Showing posts with label Side Dish. Show all posts
Fried Green Tomatoes
in Crackers, Side Dish, Tomatoes, Vegetables on Tuesday, May 1, 2012
Corn meal above cracker crumbs
“I miss the smell of coffee, and bacon fryin’. Oh and what I wouldn’t give for a plate of fried green tomatoes like we used to have at the cafe.” Remember that line by Ninny from “Fried Green Tomatoes?”
I love fried green tomatoes ~ I’m referring to the great vegetable now, not the movie; although, the movie is one of my absolute favorites. Right now is the time of year to be frying up some green tomatoes as they’re the perfect size and they’re firm enough that they remain firm after frying.
Bacon drippings or lard is the traditional way to fry green tomatoes but, there are a lot of variations with whether to dip them in milk or eggs and to bread them with cornmeal, flour or cracker crumbs. I’ve always made some with corn meal and some with flour. This time though, I made half with corn meal and the other half with cracker crumb breading. I could not believe how delicious they were with the cracker crumbs! It’s a bit of nostalgia for me because it reminds me of Grandma’s fried green tomatoes dipped in egg and then breaded and fried to perfection in lard.
“Towanda!!!” “I’m older and I have more insurance!” What an incredible scream from Evelyn when she was cut off in the parking lot and crashed into the snippy girls’ car in “Fried Green Tomatoes!”
Here’s the recipe:
Fried Green Tomatoes
Ingredients:
5 green tomatoes, sliced ½” thick
1 cup flour
1 teaspoon salt
½ teaspoon McCormick’s Seasoned Pepper
1/8 teaspoon cayenne pepper
1 cup saltine crackers, crushed
2 eggs, beaten
Cooking oil or bacon drippings
Method:
In a small bowl, stir together flour, salt, black pepper and cayenne pepper.
Crush the crackers into another bowl.
In a third bowl, beat the eggs.
Melt oil in a large skillet over medium heat.
Dip each tomato slice in the egg to coat.
Then into the flour mixture.
Dip the floured tomato slice back into the egg mixture.
Now finish by dipping it into the cracker crumbs.
Place the breaded tomato into the hot skillet.
Fry until golden on each side, about 4-5 minutes for each side.
Serve hot.
These fried green tomatoes will make you scream ~ TOWANDA!
Visit my friend, Linda’s blog, at My Kind of Cooking for her great recipes and a chance to win her cookbook. She’s in Minnesota
Sautéed Zucchini Patties with Gruyère
in Appetizers, Cheese, Chipotle pepper sauce, Gruyère cheese, Onions, Side Dish, Vegetables, Zucchini on Sunday, April 29, 2012
A person can only eat so many slices of zucchini bread or cake! You know how that goes ~ if your garden or your neighbor’s has a plant or two of zucchini ~ you’ll have copious amounts of zucchini!
For a change, this recipe comes into play. Combine shredded zucchini with the nutty, sweet and salty taste of Gruyère cheese, add some chopped onions, a little chipotle pepper sauce and seasonings; shape into patties and sauté in olive oil for a crispy, lip-smacking veggie dish. These are quick to make; only needing a couple of minutes on each side for sautéing.
Serve them as an appetizer or as a side dish with grilled seafood, chicken or just with your favorite green salad! Now you have a good recipe for your plethora of lovely zucchini!
Sautéed Zucchini Patties with Gruyère
Ingredients:
1 pound zucchini, shredded
1 egg
2 tablespoons onion, minced
¼ teaspoon chipotle pepper sauce, or to taste
1/3 cup flour
1/3 cup Gruyère cheese, grated
¼ teaspoon each, salt and pepper
Enough olive oil to just coat bottom of skillet
Method:
In a large bowl, combine all ingredients, except vegetable oil.
Heat oil in non-stick skillet over medium-high heat.
Shape zucchini mixture into small patties.
Sauté for 2 minutes on each side.
Serve with sour cream or your favorite tomato sauce.
YUM!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes.
Savory Baked Tomatoes with Ricotta
in Breakfast/Brunch, Cheese, Entree, Parmigiano-Reggiano, Ricotta cheese, Side Dish, Spinach, Tomatoes on Thursday, April 26, 2012
What do you need: a delicious appetizer, a side dish, a main course? These baked tomatoes can easily fill the bill for any of the three!
I like everything about tomatoes; the round plump shape, the sweet juicy taste and the ruby red color. This warm dish unites tomatoes with the savory taste of spinach, garlic, ricotta and Parmigiano-Reggiano cheeses. The tomatoes aren’t stuffed so that means you don’t need extra preparation time to scoop out the pulp and seeds. The cheese topping sits proudly on top of the tomato halves for a quick tasty dish that looks pretty too after being baked.
This is the perfect dish for your bumper crop of tomatoes. It’s a simple recipe for any meal of your choice ~ how about breakfast? YUM!
 |
| No Parmigiano-Reggiano yet/and with it ~ ready for the oven Baked Tomatoes with Ricotta Ingredients: 2 tomatoes 6 tablespoons ricotta cheese ½ cup chopped fresh spinach 2 garlic cloves, minced ¼ teaspoon dried thyme ¼ teaspoon seasoned pepper 2 tablespoons grated Parmigiano-Reggiano cheese Method: Preheat oven to 400 degrees. Cut tomatoes in half crosswise. Combine ricotta cheese, spinach, garlic, thyme and pepper. Top each tomato half with about 2 tablespoons of the ricotta mixture. Sprinkle Parmigiano-Reggiano cheese over top. Bake 15-20 minutes or until cheese turns golden. These cheesy tomatoes are GREAT!!! ENJOY!!! |
Cucumber and Onions with Trivia Bits
Many gardeners have a surplus of cucumbers now and this recipe is an easy tasty way to utilize them. The sweet and sour thing going on in it is so good and we enjoy eating it all summer long.
I’m crazy about cucumber and onion salad but don’t like the high amount of sugar it generally takes to make it. This is my solution to that and I’ve been making it this way for years. Bill likes it topped with tomato wedges just before serving.
Here are some interesting cucumber tips and trivia:
- Cucumbers are natural diuretics used to help lose weight!
- Looking for a 'green' way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean, not only will it remove years of tarnish and bring back the shine, but it won't leave streaks and won't harm you fingers or fingernails while you clean.
- Using a pen and made a mistake? Take the outside of the cucumber and slowly use it to erase the pen writing, also works great on crayons and markers that the kids have used to decorate the walls!!
- Anyone allergic to pollen or aspirin should avoid eating cucumbers. They can cause an unpleasant mouth itch.
- Out of WD 40 and need to fix a squeaky hinge? Take a cucumber slice and rub it along the problematic hinge, and voila, the squeak is gone!
- Just finish a business lunch and realize you don't have gum or mints? Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath, the phytochemcials will kill the bacteria in your mouth responsible for causing bad breath.
- Soak slicing cucumbers in salt water before slicing to suck some of the moisture out of the cucumber. Sliced cucumbers leak water when sliced.
- In Roman times, the Emperor Tiberius grew cucumbers in carts, and had his slaves wheel them around to catch the sun.
- Tired of your bathroom mirror fogging up after a shower? Try rubbing a cucumber slice along the mirror, it will eliminate the fog and provide a soothing, spa-like fragrance.
- Looking for a fast and easy way to remove cellulite before going out or to the pool? Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the phytochemicals in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite. Works great on wrinkles too!!!
- General Ulysses S. Grant was said to have been extremely fond of cucumbers. General Horace Porter remarked in an article, 'Campaigning with Grant', the General "often made his entire meal upon a sliced cucumber and a cup of coffee."
- Have an important meeting or job interview and you realize that you don't have enough time to polish your shoes? Rub a freshly cut cucumber over the shoe, its chemicals will provide a quick and durable shine that not only looks great but also repels water.
- Want to avoid a hangover or terrible headache? Eat a few cucumber slices before going to bed and wake up refreshed and headache free. Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache!
Can’t stop at 13 so, believe it or not:
- There is actually a mining community called “Cucumber” in Southern West Virginia. As of the 2010 census, it had a population of 94. It’s the only community in the U.S. with that name.
I can’t vouch for all of the above ~ I just know that sometimes the most ordinary recipes are the best and this recipe lives up to that. While making supper, I’ve been known to devour a good amount of this before it even makes it to the table. It’s all about the crisp cool cucumbers, the sweet Vidalia onions, the spicy pepper and the biting taste of the vinegar. It’s a delicious, simple summer salad!
Now for the recipe:
Cucumber and Onion Salad Sugar-free
Ingredients:
2 cucumbers, peeled and sliced thin
2 Vidalia onions, sliced thin
1 garlic clove, finely minced
1 cup white vinegar
1 cup water
½ cup Splenda
Salt, to taste
2 teaspoons McCormick’s Seasoned Pepper Blend
Method:
In a non-metallic bowl, combine cucumbers, onions and garlic.
Add remaining ingredients and stir well.
Cover and refrigerate for at least an hour.
It’s great!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes.
Wild about Mushrooms
in Mushrooms, Side Dish, Vegetables
I remember my Mom and Dad foraging in the yard and woods for various wild mushrooms when we lived on the farm in Pickerington. Then later, when we moved to Louisville
Early Greeks and Romans are thought to be the first cultivator’s of mushrooms, using them in numerous dishes. Today there are more than 70,000 thousand varieties, shapes and sizes of mushrooms with only a very small fraction of them being edible. So, if you’re not familiar with the types of mushrooms, only forage for them with someone that can identify them and whom you would entrust your life!
A much quicker way to forage for mushrooms is to go to the grocery store like I do. Then they make their way onto the top of a pizza, into salads and casseroles or my favorite way, sautéed. Here’s my way of sautéing them:
Sautéed Mushrooms
Ingredients:
1 pound button mushrooms, cleaned and sliced
2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
Salt and pepper, to taste
Method:
Heat oil and butter in a heavy skillet over high heat.
When the butter and oil is very hot and frothy; add the mushrooms.
Do not let the butter burn; be ready to toss in the mushrooms quickly.
Sauté the mushrooms for about 5-6 minutes, tossing them, until they absorb the butter and oil.
Add garlic powder and salt and pepper.
Continue sautéing for another 3-4 minutes; shake the pan and toss the mushrooms.
They will start to release the fat and now they should be browned nicely.
Remove them from the skillet and serve.
Enjoy!
They’re delicious!
Be sure to visit my friend, Linda’s blog, at My Kind of Cooking for her great cookbook giveaway.
Summer Spaghetti Salad
Is a family reunion on your horizon? How about a cook-out with friends or a company picnic? If so, spaghetti salad is just the right dish for a hot summer day to fill up those bellies!
There are so many variations of spaghetti salad that is usually served cold but can be served hot as well. You can add your favorite variety of vegetables to satisfy your tastes. I use thin spaghetti but, you can replace it with linguine, vermicelli or the pasta of your choosing; just cook it until al dente.
It is a refreshing salad due to the fresh crunchy brilliantly colored vegetables. This dish will be eye candy and disappear fast. It’s great for any get together because, not only can it be made ahead; it is mayonnaise free to avoid spoiling in this hot weather.
This is a scrumptious go-to dish to satiate your hunger quickly ~ actually; I can make a meal of just this mouthwatering piquant salad!
Summer Spaghetti Salad
Ingredients:
1 pound thin spaghetti
10 slices bacon
1/2 cup chopped celery
1 large red onion, chopped
1 green bell pepper, diced
1 (2 ounce) can sliced black olives, drained
2 tomatoes, diced
10 slices bacon
1/2 cup chopped celery
1 large red onion, chopped
1 green bell pepper, diced
1 (2 ounce) can sliced black olives, drained
2 tomatoes, diced
1 cucumber, diced
1/4 cup salad seasoning mix*
½ teaspoon lemon zest
1/4 cup salad seasoning mix*
½ teaspoon lemon zest
3 tablespoons fresh lemon juice
¼ cup extra virgin olive oil
3 garlic cloves, minced
1/2 cup grated Parmesan cheese, optional
1/2 cup grated Parmesan cheese, optional
Method:
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, cook bacon until crisp.
In a large skillet over medium heat, cook bacon until crisp.
Drain and crumble.
In a large bowl combine cooked spaghetti, celery, onion, bell pepper, olives, tomatoes, cucumbers and salad seasoning.
In a large bowl combine cooked spaghetti, celery, onion, bell pepper, olives, tomatoes, cucumbers and salad seasoning.
In a small bowl, whisk lemon zest, lemon juice and minced garlic with olive oil.
Pour over spaghetti mixture and toss.
Add crumbled bacon and lightly toss.
Sprinkle with Parmesan cheese, if desired.
Chill until serving.
8-10 servings
*Pam’s note: For my homemade salad seasoning mix, see my post on Wednesday, July
27, 2011: http://pamsmidwestkitchenkorner.blogspot.com/2011/07/home-made-salad-supreme-seasoning.html
Give it a go ~ it’s a delicious people pleaser!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes.
Mouthwatering Marinated Tomatoes
When the tomatoes are ripe and fresh from the garden, you can’t beat this great summertime dish!
This recipe is from a friend of mine. The delicious flavors of the herb marinade enhance the juicy tomatoes for a savory side dish to serve with grilled steak, chicken or seafood. I don’t always add the sugar and olives; however, if I do add the olives, I omit the salt--- it’s up to your liking.
I don’t know about you but, I learned as a young girl from Helen, a family friend in Louisville, to always peel tomatoes no matter how you plan on serving them. It makes all the difference in the world, no bitter taste or tough skin to chew. So peel your tomatoes before making this; place it in the refrigerator for at least several hours to marinate and then allow it to warm up to room temperature before serving since cold tends to inhibit the flavor.
If you’re lucky to have some leftover, try tossing it with pasta, combine it with rice, serve it on a bed of lettuce, or chop up the tomatoes for a delicious bruschetta. Just be sure to serve it with lots of crusty bread to soak up all the mouthwatering marinade!
Do you always peel your tomatoes too?
Marinated Tomatoes
Ingredients:
6 ripe tomatoes
½ cup green olives, sliced, optional
1/3 cup extra virgin olive oil
1/3 cup salad oil
1-2 teaspoons sugar, optional
¼ cup balsamic vinegar
2 cloves garlic, minced fine
¼ cup snipped fresh parsley
1/3 cup green onions, tops too, sliced
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon freshly ground black pepper
Method:
Peel and cut the tomatoes into 6 wedges each; 4 wedges if tomatoes are small.
Combine all ingredients, except the tomatoes in a large bowl.
Whisk well.
Add tomato wedges and blend.
Place tomatoes in a deep, narrow bowl or a resealable plastic bag.
Marinate the tomatoes in a refrigerator for several hours or overnight.
If the oil should congeal after being in the fridge overnight, allow it to come back to room temperature.
Place in a bowl and spoon sauce over top.
ENJOY! It’s juicy scumptious!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes. She’s still judging at the Iowa State Fair.
Kapusta with Egg Noodles
in Bacon, Cabbage, Chef Mike, Garlic, Noodles, Parmigiano-Reggiano, Pasta, Polish, Side Dish, Vegetables
Remember on August 9th when I gave you the potato salad recipe from Chef Michael Baruch’s cookbook, The New Polish Cuisine? Well, here is another great Polish recipe!
This is Kapusta with Egg Noodles and it is great, I mean REALLY delicious! To be honest, I actually didn’t know what “kapusta” was when I first saw the recipe listed. But, when I turned the cookbook to page 96 and saw the gorgeous photo, I knew immediately that “kapusta” is cabbage.
I like both cabbage and noodles, so I knew this would be good, especially after reading the list of ingredients. BACON ~ the first ingredient; we all know that bacon is the perfect food! For Bill and I, this was comfort food all the way. In fact, that’s what Chef Mike says about it, “Polish comfort food at its best!”
Here’s what else Chef Mike says about it: “Slow braised cabbage, bacon, onion, and garlic are lightly seasoned, then combined with fresh Kluski noodles. The secret to this dish is to prepare everything at the last minute.” Give this recipe a try ~ you won’t be disappointed, it’s savory delicious!
Kapusta with Egg Noodles
Ingredients:
1 pound extra wide egg noodles
1 slice hickory smoked bacon, diced
2 tablespoons olive oil
2 teaspoons garlic puree
1 small onion, finely diced
1 medium head green cabbage, cored and diced
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 tablespoons chicken stock
2 dashes of Tabasco
Freshly ground black pepper
Freshly grated Parmigiano-Reggiano cheese, optional
Preparation:
In a large pot over medium high heat, cook bacon until it renders its fat and turns lightly brown, not crisp.
Pour the bacon into a small strainer set over a bowl to collect the excess fat.
Return the pot to the fire, add olive oil.
When hot, add garlic and onion, cook stir for about 1 minute.
Add cabbage and cook stir for about 3 to 4 minutes until the cabbage starts to wile.
Reduce heat to low, add rest of the seasonings and the bacon.
Cook slowly, covered, for about 20 minutes.
While the cabbage is cooking, bring 2 quarts of lightly salted water to a boil.
Add noodles, cook until firm to the bite.
Drain in a colander.
Add to the noodles to the cabbage.
Gently, using a heavy wooden spoon, stir the noodles into the cabbage mixture to combine.
Using a kitchen tong, divide the kapusta among 4 dinner plates.
Sprinkle with freshly ground black pepper and Parmesan cheese.
Serve and enjoy!
Jedzcie, pijcie i popuszczajcie pasa!
By the way, there’s still time to enter my $60 Le Creuset, CSN giveaway posted on August 11, 2010!
Be sure to visit my friend Linda's, my kind of cooking, great blog for a chance to win her wonderful cookbook with lots of easy, delicious recipes!
Check out another great giveaway at Bo's Bowl. He has fantastic recipes and tells great stories connected with his good Southern cooking!
Check out another great giveaway at Bo's Bowl. He has fantastic recipes and tells great stories connected with his good Southern cooking!
Home-Fried Potatoes, My Way
in Potatoes, Side Dish, Vegetables on Monday, April 16, 2012
“What I say is that, if a fellow really likes potatoes, he must be a pretty decent sort of fellow.” A. A. Milne
I am a potatoholic from way back! It is an addiction I can’t kick and I won’t be going into therapy for it. I love potatoes prepared any way, with the exception of potato soup. There’s mashed potatoes, boiled potatoes, potatoes au gratin, potato pancakes, roasted potatoes, baked potatoes, smashed potatoes, potato cakes, potato chips, garlic potatoes, potato salad, potato bread, French fries, hash browns, potatoes O’Brien, tater tots, waffle fries, potato fritters, potato skins and my favorite when growing up ~ fried potatoes, just like Grandma used to fry them ~ in lard.
Just don’t ignore your potatoes because the tubers can grow “eyes” and buds will sprout like aliens. If you forget about them, the aroma will lead you straight to them and if you haven’t experienced that, you’re the lucky one!
Fried potatoes from fresh potatoes are great but, what we really enjoy is fried potatoes made from cold baked potatoes ~ especially with breakfast! When baking potatoes, I always bake a couple extra to have on hand for fried potatoes. It’s quick and good! I savor every bite of them!
Potatoes served at breakfast,
At dinner served again;
Potatoes served at supper,
Forever and Amen!
Home-Fried Potatoes
Ingredients:
Olive oil
2 or 3 baked potatoes, leftover and cold, diced
1 small red onion, chopped
Paprika
Kosher salt
McCormick’s Seasoned Pepper Blend
Method:
Heat a little olive oil to cover bottom of skillet.
Add potatoes and onions; fry until browned.
Add seasonings, to taste.
Serve, enjoy!
Are you a potatoholic?
By the way, there’s still time to enter my $60 Le Creuset, CSN giveaway posted on August 11, 2010!
Be sure to visit my friend Linda's, my kind of cooking, great blog for a chance to win her wonderful cookbook with lots of easy, delicious recipes!
Check out another great giveaway at Bo's Bowl. He has fantastic recipes and tells great stories connected with his good Southern cooking!
Check out another great giveaway at Bo's Bowl. He has fantastic recipes and tells great stories connected with his good Southern cooking!
Opa!!! Cucumber Salad with Kalamata Olives, Goat Cheese and Spicy Radish Slices
Are you ready for a salad with some OOMPH!!!? If so, you’ve stopped by at the right food blog!
Combining the nippy taste of goat cheese with salty Kalamata olives and spicy radish slices gives you a pleasant pungent little salad. Goat cheese is a bit tangy with great flavor and a creamy texture. It pairs perfectly with the Kalamata olives. The olives come to us from Greece with their deep rich aubergine color, turning dark brown when brined. They’re sweet, rich and a treat to eat, especially when paired with cheese.
You’ll enjoy this spicy summer salad like we do with about any meat or seafood from the grill. If you haven’t tried Robusto Italian Dressing, put it on your shopping list. It’s so spicy delicious and blends well with pasta also or is an excellent marinade for seafood. I use it often, in many dishes but not with lettuce yet. So I guess that will be next!
I adore this salad and really want you to try it! I think you’ll like it also! I actually could make a meal of it along with a slice of crusty bread!
Cucumber Salad with Kalamata Olives, Radishes, Goat Cheese
Ingredients:
1 cucumber, peeled and sliced thin
1 red onion, chopped
4 radishes, sliced thin
½ cup Kalamata olives
¾ cup crumbled goat cheese
¼ to ½ cup Wish-bone Robusto Italian Salad Dressing
1 teaspoon freshly ground black pepper
Method:
Toss all ingredients in a large bowl and allow to marinate for 15 to 30 minutes. Transfer to a serving bowl and serve.
Καλή σας όρεξη!
Does that really mean, Bon Appetite in Greek?
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes.
A CSN GIVEAWAY and a Zucchini Gratin
in Bacon, Bell peppers, Entree, Garlic, Giveaways, Jalapeño peppers, Monterey Jack, Mushrooms, Parmigiano-Reggiano, Side Dish, Tomatoes, Vegetables, Zucchini on Wednesday, April 11, 2012
Gratins are a delicious way to prepare fresh summer vegetables to serve your family or guests as a side dish. I can eat this as the entrée though, with a crisp salad and crusty bread. There is no need to peel the vegetables. Start by sautéing the mushrooms, onions and garlic. Slice the vegetables, layer them in a dish, add the bread crumb and cheese topping; bake for a great dish. Omit the bacon for savory vegetarian meal.
Speaking of layering vegetables in a dish, the oval Le Creuset Stoneware Au Gratin dish Mom gave me years ago is perfect for this recipe. It’s shallow, bakes the dish evenly and looks great going from the oven to the dinner table. This is a wonderful thing which leads me to something wonderful for all of you good people out there ~~~~
We all love getting a package in the mail and I’m sure you’d love receiving a Le Creuset product of your own! Sean at CSN Stores kindly offered me a $60 voucher for a Le Creuset giveaway. How about that? $60! It excited me and I can’t even win it but, I am very excited about it for you!
I’m sure most of you are like me and could really use this $60 voucher to get that special Le Creuset product you’ve always dreamed about. Their products are of the best quality and style in gorgeous colors, making them a great durable product. I know as I’ve had my Le Crueset Au Gratin dish for many years!
Here are the rules:
1. This giveaway is open only to U.S.
2. You must be a follower of this blog by using Google Friend Connect.
3. Leave a comment on this post telling me you are a follower.
4. Look at the Le Creuset site on the link above and tell me what you’d like to win and in what color.
Entries will be received through midnight, Wednesday, August 18, 2010.
The winner will be picked by a random number generator on Thursday, August 19, 2010.
Good luck and I hope you win!
Now, for the recipe:
Into the oven
Voila! Dinner time!
Zucchini, Yellow Squash and Red Bell Pepper Gratin
Ingredients:
3 slices bacon, fried crisp
8 ounces mushrooms, sliced
1 small red onion, chopped
2 cloves garlic, chopped
2 tablespoons olive oil, divided
2 zucchini, sliced
2 yellow summer squash, sliced
1 red bell pepper, sliced
½ jalapeño pepper, chopped
1 tomato, sliced
½ teaspoon sea salt
½ teaspoon McCormick’s seasoned pepper
1 teaspoon dried thyme
1 cup bread crumbs
1/3 cup Parmigiano-reggiano cheese, grated
1/3 cup Monterey Jack cheese, grated
Method:
Fry bacon. Set aside. Drain drippings from skillet.
Spray a shallow baking dish with cooking spray. Set aside.
In a skillet in olive oil, sauté the mushrooms, onion and garlic until liquid is rendered. Set aside.
In a large bowl, place zucchini, squash and bell pepper.
Add salt, pepper and thyme.
Mix well.
Add mushroom, onion mixture and combine.
In the baking dish, assemble the vegetables in a single layer, almost standing up.
Add tomatoes throughout the dish.
Bake at 400 degrees for 30 minutes.
Meanwhile, combine bread crumbs and cheeses.
Toss with remaining olive oil.
Remove baking dish from oven.
Scatter crumbled bacon over top.
Sprinkle bread crumbs over top.
Return to oven for 15 minutes or until golden on top.
Pam’s note: After the dish baked and before adding the bread crumbs, I tilted the dish and drained the juice in the bottom with a baster. Bill told me this is one of the best “ad-lib” dishes I’ve made after visiting the farmer’s market and selecting the great veggies. It was delicious!
ENJOY!!!
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