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Cheesy Summer Vegetable Bake

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It’s that time of year where we are getting home grown vegetables. I published this post a couple years ago. I think it’s worth a second time around. I brought home a variety of different vegetables from the farmer’s market a few days ago and 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)

2 tablespoons olive oil

In a large fry pan add a couple tablespoons of 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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