Tuesday, May 19, 2009

Hey, Grandpa, What's for Supper?

Gather 'round chillins 'cause we cookin' again tonight. This time it's a variation on the French peasant dish ratatoullie and we'll call it Mother Smith's World Famous Squash and Other Stuff.

Here's what you need:

1 medium yellow squash, sliced
1 medium zucchini, sliced
2 thick slices of egg plant, quartered
1/4 onion sliced
2 slices spring onion, about 3-inches long
1/4 red bell pepper, slivered
12 cherry tomatoes
2 eggs
1/2 cup milk
2 tablespoons olive oil
2 diced garlic cloves
salt and pepper
1/2 pound extra sharp cheddar cheese

Arrange in layers in each dish squash, a fourth of the cheese, peppers, onions, zucchini. Place six tomatoes around each serving. Place four egg plant slices and the spring onion in the center. Sprinkle on the garlic. Beat olive oil, milk and eggs together and pour over the arrangement. Place the remainder of the grated cheese over the top.

Bake for an hour at 375-400 degrees (depending on your oven) and serve with grilled, lemon-pepper-seasoned talapia (as shown here).

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