2013 – Gluten Free Living

Fresh Summer Veggie Bake is awesome. Really. Actually this recipe is more appropriately called a “Summer Vegetable Tian.” Veggies are layered in a dish, sprinkled with herbs, drizzled with olive oil, baked, and then sprinkled with Parmesan cheese and baked again. The outcome is not only delicious, but it’s really not all that difficult to make either.

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Last summer I saw a picture of this fabulous veggie casserole and knew I wanted to make this sometime. Well that was August and now it is March so I’m a little slow in catching up on my list of must-try recipes, but I finally got around to making this fabulous Fresh Summer Veggie Bake.

It may not be summer but most of these veggies you can purchase all year round these days so I made it a week or so ago for a young family who just had a newborn. I also made a dish of this great casserole for us! It will certainly be one of those recipes that I will use frequently in the years ahead.

We thought Fresh Summer Veggie Bake had fantastic flavors. Basically you layer tomatoes, yellow squash, zucchini, and red potatoes in a dish that has sauteed garlic and onion sprinkled along the bottom. Bake it and then add parmesan cheese at the end.

It has incredibly good flavors and it’s quite easy to make. If you’re trying to use up garden produce certainly consider trying out this tasty recipe. Don’t be skimpy with the seasonings either. They dramatically increase the tastes of the vegetables.

Initially I found this recipe on a WordPress Reader website. I didn’t know at the time that the individual had used a picture and recipe from Budget Bytes without credit or that they had changed the original name. As a result, I gave the WordPress individual credit for the recipe.

I recently found out years after my original post that the individual was not responsible for the recipe so I’ve changed my accreditation, although I kept the new name for the recipe. I made only a few minor changes to the original recipe.

Quite frankly, this recipe is so good, I think you could layer it with almost any kind of summer veggies you enjoy and it would turn out well. While the instructions say to layer the onion and garlic on the bottom of the baking dish, I personally think you would get more flavor if this sauteed mixture was drizzled over top of the veggies before baking.

If you’re looking for an easy side dish to make for a main meal this is about as tasty and easy as you can get. It’s a great clean eating recipe too. Low in calories, gluten free, healthy, full of the healthy properties your body needs.

Why don’t you give this Fresh Summer Veggie Bake a try sometime soon? It’s a great addition to your side dish menu. For this casserole, I recommend trying to find vegetables that are all the same diameter in size. This will make the casserole a lot more aesthetically pleasing than if they are really disproportionate in shape.

Also make sure you don’t slice your tomatoes too thin. You don’t want them to disintegrate into the casserole while baking! And if you have your own herb garden, by all means use fresh thyme and parsley.

When I initially posted this recipe in March 2013, it was right before I started using my Canon camera. The pictures were okay, but I really wanted something a little more clear. I recently remade this recipe for company (July 2016), and served it along with Antipasto Salad, Rosemary Romano Chicken and Strawberry Shortcake. All my guests were extremely complimentary of this side dish because they diligently try to eat clean. It’s a great side dish for any occasion, even holidays. I hope you give it a try.

Fresh Summer Veggie Bake is a delicious side dish you can make all year round – not just in the summer!

There are lots of juicy vegetables flavored with onion, garlic, thyme, Italian seasoning and parmesan cheese. Garnish with fresh chopped parsley, if desired.

This simple recipe is a real crowd pleaser.

Here’s what I did.

I used these ingredients. The mason jar contains pink Himalayan sea salt.

Chop onions. Pour some olive oil into a skillet and heat over low to medium heat. Add onions and saute for a few minutes. Add fresh minced garlic. Cook and stir until translucent.

Wash and slice vegetables.

Grease a casserole dish with olive oil cooking spray. Add onion and garlic mixture and spread around on the bottom of the dish.

Layer veggies over top of the onions in the pan. My rows were tomato, yellow squash, zucchini and red potato. I repeated that until I completed and filled in the dish. It was a lot more than the original recipe.

Sprinkle veggies heavily with salt, pepper, Italian seasoning and thyme. Cover with foil and bake about 30 to 40 minutes at 350 (the original recipe calls for higher heat but I kept the oven cooler). Pierce the potatoes with a fork. If the potatoes are done the other vegetables will be done too. 

Remove from oven and sprinkle with parmesan cheese, romano cheese, asiago cheese or any Italian cheese your prefer. I used parmesan cheese. (Don’t use the cheap stuff out of a can). Because this is a hard cheese it takes a while to melt. Bake an additional 15-20 minutes, uncovered, or until cheese melts.

I loved the flavor of olive oil mixed in with all the veggies because the onions and garlic were sauteed in it. If you prefer, place the veggies in the dish and sprinkle the onion-garlic mixture over top of the veggies before adding seasonings.

We really enjoyed vegetables prepared this way. If you are overstocked on garden produce this is an excellent way to use them up. 

Fresh Summer Veggie Bake is a great way for your kids to eat their veggies. It tastes delicious too!

Here’s the recipe.

FRESH SUMMER VEGGIE BAKE

(Recipe adapted from Budget Bytes)

Fresh Summer Veggie Bake

Teresa Ambra

Fresh Summer Veggie Bake is one of the most mouthwatering side dish casseroles ever. This scrumptious side dish uses lots of summer garden veggies. It's flavorful, has great texture and color, and is gluten free. It's an excellent dish to serve for company or holiday entertaining including Thanksgiving, Christmas or Easter.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Side Dish, Vegetable, Vegetable/Casserole

Cuisine Italian

Servings 8

Calories 188 kcal

Equipment

• 1 3-quart baking dish
• 1 sharp knife to cut vegetables
• 1 skillet
• 1 wooden spoon

Ingredients

  

1x2x3x

• 2 tbsp. olive oil
• 1 medium yellow onion died
• 2 large cloves garlic minced
• 1 medium zucchini sliced
• 1 medium yellow squash sliced
• 3 medium red potatoes sliced
• 4 medium roma tomatoes thickly sliced
• 1 tsp. dried thyme
• 1 tsp. Italian seasoning
• Salt & pepper to taste
• 1 1/2 cups parmesan cheese shredded
• 1/2 tsp. fresh parsley for garnish

Instructions

 

• Preheat the oven to 350°.
• Finely dice the onion and mince the garlic.
• Sauté both in a skillet with olive oil until softened (about five minutes).
• While the onion and garlic are sautéing, slice the rest of the vegetables.
• Spray the inside of a baking dish with non-stick cooking 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, thyme and Italian seasoning.
• Cover the dish with foil or lid and bake for 30 minutes.
• Remove the foil or lid, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.
• Garnish with parsley, if desired.

Notes

NOTE: I did not use the same proportions on the vegetables. I used several tomatoes. I used as much of a vegetable as it took to complete the rows.

 

NOTE: Don't cut the tomatoes too thin. They need to be thick enough to hold their shape while baking.

 

NOTE: Martha Stewart includes sprigs of rosemary, thyme, marjoram and oregano.

 

NOTE: You can also layer the onion-garlic mixture over top of the vegetables after sprinkling with seasonings. This will allow the onion and garlic to flavor the vegetables more fully.

 

NOTE: Make sure you test potatoes and ensure they are fork tender before adding cheese.

 

Recipe adapted from Budget Bytes.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 188kcalCarbohydrates: 21gProtein: 8gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 16mgSodium: 350mgPotassium: 637mgFiber: 3gSugar: 4gVitamin A: 584IUVitamin C: 22mgCalcium: 211mgIron: 2mg

Keyword casserole, gluten free, mozzarella cheese, potatoes, side dish, tomatoes, vegetable, yellow squash, zucchini

Tried this recipe?Let us know how it was!

This a great way to use up garden produce or veggies from your CSA. I served Fresh Summer Veggie Bake with Rosemary Romano Chicken and Antipasto salad.

This wonderful side dish is healthy, low calorie and gluten free.

You may also enjoy these delicious recipes!

Slow Roasted Summer Vegetables

Squash, Fennel and Potato Bake

Roasted Butternut Squash Bake

Fresh Summer Veggie Bake

Teresa Ambra

Fresh Summer Veggie Bake is one of the most mouthwatering side dish casseroles ever. This scrumptious side dish uses lots of summer garden veggies. It's flavorful, has great texture and color, and is gluten free. It's an excellent dish to serve for company or holiday entertaining including Thanksgiving, Christmas or Easter.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Side Dish, Vegetable, Vegetable/Casserole

Cuisine Italian

Servings 8

Calories 188 kcal

Equipment

• 1 3-quart baking dish
• 1 sharp knife to cut vegetables
• 1 skillet
• 1 wooden spoon

Ingredients

  

1x2x3x

• 2 tbsp. olive oil
• 1 medium yellow onion died
• 2 large cloves garlic minced
• 1 medium zucchini sliced
• 1 medium yellow squash sliced
• 3 medium red potatoes sliced
• 4 medium roma tomatoes thickly sliced
• 1 tsp. dried thyme
• 1 tsp. Italian seasoning
• Salt & pepper to taste
• 1 1/2 cups parmesan cheese shredded
• 1/2 tsp. fresh parsley for garnish

Instructions

 

• Preheat the oven to 350°.
• Finely dice the onion and mince the garlic.
• Sauté both in a skillet with olive oil until softened (about five minutes).
• While the onion and garlic are sautéing, slice the rest of the vegetables.
• Spray the inside of a baking dish with non-stick cooking 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, thyme and Italian seasoning.
• Cover the dish with foil or lid and bake for 30 minutes.
• Remove the foil or lid, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.
• Garnish with parsley, if desired.

Notes

NOTE: I did not use the same proportions on the vegetables. I used several tomatoes. I used as much of a vegetable as it took to complete the rows.

 

NOTE: Don’t cut the tomatoes too thin. They need to be thick enough to hold their shape while baking.

 

NOTE: Martha Stewart includes sprigs of rosemary, thyme, marjoram and oregano.

 

NOTE: You can also layer the onion-garlic mixture over top of the vegetables after sprinkling with seasonings. This will allow the onion and garlic to flavor the vegetables more fully.

 

NOTE: Make sure you test potatoes and ensure they are fork tender before adding cheese.

 

Recipe adapted from Budget Bytes.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 188kcalCarbohydrates: 21gProtein: 8gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 16mgSodium: 350mgPotassium: 637mgFiber: 3gSugar: 4gVitamin A: 584IUVitamin C: 22mgCalcium: 211mgIron: 2mg

Keyword casserole, gluten free, mozzarella cheese, potatoes, side dish, tomatoes, vegetable, yellow squash, zucchini

Tried this recipe?Let us know how it was!