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Aug 10

Summer Vegetable Bake

Since I brought home a variety of different vegetables from the farmer’s market a few days ago I started looking for a recipe to use them in. I  found a recipe in Family Circle magazine that I adapted to my liking.

I used:

1 Eggplant

1 zucchini

1 yellow squash

3 tomatoes

1 sweet yellow onion

3 cloves garlic minced

8 – 10 mushrooms

salt and pepper

1 cup mozzarella cheese

garlic and onion seasoning. I use Weber brand. Love this stuff! (optional)

In a large fry pan add olive oil and onion. Saute over medium heat  for 8 minutes or until softened.

Add minced garlic saute 2 more minutes.

In a large casserole dish (I used my lasagna pan). Spread onions and garlic evenly on the bottom of the pan.

Slice all the rest of the vegetables about 1/4 – 1/2 inch thick and place in a large bowl.

Drizzle with olive oil. Mix to evenly coat.

Lay out in the casserole dish. Alternating with each vegetable. Looks so pretty :)
 
Sprinkle with salt and pepper (and seasoning) to your taste. I scattered the mushrooms on top.
   
Cover tightly with foil. Bake at 400 F. for 35 minutes.

Uncover, sprinkle with cheese. Return to oven and bake another 15 minutes until browned.

Remove from oven and serve. We really loved this. You could use different types of cheeses. I used the leftovers to top pasta for the next night’s dinner. So good.

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diane"

5 comments

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  1. Laura

    That looks soooo good. I have almost all of those veggies kicking around in my fridge right now. I like that it’s almost all local produce too!

  2. Debra

    Love ANY summer veg recipe / YUM :) And your photos would make anyone hungry…

  3. Winnie

    Being a vegetarian – this is a wonderful all-year meal for me.
    I could eat baked vegetables like that all day every day :)
    I LOVE IT

  4. Addicted to Recipes

    Beautiful dish Diane! Happy to be featuring you this week at Addicted to Recipes. Post goes live on Friday! http://iamaddictedtorecipes.blogspot.ca/

    1. Diane

      Thank you so much :)

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