There is nothing more gratifying than growing your own food. As a novice, every edible veggie I pluck makes me giddy. Yesterday was my first full day home after being away for the weekend so I ventured down to the jungle that is my back yard to harvest my goodies. I was yanking zucchini left and right and finally had a yellow squash ready for plucking. My heirloom tomatoes are cranking out in full force. I think I have had at least two a day, sometimes many more. Everything is better when it is fresh.
So today I laid out my harvested goodies inspired to create something delicious I could eat on for a couple of days. I got to slicing and before I knew it my veggie bake was steaming in front of me.
What you will need
4 summer squash ( I did 3 Zucchini and 1 Yellow Squash)
6 small heirloom tomatoes or a container or a small container of grape/sun gold tomatoes
5 fresh basil leaves
2 cloves of garlic
1-2 Tbsp of olive oil
Salt & pepper
1/4 Cup of shredded mozzarella cheese (optional)
Preheat your oven to 350 degrees. Lightly spray a 8×8 or 9×9 baking dish with coconut oil or olive oil.
Slice your squash into small chunks. If using grape, sun gold or cherry tomatoes slice into halves. If you are using a smaller heirloom you can slice into 2-3 pieces. Mince 2 cloves of garlic and chop 5 basil leaves. Throw all your ingredients in a mixing bowl and toss with olive oil. Season with salt and pepper. Move your mixture into your baking dish and pop into the oven uncovered for 25 minutes.
When the 20 minutes is up you can add optional mozzarella cheese. Sprinkle over the veggies, cover with tin foil and bake for an additional 10 minutes or until the cheese is melted.