A feast for the eyes.
Color is the theme of this vibrant and hearty side dish that delivers both bold flavors and textures. Reminiscent of something Italian, it is the picture perfect picnic dish. Using a mandoline or vegetable slicer will make quick work of prepping the veggies. Be sure to slice them thinly, 1/8″ – 1/4″ thick, or you will be waiting forever for it to finish cooking. I used my herbal olive oils from The Virtuous Olive, to really push the flavors. It’s ok to use different veggies from the ones I chose. Just paint your palette and be prepared for rave reviews!
Summer Garden Side
Ingredients
- 1-2 zucchinis, thinly sliced.
- 2-3 bright red tomatoes, thinly sliced
- 1 eggplant, thinly sliced, then cut into half rounds
- 3 garlic cloves, finely minced
- 1-2 tsp. chopped fresh herbs (thyme, basil, parsley or your choice) or use herbs de Provence
- salt
Instructions
- Preheat oven to 350 degrees. Lightly oil an 8 X 10" pan. The size of the pan is not important. If you are feeding a crowd, use a larger pan and prep more veggies.
- Toss veggies lightly in Extra Virgin Olive Oil.
- Layer zucchini slices along the side of the pan. Sprinkle with garlic, scatter the herbs and lightly salt. Repeat layering with tomatoes, garlic, herbs and salt, then the eggplant, garlic, herbs and salt. Continue layering until you've reached the end of the pan. If there are gaps, like I had in mine, roll up thin slices of zucchini and tomato to form mini roses. They serve a purpose and look pretty too. Drizzle entire dish with Bel Tocco Extra Virgin Olive Oil or Basil Extra Virgin Olive Oil.
- Bake for 1 hour or until veggies are soft but not soggy. Let cool and serve either warm or cold.
“Summer night–
even the stars
are whispering to each other.”
— Kobayashi Issa
Enjoy your summertime!
Ciao,
Mary
Carolyn says
How fabulous! Thinking of you and thankful for your inspiring blogs?
forfoodforlovefrommary says
Thank you Carolyn! It’s a dish anyone can make and tastes fantastic! I appreciate your sweet comments!
Carolyn says
Mary,Carolyn again. I meant to put an exclamation mark after “thankful for your inspiring blogs”! My finger slipped on the keyboard. So sorry! I am truly inspired by your creativity.
Belinda says
It is beautiful and simple, I can’t wait to try it… My kind of dish. Thanks for sharing.
jane smer says
as always —– looks yummy ——— I think your balsamic vinegers would be great with this as well……………. (somehow the older I get, my spelling gets worse?????) Summer fresh veggies are always a treat…………… nothing like a fresh tomatoe from the garden —bite into and enjoy the juice running down your arm/mouth…..luv/j
forfoodforlovefrommary says
Ciao Jane! Great idea to sprinkle a dash of balsamic on top! I love it. My tomatoes are all coming in at once so this week will be a canning session of my San Marzano Italian Plum tomatoes. Yum!! XXOO
Mary Joy Barnett says
Bellissimo! A nice twist for roasted vegetables. Thanks Mary! Interesting as always. Mary Joy
forfoodforlovefrommary says
Thank you Mary Joy! I hope you try it. Hope to see you soon! XO
Mommabird says
So greatfull to share each and every new creation that comes from your kitchen. This colorful platter is a winner!!!! Always available to be a tester. And I love every quote at the end of each blog.
forfoodforlovefrommary says
Grazie Mommabird. I love sharing my artistic side and I love your suggestions to make everything that much better! XO
Christi Hegstad says
Mary,
I made this recipe for my family tonight and it was fantastic! The flavors blended beautifully and my kitchen smelled amazing while it baked. Thank you for the inspiration and deliciousness! 🙂
forfoodforlovefrommary says
Great Christi! I’m so glad you liked it. It’s the perfect way to use all our wonderful summer veggies! Yippee!!
Lisa Churchville says
I made this today to go with a tri-tip for lunch. Delicious! And a great way to get rid of all the zucchini I have right now