I like simplicity. When it comes to simple vegetables (eg boiled carrots) though, I’m not a fan. I would rather take a few minutes and jazz them up a bit…especially when I’m making an extra effort for guests or a Sunday dinner.
This is a super easy recipe so I hope you give it a try! I cook not only for a family of five (plus the friend/boyfriend/girlfriend of the day), but I try to make enough for two meals. This recipe completely fills a rectangular lasagna pan so cut the recipe below in half or a quarter if you are not wanting to overdose on the Baked Vegetable Medley!
Ingredients for about 12 servings:
- 12 cups of diced zucchini
- 1 large diced yellow pepper
- 2 large diced red peppers
- 2 tsp. or more of minced garlic
- 1/2 cup extra virgin olive oil
- 3 tbsp balsamic glaze
- 2 cups Italian breadcrumbs
- 1/2 cup melted butter
- 3/4 cup grated cheddar cheese
Heat oven to 350 degrees.
Wash, trim and dice vegetables. Place in a bowl and then pour olive oil and balsamic glaze over the veggies. Stir in garlic and sauce to coat. Place the vegetables in a large shallow un-greased glass baking dish. Microwave for approximately 20 minutes without the topping.
In a separate bowl, combine the melted butter, grated cheese and Italian breadcrumbs*. Spoon the crumbs evenly over the vegetables and put uncovered in your oven so that the cheese and butter crisp up the topping. This takes about 12 minutes. If your guests are running late, don’t cover the veggies as the steam will make the topping go mushy and that’s downright nasty.
*these breadcrumbs already contain some seasoning and parmesan cheese