Saturday, August 8, 2015

Summer's Bounty: No recipe recipes

I am totally digging our garden (ha! look at that pun!). But honestly, it's been great, with kale, fresh basil and summer squash. We had peas earlier, and we're still waiting on tomatoes and watermelon to ripen.

So tonight, I am going to let you loose without a recipe. You can do this. I know you can.

First, get some summer squash or zucchini, tomatoes and onion. Slice them all really thin. The amounts depend on how much you want to make. I made this vegetable gratin (that's the fancy word for baked vegetables) for dinner for three of us, so I had two tomatoes, one onion and about 3 squash (I actually cut up 4, but didn't use some of it, so I'm estimating here).
Then, you pour some olive oil in the bottom of the baking pan you are using. I suggest one that is fairly shallow (wider with narrow-ish sides) and thinly slice garlic over the oil:

 Then, layer the veggies thusly and sprinkle salt and pepper over everything. I also sprinkled dried thyme. Feel free to add whatever herbs you like. Fresh rosemary would be good. Or basil.


Bake in a 400 degree oven for 25 minutes, then take the pan out and grate fresh parmesan over all of it. Return to the oven for another 5-6 minutes, until all of the veggies are softened. Pull it out and you will have something that looks like this:

Sorry for the poor photo quality. I was using my phone instead of my camera, because the camera's battery needed to be recharged. But you get the idea.

It was really good! I served it with flatbread and a watermelon salad (watermelon, diced red onion, basil, crumbled feta cheese, salt, pepper, olive oil):

It's summer, so take advantage of all the fresh veggies that are available! Enjoy!

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