Wednesday, May 22, 2013

Recipe Share

So I had the following with my chicken last night and left overs again tonight ... Its so delish I had to share
Squash and Red Pepper Strata

6 oz Zucchini trimmed ( about 1 medium)
6 oz Yellow Squash trimmed ( about 1 medium)
1/4 tsp garlic salt, divided
1/2 cup Herbed Roasted Pepper ( see below for recipe)
1/2 c chopped Scallions divided
1/2 cup crumbled reduced fat Feta Cheese divided

Preheat Oven to 350, coat shallow baking dish with cooking spray. Cut Zucchini and Yellow Squash in half cross wise then cut ea piece lengthwise into 2 long slices for a total of 12.
Place Zucchini sliced in the prepared baking dish sprinkle with 1/8 tsp garlic salt spread with 1.3 c of the Herb Roasted Peppers, sprinkle with 1/4 c of the scallions and 1/4 c of the Feta. Place yellow squash slices on top of that, then sprinkle with 1/8 tsp garlic salt,layer with rest of the red peppers, scallions, and Feta as described above. Bake 35-40 min or until the squash is tender.

Recipe for the Herbed roasted Red Pepper
1/2c drained roasted red peppers
2 tsp olive oil
1 TBL spoon balsamic vinegar
2 tsp finely chopped fresh  herbs ( such as rosemary, oregano, basil, thyme, tarragon, parsley, or a mixture of herbs)
1/8 tsp salt
1/8 tsp Pepper
1/8 tsp hot sauce

Chop the peppers. In a bowl, whisk together the oil, vinegar, herbs, salt, pepper, and hot sauce. And the peppers and stir to combine.
Store leftovers covers in fridge for up to a wk.

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