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Summer brings out the best in vegetables! You have your corn, green beans, squash, zucchini, eggplant, tomatoes, and etc… Every year my mom plants a huge garden with almost any kind of vegetable you can think of and of course, she loves to share her fresh veggies with me. When we go for a visit, she usually has big baskets full of these yummy vegetables and I can’t wait to get my hands on them. Sometimes my eyes are bigger than my belly; so to say. I’ll grab way too many veggies and then they end of sitting on my counter waiting to be eaten.

Chopped and seasoned veggies for veggie bake

Chopped and seasoned veggies for veggie bake

This happened a few weeks back. The busy-ness of life just got in my way and I had yellow squash, zucchini, eggplant, and tomatoes staring me in the face. I knew I had to do something with them before they went bad, and that was not going to happen! So I decided to make a side dish that went perfectly with my homestyle hamburger steak ( and talk about delish! I chopped all the veggies, seasoned with dry oregano and pinch of salt and pepper, coated with a little bit of olive oil, topped with a small amount of parmesan and mozzarella cheese, and baked to perfection. Then topped the entire casserole with fresh chopped oregano. Yummy!

Veggie bake makes a great side dish

Veggie bake makes a great side dish

Growing up I wasn’t too fond of eggplant. I didn’t like the looks of any vegetable that was black in appearance and really didn’t like the texture. As an adult, I have grown to absolutely love eggplant. It’s filling and just delicious when seasoned right.

Here are some health benefits when adding eggplant to your diet:

  • Prevents cancer
  • Promotes weight loss
  • Helps with skin tone
  • Lowers bad cholesterol
  • Manages Type 2 diabetes
  • It’s a huge source of fiber
  • Contains Vitamin B and C

If you’re struggling with a side dish, make this simple, summer veggie bake and you’ll fall in love! Hope you enjoy! Also be sure to check out my 6 tips to create a  healthier lifestyle for busy moms…

Summer Veggie Bake

Prep time: 

Cook time: 

Total time: 

Serves: 8

Perfect side dish for any meal!
  • 2 medium yellow squash
  • 2 medium zucchini
  • 1 large ripened tomato
  • 1 large eggplant
  • salt and pepper to taste
  • 1 tsp dried oregano
  • 1 tbsp olive oil
  • 1 tablespoon grated parmesan
  • ¼ cup shredded mozzarella
  • 1 tsp chopped fresh oregano
  1. Preheat oven at 400 degrees
  2. Chop vegetables in 2-inch chunks
  3. Coat evenly vegetables with olive oil, salt/pepper, and dried oregano
  4. Place in a baking dish
  5. Top with grated parmesan and mozzarella
  6. Bake for 20 minutes until vegetables are tender and cheese is melted and browned
  7. Top baked dish with fresh, chopped oregano







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