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Roasted Summer Squash, Tomatoes and Zucchini



I love this time of year. So many delicious fruits and vegetables are in season. It makes cooking so easy and delicious.

I have been so busy lately. The opera wrapped up, I am teaching a Summer Voice and Opera Intensive, I interviewed and got a teaching position at the University, and I am working toward auditioning for a bunch of operas and opera programs in the fall. I am updating my headshots, my resume, my website, my audio and video recordings, and working on new repertoire. I made a new opera friend and we are planning recital work. I have a few performance gigs lined up for the fall and Christmas season. I am working hard in my position as VP of NATS and trying to arrange some free masterclasses for young students in my state. All the while I am still taking ballet, riding horseback and polishing my piano skills.

So this blog has taken a back seat. But that ends now because cooking and baking brings me peace and joy. Plus, recipes like this are delicious and easy to make. If I come home from teaching at 10 PM, I can have this on my table at 10:20. Add a glass of wine and a slice of bread and you have a feast for a very tired and happy Mary. 

Enjoy!


Ingredients:
2 medium summer squash, cut into discs
2 medium zucchini, cut into discs
3 medium tomatoes, sliced
salt
pepper
olive oil
Italian seasoning blend, to taste
parmesan cheese, to taste


Method:
Preheat the oven to 400 degrees F.

Toss the vegetables with olive oil, italian seasoning, salt and pepper. Spread in thin layer on a baking sheet. Sprinkle over with parm.


Bake in the oven for 15 minutes until beginning to brown. Devour!


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