Last week's basket from Farmhouse Delivery was chocked full of delectable summer vegetables but truthfully, I was feeling a little uninspired by another round of zukes and yellow summer squash. However, one night several of my friends (who also received similar baskets) started Facebook talking about what they were going to do with theirs. Their dishes sounded so good! Nothing like a little food talk to get re-inspired. I had a little pesto in the fridge and a hunk of gruyere...simple flavors that layer nicely with squashed when baked up together.
Baked Summer Squash and Tomatoes with Pesto
Serves 4 as a side
Preheat oven to 375 degrees
Ingredients
1 large zucchini
1 large yellow summer squash
2 medium tomatoes (ripe)
1/3 cup basil pesto
1 cup gruyere - shredded
salt and pepper
Pre-grease the bottom and sides of a 3 quart baking dish with oil, butter or pesto. Slice the zucchini, yellow summer squash and tomatoes in 1/4" rounds. Fill the baking dish in single layer, overlapping each row a little bit. Once the baking dish is full brush the tops of the vegetables with pesto. Sprinkle with a pinch of salt and pepper.
Spread the gruyere evenly over the vegetables.
Bake at 375 degrees for 45 minutes or until the juices are bubbling at the edges and the cheese is a crisp golden brown. Serve warm.
