Best 5 End Of Summer Vegetable Bake Recipes

Indulge in the vibrant flavors of summer with this delightful End-of-Summer Vegetable Bake, an irresistible dish that showcases the best of seasonal produce. Featuring an array of colorful vegetables, from crisp zucchini and tender bell peppers to juicy tomatoes and savory onions, this casserole is a symphony of flavors and textures. The vegetable medley is lovingly enveloped in a creamy sauce, creating a comforting and satisfying dish.

Accompanying this main event are two delectable recipes that perfectly complement the vegetable bake. The Summer Corn Salad bursts with freshness, combining sweet corn, crisp cucumbers, red onion, and a tangy dressing for a light and refreshing side dish. For those who crave something a bit more substantial, the Zucchini Bread with Streusel Topping offers a delightful treat. This moist and flavorful bread, studded with grated zucchini and topped with a buttery streusel, is a delicious way to utilize the abundance of summer zucchini.

Check out the recipes below so you can choose the best recipe for yourself!

SHEET-PAN ROASTED SUMMER VEGETABLES

Sheet-Pan Roasted Summer Vegetables image

This side dish is summer on a sheet pan! Fresh veggies like peppers, squash and tomatoes are roasted, then topped with toasted bread crumbs mixed with lemon zest and garlic for a flavorful crunch. A basil garnish adds a burst of freshness.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 55m

Yield 8

Number Of Ingredients 12

Ingredients

2 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups)
2 medium yellow summer squash, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups)
1 medium red bell pepper, cut into 1-inch pieces (1 1/2 cups)
1 medium red onion, cut into 1-inch wedges (2 cups)
1 cup cherry tomatoes, halved
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
3 cloves garlic, finely chopped
2/3 cup Progresso™ plain panko crispy bread crumbs
2 teaspoons lemon zest
1/4 cup chopped fresh basil

Steps:

Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. On sheet pan, combine zucchini, summer squash, bell pepper, onion and tomatoes. Drizzle with 2 tablespoons of the oil, 3/4 teaspoon of the salt and the pepper; toss until vegetables are coated.
Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until vegetables are tender and just start to brown.
Meanwhile, in 8-inch skillet, heat 1 tablespoon of the over medium heat. Add garlic; cook and stir 1 minute. Place garlic in small bowl. Add remaining 1 tablespoon oil to skillet; heat over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Spoon into bowl with garlic. Add lemon zest and remaining 1/4 teaspoon salt; stir to mix. Sprinkle bread crumb mixture and basil over roasted vegetables.

Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 5 g, TransFat 0 g

VEGETABLE BAKE

Vegetable Bake image

Even finicky eaters may change their minds about vegetables when they taste this rich cheesy casserole from Violet Klause of Onoway, Alberta. "It couldn't be easier to whip up," she says. "And it's so creamy and comforting that my grandchildren would never guess how nutritious it is."

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 8-10 servings.

Number Of Ingredients 9

Ingredients

1 package (16 ounces) frozen cauliflower, thawed
1 can (15-1/4 ounces) whole kernel corn, drained
4 cups frozen broccoli florets, thawed
1 can (14-3/4 ounces) cream-style corn
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
2 cups shredded Swiss cheese
1 jar (4-1/2 ounces) sliced mushrooms, drained
1-1/2 cups soft rye bread crumbs (about 3 slices)
2 tablespoons butter, melted

Steps:

In a large bowl, combine the first seven ingredients. Pour into a greased 13x9-in. baking dish. Combine bread crumbs and butter; sprinkle over top., Bake, uncovered, at 375° for 30-35 minutes or until bubbly. Let stand for 5 minutes before serving.

Nutrition Facts :

ROASTED SUMMER VEGETABLES

Roasted Summer Vegetables image

Provided by Ina Garten

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 medium zucchinis
1 red bell pepper, preferably Holland
1 yellow or orange bell pepper, preferably Holland
1 fennel bulb
1 small red onion
2 tablespoons good olive oil
1 tablespoon minced garlic (3 cloves)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 sprigs fresh thyme

Steps:

Preheat the oven to 375 degrees F.
Trim the ends of the zucchinis and cut them diagonally in 3/4-inch-thick slices. (The slices will seem large, but they¿ll shrink while they cook.) Cut the peppers lengthwise in 1 1/2-inch-wide slices, discarding the core. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. (Cutting through the core keeps the pieces intact.) Peel the onion and slice it in 1/4-inch-thick rounds, leaving the slices intact.
Place the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. (If they¿re crowded, they¿ll steam rather than roast.) Sprinkle with the salt and pepper and place the thyme sprigs on top. Roast for 15 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Sprinkle with extra salt and serve hot or at room temperature.
Note: This recipe was doubled for this episode.

END OF SUMMER VEGETABLE GRATIN

End of Summer Vegetable Gratin image

Provided by Valerie Bertinelli

Categories main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 cup thinly sliced shallots
1 tablespoon minced garlic
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon plus 2 teaspoons chopped fresh thyme leaves
1 large eggplant, sliced into 1/4-inch rounds
1 large yellow squash, sliced into 1/4-inch rounds
1 large zucchini, sliced into 1/4-inch rounds
Kosher salt and freshly ground black pepper
4 medium vine-ripe tomatoes, sliced into 1/4-inch rounds
1/2 cup shredded fontina
1/4 cup grated Parmesan
4 large leaves fresh basil, cut into chiffonade
1 French baguette or other crusty bread, for serving

Steps:

Place an oven rack in the upper third of the oven and preheat to 400 degrees F.
Combine the shallots, garlic, 2 tablespoons olive oil and 1 teaspoon thyme in a baking dish. Bake, stirring halfway through, until lightly caramelized, 15 to 20 minutes. Let cool.
Line 2 baking sheets with cooling racks. Divide the eggplant, yellow squash and zucchini between the 2 sheets. Season the vegetables with 1 1/2 teaspoons salt. Let stand 30 minutes.
Firmly press the vegetables with a kitchen towel to remove excess water. Lift the racks from the baking sheets and brush off any excess water and salt. Transfer the vegetables onto the sheet trays. Add the tomatoes to one of the sheet trays. Toss each type of vegetable with 1 tablespoon olive oil, 1 teaspoon thyme and salt and pepper to taste.
Make one stack of vegetables on a baking sheet. Start with 1 tomato slice, top it with 1 to 2 slices of zucchini, depending on the size, 1 to 2 slices of yellow squash, and then top with 1 slice of eggplant. (The zucchini and yellow squash slices should fill the same amount of space as the tomato and eggplant; if they are smaller slices, use two.) Place the stack on its side in the baking dish, on top of the caramelized shallots. Repeat making stacks and adding them into the baking dish in a spiral, working from the outside inward. If there are extra vegetables, add them to the center of the dish at the end. Sprinkle with the fontina and Parmesan. Bake until the vegetables are tender and the cheese is melted and golden brown, 35 minutes. Let cool 15 minutes.
Garnish with the basil and serve with crusty bread.

SUMMER HARVEST VEGETABLE BAKE

Summer Harvest Vegetable Bake image

This is a super end of summer veggie bake, a great recipe to use up all those leftover veggies. Although I have never try this, I am sure that this could be made into a vegatarian dish, just by adjusting a few milk ingredients.

Provided by Kittencalrecipezazz

Categories Vegetable

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

1 small cauliflower, broken into small florets (about 4 cups)
1 bunch broccoli floret (about 3 cups)
1 medium onion, chopped
1 -2 clove garlic, minced
3 tablespoons butter
3 medium tomatoes, chopped
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1 pinch thyme (optional)
salt and pepper
4 eggs
1/3 cup half-and-half
2 cups shredded swiss cheese
1/4 cup grated parmesan cheese

Steps:

set oven to 350 degrees.
butter a medium-size baking dish.
Steam or cook cauliflower and broccoli until firm-tender; drain and set aside.
saute onion and garlic in butter until tender.
stir in tomatoes, seasonings, cauliflower and broccoli.
cook uncovered, until heated through, around 4-5 minutes.
remove from heat, and set adide.
in a bowl, beat eggs and cream; stir in 1 cup swiss cheese, Parmesan cheese, and the veggie mixture.
transfer to the greased baking dish.
sprinkle with remaining cheese.
bake, uncovered at 350 degrees for approx.
30 minutes, or until a knife inserted in the middle, comes out clean.

Nutrition Facts : Calories 227.5, Fat 16.5, SaturatedFat 9.6, Cholesterol 148.5, Sodium 182.2, Carbohydrate 7.4, Fiber 1.6, Sugar 3.2, Protein 13.2

Tips:

Fresh, seasonal vegetables: Use the freshest vegetables you can find, as they will have the best flavor and texture. Choose vegetables that are in season, as they will be at their peak flavor and nutritional value.
Variety of vegetables: Use a variety of vegetables in your bake to create a colorful and flavorful dish. Some good options include zucchini, yellow squash, bell peppers, tomatoes, onions, eggplant, and potatoes.
Slice vegetables evenly: Slice the vegetables evenly so that they cook evenly. This will also help to ensure that the vegetables are tender and not overcooked.
Seasoning: Season the vegetables generously with salt, pepper, and other herbs and spices. This will help to enhance the flavor of the vegetables and make them more delicious.
Baking: Bake the vegetables at a high temperature to caramelize them and give them a slightly crispy texture. You can also roast the vegetables at a lower temperature for a longer period of time to soften them and bring out their natural sweetness.

Conclusion:

This end-of-summer vegetable bake is a delicious and easy way to use up all of the fresh vegetables that are in season. It's a great dish to serve as a side dish or main course, and it's also perfect for potlucks and picnics. So next time you're looking for a way to use up your fresh vegetables, give this end-of-summer vegetable bake a try. You won't be disappointed!