Scalloped Summer Veggies

This is our new favorite side dish to go with anything we grill or cook up in the kitchen! We have served this alongside parmesan pork chops as well as chicken kabobs. It was so yummy the first time that we made it 2 days later once the leftovers ran out!

Scalloped Summer Veggies:

And just to make your mouth water...Parmesan Crusted Pork Chops... must come back and visit the site when I post this delicious recipe!

Scalloped Summer Veggies: Adapted from Ina Garten

• Olive oil (I used Bennissimo Italian flavored olive oil)
• 2 cups of bread from a french boule (I used a whole wheat round bread loaf) - cut into cubes - bite size
• 2 1/2 lbs of the freshest tomatoes roughly chopped (I used heirloom, roma, and plum tomatoes - variety). Take the juice and seeds out of roughly half of your tomatoes while chopping to prevent a soggy dish...
• 3 cloves of minced garlic
• 1-2 zucchini or summer squash, roughly chopped
• 1/2 vidalia onion, diced
• 1 red or yellow bell pepper, diced
• 1 tbs organic sugar
• 2 tsp sea salt
• 1 tsp ground black pepper
• 1 tsp red pepper flakes
• 1/2 cup julienned basil leaves
• 1/2 to 1 cup freshly grated parmesan cheese

Directions:

Preheat oven to 350 degrees. Heat some of the olive oil in a large saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5-9 minutes. You want the bread to be evenly browned and kinda close to the consistency of a fresh crouton (crunchy outside, soft inside).

While the bread is crisping, combine the tomatoes (removing any excess liquid after you cut the tomatoes), zucchini, bell pepper, garlic, sugar, salt, pepper, onion, and red pepper flakes in a bowl. When the bread crumbs are done, take out and place to the side. Add a little bit more olive oil to the pan, add the tomato mixture, and stir while cooking on medium high heat. Cook until the veggies are slightly tender (not getting soft). Turn off the heat, stir in the basil. Then combine the bread crumbs to this mixture, and stir.

Pour the whole mixture into a 9x13 baking dish (want it to be shallow). Sprinkle evenly with the parmesan cheese and bake uncovered for 35 to 40 minutes until the top is browned and tomato mixture is bubbly. This can be served hot or cold...

I have to admit that I have eaten it straight out of the fridge cold!

I like this dish because it has great taste and uses all of the fresh and local ingredients that are in season right now! Plus, it is a great and healthy side dish with tons of flavor!

Will post the parmesan pork chops next - super yummy!!!