Simple Crispy Basil Caramelized Garden Vegetable + Fontina French Bread Pizza Recipe By Half Baked Harvest

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Simple Crispy Basil Caramelized Garden Vegetable + Fontina French Bread Pizza by Half Baked Harvest

Ingredients

Crispy Basil
• 1 teaspoon olive oil
• 12 fresh basil leaves
• salt + pepper
Pizzas
• 1 loaf of whole grain french bread, cut in half
• 2 tablespoon olive oil
• 2 teaspoons honey
• 1 ear corn, kernels removed
• 1 small zucchini
• 1 small pepper
• 1/2 cup grape tomatoes, halved
• 1 clove garlic, minced or grated
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup fresh basil, chopped
• 1/2 lemon, juiced
• 8 ounces fontina cheese, shredded
• balsamic glaze , for drizzling (optional)

Instructions

1. Preheat the oven to 325°F.
2. Make sure the basil leaves are really dry so they crisp instead of wilt in the oven. Arrange the basil leaves on a baking sheet and sprinkle with olive oil, salt and pepper. Toss the leaves with your hands to make sure they’re well-covered. Place the baking sheet in the oven and roast for 5-10 minutes or until leaves turn dark green and become crispy (WATCH CLOSELY). Remove from the oven and turn the oven onto broil.
3. While the basil leaves are cooking heat a a skillet over medium high heat. Add 2 tablespoon of olive to pan. Add the corn, red pepper and honey. Saute five minutes and then add the zucchini. Saute until the veggies are soft and begin to caramelize on the edges, about 5 minutes longer. Once the veggies are soft and caramelized turn off the heat and stir in the 1/4 cup fresh basil, lemon juice and the tomatoes. Set aside.
4. Place the french bread on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toast under a broiler until edges are golden brown, about 1-2 minutes (watch closely). Remove from the oven and place a few of the crispy basil leaves on each of the cut sides of the french bread. Sprinkle on equal amounts of the fontina cheese and then top each half with equal amounts of the caramelized garden vegetables. Finish with a sprinkle more of fontina cheese if desired.
5. Broil on high in the middle of the oven for 5-6 minutes, watching closely and rotating the pan once or twice during broiling. Please, please watch them closely! Everyone's broilers are different so check on the pizzas constantly!
6. Remove and top with the remaining crispy basil leaves and if desired drizzle with balsamic glaze (highly recommended). EAT!

Next Day Turkey Primavera

Ingredients

1 cup uncooked penne pasta

8 fresh asparagus spears, trimmed and cut into 1-inch pieces

2/3 cup julienned carrot

3 tablespoons butter

4 large fresh mushrooms, sliced

1/2 cup chopped yellow summer squash

1/2 cup chopped zucchini

1-1/2 cups shredded cooked turkey

1 medium tomato, chopped

1 envelope Italian salad dressing mix

1 cup heavy whipping cream

1/4 cup grated Parmesan cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and carrot in butter for 3 minutes. Add the mushrooms, yellow squash and zucchini; saute until crisp-tender.

Stir in the turkey, tomato, dressing mix and cream. Bring to a boil; cook and stir for 2 minutes.

Drain pasta; add to vegetable mixture and toss to combine. Sprinkle with cheese and toss again. Yield: 4 servings.

Originally published as Next Day Turkey Primavera in Taste of Home December/January 2008, p28

End of Summer Vegetable Gratin

serves 6-8 as a side, or 4 as a light entree (and can be halved quite easily)

Ingredients:

6 Tablespoons olive oil

1 pound zucchini, ends trimmed and sliced crosswise into 1/4-inch slices

1 pound yellow squash, ends trimmed and sliced crosswise into 1/4-inch slices

2 teaspoons salt

1 1/2 pounds ripe tomatoes (3-4 large), sliced 1/4-inch thick

2 medium onions, halved lengthwise and sliced thin (about 3 cups)

3/4 teaspoon ground black pepper

2 medium garlic cloves, minced

1 Tablespoon minced fresh thyme leaves

1 large slice good-quality white sandwich bread, torn into quarters

2 ounces grated Parmesan cheese (about 1 cup)

2 medium shallots, minced (1/4 cup)

1/4 cup chopped fresh basil leaves

Directions:

Adjust the oven rack to the upper-middle position and heat the oven to 400 degrees.  Lightly oil a 9x13 inch baking dish and set aside.

Toss zucchini and squash slices with 1 teaspoon of salt in a large colander, and allow to drain about 45 minutes, or until they release 3 Tablespoons of liquid.  Arrange slices on a triple layer of paper towels or a dish towel, cover with a clean dish towel, and press firmly to remove as much moisture as possible.

As the squash and zucchini drain, line another dish towel with the tomatoes, and sprinkle with 1/2 teaspoon salt.  Allow to stand 30 minutes, then using a clean dish towel or paper towels, press firmly to dry the tomatoes.

Meanwhile, heat 1 Tablespoon of the oil in a 12-inch skillet over medium heat until shimmering.  Add the onions, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Cook, stirring occasionally, until onions are softened and dark golden brown, about 20 minutes.  Set aside.

Combine the garlic, 3 Tablespoons of oil, 1/2 teaspoon pepper, and thyme in a small bowl.  Whisk to combine.  In a large bowl, toss the squash and zucchini with half the garlic-oil mixture.  Arrange in the baking dish, then top with an even layer of the onions.  Slightly overlap the tomato slices in a single layer over the onions, and drizzle with the remaining oil mixture.  Bake until the vegetables are softened and tomatoes are starting to brown around the edges, 40-45 minutes. 

As the vegetables cook, pulse the bread in a food processor until finely ground (You should have about 1 cup of crumbs).  Combine the bread crumbs, Parmesan, 1 Tablespoon oil, and shallots in a medium bowl. 

Remove the baking dish from the oven and increase the heat to 450.  Sprinkle the bread crumb mixture over the vegetables, and bake gratin until bubbling and lightly browned, 5-10 minutes.  Remove from oven and sprinkle with basil.  Allow to sit at room temperature 10 minutes before serving.