Harvest!

I'm loving the late August-September period, all the yummy yummy veggies! We have so many cherry tomatoes it's wonderful. It's hard to keep up with them, seems like I'm hardly home 'cept on the weekends and now it gets dark earlier (BOO!) Forget to pick the zucs until they weigh 20lbs. and then it's hard to do much with them. We have been making zuc bread, yummy!

Here's a recipe we've been using for our zucs, it actually calls for squash but we don't have any of those


1 medium yellow squash (about 8 oz.), quartered, sliced
1 small red pepper, cut into strips
1/3 cup KRAFT Balsamic Vinaigrette Dressing, divided
1/4 cup KRAFT Real Mayo Mayonnaise
2-1/4 cups cavatappi pasta or other small pasta, cooked, drained and cooled
3/4 cup small fresh basil leaves, divided
1/4 tsp. each: salt and black pepper



PREHEAT oven to 400°F. Toss squash and red peppers with 2 Tbsp. of the dressing. Spread onto baking sheet.

BAKE 20 to 25 min. or until crisp-tender; cool.

MIX mayo and remaining dressing in large bowl. Add pasta, roasted vegetables, 1/2 cup of the basil and the seasonings; mix lightly. Serve immediately. Or, cover and refrigerate until ready to serve. Top with the remaining basil just before serving.


I get it all from my garden with some help from my bro-n-laws garden. I make my own balsamic vinaigrette dressing, which is much better then the junk in the stores. I don't know what Im going to eat this winter after being soo spoiled!

Balsamic vinaigrette

1/3 cup Balsamic Vinegar
2/3 cup Olive Oil
some salt some pepper
some garlic

Mix together