The contrast of earthy beets and light tasting summer squash go excelent with fresh parmesan and balsamic vinegar. Another nutrient packed dish for the summer! ~Chef Austin Merath
1 Zucchini
1-2 Yellow Squash
1 Beet
3 Tbsp Olive Oil
Fresh Grated Parmesan
Balsamic Vinegar
Fresh Herbs (optional)
Sea Salt
Black Pepper
Step 1
Preheat oven to 350F. Peel your beet with a vegtable peeler. Slice the beet on a mandoline, or with a knife into thin rounds. Cut zucchini and yellow squash to same thickness and put into a large bowl.
Step 2
Drizzle with 2-3 tbsp olive oil and 1 tbsp balsamic vinegar into bowl of veggies. (Add in some fresh herbs if you have any!) Season with salt & pepper. Toss to coat everything.
Step 3
Alternately layer beets, zucchini, yellow squash. Sprinkle healthy amount of fresh grated parmesan cheese on top.
Step 4
Bake in oven for 30-35 minuites, until veggies are tender. Serve hot.
