Saturday, September 14, 2013

Baked Vegetable Stack

I bought a baguette and roasted some chickpeas to munch on the side of this delicious veggie dish and called it good.  We enjoyed the meal outside and soaked up one of our last relaxed summer evenings.

1 Tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1 large zucchini
2 small turnips, peeled
2-3 medium tomatos
3-4 smallish potatoes, peeled
1 tsp. dried thyme
salt, pepper, whatever other seasoning you want to add
2 Tbsp butter, cut into small chunks
1-2 cups grated cheese (I'd suggest mozzarella, parmesan, or monteray jack)

Preheat the oven to 400 degrees. Saute onion and garlic in a skillet with olive oil until softened (about five minutes).

While the onion and garlic are sauteing, thinly slice the rest of the vegetables.

Rub butter on inside of square baking dish.  Spread onion and garlic in the bottom.  Place sliced veggies in dish vertically, in an alternating pattern.  Sprinkle generously with seasonings and top with butter chunks.

Cover the dish with foil and bake for 35-40 minutes.  Remove foil, top with cheese, and bake for another 20 minutes.  Broil for a minute to give the cheese a golden touch and you're done!

Adapted slightly from this recipe.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...