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  Summer Vegetable Bake



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1 Tablespoon olive oil
1 teaspoon butter
3 large ears fresh corn, cut off cob, raw
4 cups mixed summer veggies, chopped
4 green onions, chopped
1 clove garlic, smashed and chopped
1 cup roasted tomatoes, chopped
1/2 cup dry vermouth or veggie broth
1/2 cup chopped herbs, divided (parsley or basil)
1 large tomato, thinly sliced
2 Tablespoons butter, melted
2 eggs, boiled, peeled and mashed
1 cup parmesan cheese, grated
freshly ground black pepper to taste


In a large heavy ovenproof skillet, heat the olive oil and butter over medium-high heat.
Stir in corn and sauté for 3 minutes. Add veggies to pan and cook another two minutes. Mix in
green onions, garlic, roasted tomatoes, liquid and half the herbs. Stir well and remove from heat.
May be made ahead to this point, covered and refrigerated.
Preheat oven to 350 degrees. Mix together melted butter, mashed egg and remaining
herbs. Top veggies with sliced tomatoes, sprinkle with egg-herb mixture and parmesan cheese.
Bake 20-30 minutes, until completely heated through. Season with pepper to taste before serving.
NOTE: Mixed summer veggies includes all kinds of squash—yellow summer squash, zucchini,
pattypan—fuzzy melon, peppers, carrots, even okra and eggplant.

Copyright © 2010 Stefanie Samara Hamblen