vegetable medley

vegetable medley

Today has definitely been one of those long, draining Mondays.  It didn’t really get better until I completed a strenuous, sweaty, hot yoga class.  Since I was feeling strong and healthy after yoga, I wanted to cook something simple and healthy to end this blah Monday as best as I could.  My baked vegetable medley with parmesan cheese was the perfect weeknight meal which involved little clean-up.

You know those days that just drag on and it’s so hard to make yourself do anything?  That’s pretty much how I have felt today, and I hate feeling that way because normally, I am a pretty productive person.  I think one of the main reason why I was feeling so lazy and unmotivated today was the fact that I had a long weekend and my boyfriend, Taylor, had to leave again this morning to go back to Louisiana.  It’ll be another 2.5 weeks before we can see each other, so the long distance is always a bit of an emotional challenge.

Anyways, there’s just nothing like a hot meal to pull me out of my funks and cheer me up. Food IS the best medicine! This recipe involves half of the vegetables, but if you are making this for more than two people, use the entire vegetable. For this recipe you will need:

1 half yellow onion, medium dice
1 half green or red bell pepper, medium dice
2 cloves garlic, minced
1 half zucchini, cut into 1/4″ rounds
1 half yellow squash, cut into 1/4′ rounds
1 half eggplant, medium dice
1 roma tomato, medium dice
Olive oil
Parmesan cheese
Fresh basil, chopped
Salt and pepper to taste

Preheat oven to 350 degrees F.  In a medium saute pan, drizzle 2 Tbsp olive oil over medium-high heat and sweat the onion.  Once the onion begins to look translucent, add the bell pepper and cook until tender, about 4 minutes.  Sprinkle with a small amount of salt. Add the minced garlic and cook until fragrant, about 2 minutes.  Transfer to a separate bowl and set aside.  Then, heat more olive oil in pan and sauté the zucchini and yellow squash until tender, about 5 minutes.  Sprinkle with a small amount of salt. Transfer to bowl.  Repeat the same steps with the eggplant and roma tomato. Then, gently mix all ingredients together in the bowl with fresh basil, and season with salt and pepper to taste.

Pour the veggies into any shape baking dish and sprinkle with parmesan cheese.  Cover the dish with foil and pop into the oven and bake for 35-40 minutes.  Remove the dish from the oven and sprinkle with basil chiffonade- (thinly sliced) strips of basil.  Enjoy as a side dish or a main dish – Bon Appetit!

Share on FacebookShare on Google+Tweet about this on TwitterPin on PinterestShare on LinkedInShare on RedditShare on YummlyEmail this to someonePrint this page

Leave a Reply