Veggie Caprese Bake

My Veggie Caprese Bake is the EASIEST side dish to throw together in the snap.  I buy basil and I always have a ton left over that usually ends up in the garbage can.  I wanted to play on the flavors of caprese and use up my extra basil so I added in some more texture and flavors than just tomatoes.   Serve this dish with a grilled steak or chicken breast.  If you’re on on paleo and whole30 just skip the cheese and you have a fully compliant side dish!

Prep your veggies.

Over medium high heat add the olive oil to your skillet.  Once hot, add in your veggie and season with salt and pepper.   Cook your veggie until they are fork soft (about 5-7 minutes).  Add in the balsamic vinegar and allow to reduce (about 3-5 min).  Off the heat add stir in the basil.

Transfer to a oven safe dish and sprinkle with cheese.

Place under the broiler until the cheese is melted.

Veggie Caprese Bake

  • Yield: 4 servings
  • Prep Time: 10 min
  • Cook Time: 15 min

Ingredients

  • 1 bunch of asparagus cut in 1 inch pieces
  • 2 cups cherry tomatoes halved
  • 1 medium to large zucchini cut in half moons
  • 1 Tbsp olive oil
  • 2-3 Tbsp balsamic vinegar
  • 1/4 cup of fresh basil cut into ribbons
  • 1/2 cup mozzarella cheese (omit for paleo and whole30)
  • Salt and pepper to taste

Instructions

  1. Prep your veggies. Over medium high heat add the olive oil to your skillet. Once hot, add in your veggie and season with salt and pepper. Cook your veggie until they are fork soft (about 5-7 minutes). Add in the balsamic vinegar and allow to reduce (about 3-5 min).

  2. Off the heat add stir in the basil. Transfer to a oven safe dish and sprinkle with cheese. Place under the broiler until cheese is melted.

Tell me what you think!