In the past I've served this with baked fish fillets and it would go well with pork and chicken too.
Tuesday, 8 January 2013
Summer vegetable bake
Last night we indulged in some grass fed Angus beef steaks, something we rarely do but we always enjoy it. With so many tomatoes and zucchinis being harvested from the garden I decided to make this bake.
I substituted hot water for the chicken stock and pecorino for the parmesan, it was delicious and easy.
In the past I've served this with baked fish fillets and it would go well with pork and chicken too.
In the past I've served this with baked fish fillets and it would go well with pork and chicken too.
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Sounds tasty, I might try it tonight.
ReplyDeleteI'll be thinking of you and your family today Rose and Narelle too of course. Stay safe.
A great idea Rose - a healthy way to use up garden produce.
ReplyDeleteHubby & I absolutely LOVE scotch fillet! Probably our favourite cut of meat! We often have it once a week as we enjoy it so much! Served with a good red of course!
Hi Rose, this bake looks looks nice. I would love to make it but my zucchinis have slowed up and my tomatoes are a no show at the moment. Although I did notice a couple of tomatoes starting to form this morning. I planted them late so serves me right lol! Have oodles of tiny toms!
ReplyDeleteRose, please stay safe today. It has been all over the ABC radio about the weather you are expecting today and the risks involved.
xx
Nice recipe find Rose. I have all the veggies ready to eat except eggplant which are a little slow this year. Once they come in, I will be trying this for sure.
ReplyDeleteGav x