This quick and easy dinner uses the best of your summer vegetables! It’s also a great way to use any leftover vegetables you may have in your fridge.
INGREDIENTS:
1 large zucchini
1 yellow squash
1 eggplant
1 kohlrabi head
3 cloves garlic, minced
2 tablespoons parsley, chopped
2 tablespoons basil, chopped
3 tablespoons butter, melted
3 tablespoons olive oil
½ loaf ciabatta bread, torn into bite-size pieces
3 tablespoons lemon juice
½ cup mozzarella, shredded
¼ cup parmesan, grated
3 tablespoons butter, melted
3 tablespoons olive oil
Salt & pepper, to taste
DIRECTIONS:
- Preheat oven to 450°
- Peel and roughly chop the zucchini, yellow squash, baby eggplant, and kohlrabi into bite size pieces. Mince the garlic and roughly chop the parsley and basil.
Pro tip: You can use as much or as little of each vegetable as you want. - Add olive oil to a large, non-stick pan and cook the vegetables until they are al dente. Add the garlic, basil, and parsley and cook for another 2-3 minutes. Turn off the heat and squeeze the lemon over the vegetables. Salt and pepper to taste.
- While the vegetables are cooking, combine the butter, ciabatta bread, parmesan cheese, and salt and pepper and mix thoroughly.
Pro tip: Stale bread is better than fresh bread for getting it nice and crispy! - Transfer the vegetable mixture to a baking dish. Top with mozzarella then the bread mixture.
- Finish baking in the oven until cheese has melted and the bread is golden brown. Serve immediately and enjoy!
