It seems that this summer I am in a constant search for recipes to use up some of the season's bounty while everything is at it's peak-the average first frost date IS October 13, after all. So while freezing and preserving continues, I want to eat as much of the veggies fresh off the vine (or as close to) as possible.This is the recipe I based this meal on, cut in half, and with the addition of eggplant and the omission of Parmesan.
|Slicing a halved summer squash in 1/2" slices. Sliced the eggplant the same way.|
|I didn't have many grape tomatoes, but quartered a lot of the small 'Black Prince' tomatoes.|
|Mixing it all up with a sliced red onion, minced garlic, and olive oil.|
|Ready for the oven (450 degrees for about 40-45 minutes).|
|All done! I almost didn't even boil any pasta. Half of this tray was gone before the pasta was al dente.|
|Tossed with some basil...and gone before the plate left the kitchen counter.|