Recipes

Below are two recipes that I recently made. They are great for using up those end of the summer veggies. We really enjoyed the oven roasted tomatoes and zucchini with salmon and cous cous. Enjoy!!

Roasted Garlic Zucchini and Tomatoes
2 zucchini cut in half lengthwise, then into 1/2 inch half moons
2 cups quartered ripe tomatoes
1/2 onion, minced (I didn't actually use this)
3 cloves garlic, minced
1/2 tsp crushed red pepper
1/4 c. olive oil
salt and pepper to taste
1/2 cup grated parmesan
1 tbsp fresh basil

Heat oven to 450. Lightly grease 9x13 pan. Combine zucchini, tomatoes, onion, garlic, red pepper in baking dish. Drizzle with olive oil and season with salt and pepper. Mix well. Roast until veggies are tender and slightly golden, about 18 minutes. Remove from oven and sprinkle with parmesan and basil.

I actually put salmon fillets right in the dish with the veggies and roasted it all. I served the salmon over cous cous and it was a really nice meal.



Chicken Italian in Foil
2 large potatoes
1/4 tsp salt
2 green peppers, sliced
2 tomatoes cut in wedges
4 boneless chicken breasts
salad oil
4 tbsp ketchup
1 tbsp oregano
2 tbsp butter, melted

Cut potatoes lengthwise into 1/8" slices and place on 8x12" double layer of foil. sprinkle with salt. Add peppers and tomatoes. Lay the chicken on top of veggies and brush with oil. Mix ketchup, butter, oregano and pour over chicken. Wrap securely. Bake or grill until tender (1 hour bake at 400, 30 minutes grill).