Ingredients for Winooski River Summer Vegetable Melange
- 3 medium zucchini, sliced
- 3 medium summer squash, sliced
- 3 medium onions, sliced
- 3 medium tomatoes, sliced
- 1 1/2 cups grated extra sharp cheddar cheese
- 4 tablespoons olive oil
- 2 tablespoons fresh basil, minced
- 2 tablespoons fresh rosemary, minced
- 2 tablespoons fresh thyme, minced
- 1 teaspoon salt and 1 teaspoon black pepper
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How to Make Winooski River Summer Vegetable Melange
- Preheat oven to 350°F (175°C).
- Chop all vegetables according to ingredients list.
- Mix fresh herbs together in a small bowl.
- Coat the bottom and sides of a large Dutch oven or casserole dish with 1 tablespoon olive oil.
- Create the first layer: Arrange zucchini slices in an even layer at the bottom of the dish.
- Layer with summer squash, then tomato slices, and finally, onions.
- Sprinkle 1/3 of the mixed herbs over the vegetable layer. Season with 1/3 teaspoon salt and 1/3 teaspoon pepper.
- Drizzle 1 tablespoon of olive oil over the herb mixture.
- Sprinkle 1/3 of the grated cheddar cheese over the layer.
- Repeat steps 5-9 for the second and third layers, ending with a layer of cheese.
- Cover the casserole dish tightly.
- Bake for 1 hour and 15 minutes, or until the vegetables are tender and the cheese is melted and bubbly.
- Remove from oven and let it stand for 10 minutes before serving. Check for doneness by piercing onions and squash with a fork. They should be tender.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
16g
Fat
33g
Carbs
2g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Side Dishes Eggs Dairy Fruit Vegetables American Oven Easy Diabetic Dinner Party Holiday Event Vegetarian Easter Cheese Dietary New Years Thanksgiving Low Sodium Seasonal Low Calorie Low Carb Inexpensive Northeastern United States Low In Something Equipment Number Of Servings 4 Hours Or Less
