PASTA WITH ROASTED TOMATOES, SQUASH
AND BROCCOLI
1-1/2 pounds fresh Florida tomatoes
6 tablespoons olive oil, divided
1 teaspoon salt, divided
2 medium zucchini squash, cut in ¾-inch chunks (about 1-1/2 cups)
2 green onions (scallions), coarsely chopped (about ½ cup)
2 teaspoons minced garlic
3 cups (8 ounces bowtie pasta, uncooked)
3 cups broccoli florets
2 tablespoons balsamic vinegar
½ teaspoon ground black pepper
Preheat oven to 450F. Use tomatoes held at room temperature
until fully ripe. Cut tomatoes into 1/s inch thick slices; remove
seeds with the tip of the knife. Arrange slices on an oiled rack in
a roasting pan. Brush with 1 tablespoon of the olive oil; sprinkle
with ½ teaspoon of the salt. Place on a rack in the top portion of
the oven. Roast for 25 minutes.
Meanwhile, in a large bowl combine zucchini, yellow
squash, green onions, garlic and 2 tablespoons of the olive oil;
toss to coat. Place vegetables in another large pan. Place in oven
along with the tomatoes; cook until tomatoes are wrinkled and slightly
dry and squash are tender, about 25 minutes.
Meanwhile, cook pasta as label directs adding broccoli
florets to pasta during last 3 minutes of cooking time; drain pasta
and broccoli; transfer to large serving bowl. Add roasted tomatoes
and squash mixture.
In a small bowl, combine vinegar with pepper, remaining
3 tablespoons olive oil and ½ teaspoon salt. Pour over pasta mixture;
toss to coat. Serve hot or at room temperature with grated parmesan
cheese, if desired.
YIELD: 4 portions (about
9 cups)
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FRESH
VEGETABLE PITA PIZZA
1 pound fresh Florida tomatoes
4 (7-inch) pita breads
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
1-1/2 teaspoons Italian seasoning, divided
2 cups shredded part-skim mozzarella cheese divided
1 medium zucchini cut in half lengthwise and thinly sliced (2 cups)
1 cup thinly sliced sweet red or white onion
Preheat oven to 425F. Use tomatoes held at room temperature until
fully ripe. Core and slice tomatoes; cut each slice in half. Place
pitas on 2 baking sheets; brush with oil. Arrange tomato slices on
each pita, dividing evenly. Sprinkle with Parmesan cheese and half
of the Italian seasoning.
Bake until tomatoes are heated and pitas begin to crisp, about 10
minutes.
Sprinkle tomatoes with half of the mozzarella cheese. Top with zucchini,
green pepper and onion. Sprinkle with remaining mozzarella and Italian
seasoning. Bake until cheese is melted and vegetables are crisp-tender,
about 10 minutes. Serve with crushed red pepper, and additional Parmesan
cheese, if desired.
YIELD: 4 portions
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