Roasted Veggies and Grains

Summer Veggies are the very best and I love to roast them gently with perfect seasonings. Here is my way - with mostly pictures and little text.
Green Tomatoes - they fell from the vine in a storm and I couldn't let them go to waste! Zucchini, Yellow Squash, Onion, Carrots, Eggplant, and Patti Pan Squash
In order to maintain the flavor of the veggies, I only added Olive Oil, Sun Dried Tomatoes, Chopped Garlic, and Tastefully Simple Pesto Seasoning. You can just use jarred Pesto or Italian Seasoning if you prefer.

Place on a greased cookie sheet or jelly roll pan and roast in a preheated oven for 30 minutes at 350 degrees.




Top with shredded cheese and - voila!

Gazpacho

I made this a couple of months ago - honestly, life has gotten in the way of this blog. I wanted to post it before the last tomatoes fall off the vine. This no-cook-no-heat-up-the-kitchen dish is a must have on hand for summer. Note that you do need to make it the day before so the flavors marry. I took this recipe from Simply Recipes and recommend that blog to anyone anywhere. I LOVE IT!

Ingredients
•6 ripe tomatoes, peeled and chopped
•1 purple onion, finely chopped
•1 cucumber, peeled, seeded, chopped
•1 sweet red bell pepper (or green) seeded and chopped
•2 stalks celery, chopped
•1-2 Tbsp chopped fresh parsley
•2 Tbsp chopped fresh chives
•1 clove garlic, minced
•1/4 cup red wine vinegar
•1/4 cup olive oil
•2 Tbsp freshly squeezed lemon juice
•2 teaspoons sugar
•Salt and fresh ground pepper to taste
•6 or more drops of Tabasco sauce to taste
•1 teaspoon Worcestershire sauce (omit for vegetarian option)
•4 cups tomato juice
Method

To easily remove skin from tomatoes, slice the tomatoes under the skin from the top to the bottom and around again on two sides so you make an X on the bottom. Place them on a baking sheet and broil on low for about 5 minutes. You will see the skin start to pull away. Let them cool a bit and then peel them.
Combine all ingredients. Blend slightly, to desired consistency.
Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.

Serves 8.

Tortelloni with Veggies

Before you ask why I made Tortelloni instead of Tortellini - it is what I bought and had in the pantry. Before you ask, "What is the difference between Tortelloni and Tortellini?" Tortelloni is bigger.

I boiled the Spinach and Ricotta filled Tortelloni according to the package directions and heated a Family Size Package of Green Giant Broccoli, Carrots and Garlic Sauce in a sauce pan.
After the Tortelloni boiled for 10 minutes, I added them to the broccoli and tossed it all together.
Served in a bowl topped with shredded Parmesan Cheese - it is really an easy and delicious meal!