We’re making the most of our garden-fresh veggies. Here’s one of our favorite vegetarian summer recipes that takes advantage of the late-summer harvest.

Ingredients

2 Green Peppers
2 Red Peppers
1 Yellow Squash
1 Zucchini
1 Medium Eggplant
2 Medium Onions
2 TBS Finely Chopped Ginger
2 TBS Fresh Chopped Garlic
½ tsp Turmeric
½ tsp Garam Masala
¼ tsp Nutmeg
½ tsp Paprika
¼ cup Freshly Chopped Cilantro
2 TBS Butter or Ghee
Salt & Pepper to Taste

Egg Wash (two beaten eggs with a TBS of water)
Puff Pastry

Instructions

Dice peppers, squash, zucchini, eggplant, and onion into a small dice (1/4 inch). Melt butter into a hot sautee pan. Making sure not to let butter brown. Add onions to pan and cook until soft and translucent. Add the remaining vegetables and cook until tender. Add salt and pepper to taste. Add turmeric, garam masala, nutmeg, and paprika. Cook for another minute or two or until spices become aromatic. Remove cooked vegetables from pan and let cool in the fridge.

Preheat oven to 425 degrees. While vegetables are cooling, roll out puff pastry and cut into 3.5-4 inch squares. Once vegetables are cooled, toss in fresh chopped cilantro. Place 3 tablespoons of vegetable mixture in the center of each puff pastry square. Brush egg wash around the edge of puff pastry. Fold corners together to form a triangle and fork edges.

Bake on a greased cookie sheet for 20-25 minutes or until golden brown.

Yields 15-20