Summer Harvest Vegetable Recipes with Annessa Chumbley, RD

Annessa makes a Farmstand Veggie Bake and Blackberry Basil Mint Honeyed Ice Tea. Today on Indy Style she talks about making the most of that produce from harvest and finding secret ways to pack it in.

1 large sweet onion, diced

1-2 large garlic cloves

small handful flat leaf Italian parsley

2 garden ripe beefsteak tomatoes

2 sweet potatoes, washed, not peeled

2 medium zucchini

2 yellow summer squash

2 tablespoons grated Parmesan cheese

1/2 cup shredded mozzarella

3 tablespoons crumbled feta

fresh thyme

fresh basil, thinly sliced or torn

kosher salt

 

1. Preheat oven to 400 degrees F. Spray an 8×8 pan with non-stick cooking spray.

2. In a pan over medium high, sauté the onion until light brown. Add garlic and 1/4 teaspoon kosher salt, and cook for a minute or so. Turn heat off and add flat leaf Italian parsley, continuing to stir. Remove from heat and put onion mixture in the bottom of the pan.

3. Meanwhile, cut tomatoes, sweet potatoes, zucchini and yellow squash into about 1/4 inches slices. Arrange vegetables in pan so they are standing up, and continue the same pattern until the pan is filled. Grate a small clove of garlic over the vegetables. Sprinkle with about a tablespoon of fresh thyme, some freshly ground black pepper, and 2 tablespoons of grated Parmesan cheese.

4. Cover and bake for 30 minutes. Remove from oven and add shredded mozzarella, feta, and fresh basil to the top. Put back into the oven and let bake until everything is toasted on top, about another 20 minutes.

 

 

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