Sunday, August 8, 2010

garden bruschetta

Tonight i made a recipe for dinner very similar to the one posted last week. My garden is producing with shocking efficiency and I'm hard pressed to eat all these vegetables. If you are equally fortunate and find yourself with a silly amount of squash make's worth eating. Feel free to vary the recipe. I'm a messy cook and encourage creativity when it comes to bruschetta. Bruschetta is not boring.

garden bruschetta
2 zucchini
1 yellow summer squash (or three yellow squash and no zucchini)
5 tomatoes (any color...the more varied the better)
3 small eggplants or 1 large eggplant
1/2 cup of Parmesan cheese grated
1 whole sweet onion
Coat the bottom of the pan in an inch of olive oil
Half a loaf of french bread (I like to use rosemary french bread)
2 garlic cloves

Chop the onion into crescent moon slices
Slice the eggplant into skinny slices, sprinkle salt on them and set them aside
Slice the squash into thin quarter circles and set them aside
Heat up the olive oil in a cast iron skillet
Put the onions into the skillet and brown them at a high temperature
Turn the heat down and keep caramelizing the onions
Wipe the "sweat" off the eggplant slices
Turn the heat up and throw the eggplant slices into the skillet
Let them brown for a minute then turn the heat to a medium temperature
Add half a cup of water and cover the skillet with a lid (watch the eggplants and onions to make sure they don't burn)
While this is cooking, slice the tomatoes into small bits
Uncover the skillet and make sure the eggplant slices are cooked through. Add salt to taste and black pepper.
Add the squash to the mixture and cover it back up.
Chop up the fresh oregano and basil into small bits.
After letting the whole mess cook for about 5 minutes add the tomatoes and cook for 3-6 minutes.
Add some more salt. Add the herbs. Add the cheese. Put the stove on warm and let the veggies stew.
Take it off the oven and put it all in the fridge until it cools down.

Bread Instructions

When the veggies are chilled...
Slice the bread into thin slices
Dice the garlic and brown it in olive oil
Turn on the oven to 450 degrees
Once the garlic is browned use a cooking brush or spatula to spread the oil and garlic onto the bread.
Sprinkle some Parmesan on the bread.
Put her in the oven for 4-5 minutes until golden brown and delectable.

Put the cold veggies on the warm garlic toast and savor. Tastes great with red wine...

1 comment:

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