So many people have asked me, “Do you really make all the recipes from your cookbook?” I always respond, I really and truly do! They are all our go-to, easy recipes that we can whip up on a moment’s notice. The recipe that follows is one of them and is perfect for summer when you have a bunch of tomatoes and zucchini that you don’t know what to do with!
I break my cardinal rule of not turning on the oven in the summer when I make this recipe but I promise, it is worth it! My son even jumped in to help make it! I think he did an awesome job of layering and was especially precise on getting the pattern just right! Obviously takes after his momma when it comes to trying to make things look pretty!
Hope you give it a try and love it as much as our family! BTW, this is a great side dish to take to a barbecue. It is delicious at room temperature!
Provence Inspired Tomato, Zucchini and Potato Medley
This Provence-inspired dish is truly the best summer dish because it uses classic fresh garden ingredients!
3 Vine Ripened Tomatoes
3 Yukon Gold Potatoes (I highly recommend this type of potato. It is naturally buttery tasting and so yummy!)
1/4 cup Organic Extra Virgin Olive Oil
1/4 cup Fresh Basil, julienned or Fresh Thyme Leaves
1/2 cup Freshly Grated Parmesan
Kosher Salt & Freshly Cracked Pepper, to taste
Preheat oven to 400°. Using the slicing blade attachment of a food processor (or a knife works just as well), thinly slice the zucchini, tomatoes and potatoes. In a 9” x 13” baking dish lightly oiled, arrange the
vegetables in an alternating fashion of potato, tomato and zucchini. Drizzle the olive oil evenly over the veggies. Bake in oven for approximately 30-40 minutes or until potatoes are fork tender. Sprinkle with chopped basil*, parmesan and season with approximately one teaspoon each of salt and pepper.
*To julienne the basil, stack approximately 10-12 large leaves on top of one another and then roll
into a cylinder shape and then thinly slice basil in strips.