Cheesy Summer Vegetable Bake
Add a savory depth of flavor to your next pan of roasted veggies by using our Goose Fat in this easy cheesy summer vegetable bake recipe. Topped with oregano and grass-fed cheddar cheese, these thinly sliced veggies are bursting with flavor after a quick roast in the oven. The Goose Fat mixes with the herbs and juices from the vegetables to create a delicious sauce at the bottom. Serve this cheese vegetable bake topped with fresh chopped basil for a bright and fresh side dish.
Make this Whole30 by leaving out the cheese. This recipe works great with all of our Poultry Fats as well as our Ghees.
INGREDIENTS
- ¼ cup melted Fatworks Goose Fat
- 6 medium to large tomatoes
- 5 large zucchini or summer squash
- ½ teaspoon dried oregano
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- 4 ounces grass-fed cheddar cheese
- Chopped fresh basil
DIRECTIONS
STEP 1
Preheat the oven to 375F.
STEP 2
Add the melted Goose Fat to a 9x13 baking dish and spread it to cover the bottom.
STEP 3
Slice the tomatoes and squash into ¼” slices. Layer them into the pan, alternating between the different vegetables to create a rainbow effect. Sprinkle the oregano, garlic salt, and black pepper over the top of the vegetables. Shred the cheddar cheese and sprinkle it evenly over the top.
STEP 4
Bake for 30 minutes, or until the vegetables have softened and the cheese begins to turn golden brown. Rest for 10 minutes before serving with chopped basil.
