On the afternoon of a predicted winter advisory I did what everyone else in the Midwest seems to do when there is a threat of bad weather … run to the grocery to buy stuff I don’t need, but could need if things get really bad. Among the items I purchased, an assortment of pasta, cheeses and a 3 1/2 pound bottom round roast. Perhaps it was that nice big chunk of red meat that guilted me into doing something with vegetables.
I remembered seeing a recipe recently that had layered some baked vegetables with roasted beefsteak tomatoes on top. Now the odds of me finding some homegrown beefsteak tomatoes in February at my present location were about as likely as me picking some winning lottery numbers, but it got me thinking. So I set out to procure enough vegetables to create Poppy’s “Layered Veggie Thingy”. The sweet onions were on sale, grabbed some … potatoes seemed hearty, tossed in a bag of golden potatoes … zucchini and yellow squash looked a little pathetic, but I snatched 2 of each anyway … eggplant, no brainer, as close to meat as you can get in the veggie world … and while I couldn’t score any beefsteak tomatoes, I grabbed the biggest tomatoes I could find in February at the local grocery. Knowing my family as I do, a 100% pure veggie main dish might be a hard sell, so I added a package of fresh Mozzarella cheese to the collection. Continue reading