Have You Heard of Vegetable Cobbler?

 
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Fresh vegetables in the summer is simply the best, and while the temperatures are dropping a bit, there are still plenty of summer favorites, like tomatoes and peppers, at the farmers' market. Approximately 99% of the meals we make in the summer consist of fresh vegetables either roasted or grilled with olive oil, salt and pepper, and garlic (if we're gettin' fancy). While I could eat them prepared like this everyday, I changed things up recently and tried something new with our fresh vegetables and herbs. 

 
Do you store your tomatoes in the windowsill? They should really be kept out of direct sunlight, but I have a bad habit of putting them there to keep them from getting squished by other produce. Another tip - keep them stem-side down to allow them to conintue to ripen.

Do you store your tomatoes in the windowsill? They should really be kept out of direct sunlight, but I have a bad habit of putting them there to keep them from getting squished by other produce. Another tip - keep them stem-side down to allow them to conintue to ripen.

 

This savory summer cobbler was served at a cooking class I attended last month, and it was divine! However, I like my weeknight meals to require minimal time and effort because after working all day, I'd rather take a leisurely stroll with my dog or catch up on the latest episode of The Bold Type.  (If you haven't seen it yet and have a 17-year-old girl's taste in bad TV like myself, check it out.)

Channelling my inner-Sandra Lee (does anyone remember her from the Food Network?), I decided to take the recipe down a notch in time and effort and was pleased with the result. You can find the original recipe here, but this is my quick version. 

Base Ingredients 

  • 3 medium zucchini or summer squash
  • 3 large tomatoes
  • 1-2 bell peppers
  • 3 cloves garlic, minced
  • Olive oil
  • Salt and pepper to taste

Topping Ingredients

  • 2 1/4 cups Bisquick mix
  • 2/3 cup of milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • Mix of chopped fresh herbs from your garden - I used basil, garlic chives, rosemary, and thyme
  • 1/2 cup grated cheddar cheese

Directions

  • Lightly oil an 8″x10′ baking dish (or any baking dish that will accommodate the mixture) and pile in the vegetables and garlic. Toss with olive oil and add salt and pepper to taste.
  • Bake the vegetables for 20-25 minutes.
  • While the vegetables are baking, mix Bisquick and milk in a medium mixing bowl. Continue stirring and add spices, herbs, and cheese. 
  • Once the vegetables are roasted, top them with clumps of the biscuit topping mixture. It is okay if vegetables are visible in some areas. 
  • Bake for 10-15 more minutes. The biscuit topping should be slightly golden browned when done.

Enjoy! This dish was great reheated as leftovers.