ROASTED SUMMER VEGETABLES

Cut vegetables into chunks, about one inch in size. Place in a single layer in low-sided rectangular baking pan. Drizzle oil over the pieces and, using your hands, rub vegetables to distribute oil. Drizzle vinegar over all. Season with salt, pepper, and thyme (or any herb you might prefer). Bake, uncovered at 350 degrees for about 1 hour, stirring from time to time, until vegetables are tender. Some vegetables may become caramelized. This can be served hot, warm, or at room temperature.

Contributed by: Donna D’Amato, Maplewood, NJ

ZUCCHINI AND SUMMER SQUASH CASSEROLE

1½ pounds of Jersey Fresh zucchini, sliced or cubed (removing peel is optional) 1½ pounds of Jersey Fresh yellow summer squash, sliced or cubed, (removing peel is optional)

1 medium Jersey Fresh onion, roughly chopped 2 TBS butter 1½ cups cheddar cheese, shredded 2 TBS low-salt soy sauce

In lightly salted water, cook zucchini, yellow squash and onion until tender. (Length of time to cook depends on size of slices or cubes.) Do not overcook. Drain well. Keeping the onions and squash in the same pan, mix in 2 TBS of butter. Sprinkle 2 TBS of low-salt soy sauce on top. Sprinkle with cheddar cheese and put the cover back on until cheese melts.

Contributed by: Shirley Turner, Trenton, NJ




ZUCCHINI BREAD

4 Jersey Fresh eggs 1 cup oil 1½ tsp baking soda 1 tsp cinnamon 2 cups Jersey Fresh zucchini, grated 1 tsp vanilla

2 cups sugar 3½ cups flou 1½ tsp salt ¾ tsp baking powder 1 cup walnuts, chopped 1 cup white raisins, optional

Beat eggs and sugar. Add oil. Combine sifted dry ingredients in a separate bowl. Add this to the first mixture along with zucchini and vanilla. Add walnuts and (optional) raisins. Pour into 2 greased loaf pans, lightly floured, and bake 55 minutes at 350 minutes.

Contributed by: Debbie Denardo and Anne Sabo, Clarksburg, NJ