Description
Celebrate the vibrant flavors of summer with this Summer Vegetable Cobbler, a fresh, colorful, and wholesome dish featuring crisp summer vegetables topped with a golden, buttery crust. Perfect for a light lunch or satisfying dinner, this recipe is quick to prepare, visually appealing, and endlessly adaptable to dietary preferences.
Ingredients
Scale
Vegetable Filling
- 2 medium zucchini, chopped into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 2 bell peppers (red, yellow, or orange), chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons fresh herbs (thyme, basil, or oregano), chopped
- Salt and pepper, to taste
Cobbler Topping
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons cold butter, cut into pieces
- ½ cup milk or buttermilk
Instructions
- Prepare the Vegetables: Wash and chop all vegetables into bite-sized pieces. Heat olive oil in a large skillet over medium heat. Sauté onions and garlic until fragrant and translucent. Add zucchini, bell peppers, and cherry tomatoes, cooking until just tender but still crisp.
- Season and Add Herbs: Stir in fresh herbs (basil or thyme) and season with salt and pepper. Let the vegetables simmer gently for a few minutes to blend the flavors. Transfer the mixture evenly into a baking dish.
- Make the Cobbler Topping: In a mixing bowl, combine all-purpose flour, baking powder, and salt. Cut in cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Pour in milk or buttermilk and stir gently until just combined to form a soft dough.
- Assemble and Bake: Drop spoonfuls of the topping evenly over the vegetables, leaving some of the veggies exposed for texture and moisture balance. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the topping is golden brown and vegetables are bubbling hot.
- Cool and Serve: Allow the cobbler to cool slightly for about 10 minutes to set the layers for easier slicing. Garnish with fresh herbs if desired and serve warm.
Notes
- Use fresh, seasonal vegetables for the best flavor and texture.
- Mix the cobbler topping just until combined to keep it light and flaky.
- Partially cover the vegetable filling with topping to avoid soggy crust.
- Let the cobbler rest for 10 minutes after baking for cleaner slices.
- Add a splash of lemon juice to the vegetables before baking to brighten flavors.
- For a vegan version, substitute butter with coconut oil and milk with plant-based milk.
- Use gluten-free flour for a gluten-free topping alternative.
- Enhance with additional vegetables like corn, eggplant, or green beans.
- Incorporate grated Parmesan or cheddar for a cheesy twist.
- Add jalapeños or red pepper flakes for a spicy kick, adjusting heat to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 20 mg
Keywords: summer vegetable cobbler, vegetable cobbler, healthy vegetable baked dish, summer recipe, vegetarian cobbler, fresh vegetable casserole