The best of any summer recipe is all the ripe, bright flavors melding together. Whether raw in a salad, steamed as a side dish, or roasted with tons of herbs and spices, there is nothing better than summer produce piled on a plate. This dish is no exception. I used what I had in my CSA delivery, but green beans, eggplant, potatoes or any other seasonal combination would work excellent here.
Seasonal flavors of squash, corn, and tomatoes mix with bright herbs and a little crunch for a ripe summer side dish. Or toss in chickpeas or quinoa to make a heartier meal on its own.
- 2 c squash (acorn, summer, zucchini, whatever you have!)
- 2 ears corn, cooked
- 1 c mushrooms
- 1 sweet onion
- 4 cloves garlic
- 4 medium tomatoes
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 3 T olive oil, divided
- 1 tsp parsley
- 1 tsp basil
- 1 tsp oregano
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 1/2 c breadcrumbs
- 1 T nutritional yeast
- Prep your veggies! Thinly slice squash, mushrooms, onion and tomatoes. Cut corn off the cob.
- Preheat oven to 375 degrees. Grease a baking sheet with 1 T olive oil. Evenly spread squash, mushrooms, and onions on sheet and roast until browned, 15-20 minutes. Remove from oven and reduce temperature to 350 degrees.
- Spread onion and garlic evenly in the bottom of an 8x8 baking dish. Top with mushrooms, then squash, then corn. Finish with a layer of sliced tomatoes. Season with salt and pepper.
- Combine breadcrumbs with nutritional yeast. Sprinkle evenly on top of dish.
- Combine remaining 2 T olive oil with herbs. Drizzle over top of breadcrumbs.
- Bake in oven for 30 minutes or until vegetables are bubbling and crust is browned.
Per serving: 202 kcal, 24 g carbs, 11 g fat, 5 g protein, 323 mg sodium, 11 g sugar