This gorgeous vegetable bake is just the dish to make with your weekly bounty from the farmer’s market.
Satisfy your sweet tooth with this easy-to-make recipe for Farmer’s Market Vegetable Bake with Sharp Cheddar and Parmesan.
1. Info for Farmer’s Market Vegetable Bake with Sharp Cheddar and Parmesan
- Cook Time: 50 Min
- Total Time: 50 Min
- Servings: 5
- Calories: 94.57 kcal
2. Ingredients for Farmer’s Market Vegetable Bake with Sharp Cheddar and Parmesan
- 1 small eggplant
- 1 large zucchini
- 1 large summer squash (long neck)
- Salt
- nonstick cooking spray
- 1 large tomato
- 2 cloves garlic
- 1/2 cup (2 oz. ) freshly grated Parmesan cheese
- 1/4 cup (1 oz.) shredded sharp cheddar cheese
- Leaves from 3 sprigs fresh thyme (or 3/8 tsp. dried thyme)
3. Directions:
3.1 Prep
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Slice the eggplant, zucchini, and summer squash 1/8 inch thick and place in a large colander. Sprinkle a very generous amount of salt over the slices, and toss to coat. Place the colander over the sink and allow the vegetables to sit for 30 minutes.
3.2 Preheat
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Preheat the oven to 375°F.
3.3 Prep
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Spray a 9-inch glass pie plate with nonstick cooking spray.
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After 30 minutes, thoroughly rinse the eggplant, zucchini, and summer squash slices with cool water. Pat dry with paper towels.
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Slice the tomato 1/4 inch thick. Mince the garlic clove.
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Arrange the eggplant slices around the outer edge of the pie plate, so that they are propped at a 45° angle. Lay the tomato slices over the eggplant, creating concentric circles. Alternate slices of zucchini with slices of summer squash over the tomatoes.
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Sprinkle the minced garlic over the vegetables, followed by the thyme, grated Parmesan, and sharp cheddar.
3.4 Oven
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Bake on middle rack of oven until the vegetables are tender and the cheese is melted and golden, 30-35 minutes.
3.5 Check
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Check to see that vegetables are done. Remove from oven or add time as needed.
3.6 Serve
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Allow the vegetables to cool for 5-10 minutes. Plate and serve.
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