Summer is the best!! The farmer's market is literally overflowing with amazing vegetables right now - piles of tomatoes, zucchini, and peppers - and I have the perfect recipe to help you figure out what to do with all of them. I picked this recipe up at a cooking class a few years back and during the summertime I make it regularly because it is fast, fresh, and filling without being heavy. Plus, I get in all my vegetables! All you need is a baking dish and you can have a tasty meal in a pinch.
Serve this dish as a starter or side, or eat it as a main meal with a glass of white wine and some crusty french bread.
Hope you are all enjoying your August! Sorry I have been so MIA lately, the summer has gotten away from me with work and some vacation thrown in there too. Here's hoping that I start to cook more regularly again!
- 2 medium zucchinis, cubed
- 1 medium red onion, cubed
- 3 tomatoes, quartered
- 1 red pepper, roughly chopped
- 1 yellow bell pepper, roughly chopped
- 2 tsp. minced rosemary
- 1/2 c. minced basil
- 1/2 c. parsley, chopped
- 1/3 c. extra virgin olive oil
- 1 1/2 tsp. kosher salt
- 1/2 tsp. sugar
- 1/2 tsp. freshly ground black pepper
- juice of a lemon
- 4 oz. goat cheese
- 3 oz. Gruyere, grated
- French baguette
Preheat the oven to 400 degrees.
Wash the vegetables and then cube the zucchinis and onions into one-inch cubes and place them in a large baking dish. Quarter the tomatoes and cut the bell peppers into sections roughly an inch or inch-and-a-half in size and add them to the dish.
Next, mix together the salt and sugar and sprinkle it over the vegetables. Add in the olive oil and lemon juice and toss the vegetables together. Place the baking dish in the heated oven and bake for around 30 minutes. Note - everyone's ovens work a little differently, you want to cook the vegetables until they are softened and have started to brown and this may mean it takes more or less time depending on your kitchen.
After about 30 minutes, remove the dish from the oven and add in the rosemary, basil, and parsley. Toss everything together and top with chunks of goat cheese, and sprinkle with gruyere. Cook for an additional 15 minutes.
Once the cheese has melted, remove from the oven and serve the vegetables with crusty pieces of baguette.