We’re surrounded by so much fresh local produce this time of year. Here with a vegan recipe that can use a lot of what you may have on hand is Chef John Slattery from ChefJohnSlattery.com.
Garden Vegetable Rice and beans with Roasted Squash
Brown rice (prepared)
Black beans (prepared)
Saute onions and green onions with oil over medium heat. Add diced swiss chard stems and saute until tender. Add prepared brown rice and black beans and cook 2-3 minutes longer.
Toss broccoli and sliced baby squash together with oil, salt and pepper. Place on baking sheet and broil 8-10 minutes