Garden To Table Recipes

Baked Garden Cornucopia

Prep time: 10 minutes

Cooking time: approximately 45 minutes

Feel free to substitute any vegetables that you can find in your garden

Ingredients

  • 3 small summer squash- variety of colors best
  • 1 medium onion- can substitute shallots
  • 1 sweet pepper- if possible mix different colors to make the meal more visibly appealing
  • 2 cloves of garlic either smashed or diced
  • 1 small eggplant- varieties such as Ichibon or best preferred
  • 1 large tomato- favorite variety or 6-8 smaller tomatoes cut in ¼'s or ½'s
  • ½ cup of butter or margarine
  • ¼ cup of wine- Chardonnay or preferred white wine
  • 1/8 tsp Chili pepper powder
  • Pepper to taste
  • ½ tsp Fresh or dried parsley
  • Fresh grated or prepared Parmesan Cheese

Directions

Pre-heat oven to 350°.

In a medium covered baking dish, place all vegetables except tomatoes, mixing them up in dish. Add butter, wine and spices over top. Cover and cook for approximately ½ hour

Add tomatoes, cut sections facing up. Bake for additional 15 minutes or until vegetables are at desired texture - it is best not to over cook the vegetables, especially the tomatoes.

Serve vegetables and cover with parmesan cheese.


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