Introduction
This delightful vegetable bake is a perfect side dish or a light main course, celebrating the vibrant flavors of fresh produce. Combining zucchini, yellow squash, and plum tomatoes, this dish is not only visually appealing but also packed with essential nutrients. Infused with aromatic herbs and topped with melted Parmesan cheese, it’s a comforting yet healthy choice for any meal.
Detailed Ingredients with measures
2 medium zucchini, sliced evenly
2 medium yellow squash, sliced evenly
3 plum tomatoes, sliced evenly
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon garlic powder
¼ teaspoon black pepper
½ teaspoon salt
2 tablespoons olive oil
½ cup shredded Parmesan cheese
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 30 to 45 minutes
Total Time: 45 to 60 minutes
Yield: Serves 4
This flavorful vegetable bake is a fantastic way to incorporate healthy ingredients into your diet while satisfying your taste buds. Enjoy this dish as a delightful addition to your meals any day of the week!
Detailed Directions and Instructions
Step 1: Preheat Oven
Preheat the oven to 350 degrees Fahrenheit. Prepare a square baking dish by spraying it with non-stick cooking spray to prevent sticking.
Step 2: Prepare Vegetables
Lay out the sliced zucchini, yellow squash, and plum tomatoes on a flat surface, ensuring they are evenly sliced for uniform cooking.
Step 3: Mix Seasoning
In a small bowl, combine the dried oregano, dried basil, garlic powder, black pepper, and salt. Mix thoroughly and then sprinkle the seasoning blend evenly over the sliced vegetables to enhance their flavor.
Step 4: Stack Vegetables
Begin stacking the vegetables by alternating the slices of zucchini, yellow squash, and tomatoes. Stand them vertically in the baking dish to create three to four rows, ensuring a visually appealing presentation.
Step 5: Add Olive Oil and Cheese
Drizzle olive oil evenly over the stacked vegetables, making sure to coat them thoroughly. Then, sprinkle the shredded Parmesan cheese on top to add richness and flavor.
Step 6: Bake
Place the baking dish in the preheated oven and bake for 30 to 45 minutes. Adjust the baking time based on your preference for vegetable tenderness; check periodically for your desired texture.
Notes
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Variations
Feel free to add other vegetables like bell peppers or eggplant, or incorporate fresh herbs for a different flavor profile.
Serving Suggestions
This dish pairs well with grilled meats or can be served as a hearty side dish for any meal.
Cook techniques
Slicing Vegetables
Ensure that the zucchini, yellow squash, and tomatoes are sliced evenly to promote uniform cooking. Using a sharp knife or a mandoline can help achieve even thickness. Aim for about 1/4 inch thick slices for optimal results.
Layering Ingredients
When stacking the vegetables, alternate the zucchini, yellow squash, and tomatoes to create a visually appealing dish. This also allows the flavors to blend better during baking.
Herb Mixture
Mix the dried oregano, basil, garlic powder, black pepper, and salt before sprinkling them over the vegetables. This ensures an even distribution of flavors throughout the dish.
Drizzling Olive Oil
Drizzle olive oil over the layered vegetables instead of pouring it directly from the bottle. This allows for better control and prevents excess oil from accumulating in one spot.
Baking Time
Bake the dish at 350 degrees Fahrenheit for 30 to 45 minutes, depending on how tender you prefer your vegetables. Check at the 30-minute mark to gauge tenderness.
FAQ
Can I use other vegetables in this recipe?
Yes, you can substitute or add other vegetables such as bell peppers, eggplants, or mushrooms as long as they are sliced evenly.
What can I use instead of Parmesan cheese?
If you don’t have Parmesan cheese, alternatives such as Pecorino Romano, Asiago, or a dairy-free cheese can be used.
How do I know when the vegetables are done baking?
The vegetables are done when they are tender and easily pierced with a fork. You can also check for a slight golden color on top.
Can I prepare this dish in advance?
Yes, you can slice the vegetables and layer them in the baking dish a few hours before baking. Just cover them and refrigerate until ready to cook.
Is this dish suitable for meal prep?
Absolutely! This dish can be made in advance, stored in the refrigerator, and reheated throughout the week for quick meals.
Conclusion
The roasted zucchini, yellow squash, and plum tomatoes make for a delightful, healthy dish that showcases the flavors of summer produce. The combination of herbs and Parmesan cheese enhances the natural sweetness of the vegetables, creating a satisfying meal or side dish that’s easy to prepare. This recipe not only highlights the vibrant colors and textures of the vegetables but also offers a nutritious complement to any main course.
More recipes suggestions and combination
Vegetable Medley Stir-Fry
Try a stir-fry version using sliced zucchini, yellow squash, and tomatoes, adding bell peppers and onions for extra crunch, toss in some soy sauce and sesame seeds for flavor.
Stuffed Zucchini Boats
Scoop out halved zucchini and fill them with a mix of cooked quinoa, diced tomatoes, olives, and feta cheese, then bake until tender for a hearty meal.
Summer Ratatouille
Combine zucchini, yellow squash, and tomatoes with eggplant and bell peppers, simmered with herbs, for a classic French dish that can be served hot or cold.
Grilled Vegetable Skewers
Thread zucchini, yellow squash, and tomatoes onto skewers with mushrooms and red onion, brush with olive oil and grill for a delicious outdoor cookout side.
Vegetable Frittata
Incorporate sliced zucchini, yellow squash, and tomatoes into whisked eggs, pour into a skillet, and bake for a protein-packed breakfast or brunch option.
Roasted Vegetable Pasta
Roast zucchini, yellow squash, and tomatoes, then toss with your favorite pasta, olive oil, and Parmesan for a quick and tasty meal.
