Food bloggers, has this ever happened to you? You have a recipe idea from some Pinterest inspiration, you gather the ingredients, whip out the camera and BAM! The back of the camera says “battery exhaustsed.” Doesn’t that just suck? So the pictures from this veggie bake recipe are not at all up to par due to using my iPhone. , but since the recipe turned out good, I decided to post this now with the photos I have so none of you miss out on this yummy side dish.
This colorful veggie bake recipe was inspired by numerous pictures I saw on Pinterest of veggie casseroles using different veggies sliced and put together to reflect the contrasting colors. The best part is you can use just about any veggie as long as your colors contrast to make it pretty as well as delicious.
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Colorful Tomato, Potato and Zucchini Bake
Print recipe
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/4 Medium yellow onion (cut into strips)
- 1 teaspoon chopped garlic
- 1 teaspoon sun dried tomato pesto
- 1/2 cup white wine
- 2 Medium yukon gold potatos (sliced)
- 3 roma tomatos (sliced)
- 1 Medium zucchini (sliced)
- 2 tablespoons butter (melted)
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 tablespoon sun dried tomato pesto
- 1/4 cup fresh shredded parmesan
Directions
| Step 1 | |
|
Preheat the oven to 375 degrees. In a medium skillet, add the butter, garlic, olive oil and cook until onions are soft. Set aside.  | |
| Step 2 | |
|
In a 9" round baking dish (you can use square also), add the 1 teaspoon of sundried tomato pesto and white wine. Add 1/2 of the onion and garlic mix.  | |
| Step 3 | |
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Alternating between potatoes, tomatoes and zucchini, build a ring around the ouside edge of the baking dish. To make this process easier, make little stacks of the potato, tomato, zucchini then transfer them to the dish. Since you'll have an open area in the center, place a stack right there in the center.  | |
| Step 4 | |
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Top with the other half of the onion and garlic mix and the remaining tablespoon of sun dried tomato pesto. Drizzle the tops of the veggies with the butter and remaining olive oil. Salt and pepper to taste. Sprinkle the parmesan cheese on top. Cover with foil and bake for 30 minutes. Uncover and bake another 20 minutes. If you want to brown the top, you can broil the veggies for about two minutes on high.  | |
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For nutrition information and Weight Watchers Points, click the magic button
This colorful potato, tomato and zucchini bake was very good. It combined three veggies I had sitting in the crisper with tart parmesan cheese, white wine and sundried tomato pesto. Best part is I had everything on hand when I started it.
If you are looking for that perfect side dish, check out the selections on my Veggies and Sides board on Pinterest.
Follow Lori’s Culinary’s board Veggies & Sides on Pinterest.
This looks delicious! I wish my family would eat this with me!
Monica recently posted…Chicken Ranch Lunch Wraps
Looks delicious but hmm … never mind the recipe, now you’ve got me contemplating sun dried tomato pesto! 😉
Chris at Hye Thyme Cafe recently posted…Spinach-Artichoke Bread … and a Semi-Grown-Up Grilled Ham and Cheese
I wish I could get my hubby to eat something like this! Thanks for sharing at The Weekend Retreat, Hope to see you back on Thursday!
Yes! This happens to me too often. Im glad you still decided to post it because this vege bake sounds awesome! Thanks so much for linking up to the Friday Frenzy – hope to see you again on Friday!
danielle recently posted…Friday Frenzy: One Party – Three Blogs
Thanks so much for the inspiration! Linda
This looks so pretty, Lori! That really stinks about the camera battery….I have a back up battery that (thank goodness) has always been charged when I need it! It definitely comes in handy!! 🙂
[email protected] recently posted…Black, White & Red Velvet Valentine’s Day Desserts