Summer Veggie Bake

Has that summer garden got a little too out of hand? Do you have so much zucchini that it is coming out of your eyeballs? Or do you just want an easy and healthy summer side dish? Either way, this recipe is for you. Tender seasoned veggies topped with Parmesan cheese makes for a great side.

Slice and salt the zucchini, let it sit for a few minutes.

Roast and season the sweet potatoes.

Roast and season the eggplant.

Layer the veggies in a pie dish.

Top the veggies with fresh grated Parmesan Cheese.

Summer Veggie Bake

Serves: 4                                                             Prep Time: 30 minutes                                             Cook Time: 20 minutes

Ingredients:

  • 2 medium eggplant
  • 2 medium zucchini
  • 1 large sweet potato
  • 2 TSP Garlic Powder, divided
  • 1 TSP Italian Seasoning, divided
  • 1 TSP Paprika, divided
  • 1 TBSP salt for zucchini
  • 1/2 TSP salt for eggplant
  • 1 TSP Pepper, Divided
  • 1 TSP Fresh Thyme
  • 1/2 Cup Fresh Grated Parmesan Cheese
  • 2 TSP Olive Oil, Divided

Preparation

Preheat oven to 400 degrees. Slice eggplant into 1/2 inch rounds. Place on baking sheet and toss with 1 TBSP olive oil. Season with 1/2 TSP Pepper, 1/2 TSP Salt, 1/2 TSP Garlic Powder and 1/2 TSP Italian seasoning. Place in oven till tender, about 10 minutes.

Slice sweet potato 1/4 inch slices. Place on baking sheet and toss with remaining olive oil. Season with 1/2 TSP Pepper, 1/2 TSP Salt, 1/2 TSP Garlic Powder and 1 TSP Paprika.Place in oven and bake until tender, about 15 minutes.

While baking eggplant and sweet potato, prepare zucchini. Slice into 1/4 inch zucchini rounds. Lay zucchini on a flat surface in a single layer. Sprinkle 1 TBSP salt over the tops of the zucchini. Let sit for about 10 minutes to allow the water to be pulled out. Once done, thoroughly wipe zucchini off to remove excess salt.

Layer veggie slices in a standard pie pan, alternating the eggplant, zucchini and sweet potato slices.  Add remaining Italian seasoning ,fresh thyme and garlic powder. Sprinkle Parmesan over the top, trying to make sure some of the cheese gets into the cracks between the slices.Place in oven and bake until zucchini is tender and cheese is melted, about 20 minutes. Serve immediately and enjoy!

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