Slow Roasted Summer Squash and Tomato Bake
Summer vegetables don't need a lot of love to be amazing. But when you have the time, slow roasting concentrates the flavors into something unreal. This side turns plain grilled meat into a dinner party worthy meal.
What you need
2 medium zucchini
2 medium yellow squash
2 large ripe red tomatoes, halved
1 tablespoon thyme leaves, chopped
2 cloves garlic, minced
coarse salt and ground black pepper
6 tablespoons Tessemae’s Lemon Garlic
What to do
Heat your oven to 350. Slice the zucchini, squash, and tomato ¼ inch thick. (You can use a slicer for ease, but don’t make them too thin!) Brush a 2 quart baking dish with 1 tablespoon Lemon Garlic.
Layer the veggies into the dish. Start with a zucchini and squash layer, then season with salt, pepper, thyme, and garlic. Then layer on the tomato and drizzle with about 1 tablespoon Lemon Garlic. Repeat as many layers as will fit, ending with squash. As you layer in the veggies, press down with your hands or a spatula to firmly compact them. Drizzle the top with more Lemon Garlic.
Bake, pressing down with a spatula about every 30 minutes, until the liquid releases and then evaporates again, about 2 hours total. You want some juiciness around the edges, but most of the liquid should be gone. The top of the dish should be deep golden brown and the veggies will be dense and tender.