baked zucchini and tomato tian

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This was my dinner last night.  My mom has been recovering from surgery, so I have taken over her kitchen.  I don’t mind it what-so-ever; I feel so relaxed while cooking and my creative juices really start flowing.  Last night I made a version of baked zucchini and tomato tian.  I adapted some recipes to create a version that would suit my palette and my mom’s sensitive stomach.

Ingredients:

♦ 3 tbs olive oil (divided)

♦ 1 red bell pepper

♦ 1 tomato

♦ 1 zucchini

♦ salt & pepper

♦ ¼ cup of water

♦ fresh basilBaked Zucchini Ingredients

Pre-heat the oven to 350ºF and grease a small loaf pan with olive oil.  This size pan made two servings with the ingredients above.

Slice the red bell pepper and throw in a skillet with remaining 2 tbs of olive oil and soften them up over low-heat for about 10 minutes.Roasting Peppers

Line the bottom of your dish with the softened red peppers and sprinkle with salt and pepper to taste.

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Next, slice the zucchini and tomato (I kept the zucchini in long strips and the tomato into half-slices) and layer them on top of the peppers.  Alternate between zucchini and tomato and sprinkle with salt and pepper.  Pour the water over the vegetables.

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Cover the top with foil and place in the oven.  This will take about 40 minutes to bake.  You should see it bubbling.  Out of the oven, I topped the whole thing with fresh basil from our garden.  *Some like to add the basil before baking, but I like the fresh taste and the vibrant green basil better*

Fresh Cut BasilIMG_3855

E N J O Y

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