As a family tradition for the breaking of the fast of the Feast of Unleavened bread, I made a celebratory pizza from scratch. Pizza is always from scratch in our house since the discovery of real mozzarella cheese and the realization that our local pizza joint just doesn’t make a tasty enough treat. The kids and I ate pizza, but Corvette Man needed something else more nutritional on which to satisfy his hunger.
On the menu tonight is one of my favorite summer meals. It was inspired by something my step-mother Colet prepared for dinner a couple of years ago. I have used this to feed my family on countless occasions.
This isn’t necessarily a meal in itself, it makes great side dish. I prefer it as its own meal. There are so many vegetables in it that the quantity is huge.
Here are the players. I used three medium sized portabella mushrooms, two summer squash, one green bell pepper, one orange bell pepper and a whole white onion.
Seasonings are simple: salt, pepper, olive oil and about four twigs of fresh thyme.
A little more detail makes it memorable.
Slice the mushrooms.
And chop the vegetables into large chucks. I like my veggies meaty.
Make sure the onions are chunky. We don’t want them too soggy after cooking. Love onions.
Then there are these beautiful orange peppers.
These have so much color.
Throw everything into an oven safe dish and mix together.
Coat the pieces with olive oil.
Sprinkle salt and pepper over everything. Chop the thyme and sprinkle it over as well.
Now mix everything together to evenly coat the pieces with oil and seasonings.
Pop into a 375 degree oven for about 45 mins.
A simple tasty meal. Sprinkle with fresh Parmesan for more flavor. Corvette Man prefers the simple direct flavors of fresh vegetables.
This recipe can be made with any variety of vegetable. Enjoy.
A fresh slice of heaven.