basil leaves, chopped (for garnish)

Related Article: What’s Wrong With My Tomato Plant? 12 Issues that Could Be The Problem

Instructions:

1. In a large saucepan, heat the olive oil over medium heat. Add the chopped onions and garlic, sauté until translucent.
2. Add the diced tomatoes, oregano, basil, salt, and black pepper. Stir well and let it simmer for 20-25 minutes, allowing the flavors to meld.
3. For a thicker sauce, stir in the tomato paste and cook for an additional 5 minutes.
4. Remove from heat and let it cool slightly. Use an immersion blender or regular blender to puree the sauce until smooth.
5. Serve your homemade marinara sauce with your favorite pasta, garnish with fresh basil, and enjoy!

Salsa

Ingredients:

• 4 cups diced tomatoes
• 1/2 cup diced red onion
• 1 jalapeno pepper, seeds removed and finely chopped
• 1/4 cup chopped fresh cilantro
• 2 cloves garlic, minced
• Juice of 1 lime
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. In a bowl, combine the diced tomatoes, red onion, jalapeno, cilantro, and minced garlic.
2. Squeeze in the lime juice and sprinkle with salt and black pepper.
3. Mix everything together, taste, and adjust seasoning as needed.
4. Refrigerate for at least 30 minutes to let the flavors blend.
5. Serve with tortilla chips or as a topping for tacos and grilled meats.

Pico De Gallo

Ingredients:

• 2 cups diced tomatoes
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeno pepper, seeds removed and finely chopped
• 1 lime, juiced
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the diced tomatoes, red onion, cilantro, and jalapeno.
2. Squeeze in the lime juice and season with salt and pepper.
3. Mix everything together, taste, and adjust seasoning as desired.
4. Let it sit for a few minutes to allow the flavors to meld.
5. Enjoy this fresh and zesty pico de gallo with tortilla chips, tacos, or grilled meats.

Tomato Soup

Ingredients:

• 2 lbs ripe tomatoes, halved
• 1 onion, sliced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 cups vegetable broth
• 1/4 cup fresh basil leaves
• 1/2 cup heavy cream (optional, for a creamy version)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved tomatoes and sliced onions on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 25-30 minutes until the tomatoes are soft and slightly caramelized.
2. In a large pot, sauté the minced garlic in olive oil until fragrant.
3. Add the roasted tomatoes and onions to the pot, along with the vegetable broth. Bring to a simmer and let it cook for 15-20 minutes.
4. Use an immersion blender to puree the soup until smooth. If you prefer a creamy version, stir in the heavy cream.
5. Garnish with fresh basil leaves and serve hot with homemade croutons.

Antipasto Salad

Ingredients:

• 2 cups cherry tomatoes, halved
• 1 cup mozzarella balls, halved
• 1 cup black olives, pitted
• 1 cup artichoke hearts, drained and quartered
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cherry tomatoes, mozzarella balls, black olives, artichoke hearts, red onion, and torn basil leaves.
2. In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss to coat evenly.
4. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Bloody Mary

Ingredients:

• 2 cups tomato juice
• 1/4 cup vodka (optional)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon hot sauce (adjust to taste)
• Salt and pepper to taste
• Ice cubes
• Celery stalks, cherry tomatoes, and lemon wedges for garnish

Instructions:

1. In a pitcher, combine the tomato juice, vodka (if using), Worcestershire sauce, lemon juice, hot sauce, salt, and pepper.
2. Stir well to mix all the ingredients thoroughly.
3. Fill glasses with ice cubes and pour the Bloody Mary mixture over the ice.
4. Garnish with celery stalks, cherry tomatoes, and lemon wedges.
5. Enjoy this refreshing cocktail as a fun way to use up your fresh tomatoes.

Recipes to Use Up Lots of Vegetables: CUCUMBERS

Growing cucumbers is a fun project, but these plants sometimes yield a mountain of harvest within a short period. Here’s how to use them up quickly!

Refrigerator Pickles

Ingredients:

• 4 cups sliced cucumbers
• 1 cup sliced red onion
• 1 cup white vinegar
• 1/2 cup water
• 1/4 cup granulated sugar
• 1 tablespoon salt
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon black peppercorns
• 1/4 teaspoon red pepper flakes (optional, for a spicy kick)

Instructions:

1. In a saucepan, combine the white vinegar, water, sugar, salt, mustard seeds, black peppercorns, and red pepper flakes (if using). Bring the mixture to a boil, stirring to dissolve the sugar and salt.
2. In a clean glass jar or container, layer the sliced cucumbers and red onions.
3. Pour the hot vinegar mixture over the cucumbers and onions, making sure they are fully submerged.
4. Let the pickles cool to room temperature, then cover the jar with a lid and refrigerate for at least 24 hours before serving.
5. These refrigerator pickles will keep well in the fridge for several weeks.

Related Article: What To Do With Leftover Pickle Juice: 12 Uses You Need To Try!

Tzatziki Sauce

Ingredients:

• 1 large cucumber, grated and excess water squeezed out
• 1 cup Greek yogurt
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh dill
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the grated cucumber, Greek yogurt, minced garlic, lemon juice, and chopped dill.
2. Stir everything together until well combined.
3. Season with salt and pepper to taste.
4. Refrigerate the tzatziki sauce for at least 30 minutes before serving to let the flavors meld.
5. Serve as a dip for pita bread or vegetables or as a sauce for grilled meats.

Cucumber Sandwiches

Ingredients:

• 1 large cucumber, thinly sliced
• 8 slices of bread (white, whole wheat, or your choice)
• 4 tablespoons cream cheese
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. In a small bowl, mix the cream cheese with chopped dill, salt, and pepper.
2. Spread the dill cream cheese mixture evenly on each slice of bread.
3. Layer the thinly sliced cucumbers on half of the bread slices.
4. Top with the remaining bread slices to make sandwiches.
5. Trim the crusts off the sandwiches if desired and cut them into small finger sandwiches.
6. Serve these refreshing cucumber sandwiches as a light and delightful snack.

Cucumber Tomato Salad

Ingredients:

• 2 cups sliced cucumbers
• 2 cups cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tablespoons chopped fresh parsley
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the sliced cucumbers, halved cherry tomatoes, and sliced red onions.
2. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper to make the dressing.
3. Pour the dressing over the cucumber and tomato mixture and toss to coat.
4. Garnish with chopped fresh parsley.
5. Refrigerate for at least 30 minutes before serving to let the flavors meld.

Pineapple Cucumber Smoothie

Ingredients:

• 1 cup chopped cucumber
• 1 cup chopped pineapple
• 1/2 cup plain Greek yogurt
• 1 tablespoon honey (optional, for sweetness)
• 1/2 cup coconut water or regular water
• Ice cubes (optional, for a chilled smoothie)

Instructions:

1. In a blender, combine the chopped cucumber, pineapple, Greek yogurt, honey (if using), and coconut water or regular water.
2. Blend until smooth and creamy.
3. If desired, add ice cubes and blend again for a chilled smoothie.
4. Pour the pineapple cucumber smoothie into glasses and enjoy this refreshing drink.

Cucumber Water

Ingredients:

• 1 large cucumber, thinly sliced
• 1 lemon, thinly sliced
• Fresh mint leaves
• Water

Instructions:

1. In a pitcher, combine the thinly sliced cucumber and lemon.
2. Add fresh mint leaves for extra flavor.
3. Fill the pitcher with water and stir gently to combine the ingredients.
4. Refrigerate the cucumber water for a few hours or overnight to infuse the flavors.
5. Serve the chilled cucumber water with ice cubes and enjoy this hydrating and refreshing drink.

Recipes to Use Up Lots of Vegetables: ZUCCHINI

Zucchini Noodle Bake

Ingredients:

• 4 large zucchinis, spiralized into noodles
• 1 lb ground beef or turkey
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
2. In a large skillet, sauté the chopped onion and minced garlic in olive oil until translucent.
3. Add the ground beef or turkey to the skillet and cook until browned. Season with salt and pepper to taste.
4. Stir in the marinara sauce and let it simmer for a few minutes.
5. In the prepared baking dish, layer half of the zucchini noodles, followed by half of the meat sauce. Repeat with another layer of zucchini noodles and meat sauce.
6. Sprinkle shredded mozzarella cheese and grated Parmesan cheese on top.
7. Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
8. Let the zucchini noodle bake cool slightly before serving.

Zucchini Bread

Ingredients:

• 2 cups grated zucchini (about 2 medium zucchinis)
• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup chopped nuts (walnuts or pecans, optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, combine the grated zucchini, all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg.
3. In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. If desired, fold in the chopped nuts.
5. Pour the batter into the prepared loaf pan.
6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
7. Let the zucchini bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Sauteed Zucchini Side Dish

Ingredients:

• 4 medium zucchinis, sliced into rounds
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste
• Grated Parmesan cheese (optional, for serving)

Instructions:

1. In a large skillet, heat the olive oil over medium heat.
2. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the sliced zucchinis to the skillet and sauté until they are tender and lightly browned, about 5-7 minutes.
4. Season with salt and pepper to taste and sprinkle with chopped fresh parsley.
5. If desired, serve the sautéed zucchinis with a sprinkle of grated Parmesan cheese on top.

Chocolate Zucchini Smoothie

Related Article: 5 Healthy Meal Replacement Smoothies (With Hidden Veggies)

Ingredients:

• 1 cup grated zucchini
• 1 ripe banana
• 1/2 cup Greek yogurt
• 2 tablespoons nut butter (almond, peanut, or your choice)
• 1 tablespoon unsweetened cocoa powder
• 1 cup milk (dairy or plant-based)
• Honey or maple syrup (optional, for added sweetness)
• Ice cubes (optional, for a chilled smoothie)

Instructions:

1. In a blender, combine the grated zucchini, ripe banana, Greek yogurt, nut butter, cocoa powder, and milk.
2. Blend until smooth and creamy.
3. If desired, add honey or maple syrup for added sweetness.
4. If you prefer a chilled smoothie, add ice cubes and blend again.
5. Pour the chocolate zucchini smoothie into glasses and enjoy this nutritious treat.

Recipes to Use Up Lots of Vegetables: PEPPERS

Stuffed Peppers

Ingredients:

• 4 large bell peppers, any color
• 1 lb ground beef or turkey
• 1 cup cooked rice
• 1 cup tomato sauce
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar, mozzarella, or your choice)

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a large skillet, sauté the diced onion and minced garlic until softened.
3. Add the ground beef or turkey to the skillet and cook until browned. Season with salt, pepper, dried oregano, and dried basil.
4. Stir in the cooked rice and tomato sauce. Mix everything together until well combined.
5. Stuff each bell pepper with the meat and rice mixture.
6. Place the stuffed peppers in a baking dish and cover with foil.
7. Bake for 25-30 minutes until the peppers are tender.
8. Remove the foil, sprinkle shredded cheese on top of each stuffed pepper, and bake for an additional 5 minutes until the cheese is melted and bubbly.
9. Let the stuffed peppers cool slightly before serving.

Chicken Stir Fry

Ingredients:

• 2 cups sliced bell peppers (mixed colors)
• 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 green onions, sliced (white and green parts separated)
• Sesame seeds (optional, for garnish)

Instructions:

1. In a bowl, mix together the soy sauce, oyster sauce, hoisin sauce, and cornstarch to make the sauce.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat.
3. Add the minced garlic, ginger, and white parts of the green onions to the skillet. Stir-fry for about 1 minute until fragrant.
4. Add the sliced chicken to the skillet and cook until it’s no longer pink.
5. Add the sliced bell peppers to the skillet and continue to stir-fry for 2-3 minutes until the peppers are tender-crisp.
6. Pour the sauce over the chicken and peppers, and toss everything together until the sauce thickens and coats the ingredients.
7. Garnish with the green parts of the sliced green onions and sesame seeds if desired.
8. Serve the chicken stir fry over steamed rice or noodles.

Steak Fajitas

Ingredients:

• 1 lb flank steak, thinly sliced
• 2 bell peppers (any color), sliced
• 1 onion, thinly sliced
• 2 tablespoons vegetable oil
• 2 tablespoons fajita seasoning (store-bought or homemade)
• Flour tortillas
• Sour cream, guacamole, salsa, and shredded cheese (for serving)

Instructions:

1. In a large skillet or cast-iron pan, heat the vegetable oil over medium-high heat.
2. Add the sliced flank steak to the skillet and sprinkle with the fajita seasoning.
3. Cook the steak for 2-3 minutes until it’s browned and cooked to your desired level of doneness. Remove the steak from the skillet and set it aside.
4. In the same skillet, add the sliced bell peppers and onion. Sauté until they are tender-crisp and slightly charred.
5. Return the cooked steak to the skillet and toss everything together to combine.
6. Warm the flour tortillas in a dry skillet or microwave.
7. Serve the steak fajitas with warm tortillas, sour cream, guacamole, salsa, and shredded cheese. Let everyone assemble their fajitas to their liking.

Ratatouille

Ingredients:

• 2 cups diced tomatoes
• 1 large eggplant, diced
• 2 zucchinis, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves (for garnish)

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic, sauté until softened.
3. Add the diced eggplant, zucchinis, and bell peppers to the pot. Stir well to coat the vegetables in the olive oil.
4. Stir in the diced tomatoes, tomato paste, dried thyme, dried oregano, salt, and pepper.
5. Cover the pot and let the ratatouille simmer over low heat for about 30 minutes until the vegetables are tender.
6. Taste and adjust seasoning if needed.
7. Garnish with fresh basil leaves before serving.

Red Enchilada Sauce

Ingredients:

• 2 cups diced red bell peppers
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 cups vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a saucepan, heat the vegetable oil over medium heat.
2. Add the diced red bell peppers, onion, and minced garlic. Sauté until the vegetables are softened.
3. Stir in the chili powder, ground cumin, and dried oregano.
4. Add the vegetable broth to the saucepan and bring the mixture to a simmer.
5. Let the sauce simmer for about 10 minutes until the peppers are tender.
6. Use an immersion blender or regular blender to puree the sauce until smooth.
7. Season with salt and pepper to taste.
8. This red enchilada sauce is perfect for making your favorite enchilada dishes.

Stuffed Jalapenos

Ingredients:

• 12 jalapeno peppers, halved and seeds removed
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/2 cup cooked and crumbled bacon
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, mix together the softened cream cheese, shredded cheddar cheese, crumbled bacon, chopped cilantro, garlic powder, salt, and pepper.
3. Fill each halved jalapeno pepper with the cream cheese mixture.
4. Place the stuffed jalapenos on the prepared baking sheet.
5. Bake for 15-20 minutes until the peppers are tender and the cheese is melted and bubbly.
6. Let the stuffed jalapenos cool slightly before serving.

Recipes to Use Up Lots of Vegetables: GREEN BEANS

Green Bean Casserole

Ingredients:

• 4 cups fresh green beans, trimmed and halved
• 1 cup sliced mushrooms
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup chicken or vegetable broth
• 1 cup milk
• 1 cup crispy fried onions (store-bought or homemade)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with butter or cooking spray.
2. Bring a pot of water to a boil and blanch the green beans for 2-3 minutes. Drain and set aside.
3. In a large skillet, melt the butter over medium heat. Add the sliced mushrooms, diced onions, and minced garlic. Sauté until the vegetables are softened.
4. Stir in the all-purpose flour and cook for 1-2 minutes to form a roux.
5. Gradually whisk in the chicken or vegetable broth and milk. Keep stirring until the sauce thickens and becomes smooth.
6. Season the sauce with salt and pepper to taste.
7. In the prepared baking dish, layer the blanched green beans, followed by the mushroom sauce. Top with the crispy fried onions.
8. Bake for 25-30 minutes until the casserole is heated through and the onions are golden and crispy.
9. Let the green bean casserole cool slightly before serving.

Related Article: Growing Beans

Parmesan Roasted Green Bean Side Dish

Ingredients:

• 4 cups fresh green beans, trimmed
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a bowl, toss the trimmed green beans with olive oil, grated Parmesan cheese, garlic powder, salt, and pepper until evenly coated.
3. Spread the green beans in a single layer on the prepared baking sheet.
4. Roast in the preheated oven for 15-20 minutes until the green beans are tender and slightly caramelized.
5. Serve the Parmesan roasted green beans as a flavorful and easy side dish.

Tempura Green Beans

Ingredients:

• 2 cups fresh green beans, trimmed
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup cold sparkling water
• Vegetable oil (for frying)
• Soy sauce or tempura dipping sauce (for serving)

Instructions:

1. In a deep fryer or large pot, heat vegetable oil to 375°F (190°C).
2. In a bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
3. Gradually pour in the cold sparkling water and whisk until you have a smooth and slightly thick batter.
4. Dip the trimmed green beans into the batter, making sure they are well coated.
5. Carefully drop the battered green beans into the hot oil and fry until they are golden and crispy, about 2-3 minutes.
6. Use a slotted spoon to remove the tempura green beans from the oil and place them on a plate lined with paper towels to drain any excess oil.
7. Serve the tempura green beans immediately with soy sauce or tempura dipping sauce.

Ramen Stir Fry

Ingredients:

• 2 cups fresh green beans, trimmed and halved
• 1 bell pepper (any color), sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 packs of instant ramen noodles (discard the seasoning packets)
• 2 cups vegetable or chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 2 green onions, sliced
• 2 fried eggs (optional, for serving)

Instructions:

1. In a large skillet or wok, heat the vegetable oil over medium-high heat.
2. Add the sliced onions, minced garlic, and halved green beans to the skillet. Stir-fry until the vegetables are tender-crisp.
3. Add the sliced bell pepper to the skillet and continue to stir-fry for a few minutes until it’s slightly softened.
4. Meanwhile, cook the instant ramen noodles according to the package instructions, but do not use the seasoning packets.
5. In a bowl, mix together the vegetable or chicken broth, soy sauce, oyster sauce, and sesame oil to make the stir-fry sauce.
6. Pour the sauce over the stir-fried vegetables and toss everything together to coat.
7. Add the cooked ramen noodles to the skillet and toss again to combine everything.
8. Garnish with sliced green onions and serve the ramen stir fry with a fried egg on top if desired.

Ready to Use Up All Those Garden Vegetables?

With these delicious recipes, you can savor the flavors of your garden’s abundant harvest and make the most of your freshly harvested vegetables. From classic dishes like marinara sauce and salsa to creative options like cucumber sandwiches and zucchini bread, you’ll find delightful ways to enjoy your vegetables in every meal. So, roll up your sleeves, head to your garden, and let the cooking adventure begin!