After being away from my vegetable garden this past week, I found out quickly that tomatoes planted in late May really DO have a growing period that starts dropping red tomatoes right in the middle of June. So, I had a serious overage of ripe tomatoes.
[exceptional-citing quoted=”cindy-beach-2011-headshot” template=”elegant” date=”8/16/2013″ ]I needed a recipe for dinner that would start eating into my supply of tomatoes in a fast and furious fashion.[/exceptional-citing]What I came up with was this. I chopped up a green bell pepper, yellow squash, and red onion. I placed in a baking dish, drizzled with a little olive oil, and added fresh pepper and salt. I cut up 6-8 tomatoes and drizzled with olive oil, pepper, and salt too. I roasted on 450 degrees for about 15 minutes.
Out came delicious roasted vegetables!!
I grilled four chicken breasts on our indoor grill and cooked a pound of pasta. Everything was done about the same time. I added 2 TBSP prepared pesto sauce and tossed everything together. 
I served with freshly grated Parmesan cheese. It was delicious! 
It was a fast and simple way to use up our fresh tomatoes while loading us up with a lot of vegetables for dinner.
