A light and fresh baked vegetable dish that's the perfect accompaniment to any weeknight summer meal.  In less than 30 minutes, you can have a garlicky, cheesy, and satisfying dish that's actually very healthy (vegetarian and gluten-free), your family won't even know what happened!

Wow!  When did Monday get here?  I spent the weekend getting a long list of do-to's down to a smaller long list of to-do's.  It kinda took up the whole weekend and then Monday decided to show up.

With a major cheat meal day that happened this weekend, I needed to level my foodie playing field with a meal with a little lot more on the healthier side.

I went with some yummy chicken breasts and this Summer Tomato + Zucchini Bake.  It was perfect for a cheesy, garlicky side that was satisfying to the bellies but also hella healthy for those counting their 'man carbs' {ahem...Hubby}.

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Summer Tomato + Zucchini Bake

Yield: 8

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

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Ingredients

• 2 zucchinis, chopped
• 1 cup grape tomatoes, halved
• ½ red or sweet onion, chopped or sliced
• ¼ cup shredded radishes, optional for a little extra crunch!
• ½ cup fresh parmesan cheese, shredded
• ½ teaspoon dried oregano
• 1 Tablespoon minced garlic
• ½ teaspoon black pepper
• ¼ teaspoon salt
• 3 Tablespoons chopped or shredded basil leaves, plus more for optional garnish
• 5 Tablespoons olive oil for drizzling

Instructions

1. Preheat the oven to 350*F.
2. In a large mixing bowl, combine all the ingredients together until all vegetables are evenly coated in the dressing.
3. Place the veggie mix in a 9 x 13 baking dish and bake uncovered for 25 minutes for crunchier veggies and 30 minutes for more tender vegetables. Enjoy!