I am currently visiting my mom and it’s wonderful being back home! Spending languid summer days relaxing, nature gazing, and most importantly surrounding myself with loved ones and {obviously} enjoying good food!

My mom received us with homemade raviolis simply dressed in butter and freshly-cut sage, from her lovely herb garden which is overflowing with green! She finished the dish by sprinkling a bit of smoked Chilean pine mushrooms {callampas de pino} and toasted bread crumbs, which added complexity and highlighted the earthiness of this dish.

Taking advantage of summer’s bounty we made a simple side dish.

Oven Roasted Zucchini & Tomato

Ingredients

Instructions

4 zucchinis, thinly sliced 4 tomatoes, cut in half 1-2 garlic cloves, minced basil, chiffonade salt & pepper olive oil balsamic vinegar goat cheese waltnuts, optional

Preheat oven to 350°F Place sliced zucchinis on an oiled baking sheet, drizzle olive oil, salt and pepper. On another sheet place tomatoes, divide minced garlic equally among the tomatoes, add basil chiffonade, sprinkle salt & pepper. Roast zucchinis until nicely charred and slightly crunchy, and tomatoes until they are cooked through. Plate and drizzle balsamic vinegar, olive oil, goat cheese and walnuts.

You could otherwise grill the zucchini and tomatoes if you are already using the grill.

I love documenting my daily wanderings using instagram, what about you??

There will be some sweet recipes coming up shortly!

Have a lovely weekend & thanks for reading!