It's summertime here in southern Ontario and the fresh produce is coming in thick and fast.
One of my favourite ways to eat a lot of veggies at once is to make zucchini pancakes. It's quick, easy and colourful - summer on a plate.
To start, grate up a couple of small zucchinis (we used yellow). Add grated carrot, diced red pepper, and freshly-shelled peas. If you have other veg you want to add, go for it!
Crack in a couple of eggs, add some chopped herbs (I love the combination of zucchini and mint, but chives, basil, etc. also work well) and salt and pepper to taste. Mix it all together.
Then sprinkle in a couple of tablespoons of flour. Exactly how much depends on the water content of the veg you've used, and how humid a day it is (seriously). The texture you're looking for is a thickish pancake batter.
As soon as the flour is mixed in, drop the batter by tablespoonfuls into a hot pan with some olive oil in it. Cook until golden on one side, then flip and cook until golden on the other.
Serve with a mixed-green salad and a glass or two of wine. Preferably outdoors.
Leftovers keep well and can be heated up in a toaster oven.
Or eaten straight out of the fridge for breakfast the next morning when you're a little late leaving for work.