Deliciosa Baked Vegetables

This recipe that I have been using is too good not to share. With the mornings down to 55 degrees or so, I can put up my baked tomatoes for winter and make baked vegetables for breakfast at the same time.  My garden is in full productive harvest but it is too hot to bake in the afternoon. Guess what? Vegetables for breakfast are yummy!

Ingredients

1 large zucchini - about 8 inches finely chopped into strips - about 2 inches long and ¼ inch wide - I don’t use the middle seedy part

1 dozen cherry tomatoes cut in half - remove the wet seedy part

1 tomatillo chopped

1 clove garlic finely diced

A generous amount of fresh basil, marjoram or oregano (I adore marjoram), and parsley finely diced

1 & 1/2 tablespoons olive oil

Sea salt to taste

Mix altogether in cast iron frying pan.

Bake at 425 degrees for 40 minutes.  

Stir once.

Eat while warm - serves 1 if I’m eating it! I would use more baking dishes for more people rather than crowding one baking dish with too many vegetables.  I like my vegetables slightly browned.

I make this dish first, put it in the oven, and then start making my baked tomatoes for freezing.

Baked Tomatoes

Ingredients

About 30 cherry tomatoes cut in half - watery seeds removed

2 tomatilloes chopped

1 clove garlic crushed

A generous amount of fresh basil, marjoram, and parsley finely cut

Sea salt to taste

1 & ½ Tablespoons of olive

Mix in 9 x 12 glass baking dish - put herbs on bottom so they don't burn

425 degree oven for 30 minutes (my baked vegetables have usually been cooking for 15 minutes at this point)

Stir after half an hour - put back in oven - turn off heat. Should be ready in about an hour (don’t peek)

You could store these tomatoes in olive oil - like sun dried tomatoes - but it is expensive to use all the olive oil. So I put them in leftover sun-dried tomato jars that I bought from Trader Joe’s (when my own tomatoes run out) and stick them in the freezer.

Warning!

These tomatoes are so delicious that if you taste them you will want to eat them all! So I have my baked vegetable to eat and these to store.

Note: I grow sweet one hundred or sweet 1000 cherry tomatoes which are the best in my opinion

Baked Cheese Stuffed Peppers

I still had room in my oven and some medium size peppers that I had harvested. I can’t remember what kind they are - yellow - a teeny tiny bit of heat - about 4 inches long.

I cut a slice down the side big enough to get out all the seeds.

I put about a tablespoon of cream cheese in each one (I'm going to try cheddar next time)

Put them in an olive oil greased baking dishes - sprinkle on some sea salt

Bake at about 425 for 30 - 40 minutes.

Easy Peasy and good!

Tomatillos are my new vegetable of the summer. Last year I fell in love with eggplants; this year it's tomatillos. Their tangy flavor is wonderful in about any baked vegetable dish. I'm not too enthusiastic about them raw. However, tomatillos also make a yummy green sauce.