Here in Ohio, we're just getting starting to get veggie starts in the ground, but we know the days of homegrown tomatoes, zucchini and cucumbers aren't too far away. These fresh veggies and fruits have inspired some of our best-loved recipes...we know you must have a few winners stashed away too!
So tell us...
What are YOUR favorite FRESH VEGGIE & FRUIT recipes?
Share 'em all in today's Recipe Round-Up!
Madonna Alexander of Chicago, Illinois shared this recipe with us. She writes, "If you can, prepare the bruschetta mix early in the day. The longer the flavors blend, the better it tastes. You'll have some left over but that's okay. I made an omelet wtih this mix and it was awesome!" We love this recipe as a main dish, but cut your pieces smaller and it would make a tasty appetizer to share too.
10 roma tomatoes, chopped
5 to 6 cloves garlic, minced
2 T. fresh basil, chopped
1/2 red onion, finely chopped
1/4 c. plus 1 T. olive oil, divided
1/2 t. pepper
1/4 t. garlic salt
1/4 c. balsamic vinegar
13.8-oz. tube refrigerated pizza crust dough
1/2 c. pizza sauce
8-oz. pkg. shredded Italian-blend cheese
dried oregano to taste
In a large bowl, combine tomatoes, garlic, basil, onion, 1/4 cup oil, pepper, garlic salt and vinegar. Stir to blend; drain. Place pizza crust dough on an ungreased baking sheet. Spread with pizza sauce. Top with 1-1/2 to 2 cups tomato mixture. Sprinkle on cheese and oregano. Drizzle remaining oil over top. Bake according to pizza crust dough package directions. Serves 6.
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