Shuffled Vegetables

If you're looking for a yummy side dish and are tired of the same old frozen veggies on your table, then look no more. These are fantastic! Just slice and layer these vertically (does that make sense?) in the pan and throw on some salt and pepper and then some cheese. You could switch up the veggies to whatever you like but I have to say the combo of the squash and the tomato was super good! And it's so pretty! And you can adjust the amount to fit more or less people, too! And all around great side dish!

Shuffled Vegetables



1 yellow squash
1 zucchini
1 medium onion
1 large tomato
1 medium potato (I used a Yukon Gold)
2 cloves garlic ~ minced
Salt and pepper to taste
2 cups grated Monterrey Jack cheese

Preheat oven to 375 degrees. Spray a 9x13 inch pan with cooking spray.

Slice all veggies about 1/8 inch thick. Make sure they are all the same thickness so they cook evenly.

Stack the veggies in random order in the pan on their sides or ends. You don't want them flat in the pan.

Sprinkle veggies with minced garlic.

Cover with foil and bake for 30 minutes.

Remove foil and sprinkle with cheese. Replace foil and bake another 15 minutes. 

 

Here's all you need!

 

Slice and dice!

 

Add the garlic then season and layer.

 

Bake for a while then add some cheese.

 

So yummy, guys!