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Cheesy Basil Veggies

Source of Recipe

"Our Sweet Basil Kitchen" by Cade and Carrian Cheney


Recipe Introduction

"Carrian writes, 'In college, Cade and I were lucky enough to be friends with two of the sweetest people ever. Nic has since passed away, but since many of my first grown-up cooking days started with food shared with him and Cortney, we wanted to include a nod to our dear friends by celebrating these cheesy vegetables, which we first enjoyed in their home. They reminded me that food fresh from the garden is always a joy, and now Cade and I make this dish every summer."

List of Ingredients

â—¦ 2 medium carrots, peeled and sliced
â—¦ 2 small zucchini, sliced
â—¦ 2 small yellow squash, sliced
â—¦ 2 cloves garlic, minced
â—¦ ¾ cup shredded mozzarella cheese, divided
â—¦ ¾ cup grated Parmesan cheese, divided
â—¦ ¼ cup chopped fresh basil, plus extra for garnish
â—¦ Salt and pepper to taste
â—¦ ¼ cup extra virgin olive oil


Recipe

Preheat oven to 400° F.

In a large bowl, combine all of the sliced vegetables. Stir in the garlic, ½ cup of the shredded mozzarella, ½ cup of the grated Parmesan, the basil, and salt and pepper to taste. Drizzle olive oil over vegetables.

Pour mixture into a 9 x 13-inch pan and bake 20 to 30 minutes, or until the vegetables are tender and the cheese is browning and bubbly. During the last 10 minutes of cooking, top with remaining cheese. Garnish with a few basil leaves before serving.

Serves 4 to 6