Cafeteria Crops
Move over, lunch ladies of yesteryear. The school lunch we all remember—rectangular pizza, tossed salad, corn, and box of chocolate milk—is being replaced with fresh produce grown on-site at a local h...
Spartanburg County School District Six Executive Chef, Rebecca J. Polson, shared this amazing twist on this classic French delicacy.
Ingredients
- 4 each Roma tomatoes, sliced
- 3 each zucchini, sliced
- 3 each squash, sliced
- ¼ cup Parmesan
- Herb Seasoning
- ¼ cup olive oil
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1 tablespoon Italian seasoning
- 2 cloves garlic, minced
Preparation
Preheat oven to 375°.
Slice the tomatoes, zucchini, squash into ¹⁄8-inch rounds. Arrange the sliced veggies in alternating patterns (tomato, squash, zucchini) from the outer edge to the inside of the pan. Mix oil with herbs and spices and pour over vegetables. Use pastry/basting brush to brush on oil, making sure all veggies are covered with herb seasoning mixture. Cover with foil and place in the oven for 30 minutes.
After 30 minutes, uncover and grate fresh parmesan over vegetables.
Place back in oven, uncovered, for 15 minutes.
Serve while hot.
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