Summer is just around the corner and with summer, comes vegetable gardens. Nothing tastes better than vegetables straight out of your own garden.
One of my favorite things to make in the summer is sliced garden tomatoes and onions, drizzled in olive oil, topped with fresh mozzarella and parmesan cheeses, and seasoned with salt and pepper. Broil in the oven until the cheese starts to bubble and brown and you will have a simple, yet tasty dish to accompany any meal.
Another recipe I’d like to share with you is Garden Vegetable Pie. You’ll need to buy a few things at the store, but the main ingredients will come straight out of your garden. Here’s what you’ll need….
1 9 inch deep dish, pre-baked pie crust
3 tomatoes sliced
1 small zucchini sliced
1 small yellow squash sliced
1/2 cup sweet or red onion
10 fresh basil leaves chopped
1 cup mozzarella cheese shredded
1 cup cheddar cheese shredded
3/4 cup mayo
Salt & Pepper
Pre-heat oven to 350 degrees Fahrenheit
Slice tomatoes and pat dry with a paper towel to remove excess juice or you’ll have a soggy pie. Salt and pepper tomatoes.
Heat a large skillet on medium heat and drizzle olive oil in the skillet. Salt and pepper zucchini and squash and sauté in a single layer for 2-3 minutes on each side until golden brown. Transfer to paper towel to drain any excess oil.
Layer sliced tomatoes, onion, zucchini, and squash on the bottom of the pie crust. Sprinkle basil on top.
Combine shredded cheeses with mayonnaise. Smooth cheese mixture on top and sprinkle with parmesan cheese.
Bake for 30 minutes until lightly brown. Cool for 10 minutes, slice, and serve warm.