Monthly Archives: September 2014

Baked Vegetable Soup

A delicious way to use vegetables from the garden! INGREDIENTS 5 tablespoons extra-virgin olive oil 1 pound Yukon Gold potatoes, halved and sliced 1/4 inch thick 1 1/2 teaspoons salt, divided 2 medium zucchini, halved and sliced 1/2 inch thick … Continue reading

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