FRESH VEGETABLES TOPPED WITH CHEESE

★★★★★ 2 Reviews
0124 avatar
By Jewel Hall
from Cullman, AL

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.

serves 6
prep time 30 Min
cook time 45 Min

Ingredients

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

  • 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.

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