Cheesy Zucchini and Red Onion Flatbread:
Nonstick vegetable oil spray
1 10-ounce tube refrigerated pizza dough
3/4 cup garlic-and-herb cheese spread (such as Alouette), divided
3/4 cup finely grated Parmesan cheese, divided
3 tablespoons chopped fresh Italian parsley, divided
1 small red onion
1 7- to 8-inch-long zucchini (yellow or green), cut crosswise into 1/8-inch-thick rounds, divided
Olive oil
Preheat oven to 400°F. Line baking sheet with parchment paper; spray with nonstick spray. Unroll dough onto parchment. Spread half of herb cheese over 1 long half of dough, leaving 1/2-inch plain border. Sprinkle with half of Parmesan and 2 tablespoons parsley. Using parchment as aid, fold plain half of dough over filled half (do not seal edges). Spread remaining herb cheese over top; sprinkle with remaining Parmesan. Remove enough outer layers of onion to yield 2-inch-diameter core; cut into 1/8-inch-thick rounds. Arrange 1 row of zucchini down 1 long side of dough. Arrange onion rounds in row alongside zucchini. Arrange 1 more row of zucchini alongside onion. Brush vegetables with oil; sprinkle with salt and pepper. Bake bread until puffed and deep brown at edges, about 24 minutes. Sprinkle with 1 tablespoon parsley.
I might have to bookmark this thread so I can copy some of these recipes!
Aight, I gotta hit the rack Ms B.
Great thread tonight. Thanks for sharing!
2 tomatoes
4 medium-size eggplants
1 stalk celery, chopped
4 bell peppers
4 white onions
1/3 cup vinegar
1 tsp sugar
1 2-oz bottle capers, drained
1 cup pitted green Sicilian olives
2 bay leaves
4 tbsp olive oil
salt
pepper
Simmer the tomatoes in water for 5 minutes, then drain and puree. Cut the eggplant into large chunks, and sprinkle with salt. Leave for 30 minutes, then pat and dry.
Cut the peppers into pieces about 1/2-inch square; chop the onions coarsely. Warm the vinegar, and dissolve the sugar in it. Combine these ingredients, and add all the remaining ingredients. Salt and pepper to taste.
A note from Publius' mom: Oil a roasting pan that is not Teflon-coated because of the vinegar.
Spread the mixture in the pan, and cook for 1-1/2 to 2 hours at 350 degrees, mixing the vegetables every 30 minutes. Serve at room temperature.