Yield: 1 Servings
|4 tablespoons||Extra virgin olive oil or-|
|16 mediums||Tomatoes, cored & cut in 1/2 inch slices|
|6 mediums||Zucchini stems removed, cut on the diagonal 1/2 inch slices|
|12 \N||Cloves garlic, peeled and sliced|
|10 \N||Sprigs fresh basil, leaves only, shredded|
|\N \N||Coarse salt (kosher) and freshly ground pepper to taste|
|½ cup||Grated aged goat cheese, parmesan or asiago cheese|
from "The Buffet Book" by Peck and Hart 1. preheat oven to 400. use one tablespoon of oil to coat a large shallow casserole
2. layer tomato and zucchini slices alternately, overlapping slightly.
sprinkle with garlic, basil and cheese. drizzle with remaining oil.
3. bake about 30 minutes, until the vegetables are tender. serve hot or at room temperature. about 20 servings 64 calories, 4 grams fat, 3 milligrams cholesterol, 14 milligrams sodium, 2 grams protein, 5 grams carbohydrate Posted to Bakery Shoppe Digest150 by "bevmed" <bevmed@...> on Jul 7, 1997