End Of Summer Vegetable Bake Food

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END OF SUMMER VEGETABLE GRATIN



End of Summer Vegetable Gratin image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

1 cup thinly sliced shallots
1 tablespoon minced garlic
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon plus 2 teaspoons chopped fresh thyme leaves
1 large eggplant, sliced into 1/4-inch rounds
1 large yellow squash, sliced into 1/4-inch rounds
1 large zucchini, sliced into 1/4-inch rounds
Kosher salt and freshly ground black pepper
4 medium vine-ripe tomatoes, sliced into 1/4-inch rounds
1/2 cup shredded fontina
1/4 cup grated Parmesan
4 large leaves fresh basil, cut into chiffonade
1 French baguette or other crusty bread, for serving

Steps:

  • Place an oven rack in the upper third of the oven and preheat to 400 degrees F.
  • Combine the shallots, garlic, 2 tablespoons olive oil and 1 teaspoon thyme in a baking dish. Bake, stirring halfway through, until lightly caramelized, 15 to 20 minutes. Let cool.
  • Line 2 baking sheets with cooling racks. Divide the eggplant, yellow squash and zucchini between the 2 sheets. Season the vegetables with 1 1/2 teaspoons salt. Let stand 30 minutes.
  • Firmly press the vegetables with a kitchen towel to remove excess water. Lift the racks from the baking sheets and brush off any excess water and salt. Transfer the vegetables onto the sheet trays. Add the tomatoes to one of the sheet trays. Toss each type of vegetable with 1 tablespoon olive oil, 1 teaspoon thyme and salt and pepper to taste.
  • Make one stack of vegetables on a baking sheet. Start with 1 tomato slice, top it with 1 to 2 slices of zucchini, depending on the size, 1 to 2 slices of yellow squash, and then top with 1 slice of eggplant. (The zucchini and yellow squash slices should fill the same amount of space as the tomato and eggplant; if they are smaller slices, use two.) Place the stack on its side in the baking dish, on top of the caramelized shallots. Repeat making stacks and adding them into the baking dish in a spiral, working from the outside inward. If there are extra vegetables, add them to the center of the dish at the end. Sprinkle with the fontina and Parmesan. Bake until the vegetables are tender and the cheese is melted and golden brown, 35 minutes. Let cool 15 minutes.
  • Garnish with the basil and serve with crusty bread.

ROASTED SUMMER VEGETABLES



Roasted Summer Vegetables image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

2 medium zucchinis
1 red bell pepper, preferably Holland
1 yellow or orange bell pepper, preferably Holland
1 fennel bulb
1 small red onion
2 tablespoons good olive oil
1 tablespoon minced garlic (3 cloves)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 sprigs fresh thyme

Steps:

  • Preheat the oven to 375 degrees F.
  • Trim the ends of the zucchinis and cut them diagonally in 3/4-inch-thick slices. (The slices will seem large, but they¿ll shrink while they cook.) Cut the peppers lengthwise in 1 1/2-inch-wide slices, discarding the core. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. (Cutting through the core keeps the pieces intact.) Peel the onion and slice it in 1/4-inch-thick rounds, leaving the slices intact.
  • Place the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. (If they¿re crowded, they¿ll steam rather than roast.) Sprinkle with the salt and pepper and place the thyme sprigs on top. Roast for 15 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Sprinkle with extra salt and serve hot or at room temperature.
  • Note: This recipe was doubled for this episode.

VEGETABLE BAKE



Vegetable Bake image

Even finicky eaters may change their minds about vegetables when they taste this rich cheesy casserole from Violet Klause of Onoway, Alberta. "It couldn't be easier to whip up," she says. "And it's so creamy and comforting that my grandchildren would never guess how nutritious it is."

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8-10 servings.

Number Of Ingredients 9

1 package (16 ounces) frozen cauliflower, thawed
1 can (15-1/4 ounces) whole kernel corn, drained
4 cups frozen broccoli florets, thawed
1 can (14-3/4 ounces) cream-style corn
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
2 cups shredded Swiss cheese
1 jar (4-1/2 ounces) sliced mushrooms, drained
1-1/2 cups soft rye bread crumbs (about 3 slices)
2 tablespoons butter, melted

Steps:

  • In a large bowl, combine the first seven ingredients. Pour into a greased 13x9-in. baking dish. Combine bread crumbs and butter; sprinkle over top., Bake, uncovered, at 375° for 30-35 minutes or until bubbly. Let stand for 5 minutes before serving.

Nutrition Facts :

END OF SUMMER VEGETABLE BAKE



End of Summer Vegetable Bake image

Meet the Cook: When my husband worked as a deputy ag commissioner, he'd bring me bushels of vegetables from area farms. This pretty side dish is the result - it's easy to fix but impressive enough for company. We're busy retirees with five grown kids and a menagerie ranging from show dogs to miniature donkeys. -Judy Williams, Hayden, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 12 servings.

Number Of Ingredients 15

1 small head cauliflower, broken into small florets (about 5 cups)
1 medium bunch broccoli, cut into small florets (about 4 cups)
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon butter
2 medium tomatoes, chopped
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
4 large eggs
1/3 cup half-and-half cream
1-1/2 cups shredded Swiss cheese, divided
1/4 cup shredded Parmesan cheese

Steps:

  • Place the cauliflower and broccoli in a saucepan with a small amount of water. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender. Drain and set aside. , In a large skillet, saute onion and garlic in butter until tender. Stir in tomatoes, seasonings, cauliflower and broccoli. Cook, uncovered, until heated through, about 4 minutes, stirring occasionally. Remove from the heat and set aside. , In a large bowl, beat eggs and cream; stir in 1 cup Swiss cheese, Parmesan cheese and the vegetable mixture. Transfer to a greased shallow 2-qt. baking dish. Sprinkle with remaining Swiss cheese. , Bake, uncovered, at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 131 calories, Fat 8g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 269mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.

SUMMER HARVEST VEGETABLE BAKE



Summer Harvest Vegetable Bake image

This is a super end of summer veggie bake, a great recipe to use up all those leftover veggies. Although I have never try this, I am sure that this could be made into a vegatarian dish, just by adjusting a few milk ingredients.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 small cauliflower, broken into small florets (about 4 cups)
1 bunch broccoli floret (about 3 cups)
1 medium onion, chopped
1 -2 clove garlic, minced
3 tablespoons butter
3 medium tomatoes, chopped
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1 pinch thyme (optional)
salt and pepper
4 eggs
1/3 cup half-and-half
2 cups shredded swiss cheese
1/4 cup grated parmesan cheese

Steps:

  • set oven to 350 degrees.
  • butter a medium-size baking dish.
  • Steam or cook cauliflower and broccoli until firm-tender; drain and set aside.
  • saute onion and garlic in butter until tender.
  • stir in tomatoes, seasonings, cauliflower and broccoli.
  • cook uncovered, until heated through, around 4-5 minutes.
  • remove from heat, and set adide.
  • in a bowl, beat eggs and cream; stir in 1 cup swiss cheese, Parmesan cheese, and the veggie mixture.
  • transfer to the greased baking dish.
  • sprinkle with remaining cheese.
  • bake, uncovered at 350 degrees for approx.
  • 30 minutes, or until a knife inserted in the middle, comes out clean.

Nutrition Facts : Calories 227.5, Fat 16.5, SaturatedFat 9.6, Cholesterol 148.5, Sodium 182.2, Carbohydrate 7.4, Fiber 1.6, Sugar 3.2, Protein 13.2

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