I created this recipe earlier this summer with our CSA veggies, but squash and swiss chard are still in season at our local markets. I roasted the veggies the night before to make this quicker to prepare the night of.
- 2 zucchini
- 2 yellow squash
- 1 eggplant
- several swiss chard stems (optional – I had cooked the leaves separately and thought I’d throw the stems in here.)
- 1/2 c half & half
- 1 c shredded mozzarella & parmesan cheeses
- chopped fresh oregano
Slice zucchini, squash and eggplant thinly length-wise. Chop chard stems into 2″ long pieces. Toss all with olive oil and spread on a baking sheet. Roast at 400* for 20 minutes, until soft and lightly browned.
Arrange sliced veggies and chard pieces in single layer in a small casserole dish. Sprinkle with oregano and cheeses, add another layer of veggies, oregano, cheese. Pour half & half over and top with additional cheese if desired. Bake at 350* for 35 minutes.
Serve as a main dish with green salad and bread, or as a side dish with grilled fish.
Toddler verdict: Gobbled it up, swiss chard and all!