Description
This Summer Vegetable Cobbler is a vibrant, comforting dish that showcases fresh, seasonal summer vegetables baked under a golden, flaky topping. It’s a versatile, nourishing meal perfect for family dinners or casual gatherings, combining a colorful vegetable medley with a tender, crispy crust for a deliciously hearty experience.
Ingredients
Units
Scale
Vegetable Filling
- 2 medium zucchini, sliced
- 2 medium yellow squash, sliced
- 1 cup cherry tomatoes, halved
- 1 bell pepper, sliced
- 1 medium red onion, sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp fresh thyme leaves
- 1 tsp fresh basil leaves
- Salt and pepper to taste
Cobbler Topping
- 1 1/2 cups all-purpose flour (or almond flour for gluten-free)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp sugar
- 6 tbsp cold butter or vegan butter alternative, cut into pieces
- 3/4 cup milk or plant-based milk
- 1/2 cup grated cheese (optional, e.g., sharp cheddar or goat cheese)
Instructions
- Prepare the Vegetables: Wash and slice zucchini, yellow squash, bell peppers, and red onion. Halve the cherry tomatoes and mince the garlic. Toss all the veggies with olive oil, fresh herbs, salt, and pepper to coat evenly.
- Cook the Vegetable Filling: In a large skillet over medium heat, sauté the vegetable mixture for 8-10 minutes until just tender and slightly caramelized, allowing flavors to concentrate before baking.
- Make the Cobbler Topping: In a bowl, mix flour, baking powder, salt, and sugar. Cut cold butter into the dry ingredients until crumbly. Gradually stir in milk until a soft dough forms. If using cheese, fold it into the dough at this point.
- Assemble the Cobbler: Transfer the cooked vegetables to a baking dish, spreading them evenly. Drop spoonfuls of the topping over the vegetable layer, covering most of it but leaving some gaps for steam to escape.
- Bake to Golden Perfection: Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the topping is puffed, golden brown, and the vegetables bubble at the edges.
Notes
- Use fresh, ripe vegetables for the best flavor.
- Don’t overcrowd the pan when sautéing to ensure proper caramelization.
- Keep butter cold to achieve a flaky topping texture.
- Watch the baking time carefully to avoid drying out the cobbler.
- Let the cobbler rest 5-10 minutes after baking for flavors to meld and filling to thicken.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 20 mg