Bonnie D. Recipe

ROASTED VEGETABLE MEDLEY

By Bonnie D. Utahn


Recipe Rating:
Serves:
6 to 8
Prep Time:
Cook Time:
Cooking Method:
Bake

Bonnie's Story

Roasted vegetables, with Fontina Cheese, pine nuts and basil, Yum! What a fabulous way to use up all those extra vegetables from the garden!
Enjoy!




This is a recipe we changed to make our own. Photo by Jon Sullivan

Ingredients

2
large purple onions cut into wedges
2
pounds of zuchinni sliced into thick diagonal wedges
2
red bell peppers cut into squares
1
pound tomatoes cut into wedges
1/4
cup olive oil
1/4
cup flour
1/2
cup pine nuts
1
cup black olives cut in half
1/3
cup fresh basil, minced
1
cup grated fontina cheese
1/4
cup balsamic vinegar

Directions Step-By-Step

1
Sear onions and zuchinni in olive oil until they are brown on both sides, remove, set aside. Prepare the tomato wedges and cut the bell pepper in squares, halve the olives, and grate the Fontina cheese.
2
Preheat the oven to 450 degrees, spray a large, deep baking dish.
3
Arrange all the seared vegetables like the picture -- at an angle, doesn't have to be perfect. Then sprinkle with flour and add the bell pepper and tomato wedges on top.
4
Bake uncovered at 450 degrees for 20 minutes. Don't overcook the vegetables!
5
Open oven door after 20 minutes, top with pine nuts and olives, then basil and the Fontina cheese. Bake 10 to 12 minutes longer to melt the cheese into the vegetables, again don't over cook them! Drizzle with Balsamic vinegar and serve immediately. Enjoy!
6
Cooks tip: You may use any combination of garden vegetables, egg plant, crook neck squash, etc., just sear them first.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

You May Also Like:

loading...

18 Comments

user
Bonnie D. Utahn
Feb 25, 2013
That should work! You can use anything you like, and it will change the flavors, but that is what makes it interesting!
user
Judy Wisniewski danalex2
Feb 25, 2013
great i love mushrooms, perhaps that will go in, thanks bonnie
user
Bonnie D. Utahn
Feb 23, 2013
Most of the time, I don't use peppers because of my husband. They don't like him either. Any veggies will work in this. Try some squash or fresh mushrooms or asparagus. I usually make it with whatever we like and whatever is on hand. Hope you enjoy it. It is easy, too!
user
Judy Wisniewski danalex2
Feb 23, 2013
This sounds so good except can't eat peppers ...love them they don't love me, any suggestions on substituting the peppers?
user
Jan 17, 2011 - Bonnie D. shared this recipe with discussion group: TRIED & TRUE RECIPES