Garden veggie tomato soup & pasta

I served this with honey beer bread & was delish!!! Everyone loved it & used up garden veggies.

Put onions cut up on bottom of cooking sheet. Put cut up tomatoes on top. Roast 350 degrees 20 minutes. Add garlic, 2 cloves chopped to top, salt/pepper & some cooking sherry. Continue roasting until tender. Put roasted mixture into food processor with some rosemary seasoning & crust bread. Blend until chunky/soupy. Pour into dish. 

For pasta i sautéed corn & cherry tomatoes with butter & broth. Season with salt/pepper & add chopped fresh basil. Add cooked pasta, toss & add shaved parmesan cheese. Serve with homemade beer bread, or crusty loaf & real butter. Enjoy! 

Quick Garden veggie dinner

Bisquick 1 1/4 cup

2 eggs 

1/3 cup parm cheese

1 cup milk

Salt/pepper

Rosemary/garlic seasoning

Zucchini cut up

Tomatoes cut up

Onion cut up

Put cut up veggies bottom of baking dish. Add remaining ingredients put on top. Bake 350 degrees 35-40 minutes. Serve with salad with veggies from the garden!