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Simple Summer Vegetable Bake Cooking Recipes

Summer Vegetable Bake Cooking


Serve this with a whole baked fish and a big green salad.


Makes 6 to 8 servings

  • cup pure olive oil

  • 2 large onions, very thickly sliced

  • 2 medium-size zucchini, trimmed, sliced about inch thick

  • 2 cloves garlic, minced

  • 2 large tomatoes, cut into wedges

  • 2 green bell peppers, trimmed, seeded, and cut into large chunks

  • 2 tablespoons chopped fresh oregano

  • 1 teaspoon hopped fresh thyme

  • Salt and freshly ground black pepper to taste

  • cup grated Gruyere or fontina cheese

  1. Preheat the oven to 450F.

  2. Heat the olive oil in a medium-size heavy skillet over medium heat. Cook the onions and zucchini, stirring occasionally, until the onions are just translucent, 6 to 8 minutes. Stir in the garlic and cook 1 minute longer.
    Spoon the onions and zucchini into a medium-size gratin dish. Spread the tomatoes and bell pepper on top.

  3. Bake, uncovered, for 20 minutes. Sprinkle with the herbs. Season well with salt and pepper. Spread the cheese over all. Bake until the cheese is melted and beginning to turn golden brown, about 10 minutes longer. Serve this simple cooking recipes very hot.

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