This is a dinner that tastes like summer, with basil and tomatoes and zucchini.
We swap in zucchini for eggplant in an Eggplant and Roast Tomatoes Gratin recipe from the New York Times. Why? Because after making this several times with eggplant we all agreed that we just don’t love eggplant. This is a great way to use zucchini or eggplant, though, when it starts filling our CSA box in the summer.
The kids really enjoyed this one last night.