Summer Vegetable Bake
Ingredients
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3 ears corn — uncooked
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3 medium tomatoes
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3 small zucchini
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1 medium onion
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2 cloves garlic — minced
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1 tablespoon fresh parsley — chopped
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1 tablespoon lemon juice
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1 teaspoon pepper
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1 teaspoon salt
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1/4 cup butter
Instructions
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Preheat oven to 325 °F.
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Cut the corn from the ears.
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Cut the ends from the tomatoes and slice.
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Cut the ends from the zucchini, then slice them in half and then quarters. Slice lengthwise into bite size chunks that cook well (1/2-inch by 2 inches).
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Slice the onions in thin rings.
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Layer the vegetables in a casserole dish.
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Sprinkle with garlic, parsley, lemon juice, salt, and pepper. Turn gently to mix together.
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Dot the top with small pieces of butter.
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Cover and bake for 45 minutes.
Notes:
Source: Susan Ross
Serves 4
This vegetable recipe is almost too simple to taste so good.
Sea Island (?) in 1995.
