Hello Summer Veggies!

Discovered this recipe on Pintrest and thought it was just what we needed to enjoy a new twist on our normal Summer veggies.

I made a few minor changes to suit my family and it turned out really well. 

What I like about this recipe is you can use any veggie you have, tomato, eggplant just whatever!

Try this one out next time you have some squash or zucchini laying around. You won't be disappointed!

 

 

 

Summer Veggie Bake

 

2 to 3 medium yellow summer squash, sliced thin

2 to 3 medium zucchini, sliced thin

2 to 3 medium russet potatoes, sliced thin

1 medium onion, diced

3 tbsp olive oil

1 cup shredded Parmesan cheese (any cheese really)

garlic powder (or fresh) to taste

Nature Seasoning (to taste)

Thyme (to taste)

 

 

 

Take a 13x9 baking dish and spray it with non-stick spray & set it aside.

 

In a skillet, cook the onions with the olive oil and the garlic, until just translucent.

 

Place in the bottom of the prepared baking dish.

 

 

While your onions are cooking, slice up your veggies like so:

 

Start layering the veggies in the pan on top of the onions by creating vertical rows like this:

Once you get all the veggies in, sprinkle with the thyme & the Nature Seasoning generously.

 

 

 (You can use salt & pepper, Cajun seasoning, whatever you like instead of the Nature Seasoning. Also, if you layer for a while and then flip your pan around, raise up the 1st layer, you can add more to the dish so it is nice and full!)

You will end up with a pan that looks like this when you are done:

 

At this point, you will cover the dish in foil and bake at 400 degrees for 30 to 45 minutes. It really depends on how full the pan is and how thinly your veggies are sliced as to how long you will need to bake it.

When the veggies are tender, remove the foil, sprinkle on the cheese and bake another 10 minutes or so until the cheese has just started to brown.

 

All that's left is to enjoy this yummy Summer goodness!