Weeknight Pirates

Harvest Vegetable Bake

A flavorful dish for a gathering, whether a picnic, tailgate party or potluck, as it is a nice complement to the ever-abundant grilled meats at late summer extravaganzas and it's a great way to use up a bucketful of garden vegetables.

1 medium red onion, chopped
2 medium zucchini, sliced into 12-inch rounds and then quartered
2 Cups fresh corn off the cob (3 or so ears)
2 large tomatoes, diced (2 Cups)
1 lemon (juice of)
1 tsp. minced garlic
1/4 tsp. black pepper
pinch ground nutmeg
1 TB Salsa Salad Seasoning
1 Cup grated Monterey Jack cheese

Preheat oven to 350°. Place all of the vegetables in a large bowl with the lemon juice, minced garlic, black pepper, nutmeg and Salsa Salad Seasoning. Mix well. Pour into a greased 9x13 pan. Place in the oven and bake at 350° for 20 minutes. Sprinkle the cheese over the top and bake for an additional 10 minutes, until the cheese is melted.

Prep. time: 10 minutes
Baking time: 30 minutes
Serves: 6-8