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


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

The Cook

Bonnie D. Recipe
Cooked to Perfection
St. George, UT (pop. 72,897)
Member Since Jul 2010
Bonnie's notes for this recipe:
Roasted vegetables, with Fontina Cheese, pine nuts and basil, Yum! What a fabulous way to use up all those extra vegetables from the garden!

This is a recipe we changed to make our own. Photo by Jon Sullivan
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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.
Preheat the oven to 450 degrees, spray a large, deep baking dish.
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.
Bake uncovered at 450 degrees for 20 minutes. Don't overcook the vegetables!
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!
Cooks tip: You may use any combination of garden vegetables, egg plant, crook neck squash, etc., just sear them first.

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user JoSele Swopes JODIE57 - Sep 27, 2010
OOOHHHH this looks and sounds good.....!!!!!
user Connie "Kiyu" Guerrero conchik - Sep 27, 2010
Bonnie, this looks so delicious! I have to try this out cause I'm on a veggie diet for 30 days! Thanks for sharing!
user Bonnie D. Utahn - Sep 27, 2010
Well, nice to hear from you, Connie. Haven't heard from you in a while. It is delicious. Let me know how you like it!
user Donna Brown gabbiegirl - Sep 27, 2010
Oh, Bonnie, what a beauty! It looks sooo good.
user Bonnie D. Utahn - Sep 27, 2010
Each time you make it, it will look different and pretty because of the colors of the vegetables you choose....Fontina cheese holds it all together...Good way to use up produce.

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