Tomato eggplant zucchini bake.
This is National Farmers Market Week is this week. The Carson Farmers Market invites you to join us in honoring our local food heroes — the dedicated farmers, bakers, makers and artisans who bring their passion to our market every Saturday.
And let's not forget, you, our valued shoppers, who make our market thrive!
This year, we're celebrating with a special fundraising initiative. During Farmers Market Week, we aim to raise $1,000 to purchase produce for multiple local non-profit organizations that assist children, families and seniors in need. You can donate at our information booth through Aug. 10. Your generosity will help bring fresh, local food to those who need it most.
Why shop at the farmers market? Here are just a few reasons:
• Your purchases directly support local farmers and their families. Your purchases help grow small local businesses who make, bake or grow their products!
• Fruits and vegetables are often harvested within 24 hours of the market ensuring ultimate ripeness when picked, freshness when eaten and has the most nutritional value.
• Discover new produce and learn how to use it from the farmers themselves.
• Meet your neighbors and the people who grow your food.
• All our farmers and ranchers practice sustainable farming practices and the food travels less distance to our market than the grocery store, reducing your carbon footprint.
Visit us every Saturday from 8:30 a.m. to 1 p.m., at the Marv Teixeira Pavilion at Mills Park.
As you enjoy this dish, remember the hardworking farmers who grew these ingredients. Visit us during National Farmers Market Week to show your support, make a donation, and stock up on the freshest local produce. Together, we can celebrate the flavors of summer and the spirit of our community!
Tomato Eggplant Zucchini Bake
Ingredients
3 medium zucchini, sliced
1 small/medium eggplant about 3/4 pound
1-pint cherry tomatoes. halved
2 Jalapenos, chopped
1 tablespoon extra-virgin olive oil
4 large cloves garlic minced
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2/3 cup freshly grated Parmesan cheese, divided
1/4 cup chopped fresh basil divided
1/4 cup chopped fresh parsley, divided
Optional: 1 ½ pounds of you favorite sausage
You can also leave out the eggplant
Instructions
Preheat oven to 350 degrees (or if it’s too hot, put it on the grill)
Lightly grease a deep 9×9-inch baking dish or similar 3 1/2-quart casserole dish with nonstick spray.
Quarter the zucchini, then cut into 1/2-inch slices and place in a large mixing bowl (each piece of zucchini should be roughly 1/2 to 3/4 inches in size). Next, slice the eggplant into 1/4-inch rounds, stack them, and cut them into roughly 3/4-inch pieces. Add to the bowl with the zucchini. Halve the cherry tomatoes and add them to the bowl. Drizzle the cut vegetables with olive oil, then add the garlic, salt, pepper, 1/3 cup of Parmesan cheese, and half of the basil and parsley. Toss gently to combine.
Transfer the vegetables to the prepared baking dish. Bake for 25 minutes, cover the pan with aluminum foil, then continue baking for 10 to 20 additional minutes until the vegetables are tender. Sprinkle with the remaining Parmesan cheese, basil, and parsley. Serve warm.
Breana Coons is the Carson Farmers Market manager.