Monday, September 13, 2010

Summer Veggie Medley Bake

Got extra veggies from the fall harvest? Here's a great veggie dish to bake up and freeze for yummy veggies all winter long.

Summer Veggie Medley Bake
Serves 8

  • 28 oz. diced tomatoes
  • 2-3 medium zucchini, diced
  • 2 onions, red, white or both, chopped
  • 3 green onions, sliced
  • 2 cloves garlic, minced
  • 1 1/2 cup corn, about 2 ears of corn
  • 1 cup feta, crumbled
  • 2 cups shredded cheddar cheese
  • 1/4 cup Italian salad dressing

  1. Preheat the oven 350
  2. Mix all the ingredients together and put in a baking dish
  3. Bake 50 minutes until all the veggies are tender

Freeze any leftovers. They go great over couscous, rice or pasta with a side of pork, chicken or fish. Easy!

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