Canning, A Lost Art: Mediterranean Mixed Veggies

Welcome back to my canning series! Now that you know how to preserve you're own green beans here's a recipe to help you use them up. One of the recipes I use for frozen green beans the most is my mixed veggie side. It's a great side to serve with a main dish of chicken, rolls and a salad. Which is a very common dinner in our house. Quick and easy definitely is a help when you have little one's scurrying about. This is a recipe that will certainly please everyone at the table and that guests will rave about.

Mediterranean Mixed Veggies

1 Cup Green beans
1 Cup Squash (Yellow squash and Zucchini are best for this recipe)
1/2 large onion, sliced
1/2 head garlic, sliced
Olive Oil
Salt
Pepper
Rosemary
Parmesan Cheese
Mozzarella Cheese

1. Preheat your oven to 375º F.
2. Cut your squash into bite size pieces. If using a portion of your frozen green beans, do not defrost put strait on the tray frozen.
3. Lay out the onion and garlic on the baking sheet drizzle with olive oil and cover your baking sheet with foil. Bake in the oven for 20 minutes. This will cause the onion and garlic to become soft and very flavorful. 
4. Now that your onion and garlic are baked add your squash and green beans. Sprinkle vegetables with salt and pepper till you have a very thin layer covering all of the vegetables. Then with a spatula turn the vegetables till they're well coated in spices. 
5. Cook in the oven for 8 minutes, pull out and turn the vegetables, sprinkle lightly with parmesan and mozzarella cheese.
6. Put back in the oven for 4 more minutes or until the cheese is melted.
7. Put the vegetables on a serving tray or bowl and sprinkle with fresh Rosemary. If using dry Rosemary cook in the oven with the vegetables.

This recipe is also great with mushrooms however my husband not only hates mushrooms but is "allergic" to them. So I'm very mushroom deprived. Well I hope you enjoyed this recipe and come back next week for another delicious recipe using your frozen green beans!