I used this recipe for the crust, we bake that for a few minutes first, while sauteing zucchini, onions, and garlic, put that on the crust with some tomato sauce, than at the very end added tomatoes for a minute or two and lastly basil! Which we have in great abundance these day!
And broccoli! So good right now! I’ve been seeing ‘broccolini’ everywhere these days, now, I’m not exactly sure what they are referring to, but when the broccoli plant grows, you get one big head, after you harvest that it shoots little broccoli ‘heads’. We’ve been eating these for weeks now, and they’re a big hit at the market, and everyone refers to them as ‘broccolini’~so, that’s that!
I like to steam the broccoli, just until it turns a bright green, than toss them into a cast iron pan with butter, garlic, and a touch of lemon juice! Saute them until desired doneness, I like them with just touches of brown! So delicious!!!
We recently acquired a grill and have been enjoying grilled zucchini, eggplant, and BEETS!! Pictured above are Red Ace, Golden, and Chioggia. We salt the zucchini and eggplant ’til it sweats, than grill it all with a coating of olive oil and garlic. So great after a full day outside!