Cooking Tips & Hints
                 Week 67 Featured Recipe
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FRESH GARDEN VEGETABLE CASSEROLE
(click for printable version of this recipe)
The reason I used my electric roaster is because it is so hot in Texas these days that I try not to use the oven much so it doesn't heat the house up causing the a/c to run more! My electric cooking gadgets and outdoor grill get a real workout in the summer months!
TOOLS:
Cutting Board
Knife
Vegetable Peeler
4 Quart Electric Roaster or Covered
  Casserole Dish
INGREDIENTS:

2 Yellow Summer Squash, peeled &
  sliced
2 Patty Pan Squash, peeled & sliced
2 Med. Eggplant, peeled & sliced
Variety of Peppers, including Bell,
  Sweet Banana, seeded & sliced
3 or 4 medium tomatoes, cored and
  sliced
1 medium onion, sliced in rings
1 3/4 cups Ragu
1 cup shredded Parmesan cheese
1 cup Italian seasoned bread crumbs
Salt & Pepper to taste

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PREPARATION: Heat cookware or oven to 350 degrees F. Coat with Cooking spray. Pour about 3 tbsp of Ragu on bottom of casserole. Layer of the veggies, cover with about of the remaining Ragu, sprinkle with bread crumbs. Repeat with another layer of everything ending with the bread crumbs and cheese on top. Cover and bake appx. 30 minutes.

HINTS: Use what veggies you have available. This is what produce I had picked from my garden. This is good served over brown rice, too.
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