Summer Vegetable Bake

 summer vegetable bake

Welcome to summer, friends! I took an unplanned blog-hiatus in May to attend to some family things, and while it was great to spend more time with my family, it feels so good to be back!

One of my favorite things about summer is fresh vegetables! There’s nothing better than coming home with delicious local produce from the farmer’s market. It might still be a little too early for the farmer’s market near me, but with my favorite veggies on sale at the grocery store, I’m basking in all the summery recipes. Zucchini has been on sale at the grocery store, and the vegetable crisper in my refrigerator is overflowing with fresh veggies- a wonderful problem to have. We’ve been experimenting with just about every way to eat zucchini, and this summer vegetable bake is one of my favorites!

summer vegetable bakeWhen it’s hot and humid outside (hello, Minnesota summers!), a salad can be so refreshing. But after weeks on end of eating spinach salad for lunch every day (guilty), it’s good to mix things up. This zucchini tomato and spinach bake does just that- plus it is so easy to prepare! Just chop your vegetables, toss with olive oil and spices, bake and enjoy.

summer vegetable bake

I love how colorful this dish is, with all the bright green and red. The garlic and basil are so fragrant, and by the time it came out of the oven, my entire apartment was enveloped in the aroma. Seriously, look at all that garlic! I love how simple and rustic this dish is, but the end result has complex flavors and a striking presentation. Are you hungry yet?

Zucchini Tomato and Spinach Vegetable Bake

Zucchini Tomato and Spinach Vegetable Bake

Ingredients

  • 2 medium zucchinis
  • 1 pint tomatoes
  • 1 cup fresh spinach
  • 1 tablespoon olive oil
  • 3-4 cloves garlic
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1 tsp dried basil
  • 1/2 cup shredded Parmesan cheese (optional)

Instructions

  1. Preheat oven to 350 degrees Farentheit.
  2. Grease a large baking dish (9x9 or similar size) and set aside.
  3. Dice zucchini and tomatoes into quarter-inch pieces.
  4. Roughly chop spinach into approximately 1/2 inch strips.
  5. Toss vegetables in a large bowl with olive oil and spices until combined.
  6. Pour vegetable mixture into prepared baking dish.
  7. Bake for 35-40 minutes, or until vegetables are tender. If desired, sprinkle with cheese during the last 5 minutes of bake time.
  8. Serve warm as a casserole or serve chilled as a vegetable salad the next day. Enjoy!
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We tried this with and without Parmesan cheese, and both my husband and I preferred it without. Both ways were delicious, so cheese lovers, sprinkle away! Enjoy this summer vegetable bake with grilled chicken, or as a side to your favorite summer dish. Or eat it all by itself! I won’t judge.

Adapted from Well Plated

summer vegetable bake

 

 

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