Roasted Summer Veggies
A delicious way to use up all those summer veggies. Layer tomatoes, eggplant, zucchini, yellow squash and potatoes over sautéed onions and garlic and top with cheese! A perfect side dish to your summer dinner.
Roasted Summer Veggies
Ingredients
- 2 Each Yellow Onion Sliced
- 3 Cloves Garlic Minced
- 1-2 Each Zucchinis Medium
- 1-2 Each Yellow Squash
- 1-2 Each Eggplant Small
- 3 Each Yukon Gold Potatoes
- 3 Each Tomatoes Medium
- 1 Tbsp Fresh Thyme
- 2 Tbsp Olive Oil
- 1 Oz Gruyere Cheese Grated
- 1 Oz Parmesan Cheese Grated
- 1 Each Salt & Pepper To taste
Instructions
- Preheat the oven to 375
- Sautéed the onions with 1 Tbsp of the olive oil until soft, about 7-8 minutes. Add garlic during the last minute.
- Spread mixture on the bottom of a baking dish.
- Slice the zucchini, squash, eggplant, potatoes and tomatoes into 1/4 inch circles and layer them over the onions and garlic.
- Drizzle 1 Tbsp olive oil on top, season with salt, pepper and fresh thyme.
- Cover with foil and bake for 35 minutes.
- Uncover, sprinkle cheese over the top and bake for another 30 minutes uncovered, until golden brown on top.
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Focus on whole body wellness through nutrition and the power of making informed decisions. Find balance and consistency to optimally fuel your body for improved health and wellness.