We tried this recipe. I changed the sauce slightly by using only 1 clove of garlic and about 1/4 to 1/3 cup of onion, 1 yellow pepper and fresh oregano. I also didn't use the vinegar or the pepper flakes. I didn't have any yellow squash on hand, but I did have an eggplant so we layered tomato slices, eggplant slices and zucchini slices. Kaomi and Felicity helped with lots of looking on from Kent and Katy. The sauce smelled really good after it was all blended up.
It's pretty.
We covered it with the sauce and baked it first thing in the morning. I thought baking it would help the flavors blend and then I wouldn't have to run the oven as long later in the day when it was hot. We refrigerated it and rewarmed it in the oven for supper. The flavors did blend, but it took almost as long to reheat it as it did to bake the first time.
We served it with these yummy gluten free rolls and a small bit of sausage.
I thought it was okay, it reminded me of my mom's zucchini parmesan. None of the kids liked it, but they did a fairly good job of eating most of what I served them. Jeff wasn't real fond of it either. He thought it was very citrusy. I thought it would have been better with a good serving of parmesan cheese sprinkled over it.
Over all the flavors were good. It just doesn't seem to be a fit for our family who has people who dislike tomatoes and zucchini. It's definitely not a good main dish for us. Will I make it again? Maybe, but probably not for a year or so. I like to give everyone a chance to forget, so if I serve something that hasn't gone over well in the past they've had a chance for their tastes to refine. I would also probably decrease the onion I added by half.
Hi Suanna! We have a great recipe that treats the ingredients differently. We chop up the onion, pepper, eggplant and squash. Then we drizzle with olive oil and roast uncovered in a hot oven until they look soft and carmelized a bit. They we add in Chopped tomatoes and minced garlic and basil. Stir together and then serve with parmesan on the side. It is more of a fall winter dish to begin with for us so I don't even think about it til then. Sometimes we serve it with rice underneath. We love our vegies though so this is always on the menu when Grace is gone, no nightshades for her.
ReplyDeleteThanks, I did something like that several years ago and it wasn't a hit. Your's sounds easier though. In the winter I do roast summer squash and peppers with basil in the oven and most of us like that, maybe if I have an eggplant I will try add it.
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