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he following recipes will make
ofabundant garden
good use
. vegetables and herbs.
SUMMER VEGETABLE
TIAN 5 tomatoes 1 red onion 4 to 5 small summer squashes 2 to 3 small eggplant 2 tablespoons marjoram and/or thvme leaves 2 large cloves garlic, thinly sliced 1 wedge lemon, thinly sliced 2 tablespoons fruity olive oil 1 tablespoon capers
Yields 6 servings.
Slice vegetables into 'A-inch pieces. Brush teaspoon of oil over bottom of shallow 9-by-13-inch baking dish, and cover with half the garlic slices and half the marjoram or thyme. Layer vegetables in any order you choose. Placing slices of tomato over pieces of eggplant will help keep the eggplant moist. Don’t worry about uniform rows.
Tuck remaining garlic slices and lemon among vegetables and drizzle remaining oil over top, being generous to exposed pieces of eggplant. Scatter remaining herbs and capers over top. Cover with foil and put in a 400-degree F oven. After 25 minutes, dip brush into the juice and baste the vegetables. Cover and continue to bake until vegetables are tender, or about 20 more minutes. Remove foil and cook uncovered another 7 to JO minutes.
*^Cool to room temperature and serve with more lemon wedges or pass a cruet of red wine vinegar.
TOMATO SPICE TEA BREAD 2 large ripe tomatoes 2 eggs V2 cup vegetable oil V2 cup granulated sugar V2 cup brown sugar 1V2 cups unbleached all-purpose flour 1 teaspoon ground cinnamon
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