Garden Colors in the Kitchen: two recipes with Mammarancia’s Vegetables 🍆🌿🍅

When the earth offers its best fruits, it’s the perfect time to head to the kitchen and create dishes full of flavor, health, and color. At Mammarancia, in addition to citrus fruits, we also carefully grow a selection of seasonal vegetables—perfect for simple yet irresistible recipes.

Today we’re sharing two colorful dishes to bring the full taste of Sicily to your table: a Mediterranean grilled vegetable platter and a fresh summer salad with fava beans and beetroot. Ready to put on your apron? 😊

1. Mediterranean Grilled Veggies with Bell Pepper and Mint Cream 🍆🌶️

A mix of eggplant, zucchini, red bell pepper, yellow bell pepper, and cherry tomatoes for a dish that smells like summer and grilling. Perfect as an appetizer, side dish, or vegetarian main course.

Ingredients

• 1 large eggplant
• 2 zucchinis
• 1 red bell pepper
• 1 yellow bell pepper
• 200 g cherry tomatoes
• 2 tablespoons of extra virgin olive oil
• Salt, black pepper, and fresh mint
• 1 garlic clove
• Balsamic vinegar (optional)

Preparation

Wash and slice the vegetables thinly. You can leave the cherry tomatoes whole if they’re small, or cut them in half.

Grill all the vegetables on a hot grill plate, brushing them with a little olive oil.

Meanwhile, blend the roasted red bell pepper with oil, garlic, salt, and mint until you get a fragrant cream.

Arrange the grilled vegetables on a serving plate, drizzle with the pepper cream, and garnish with a few fresh mint leaves.

Tips: A dash of raw balsamic vinegar adds an irresistible twist!

2. Crunchy Salad with Fava Beans, Cabbage, and Red Beet 🥗💚

Fresh, nourishing, and perfect for summer: this salad combines round cabbage, Chinese cabbage, fresh fava beans, cooked red beet, and plum tomatoes for a mix of textures and colors.

Ingredients

• ½ round white cabbage
• ½ Chinese cabbage
• 150 g shelled fava beans
• 1 cooked red beet
• 2 ripe plum tomatoes
• 1 raw red horn pepper, cut julienne
• Lemon juice, extra virgin olive oil, salt, pepper

Preparation

Finely slice the cabbages, beet, and pepper.

Slice the tomatoes and mix them with raw or lightly blanched fava beans (2 minutes in salted water).

Season with extra virgin olive oil, fresh lemon juice, salt, and pepper.

Let it rest in the fridge for 10 minutes before serving to let the flavors meld.

Also perfect as a light and healthy take-away lunch!

Nature on Your Plate, with Taste

Bringing Mammarancia’s vegetables to your table means savoring all the authenticity of our land. Easy to cook, full of nutrients, and perfect for those who love to eat well, our vegetables are the ideal ingredient for your summer.

👉 Discover our vegetables and let yourself be inspired by true flavors, just like in the old days.

Have you already tried our veggies? If you have a recipe to share, write to us—yours could be the next one featured! 😊