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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. 


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

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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