Christy this sounded so great and just put it in the oven. Thanks for great idea on same day I could actually even think about turning on oven after a long hot summer in So.Calif. Will have to turn on AC later but for now something baked again at long last! Did add cinnamon , I love cinnamon and you! n
Like your food posts but love the legal ones and have learned so much.

Hope you like it — we absolutely devoured the one I made. That is definitely a cobbler recipe I’ll be making again — albeit, I think I may play around with it and see if it can be made with a bit less butter…lest it attach itself to me at the hips and never let go. *g*

I added some fresh shredded basil to the egg wash for Fried Green Tomatoes, along with garlic powder and Romano cheese. It was delightful, especially when bits of the basil made it through to the end.

The next time I plan on making more bits of basil make it through. Sealed under the breadcrumbs it stayed relatively raw and fresh.

A new level of yum.

Hi Christy,

I make this recipe every year and people just clamor for more. It is from the magical Yachting Cookbook by Wheeler and Trainer.

Roasted Summer Vegetables
Serves 4-6
Prep 20 minutes
Cooking 45 minutes

May serve hot or cold.

3 medium zucchini, sliced 1/8 thick
4 medium red skinned potatoes, sliced 1/8 thick
1 large red pepper, cored , seeded and thinly sliced
2 medium eggplants, sliced 1/8 thick
1 large onion, peeled and thinly sliced
3 garlic cloves, finely chopped
1 tsp dried oregano
1 tsp dried marjoram
1/2 tsp dried thyme
4 Tbsp chopped fresh parsley
Salt
Freshly ground pepper
Olive oil
Red wine vinegar (optional)

Preheat Oven to 350

Combine the vegetables, garlic and herbs in a roasting pan large enough to hold the vegetable slices in an overlapping layer. Season with salt and pepper, drizzle on enough oil to coat the vegetables generously and toss thoroughly. Arrange the vegetables in overlapping rows, and press them down with your hands.

Roast the vegetables about 45 minutes, or until they are tender and the edges are crisply browned.

Serve the vegetables warm or at room temperature, and sprinkle with red wine vinegar if you like.

This is in the chapter – Dinner on the Mooring. The menu consists of Tomato Salad with Feta Cheese and Olives, Grilled Butterflied Lamb with Mustard Vinaigrette, Roasted Summer Vegetables.

ohhh I have been searching for good cobbler recipie~will try this one soon!

Got gifts of many cucumbers so its been cucumber salad with tomatoes, feta,red onions for many days now..so good.

Family meal last night.

Fresh sliced tomatoes with fresh mozzarella (local farmers market) pesto, steamed beets, corn on the cob, and grilled salmon with grilled green peppers and zucchini from the garden.

Grilled vegies are my favorite during the summer. So simple. Marinate in olive oil, a bit of soy sauce, or Braggs along with a bit of sea salt and pepper while on the grill.