FRESH VEGETABLES TOPPED WITH CHEESE

Jewel Hall

By
@0124

Photo By: John Hamner
My garden is growing and looking wonderful ! I will have all these vegetables in my garden fresh for this yummy recipe. I do all the work myself and love it. My daddy taught me well. And, my mother allowed me to cook a full meal when I was nine years old. My parents were farmers and believed in working. These vegetables are good for you too.


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Comments:

Serves:

6

Prep:

30 Min

Cook:

45 Min

Ingredients

1 Tbsp
olive oil
1 medium
yellow onion
1 tsp
minced garlic
1 medium
zucchini (fresh)
1 medium
yellow squash (fresh)
1 medium
yucon yellow potato (fresh)
1 medium
fresh and firm tomato
1 tsp
dried thyme
salt and pepper to taste
1 c
shredded italian cheese

Directions Step-By-Step

1
Preheat oven to 400 degrees, finely dice the onion and mince the garlic. Saute' both in a skillet on med/ low with the Tbsp of olive oil until they are softened, about 5 minutes.
2
While onion and garlic are sauteing, thinly slice the rest of the vegetables.
3
Spray inside an 8 x 8 inch baking pan with non-stick spray. Spread the softened garlic and onion in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically and in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
4
Cover dish with foil and bake 30 minutes, remove the foil, top with the cheese and bake another 15 minutes until cheese is golden brown.

About this Recipe

Course/Dish: Other Main Dishes
Other Tag: Healthy