It’s coming to the end of Summer and with the seasons harvest coming to an end, your left over with an abundance of ripe garden goodies waiting to be eaten! For those of you who don’t have a garden of your own it is still a great idea to buy vegetables in season and enjoy them before they leave the markets. If you really want that garden fresh taste try visiting your local farmers markets for the freshest of the fresh produce. Although I do enjoy a good trip to the farmers market, there is nothing better then heading to your backyard and picking fresh tomatoes, basil,etc. and enjoying them right away.
So whether your heading back from the market or your very own backyard you’ll be sure to love this wholesome, hearty, home cooked dish any day of the week…promise!
Gluten-Free Summer Garden Vegetable Bake
4ripe tomatoes (peeled)Note: for easy peeling just pour some hot water over them and the skin will almost slide off!
1handfulChopped fresh parsley and basil
1-2 tbspextra virgin olive oil
Your favourite seasonings (sea salt, pepper, cayenne)
Start by slicing up your zucchini, and eggplant and place into a casserole dish. Mince 2 cloves of garlic, drizzle 1 tsb of EVOO, and add your choice of seasoning. Preheat your oven to 325 and bake for about 20 minutes. While you have your casserole dish in the oven you can start your tomato topping.
Start by dicing all your tomatoes, mince 2 cloves of garlic, chopped parsley and basil, and 1 tsb of EVOO drizzled on top of everything in a large pan on medium heat. You can now add some more seasoning as well to taste. Once the tomatoes have softened up (about 15-20 min) pour the mixture over top of your eggplant and zucchini casserole. Pop the casserole back into the oven for an additional 20 minutes at 325ºF
Optional: Cook a package of brown rice spaghetti pasta in a large pot of boiling water until soft. Next rinse off any sticky residue that may appear. Your casserole should now be finished and ready to be eaten with a side of delicious gluten free pasta.
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