What happens when the zucchinis have grown too big, the tomatoes look like pumpkins, the yearned for red peppers are just another day in the park, the garden is out of control! You stop and smell the roasted vegetables!
I looked at the huge veggies lying on the Kitchen counter and I actually felt bad for them… no, really! It seems the garden mirrors life… everyone is so cute and tender when they are young, but when you grow big and tough, well… not so cute anymore. Well not today! The said huge veggie offenders are now part of dream “Veggie Lasagna” that absolutely rocks!
Here is how it went down!
Zucchinis were sliced lengthwise very thin (a little work) and then tossed with a little balsamic vinegar, olive oil and the *Amazing Rub seasoning. (If you don’t have this, you should!) But try a little salt, pepper, chili powder, sugar, ect. Then, the thinly sliced zucchini went into a hot oven (425 degrees for 20 minutes.) Right behind them, with the same treatment, went Colored Pepper strips, fresh corn kernels, green onions, big fat tomato slices, and last but not least… eggplants! Roasted, toasted, and looking fine! Here is where we build it… you need a couple of cups of your favorite shredded cheese (or blend) and about 4 cups of a fresh Marinara Sauce. This is the type of thing that I always keep in my pantry… it helps when inspiration hits. I proceeded to layer the toasted zucchini lengths, with the other roasted veggies layering sauce and cheese and proceeded to bake for 1 hour at 350 degrees. About 40 minutes into the bake time, finish with a sprinkle of cheese and The Amazing Herb blend. If you don’t have this, combine your favorite Mediterrean Seasonings with some Parmesan Cheese.
Here is the picture journey. It was fun and incredibly delicious! And somehow I just feel like I saved someone. And the reward? Amazing Lasagna that would feed a huge family or a veggie loving person for a week! Here is to celebrating Big, Ole Tough Things!