Summer Veggie Disks
- 3 tablespoons cooking oil (canola or vegetable)
- 1 large & firm summer squash, peeled and sliced into 1/4 inch slices
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 3 -6 tablespoons Apricot Mango Wasabi Sauce (by Robert Rothschild Farms-see above for full name of sauce)
- 2 firm slicing tomatoes, very thinly sliced (a little less in diameter than your squash)
- 18 teaspoon turmeric powder (for color)
- 12 cup colby-monterey jack cheese
- 12 teaspoon crushed parsley
- lemon pepper seasoning
- Peel the squash.
- Remove any thick large seeds on top and bottom of your squash slices.
- Do not remove all the seeds from the middle of the squash slices or you will create holes in the middle of the slices.
- If the seeds are small and/or thin, just leave them because they will be pleasant and crisp.
- Arrange racks in oven three inches and six inches from broiler.
- Turn on broiler on high.
- Baste the bottom of two broiling pans with a rim with canola oil or vegetable oil.
- If you don't have two, make this in batches.
- Lay as many squash slices flat on broiling pan as you can.
- Brush squash slices with oil and sprinkle each slice with garlic salt.
- I just sprinkled from spice jar and guessed at total amount for all of the squash appetizers.
- Put one pan under broiler from a distance of 3 inches, the other six inches.
- If you are only using one pan, use the upper rack.
- Broil approximately 10 minutes each, rotating after five minutes.
- Do this even if you are only using one pan.
- You want to top of the squash slices to get a little brownish black in spots on the top of the slices.especially where the seeds are.
- The bottoms should be getting softer, but still pretty opaque.
- Don't overdo it.
- You may need to adjust your time up or down because different squashes have different water contents and of course, ovens are all different.
- My oven is about 15 years old.
- Meanwhile, slice your tomatoes (thinly) and ready your other ingredients.
- Your top rack will get done first.
- Take it out and leave the bottom one in the oven for now.
- Working quickly, sprinkle each squash slice with the onion powder -- again, a guess on the amount.
- I just sprinkled from the jar.
- Next, spread evenly on each slice with the back of a spoon about 1/4-1/2 teaspoons of the Apricot Mango Wasabi sauce.
- Then, layer on a thinly sliced tomato that is about 1/4 inch in diameter less than your squash slice.
- Now, sprinkle with turmeric around the outer edges of the squash.
- That yellow will highlight the other colors you are using.
- Now, put a little bit of cheese to cover the tomato.not the edges of the squash.
- You want to be able to see the color of the tomato through the cheese.
- Don't pile it on too thick.
- Pull the other pan out, put the pan you just did back in the oven on the lower rack.
- Repeat steps to layer the squash slices again.
- When done with that pan, move the pan already in the oven to the top rack and put the pan you just did on the bottom rack.
- Watch carefully and when the cheese gets the slightest bit of golden color, pull it out.
- Browned cheese will ruin the sunset colors here.
- Pull that pan out and move the bottom pan to the top and let those slices get golden on top too.
- Sprinkle each very slightly with the crushed parsley flakes and the lemon pepper.
- You are done!
- We like to eat this in the late afternoon before dinner.
- But, the other night we had them for dinner and it was so delicious.
- A summer tradition.
cooking oil, summer, garlic salt, onion powder, apricot mango, tomatoes, turmeric, colbymonterey, parsley, lemon pepper
Taken from www.food.com/recipe/summer-veggie-disks-251339 (may not work)