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.
♦ 3 tbs olive oil (divided)
♦ 1 red bell pepper
♦ 1 tomato
♦ 1 zucchini
♦ salt & pepper
♦ ¼ cup of water
♦ fresh basil
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.
Line the bottom of your dish with the softened red peppers and sprinkle with salt and pepper to taste.
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.
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*
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