Easy!
Inexpensive!
Serves:9
Serving Size:about 3/4 cup
Don’t let the simplicity of this dish fool you. It may be simple, but the taste is thoroughly delicious. And, there's the added bonus of very little clean up! It will be easier to toss everything in a bowl first, but sometimes we place it all directly into the baking dish and toss there. See Variations below for turning this into a vegetarian meal, with polenta or quinoa.
Tools:knife and cutting board, large bowl (optional), measuring cups and spoons, 8x8-inch baking dish
| Prep Time | |
| 10 to 15 minutes |
| Cook Time |
| 35 minutes |
|
|
|
Easy!
Inexpensive!
Serves:9
Serving Size:about 3/4 cup
|
Don’t let the simplicity of this dish fool you. It may be simple, but the taste is thoroughly delicious. And, there's the added bonus of very little clean up! It will be easier to toss everything in a bowl first, but sometimes we place it all directly into the baking dish and toss there. See Variations below for turning this into a vegetarian meal, with polenta or quinoa.
Tools:knife and cutting board, large bowl (optional), measuring cups and spoons, 8x8-inch baking dish
|
Ingredients
- 1 small onion
- 4 cloves garlic
- 1 bell pepper (any color)
- 1 cup chopped tomatoes (or 1 large tomato)
- 2 medium zucchini (about 1 pound)
- 2 tablespoons vinegar (we like balsamic or red wine best)
- 1 tablespoon high heat cooking oil
- 1 teaspoon oregano leaves, dried or fresh
- 1 teaspoon thyme leaves, dried or fresh
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2/3 cup grated Parmesan cheese divided
Servings:
Units:
Instructions
- Preheat oven to 425°F.
- Cut the vegetables as indicated, placing each in a large bowl (or directly into baking dish) as you do. Cut onion in half and slice into half rounds, about 1/4-inch thick. Slice garlic cloves. Coarsely chop bell pepper. Chop tomato or use canned, diced tomatoes.
- To chop zucchini, slice in quarters lengthwise. Slice each spear into 1/2-inch-thick pieces. Add to other vegetables.
- Add vinegar and toss to coat well. (We prefer balsamic or red wine vinegar in this recipe.)
- Add oil, thyme, oregano, salt, pepper and half (1/3 cup) of the Parmesan. Toss again and transfer to baking dish. Top with remaining Parmesan.
- Bake uncovered 35 minutes, or until vegetables are soft and browned on top.
Recipe Notes
SERVING SUGGESTION:
- Serve as a side dish to Roasted Chicken, or as a vegetarian meal per the variations below.
VARIATIONS:
- With Polenta –Spray or rub oil into baking dish. Mix vegetables in a bowl. Slice one roll of precooked polenta in 1/2-inch slices. Place 9 slices on the bottom of the dish and pour vegetable/cheese mixture on top. Bake per recipe.
- With Quinoa – Spray or rub oil into baking dish. Mix vegetables in a bowl. Spread 2 cups cooked quinoa in the bottom of baking dish and pour vegetable/cheese mixture on top. Bake per recipe.
- Substitute 1 cup feta for Parmesan.
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