Baked Summer Vegetables

It’s time to pull out the vegetable plants and prep the beds for next year,  but there are still some fruits on the plants. There was just a little bit of this, a little bit of that – I added it with some leftover bits of produce in the refrigerator and a perfect baked vegetable side dish comes together!

What kind of vegetables can be baked?

You can use any veggies in this dish. I used tomatoes and squash with a few mushrooms and onions I had in the refrigerator. You could also use green beans or peas – peppers, greens (like chard, kale or spinach), and tomatillos would also be great choices.

It’s really up to you, what you have and what sounds tasty to you!

Making the dish – 

Cut the vegetables into bite sized pieces.

Lay them in single layer on a foil covered sheet pan. Sprinkle the olive oil evenly over the top of them all, add some salt and pepper.

Cover with the cheese –

then bake at 350 degrees for about 20 to 30 minutes, or until the cheese is melted.

Garnish the baked veggies with some fresh, flat leafed parsley and serve hot!

© Copyright 2023 The Lazy Gastronome

5 from 2 votes

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Baked Summer Vegetables

The very last of the harvest and a few odds and ends from the fridge - and a perfectly delicious side dish is created!

Course: garden fresh, Side Dish, summer

Cuisine: garden fresh

Keyword: baked, blue cheese, green onion, mixed vegetables, mushrooms, squash, tomatoes

Servings: 4 servings

Author: HelenFern

Ingredients

• 4 - 5 cups cut up vegetables (I used summer squash, tomatoes, mushrooms, and onions)
• 2-3 Tablespoons olive oil
• Salt and Pepper to taste
• 1 cup shredded cheese (I used parmesan, but cheddar or jack would also work great)

Instructions

1. Cut the vegetables into bite sized pieces.

2. Lay them in single layer on a foil covered sheet pan. Sprinkle the olive oil evenly over the top of them all, add some salt and pepper.

3. Cover with the cheese and bake at 350 degrees for about 20 to 30 minutes, or until the cheese is melted.

4. Garnish with some fresh, flat leafed parsley. Serve hot!

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

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