By this time, you probably have had your fill of zucchini and tomatoes. Gardens and markets alike are full with the freshest of produce, and just yesterday a dear fellow Jung Suwon warrior brought me some more homegrown zucchini and tomatoes.
Of course I am always grateful for homegrown veggies, however, you need a lot of creativity to keep coming up with new ways of cooking and serving them . I just so happened to pick up Dr. Tae Yun Kim‘s book “The First Element” and find this little gem:
“Remember, when you wish to create or manifest any aspect of your life, you do not have to invent anything. All you have to do is open your awareness wider and wider, and your infinite capabilities and richness will become more and more visible. Jung Suwon doesn’t teach you something new. It teaches what you already have – what you can open to as you become more aware.”
Using this creativity, I really wanted to make something incredibly delicious, yet easy to put together, and very healthy – and good-looking too.
Here is the result:
If you want to try it, here are the very easy instructions:
Pre-heat oven to 350.
Line a baking sheet with aluminum foil, and grease the foil.
Cut up a one-foot long zucchini (that’s what I had, you can use smaller ones too, for appetizers.) into rounds, not too thick
Cut a pre-packaged tube of Polenta (or make your own if you prefer) into slices, again, not too thick.
Now cut up tomatoes, and let the fun begin!
Lay out the zucchini rounds on the foil, brush with some olive oil, and put in oven for about 15 minutes.
Cover the zucchini slices with the polenta slices and then with the tomato slices. Drizzle with olive oil and garlic, and add salt and pepper and bake until heated through and vegetables are cooked.
If you can have dairy, it’s very tasty with some cheese melted in.
Of course, from here, do as Dr. Tae YunKim suggests, and let your creativity flow – you can add herbs to your liking, you could try different cheeses, or even add some pastrami.
Have fun with this recipe!