Summer Vegetable Medley

A colorful combination of fresh summer veggies.

We have finally begun our first big garden project, which is to build a series of raised beds for vegetables, herbs and flowers. So I currently have a 21m² dirt patch in my garden which all of the neighbors get to stare at in horror. You see, none of our neighbors have vegetable beds in their gardens, we are the only ones who a). got the allowance of our landlord to remove the grass and place beds there b). are crazy enough to turn the garden upside down, despite the fact that we are only renting. There have been no complaints so far but I cannot help but think that the Swiss think us Austrians to be crazy for taking on such a big project.

Yup, all because this lady right here loves to garden and grow her own vegetables.

My husband pulled the short straw with having to build this gigantic thing for me. As if I working 14 hours a day wasn’t enough, I also make him dig around in soil for me. I am an awful wife indeed. 😉

But we are both excited for this project to come to an end as we are looking forward to growing some of our own food….and using it for dishes such as this colorful vegetable medley here.

As the summer is slowly coming to an end it is time to cherish those last fresh summer veggies. This dish combines tomatoes, eggplant, zucchini, onions and basil, which are baked in the oven for a healthy side dish or even main course. When baked the veggies release a bit of their juices, which caramelize slightly and sweeten the vegetables. It tastes so good!!

I love eating this alongside crispy baked bread and cottage cheese as a satisfying dinner but you can also serve this alongside fish or meat. Either way it makes a tasty dish.

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Summer Vegetable Medley

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• Prep Time: 15
• Cook Time: 25
• Total Time: 40

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Description

a medley of fresh summer vegetables, baked in the oven

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Scale 1x2x3x

Ingredients

• 3 large tomatoes
• 2 zucchini
• 1 eggplant
• 2 large red onions
• 1 handful fresh basil
• olive oil
• salt and pepper
• garlic powder

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Instructions

1. Preheat oven to 180C or 350F and coat a casserole dish with olive oil.
2. Cut all the vegetables into slices and arrange together. Add basil leaves in between the vegetables.
3. Sprinkle with olive oil, salt, pepper and garlic powder and bake for 25 minutes or until soft.

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Notes

• Serve as a side dish to meat or fish or enjoy as a main dish with crispy bread, cheese and spread of your choice.

Nutrition

• Serving Size: 4

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