Summer Veggie Treat

Summer produces some of the best vegetables in abundance. I don't know what we're going to do when winter rolls around and we're yearning for those fresh veggies again. I came across this recipe for Rosti with Tomato-Corn Relish and thought it would be fun to try. It tastes just as wonderful as it looks.

The Tomato-Corn Relish is pretty simple. Chop all of that stuff up.

Throw it in a cute little bowl and you have a summery relish going on.

Carrots have been a favorite around here this summer since I've been letting the children go out to the garden to pick and eat carrots whenever they want. They'll eat three or four of these carrots right out of the ground and have hardly made a dent. Straight out of the ground they've been incredilby sweet with the perfect crunch to them. What dream come true.

Shred the carrots, zucchini, and pototatoes. Do you how much liquid this stuff holds in? Be to shred it all on a towel.

Then squeeze all of that liquid out. Squeeze as much as you can. You can save the juice or a smoothie later, or not. I didn't.

Chop up some onions and garilc. If you're not fond of the garlic or onion texture you could mince it up pretty small and you'd never know that they were there.

Throw the onion and garlic in with the shredded vegetables, along with some flour.

Mix it up, so it looks nice like this.

To hold it all together we're going to pour an egg over the top and mix it in really well.

Heat up your griddle or pan. Spray it with non-stick spray. Then make little patties. I used my 2 tablespoon scoop. It's the perfect size.

Cook them just until they are browned on the bottom. Then flip them over and brown the other side. Pretty easy, isn't it?

Stack 'em  up on a plate and add a little relish to it.

There. Now have a bite and enjoy!

Vegetable Rosti with Tomato-Corn Relish

Tomato-Corn Relish

3 cups fresh or thawed frozen corn kernels

2 small tomatoes, chopped, about 1 1/2 cups

1/2 cup chopped fresh basil or parsley

3 teaspoon olive oil

2 cloves garlic, minced

Combine all ingredients in a bowl and set aside.

Rosti

2 medium white potatoes, shredded

2 large carrots, shredded

2 small zucchini, shredded

1 cup chopped onion

1/4 cup all-purpose flour

2 garlic cloves

2 large eggs, lightly beaten

Grate potatoes, carrots, and zucchini onto a clean kitchen towel. Wrap towel around vegetables, and squeeze to remove excess liquid. Transfer vegetables to bowl, and stir in onion, flour, and garlic. Fold in eggs, and season with salt and pepper, if desired.

Coat a large skillet with cooking spray, and heat over medium heat. Spoon 2 tablespoons Rosti mixture for each patty, shaping with spoon to make patties. Cook 2 to 3 minutes or until bottoms are crisp. Carefully flip with a spatula, and cook 2 minutes more, or until browned on both sides.

Serve with Tomato-Corn Relish