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This is a different way to use up some summer veggies. We make this every summer in fact we took it to a block party yesterday so I had to type it up for a neighbor.
Vegetable Bake
6 zucchini (small)
3 red onions sliced thin
3-4 cloves of garlic minced
3-4 tomatoes wedged
1 green pepper 1/2 inch slices
1 yellow pepper 1/2 inch slices
1-2 tsp oregano
1-2 tsp thyme
1-2 tsp basil
olive oil as needed
1 cup white wine
salt & pepper
Remove ends from zucchini. Cut in half lengthwise and cut each half into sticks about 1/2 inch.
Drizzle 2-3 Tablespoons olive oil onto baking dish, Your are going to layer the vegies and herbs in the baking dish. Break apart onion, spread half of the onion in baking dish. Sprinkle half the garlic and half the herbs. Place zucchini in a single layer. Place tomato wedges. Spread peppers over all. Spread remaining onions. Sprinkle with 2-3 Tablespoons olive oil and remaining garlic and herbs.
To bake: add salt and pepper to taste. Add wine and tilt to distribute approximately 1/2 inch. Cover with foil and bake at 375 approximately 20 minutes or until tender. Serve when slightly warm. serves 8
I have substituted fresh herbs I just us tablespoons instead of teaspoons.
Vegetable Bake
6 zucchini (small)
3 red onions sliced thin
3-4 cloves of garlic minced
3-4 tomatoes wedged
1 green pepper 1/2 inch slices
1 yellow pepper 1/2 inch slices
1-2 tsp oregano
1-2 tsp thyme
1-2 tsp basil
olive oil as needed
1 cup white wine
salt & pepper
Remove ends from zucchini. Cut in half lengthwise and cut each half into sticks about 1/2 inch.
Drizzle 2-3 Tablespoons olive oil onto baking dish, Your are going to layer the vegies and herbs in the baking dish. Break apart onion, spread half of the onion in baking dish. Sprinkle half the garlic and half the herbs. Place zucchini in a single layer. Place tomato wedges. Spread peppers over all. Spread remaining onions. Sprinkle with 2-3 Tablespoons olive oil and remaining garlic and herbs.
To bake: add salt and pepper to taste. Add wine and tilt to distribute approximately 1/2 inch. Cover with foil and bake at 375 approximately 20 minutes or until tender. Serve when slightly warm. serves 8
I have substituted fresh herbs I just us tablespoons instead of teaspoons.
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