Store Bought BestPosted: July 9, 2020
In my eternal quest to use up the zucchini growing in my garden I am making a different zucchini dish every other day. Russ is a good egg about eating them in leftover form day after day. I made five giant loaves of zucchini bread from the two bat sized veggies and gave them away because there were already five loaves in the freezer.
Thank goodness I own a mandolin because it enables me to slice thin ribbons of flesh. I made a lasagna using the squash ribbons in place of the pasta. It was good, but not lasagna good. A better use of the ribbons was this roasted vegetable torte I made. I used yellow squash and zucchini from the garden along with potatoes, onions, cherry tomatoes, basil and goat cheese.
I knew it needed a sauce, but after slicing and roasting all those vegetables and layering them into a loaf I didn’t want to invest the time to make a homemade sauce. I thought a roasted red pepper sauce would be nice. If I had a jar of roasted peppers I could have whipped one up, but alas, no jars in the cupboard.
Instead I turned to a container of Trader Joe’s roasted red pepper and tomato soup. I heat just enough soup to coat the bottom of the dish and placed the warm torte on top. The soup, turned sauce, was the perfect addition to the vegetables. In fact it was the best part of the meal.
The icing on the cake was the container is recloseable and I put it in the fridge to be used the next day with the leftover torte. I think I could just put some sautéed zucchini in that soup and it would be good. Russ liked the soup so much he just drizzled some on top of a piece of bread and declared it a winner.
I have no guilt that a store bought soup was the star of my meal. Now I just need to find other ways to incorporate it into new dishes.