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What To Do With All Those Fresh Garden Veggies?

What To Do With All Those Fresh Garden Veggies?

beauty shot

As I mentioned in an earlier blog, my dad has quite the garden.  Growing vegetables is one of his favorite hobbies.  He loves to garden so much not only does he manage to care for his own very large garden he also helps me plant and tend to my little vegetable garden.I grow pea pods, green beans, tomatoes, lettuce, broccoli, cauliflower, brussels sprouts, peppers, herbs and some years potatoes, pumpkin and cucumbers.  Ok, so it’s a medium-size garden.  It just seems small in comparison to my dad’s.  I want you to see my dad in his garden, his favorite place this time of year.

The one problem with gardens is that it seems like everything is ready all at the same time and I am scrambling to find ways to use all of that bounty.  Potato, Green Bean and Tomato Salad is a recipe that helps us use some of the delicious produce.  The recipe is called a salad, but it is served hot and I think of it as a vegetable side dish.

I love that I can make it on the grill since I think every thing tastes a little bit better when it’s grilled.  I also love the combination of ingredients in this recipe.  There is nothing better than vine-ripened tomatoes and fresh picked green beans.  A little stone ground mustard and balsamic vinegar adds just the right touch to liven-up these garden veggies.  Just writing about this recipe is making me hungry so let’s get to it.

Begin by heating your grill.  Although I have both a gas grill and charcoal grill I usually use the gas grill because I don’t have to plan ahead.  The gas grill should be heated on medium and the charcoal grill should be heated until the coals are ash white.  Here’s a photo of all the fresh picked (or dug in the case of new potatoes) veggies.

In an 11 x9-inch disposable foil pan combine the melted butter, and potatoes.  If your potatoes are larger than 2-inches in size just cut them in half.  I know the potatoes I grow in my garden aren’t always uniform in size.  The trick is to have the potatoes all cook at about the same rate so having them about 2-inches in size really helps.

Place the pan on the grill.  Close the lid or put the cover on the grill.  Let the potatoes grill, stirring and turning the pan occasionally, for 30 minutes.

Trim the green beans by cutting off the very ends.  Sometimes I skip this step since the beans from my garden are fresh picked and very tender.

Add the green beans and garlic to the potatoes.

Sprinkle with salt and pepper.  Close or cover the grill and let grill, stirring occasionally, until the beans are tender.  The potatoes will start to brown slightly too.  This will take 30 to 35 minutes. 

While the beans are grilling prepare the tomatoes by cutting them into wedges.

Once the beans are tender (I like mine to still be a little crispy) stir in the mustard and vinegar.

Just before serving, add the tomato wedges and gently toss.  The heat from the other vegetables will warm the tomatoes without making them mushy.

This is such a great summer vegetable dish.  I bet it would be great with other veggies from the garden too.  I think I might try some zucchini and summer squash next time I make it. 

Let me know what you think about the Potato, Green Bean & Tomato Salad recipe by rating and reviewing it once you’ve made it.  I’d also enjoy hearing what vegetables you might want to try using.

If you love coffee cake, then the next blog is just for you.

Becky Wahlund is the Director of the Test Kitchens for Land O'Lakes and writes for our Recipe Buzz™ Blog.

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