2012-09-06 / General Stories
From the Chef’s Corner
Baked Eggplant and Zucchini
For many, summer means countless ways to make vegetables out of our gardens into tasty and delicious dishes. This one is quick and easy. 2 cups tomato sauce1 small zucchini, cut into long slabs1 small eggplant, cut into ¼” thick slices1 cup each shredded fontina and parmesan cheese1/3 cup fresh torn basil
If you are already an online subscriber, please sign in below.