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Another great recipe from Rich in Boston:
This recipe was the only way my mom could get fresh veggies
into me as a kid. It is the best veggie recipe I've ever tasted!
-Rich
Ingredients
1.
Four zucchini
2.
Three fresh tomatoes
3.
Two fresh green peppers
4.
Three fresh ears of corn (or a bag of frozen)
5.
One bunch of fresh basil leaves
6.
1/2 - 3/4 cup of bleu cheese
7.
One package of Good Seasons Salad Dressing
Preparation
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Shred Zucchini and
blanch in boiling salted water for 50 seconds, strain and rinse under running
cold water for 1 minute. Press out excess liquid and allow to further drain.
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Take Tomatoes and
Green Peppers and fire roast over a gas stove or electric burner until blistered
and blackened. Peel under cold running water and then slice.
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Cook fresh corn as
necessary and cut off the cob or use frozen.
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Mince the fresh basil
leaves.
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Mix the Good Seasons
Italian Dressing Mix per the package instructions but use Balsamic Vinegar and
Olive Oil instead.
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In a 14"x 9" casserole
dish (or whatever you have available) do as follows... Line the casserole dish
with the shredded and cooked zucchini Place sliced tomatoes on top followed by
the green peppers, then the corn, then the basil, then the Bleu Cheese. Drizzle
the entire dressing mix over the top.
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Place in a 375 degree
oven until the Bleu cheese is melted and slightly browning on top (it will still
be chunky though). This dish is best served at room temperature or slightly
heated to room temperature in a microwave upon removal from the fridge.
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Take it to the next
picnic and be the hit of the party. Enjoy. Best veggie casserole
around and the kids will eat it!
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