I got a little food happy the last few months. Ever since I started planning for the Back-to-School Meal Maker Challenge with H-E-B and ConAgra Foods, I’ve been researching new recipes, trying new foods, and seriously just loving being in the kitchen.
This “food excitement” led me to bring on a “food contributor”. Welcome Jennifer Joles, a sweet friend I met when I lived in Charlotte, NC a few years ago. She’ll be bringing you guys lots of yummy recipes to try, along with reviews on a variety of food products. First on the docket is an easy recipe for Italian Layered Vegetables.
- 1 Tablespoon plus 1 teaspoon olive oil
- 1 medium zucchini, sliced
- 1 small eggplant, peeled & sliced
- ½ cup onion, sliced in strips
- 1 medium tomato, sliced then halved
- ¼ teaspoon garlic salt
- 1 teaspoon Italian Seasoning
- ¼ cup shredded mozzarella cheese
Preheat oven to 350 degrees.
Heat 1 tablespoon of olive oil in skillet ( reserve 1 teaspoon for onions ). Cook sliced zucchini and eggplant until golden brown. Set aside. Add the reserved teaspoon of olive oil and cook the onion strips until tender.
In small 1 quart casserole dish, arrange the sliced zucchini on bottom, then add ½ of the sliced tomatoes on top and season with garlic salt. Next add sliced eggplant then the remaining ½ of sliced tomatoes. Season with Italian Seasoning. Top with sautéed onions and mozzarella cheese.
Bake uncovered for 20 to 25 minutes.
Jennifer is wife to Ray and mother to Emma, 11 yrs old and Alexander , 8 yrs old. An avid animal lover , they have two Beagles, a Dachshund and two cats in their family. She works part time as an accountant for a small construction management firm. As a new contributor to Momma Findings focusing on recipes, Jennifer says, “I love to cook for my family and am constantly creating and trying new things for my husband and kids. I enjoy meal planning and stocking my freezer with homemade meals.” Please welcome her as our regular contributor and be on the lookout for more recipes for the palate.
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