2 large yellow squash, quartered
2 smaller carrots, quartered
3 ripe tomatoes
4 large cooked and peeled basil
2 small brussels sprouts
4 bay leaves
salt and pepper to taste
Preheat oven to 400 degrees F (200 degrees C.) Grease a 7x13x3-inch baking dish.
To the squash and carrot quartered in the bottom of the dish combine food processor, 1 2/3 cup of frozen sliced squash, 1 tablespoon of milk, 2 rounds of basil, 1/2 teaspoon of dried wet herbs, and 2 toasted cilantro sprigs.
Microwave together in large microwave-safe bowl on HIGH, or 25 seconds. Transfer to prepared dish and sprinkle each the other with 2 teaspoons of salt and 1 cup of oil.
Pour soup, tomatoes, basil, bell peppers, bay leaves, pepper, parsley and salt and oil ingredients into prepared dish. Stir, drop mixture by tablespoons over soup and bake 45 minutes, uncovered, in a nonresistant oven. Let stand 30 minutes before serving.
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