Caprese and Roasted Veggies (purple cauliflower)
It’s officially September! I can’t believe how fast this year is going by. We only have another few weeks of farm stand goodness, so I’ve been cooking veggies like crazy! Last night, the neighbors and I decided to have a veggie dinner. We started off with Caprese, my favorite summer salad. We also had grilled sweet corn, marinated cukes, cantaloupe and Parmesan zucchini crisps. It was wonderful!
Earlier this week, I turned on the oven and roasted the veggies I had lying around. I tossed a sweet onion, yellow summer squash, purple bell pepper and purple cauliflower in olive oil. I then spread it out on a pan and baked it at 350°F for 30 minutes. Then I cut up a golden tomato and threw that on top with some garlic and herb seasoning. Returned it to the oven at 400°F for about 20 minutes and it was HEAVEN! This really isn’t the best picture in the world, but you get the idea.
Fresh Mozzarella Cheese, sliced
1-2 Tomatoes, sliced thick
Salt & Pepper
1. Put the balsamic vinegar in a small saucepan and reduce by at least half to make a sweet syrup. Set aside to cool.
2. Layer cheese, tomatoes and basil on a platter or plate.
3. Drizzle with balsamic and olive oil; sprinkle with salt and pepper. Done!
Peel and slice a cucumber. Place in a bowl with enough seasoned rice vinegar to just cover. Sprinkle with salt and pepper. Let stand about 10 minutes and serve. Sometimes I also like to add a bit of sweet onion or fresh dill. Yum!
Parmesan Zucchini Crisps (Ellie Krieger, Food Network): Look it up! For some reason, it won’t let me cut and paste anything into Blogger. 😦
Soup is on the horizon, but not for a few weeks. We’ll be in the 90’s this Labor Day weekend and that’s just too hot for soup! 🙂
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