Monday, September 17, 2012

Garlic Roasted Peppers, Tomatoes and Zucchini Bake Recipe

One of the many things I pride myself on is having and eating all freshly grown vegetables, it's a bonus when you can have them fresh for sure!
Here is fresh tomatoes and freshly grown peppers... and a wonderful baked medley in this recipe~


My babies (smile) I just love growing my own vegetables and have been so lucky to get
these beautiful red bell peppers I used in this recipe! 

Reggiano Romano Cheese Grated
Dried Oregano
Fresh Parsley
Fresh sliced Plum Tomatoes
Fresh Sliced Zucchini
Fresh Red and Green Bell Peppers Chopped in Cubes
Olive Oil
3 Cloves Fresh Garlic Slices
Salt, Pepper To Taste
Garlic Powder
Italian Flavored Bread Crumbs

On a oil sprayed cookie sheet or parchment paper lined, add the sliced vegetables to the cookie sheet.
Sprinkle evenly with grating cheese, parsley, oregano, slices of garlic and salt, pepper. Generously drizzle with olive oil, then sprinkle with Italian flavored bread crumbs, sprinkle with garlic powder. Bake at 400 degrees until browned and vegetables are soft when pierced with a fork around 35 minutes.
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