| BAKED ITALIAN SALAD |
Adapted from Moscow Food Coop. Perfect for a picnic or potluck.
olive oil
large tomatoes
zucchini
salt and pepper
chives
dry bread crumbs
capers
Preheat oven to 475 F. Choose a shallow baking dish for your desired
number of servings, and grease well with olive oil. Cut the tomatoes
and zucchini in 1/4" slices.
Place a single layer of tomatoes in the dish. Salt and pepper lightly,
then layer with a sprinkle of minced chives and zucchini. Repeat the
process twice, then drizzle a little olive oil, cover lightly with bread
crumbs and sprinkle with capers. Bake 20 minutes. Chill well before
serving.
olive oil
large tomatoes
zucchini
salt and pepper
chives
dry bread crumbs
capers
Preheat oven to 475 F. Choose a shallow baking dish for your desired
number of servings, and grease well with olive oil. Cut the tomatoes
and zucchini in 1/4" slices.
Place a single layer of tomatoes in the dish. Salt and pepper lightly,
then layer with a sprinkle of minced chives and zucchini. Repeat the
process twice, then drizzle a little olive oil, cover lightly with bread
crumbs and sprinkle with capers. Bake 20 minutes. Chill well before
serving.
