Roastd Vegies with cheeseMy sister, Stephanie, sent me this recipe to share this summer when our veggies started coming in… well they’re in!  It looked so yummy I had to try it when we finally got our first tomatoes. Might I say…DELICIOUS, you have to try it for yourself!

Last week my friend, Valerie, pass along the same recipe… two great minds!  Hope you enjoy as much as we did.


1 Tbsp. olive oil

1 medium onion ( of course I used our “Candy” ones)

1 tsp. minced garlic

1 medium zucchini

1 medium yellow squash

1 medium  new red potato

1 medium tomato

1 tsp. dried thyme

salt & pepper

1 cup shredded Italian cheese


Preheat the oven to 400 degrees, finely dice the onion and mince the garlic. Sauté both in a skillet with olive oil until softened (about five minutes).

While the onion and garlic are sautéing, thinly slice the rest of the vegetables.

Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown

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