9/22/10

Squash Scampi

Here is a great meal for garlic lovers, which I adapted from a recipe for shrimp scampi given to me by my friend Dee.
  • 3 c zucchini and/or yellow squash, cut into matchsticks
  • 1 small eggplant, peeled and cut into 1/4" thick bite-sized pieces
  • 1/4 c olive oil
  • 1 T dijon mustard
  • 4 tsp minced garlic
  • 1-1/2 T lemon juice
  • 2 tsp fresh basil or parsley, chopped
  • 1/4 tsp salt
  • 1/2 tsp pepper
Preheat oven to 450 degrees. Arrange the veggies in a shallow layer in a 9" x 13" casserole. Mix all other ingredients in a measuring cup or small bowl, pour over the veggies. Bake 15 minutes, then stir and bake 15 minutes more or until desired doneness. Great served over pasta.