 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
From Pilates Style Magazine (July/August 2010) Ingredients:
1 tablespoon olive oil |
1 tablespoon lemon juice (1/2 lemon) |
1/2 teaspoon lemon zest |
1 clove garlic, minced |
1/4 teaspoon kosher salt |
3 plum tomatoes, sliced into 1/4-inch rounds |
1 medium yellow squash, slice into 1/4-inch rounds |
1 medium zucchini, sliced into 1/4-inch rounds |
Directions:
1. Preheat oven to 400 degrees. Coat the botton mof a 9-inch round baking dish with oil spray.
2. In a small bowl, whisk together the olive oil, lemon juice and zest, garlic and salt.
3. Arrange the tomato and squash sliced in a circle around the outside of the baking dish, tightly over-lapping the slices and alternating 2 slices of squash and 1 slice of tomato. Next, make a second ring of vegetable slices inside the outer ring, using the same overlapping arrangement. Continue this pattern until the entire bottom of the baking dish is covered. (You will need to tightly overlap the slices in order to fit all of them in the dish.)
4. Evenly drizzle or brush the vegetables with the olive oil-lemon mixture. Cover the baking dish with aluminum foil, place it in the oven and bake for 25 minutes.
5. Remove the aluminum foil. Gently tilt and swirl the pan to redistribute the juices and moisten vegetables.
6. Bake uncovered for 30 more minutes, tilting and swirling the pan to remoisten the vegetables approximately every 10 minutes.
7. When done, the squash will be tender, fragrant and lightly golden in color. Remove the dish from oven and let cool for 5 minutes before serving.
8. NOTE: I cooked this ahead and served at room temperature. During the last 5 minutes of cooking I added a light sprinkling of freshly grated parmesan cheese.
|
|