Summer Pesto Vegetable Bake

Pesto Summer Vegetable Bake

2 zucchinis

2 yellow summer squash

1 red onion

1 cup corn kernels

1 pint cherry tomatoes

8 oz. fresh mozzarella

2 cups basil pesto (Basil Pesto)

olive oil

salt and pepper

Preheat the oven to 425 degrees. Slice the zucchini and summer squash into discs. Place in a large bowl and coat with olive oil and salt and pepper. Then alternate placing a disc of zucchini and a disc of yellow summer squash on the bottom of a 9 x 13 pan. Repeat until the bottom of the pan is completely covered with zucchini and summer squash. Take one cup of pesto and evenly spread it over the zucchini and summer squash. Then cut the cherry tomatoes in half and slice the red onion into half moons. Cut the 8 oz. of mozzarella into bite size chunks. In the same large bowl mix together the corn, tomatoes, red onion, and mozzarella. Take the other cup of pesto and mix it with the corn, tomato, red onion, and mozzarella mixture. Once the vegetables and cheese are evenly coated in pesto, dump the bowl over the layer of zucchini and summer squash. Evenly spread the second vegetable layer. Roast in the oven for 30 minutes or until the vegetables are tender. Take out of the oven and allow it to cool for five minutes and then dish up.

*I use my personal Basil Pesto Recipe and Miyoko’s Cashew Milk Mozzarella*