Thursday, 17 Oct 2019
Apps and side dishes Dinner Gluten Free Lunch Recipes Vegan Vegetarian

Layered Garden Medley

Layered Garden Medley

Summer is in full swing and that means plentiful fresh produce either from your garden or the farmers market. This dish uses just picked zucchini, sun ripened tomatoes and fresh juicy onions layered together with a bread crumb mixture that is seasoned with aromatic herbs reminiscent of Thanksgiving dinner. A great side dish with just about any meal or double the recipe for an ideal potluck offering.

Kristy

Ingredients:

  • 1 cup whole wheat bread crumbs (use gluten free bread crumbs if needed)
  • 1/2 cup finely chopped pecans
  • 1 1/2 tsp salt, divided
  • 1 tsp thyme
  • 1 tsp ground sage
  • 1 tsp parsley
  • 1/2 tsp rosemary
  • 5 tbsp olive oil, divided
  • 1 large yellow onion, halved and thinly sliced
  • 2 cups diced fresh tomatoes ( grape, cherry or any variety of fresh tomato that you have on hand)
  • 2 cloves garlic, minced
  • ground black pepper to taste
  • 1/4 cup white wine
  • 2-3 medium zucchini, thinly sliced

Preparation:

  1. Preheat oven to 350 degrees. Heat a large skillet over medium high heat. In a small bowl mix together the bread crumbs, pecans, 1/2 tsp salt, thyme, sage, parsley, rosemary and 1 tbsp oil. Add to the skillet and cook 3-4 minutes, stirring occasionally. Transfer back to the bowl and set aside.
  2. Heat 2 tbsp oil in the same skillet. Add the onions and remaining salt. Cook 8-10 minutes stirring often until the onions are soft and lightly browned.
  3. Add the tomatoes, garlic and pepper and continue to cook 4-5 minutes more. Pour in the wine and simmer 2-3 minutes.
  4. Transfer half of the onion mixture to a shallow oven proof 1 1/2 quart baking dish. Layer half the zucchini slices starting around the outside of the dish  overlapping slices working your way to the center until completely covered. Spread half the bread crumb mixture evenly over the zucchini slices. Repeat in the same manner with the remaining ingredients. Drizzle with remaining 2 tbsp oil.
  5. Bake 1 hour or until the zucchini is tender when pierced with a fork. Depending on the thickness of the zucchini slices you may need to bake up to 30 minutes longer.

Yield:

Makes 6 servings

Notes:

This dish is best eaten right away. The breadcrumbs will not be as crispy if reheated.

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Layered Garden Medley
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