I recently bought a fitness tracker. After reading reviews until I was practically blind, I decided on the UP 24 by Jawbone .
This thing is amazing! It tracks steps, calories and even your sleep! I haven’t slept since 1982 so I suppose that feature is lost on me…but the other stuff is pretty cool! It’s wireless and syncs up to my phone, it vibrates when I haven’t moved for 30 minutes, now if it would just get me a Latte! Give it a year huh?
I was surprised to see I track about 6000 steps without trying. Mostly because the Corporate Starbucks building where I work is freakin’ huge! I have to walk about three quarters of a mile from my car to my desk, so that’s a pretty good head start on my steps. My exercise of choice is swimming and the device isn’t completely waterproof, but you can add activity manually. Oh I do love a new techy toy! Here is what it looks like on your phone – I’ve yet to get to 10,000 steps which is my goal..someday….
Back to the recipe at hand….I totally copied this from a wonderful site called Budgetbytes.com . If you visit her site, you have to promise to come back to mine! Her site kinda rocks….I’m afraid I’ll lose you!
I’ve been wanting to make this for a long time and the opportunity presented itself when I had a whole lot of zucchini and tomatoes from a local farmers market. (I always over buy at those markets). The entire operation was really quick and boy does it make a beautiful dish. I’d like to try it with sweet potatoes and somehow I want to add some jalapeño, I just haven’t figured out how yet!
If you love summer veggie dishes – check out Fresh Bean Salad with Tomatoes and Feta!
Summer Vegetable Tian
- 1 onion - diced
- 2 teaspoons minced garlic
- 1 tablespoon olive oil
- 1 medium green zucchini
- 1 medium yellow zucchini
- 1 medium white or sweet potato
- 2 medium red tomatoes
- 1 tablespoon fresh or dried Thyme 2 tablespoons if fresh
- Salt and pepper
- 1 cup fresh grated hard cheese I used Asiago
Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened
While the onion and garlic are sauteing, thinly slice the rest of the vegetables.
Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.