Monday, September 3, 2012

Recipe: Cheesy Summer Vegetable Bake

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I hope that everyone has had a lovely Labor Day!  I spent the day making some of my Rainbow Pain de mie (and freezing two loaves of dough, ready to bake another day!) and using up some lovely fresh vegetables that my parents gave me.  I have pounds and pounds and pounds of tomatoes to use up!  And there are more coming!

I saw this recipe on Pinterest, and thought that I would try my hand at something similar.

I sliced a small eggplant, a small yellow squash, half a red onion, and a couple of the big giant beautiful tomatoes my mother practically begged me to take (what a problem to have, I know!).  I arranged them in slices in a nice big oval baking dish (you could use a 9x13 baking dish).

I then brushed the surface of the vegetables with olive oil, then sprinkled with some garlic powder and a little salt.  Because everything is made better with cheese, I topped the vegetables liberally with shredded Cabot Smoky Bacon Cheddar.  Mmmmmm.

I then covered the dish in foil and baked for 30 minutes at 375 F, then removed the foil and let it bake for an additional 10 minutes, until nicely browned.

The verdict?  I loved it.  The Hubby loved it.  The kids... mostly ate the cheese off the top.  *sigh*  They each had a couple bites from it, so that's something.  Right?

What are your favorite ways to use up tons of tomatoes, especially for people who are not fans of tomatoes raw?  Left to my own devices, I would simply eat caprese every meal, but that's not an option here, sadly...

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1 comment:

  1. YUM! That looks delicious!! :D When we get a ton of tomatoes all at one time I make and can spaghetti sauce!