Fresh Summer Veggie Bake
Scrumptious side dish using lots of summer garden veggies. This one is flavorful, has great texture and color, and is gluten free.
Ingredients
- 1-2 tbsp. olive oil
- 1 medium yellow onion died
- 2 large cloves garlic minced
- 1-2 medium zucchini sliced
- 1-2 medium yellow squash sliced
- 3 medium red potatoes sliced
- 4-5 medium roma tomatoes thickly sliced
- 1 tsp. dried thyme
- 1 tsp. Italian seasoning
- Salt & pepper to taste
- 1 1/2 cups parmesan cheese shredded
- 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 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.
- 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.
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