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 ½ of the veggies, cover with about ½ 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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