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Baked Summer Squash & Beets

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Source: Vintage Cookery


Serves
3
Prep
20
Cook
30

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


Ingredients


1 Zucchini


1-2 Yellow Squash


1 Beet


3 Tbsp Olive Oil


Fresh Grated Parmesan


Balsamic Vinegar


Fresh Herbs   (optional)


Sea Salt


Black Pepper


Directions


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.


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