Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Farmers’ Market Multi-Colored Veggies over Ziti with Tilapia June 11, 2011

Farmers' Market Multi-Colored Veggies over Ziti with Tilapia

Farmers' Market Multi-Colored Veggies- Cherry Tomatoes, Sweet Peppers, Okra, and Eggplant

Jamie says:  I biked to the downtown farmers’ market this week with my good friend Melissa.  I bought lots of beautifully colored vegetables including little tomatoes, sweet peppers, eggplant, and okra.  I used all of them except the okra in this recipe (I have to do a little research before I attempt to use this veggie).  It was the perfect post-workout (4,600 yard swim) dinner.

Farmers’ Market Multi-Colored Veggies over Ziti with Tilapia


  • 2 eggplants (farmers’ market)
  • 5 Tbsp extra virgin olive oil
  • 3/4 tsp coarse sea salt
  • 2 Tbsp parsley
  • 2 cups multi-colored cherry tomatoes (farmers’ market)
  • 2 cups multi-colored sweet peppers (farmers’ market)
  • 1 1/2 Tbsp basil
  • 1/4 tsp crushed red pepper
  • 1 Tbsp balsamic vinegar
  • 3 Tbsp apple cider vinegar
  • 3/4 lb ziti
  • 4 filets of fresh frozen tilapia (Publix)
  • 1 Tbsp butter


  1. Preheat oven to 425°F.
  2. Cut eggplant into cubes.  Place on a baking sheet.  Drizzle 3 Tbsp extra virgin olive oil (reserving 2 Tbsp) on top.  Add sea salt and parsley.  Mix well until well coated.  Bake for 40 minutes.
  3. Meanwhile, cut tops off of peppers and discard. Cut peppers into 1/4 inch strips.  Slice cherry tomatoes in half.  Place in a baking dish.  Drizzle reserved 2 Tbsp of extra virgin olive oil on top.  Add basil, crushed red pepper, balsamic vinegar, and apple cider vinegar.  Mix well.  Bake in the oven (with the eggplant) for 25 minutes.
  4. Boil water in a large pot on the stove.  Once a roaring boil is reached, add ziti.  Cook for 10 minutes.  Drain.
  5. Meanwhile, defrost fish in the microwave- using the defrost setting for about 12 minutes.  Melt butter on a large frying pan on medium heat on the stove top.  Cook fish for about 3 minutes on one side.  Flip and cook the other side for about 3 minutes or until flaky and brown.
  6. Combine eggplant, peppers and tomatoes (with liquid in dish), and ziti.  Mix well.  Top with fish.  Serves: 4.  Enjoy!

Fresh and very flavorful with a little kick from the red pepper.  I like how the eggplant absorbed the olive oil and got soft.

  • Nutrition note:  Have you seen the new ChooseMyPlate that replaced MyPyramid?  It recommends making half your plate fruits and veggies.  This dish follows ChooseMyPlate because vegetables are the main focus (about 1/2 the plate) with a smaller portion of the grain (about 1/4 the plate) and protein (about 1/4 the plate).

2 Responses to “Farmers’ Market Multi-Colored Veggies over Ziti with Tilapia”

  1. Tammy Says:

    I love that you tied a very tasty looking recipe to the new food guidelines.

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