Cook'n is the best selling recipe organizer

Volume IV
January, 2014

Newsletter Home / Kitchen Pantry

Best of Pinterest

Vegetarian Meal for Under 6 Bucks!

Baked Tomatoes, Squash, and Potatoes

By Sharon Ng

This is one delicious dish, and easy on the food budget! It is vegetarian and can please an array of diners. The recipe serves 8, which is great for being under 6 dollars! I loved the combination of tastes and textures, and it tastes so fresh. You could easily serve this as a side as well. The presentation is also gorgeous, and it is easy! Due to using non-processed foods, this might qualify for clean eating diets, it also contains no gluten. It is not vegan, due to the parmesan cheese, but if desired that could be cut out. I think it tastes better with it though. This recipe is not short on taste, but for those who need a kick, some cayenne could easily be added.

This is such a simple and easy recipe that I don't have many additional tips for you this time around. A mandolin that can be set to the necessary thickness might be helpful for the potatoes, onion and squash, and make prep work faster. My only other tip would have to be "try it, you'll love it"!

Baked Tomatoes, Squash, and Potatoes

An easy vegetarian main or side dish with a beautiful presentation.

*original recipe source and pictures

Prep time:
Cook time:

Serving size: 8
Calories per serving: 49

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 onion, thinly sliced
2 small tomatoes, sliced 1/4-inch thick
1 medium yellow summer squash, sliced 1/4-inch thick
1 medium yukon gold potato, sliced 1/4-inch thick
coarse salt and freshly ground pepper
1 tablespoon fresh thyme leaves
2 tablespoons freshly grated Parmesan cheese

1. Heat oven to 375 degrees. Heat oil over medium and cook onion until tender and lightly golden, 6 to 8 minutes.
2. Arrange the onion on the bottom of a 9-by-13-inch baking dish. Overlap tomato, squash, and potato on top of the onion. Season with salt and pepper, sprinkle with thyme and Parmesan, and drizzle with more oil.
3. Bake covered for 30 minutes. Uncover and bake until golden, 30 minutes more.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Help on downloading recipes

Sharon Ng
Monthly Newsletter Contributor since 2012

blog comments powered by Disqus

Join the Cook'n Club!

An unbeatable value with exclusive benefits for members only.

Get a newsletter like this each week when you join the Cook'n Club.