Bountiful Garden Salad

Fresh corn-of the cob and cooked
White beans
Cucumber-cubed
Tomatoes, cherries in ½ or large cubed
Sweet onion
Avocado cubed
Unseasoned bread cubes

Place veggies & bread in a bowl-preferable glass---great color
Toss with dressing

Dressing:
½ cup EVOO
2 Tb balsamic vinegar
Lemon & zest
¼ cup Parsley chopped
Sea Salt & pepper
Parmesan cheese


Layered Veggies:

Zucchini
Fresh mozzarella
eggplant
Fresh mozzarella
Tomato

Sea salt, pepper
EVOO

Slice all veggies in rounds
Begin the layering each stack with Zucchini and continue as above sprinkling with salt, pepper and EVOO on each layer
Bake in oven 350 for 15-20 minutes-until cheese is melted.
Enjoy

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