Handpainted pottery with a Spring butterfly theme.

Vegetable Recipes

These recipes are dedicated to my daughters who love vegetables.

Cheesy Zucchini Gratin

• 1 large zucchini, sliced thin and cut is half circles
• 1/2 cup freshly grated parmesan cheese
• 4 tablespoons butter
• 1 small onion, sliced thin
• 1/4 cup of beef broth
• 1 cup mozzarella and asiago mix cheese
• 3 large cloves of garlic, minced
• 1/2 teaspoon of salt
• 1/2 teaspoon of pepper
• 1/2 cup heavy cream

Instructions:

1. In a large ovenproof skillet, melt butter with the onions until lightly caramelized, then add in the fresh garlic and sauce for about 1 minute on medium heat.
2. Add the beef broth, salt, pepper, and the heavy cream into the onion/garlic mixture and stir to combine.
3. Allow it to slightly begin to bubble, then add the parmesan cheese and stir
4. Add the slice zucchini and cook for an additional 5 minutes until softened.
5. Top with the mozzarella and asiago cheese mixture evenly across the entire top and bake at 450 degrees for about 12 to 15 minutes or until the cheese begins to brown.

Roasted Beets

Beets were the last vegetable that I would ever consider eating. I guess I thought the pickled beets in a jar were the only way to eat beets. Charlie makes this recipe and they taste like candied apples.

• 2 large fresh beets
• 1/3 cup olive oil
• 1/3 cup balsamic vinegar
• salt and pepper
• gloves to wear when you cut the beets

Dice the beets (wear gloves). Mix the olive oil and balsamic vinegar, salt and pepper. Add the beets and mix well. Using a slotted spoon ( or gloved hands) remove the beets from the liquid and place on the baking sheet. Put parchment paper on a baking sheet. Cook on the top rack at 425 degrees for 30 minutes.