Herself's Recipes

I use the ‘Good Season’s Italian Dressing’ but you can use any of the non-creamy salad dressings so use your favorite.

Quarter the vegetables (tomatoes, peppers, sweet onions, mushrooms; use enough to cover the bottom of a 9×9 pan)

Marinate the vegetables with the dressing for about 15 mins., drain off marinade and place in pan

Skewer and roast on grill or toss in a baking pan and broil in oven.

Leftovers can be cut up small and added to pasta salads. They are also good with a little Parmesan or Romano cheese grated on top.

This gets made frequently here in the summer. It is a great recipe when you have a small amount of several vegetables from the garden.

1 package angel hair pasta (1 lb)
6 large ripe tomatoes diced
1 head of garlic
olive oil
grated Romano cheese
fresh basil
tiny bit of lemon rind

A little of this and a little of that from your garden vegetables, diced, about 2 cups worth.

Cut the top off of the head of garlic.

Place the garlic head in a small pan with about 1/4″ of olive oil and bake at 350′ for 1 hour or until soft.

Boil water for pasta.

Put diced tomatoes, vegetables, basil, lemon rind, olive oil in a pan.

Squeeze the soft garlic out of the head and add to the pan with the vegetables.

Heat vegetables while pasta is cooking until just warmed.

Serve with grated Parmesan or Romano cheese.