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Wednesday, January 30, 2013

Baked Veggies

I love veggies. But if I'm honest, the way I like to eat them probably isn't the healthiest. I'm from the South so I like my green beans to be juicy - to have been cooked overnight with bacon mixed in. (My mom makes the BEST green beans around.) I also like my okra and my squash fried.

I found a recipe on Pinterest last week. The photo just made those veggies look SO good. I decided I would try it in order to eat some healthy veggies. I was worried I wouldn't like it since they weren't fried, but I was wrong! Woohoo!

P.S. - I grabbed my good camera to get some pics of these right out of the oven, but as life goes, the battery was dead. iPhone shots will have to do.

 The recipe actually uses potatoes, squash and tomatoes, but since Will & I aren't big tomato fans I substituted it for zucchini instead.

The recipe also called for fresh thyme leaves. Will was sweet enough to make a last minute grocery run to look for these, but he said they were out. I decided to just use dried thyme. I'm no herb expert, but I don't know if I should have done that. I'm not sure how much the difference between fresh and dried herbs affects the taste. Don't get me wrong, it was still delish, but next time I will probably just go without the thyme.

Ingredients
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 onion, thinly sliced
2 small tomatoes, sliced 1/4-inch thick
1 medium yellow summer squash, sliced 1/4-inch thick
1 medium Yukon Gold potato, sliced 1/4-inch thick
Coarse salt and freshly ground pepper
1 tablespoon fresh thyme leaves
2 tablespoons freshly grated Parmesan

Directions
Heat oven to 375 degrees. Heat oil over medium and cook onion until tender and lightly golden, 6 to 8 minutes.

Arrange the onion on the bottom of a 9-by-13-inch baking dish. Overlap tomato, squash, and potato on top of the onion. Season with salt and pepper, sprinkle with thyme and Parmesan, and drizzle with more oil.

Bake covered for 30 minutes. Uncover and bake until golden, 30 minutes more.

Recipe from Whole Living

So easy! And I'm loving my new healthy veggie dish!

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13 comments:

LB @ Walking in Memphis in High Heels said...

I cook the same recipe all the time except I leave out the tomatoes and potatoes and use fresh rosemary instead. Fresh rosemary is incredible! I will have to try thyme next time though!! Mmm fried squash and okra. : )

SH said...

That looks awesome! And your mother's green bean recipe sounds delicious!

Sheree
thehartungs.blogspot.ca

put a bow on it [kaitlyn] said...

I have squash and zucchini in my fridge for tonight's dinner, I am going to make this recipe, now! So glad I saw this so I can spice it up a bit.

Samantha said...

That looks so yummy! I wish John liked any vegetables besides corn. He's the pickiest eater ever. I'm definitely going to make this for myself though!

Denise said...

That looks so good! Pinterest is the greatest thing!

Rachel @ front row seat said...

This sounds devine!! I can't wait to try this! Thanks for sharing! :)

Tiffany @ Austin Family Diary said...

Mmmm baked veggies are my fav!

jackie jade said...

yum - looks so delish! i love squash and zuchhini!
-- jackiejade.blogspot.com

Vic said...

This sounds delicious! I'm a huge fan of baked veggies, for some reason they just taste better done that way! But I would definitely leave the tomato out!

Christa @ themeandminebook.blogspot.com said...

Found you over at Living in Yellow and I'm your newest number 1 fan!!! :)

Katie J said...

This looks great! I'm a new follower :) I found you through living in yellow

J and A said...

Mmmm this look awesome! I will have to try it out.

Kristin said...

Found you thru Cara box :)
we too like our veggies not healthy lol, will have to try these!

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