Welcome to kidscookdinner.com.  We have been focusing on food from our garden–like many of you we have a lot of tomatoes and a lot of zucchini.  Today I am trying to use up some tomatoes: by making a quick batch of bruschetta.  This is easy because you don’t have to chop anything.  You just need tomatoes, olive oil, a clove of garlic, basil and some crusty bread.  The tomatoes and basil came from our garden.   We also grew some very light colored zucchini so we did a taste test against our usual dark green version.

First step for the bruschetta: grate the tomato using the box grater:

Once you have a good amount of grated tomato, add a little olive oil and salt and pepper.  Then slice the bread and put it in the toaster.

Once the bread is toasted, cut the clove of garlic in half and rub the cut side on the toasted bread.

Then spoon the tomato-olive oil mix over the bread and add some basil leaves

Finally, time to taste!

For the zucchini taste test, I decided to slice and roast the two squashes.

(There was extra room in the pan so I added some tomatoes and mushrooms.) Once everything was roasted, I tasted the squash (and served the other roasted vegetables with cheese ravioli).  Honestly, I didn’t like the light green squash….it was almost tasteless but good to know.