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Summer Veggie Cobbler

Posted Jun 18 2010 8:36am

First off, thank you all for your kind words about the DNF .  I’m starting to move on and do feel better now.  Time to gear up with the Ironman training! :)

So, the best part of returning home from my vacay was seeing how my garden was doing.  And holy tomatoes.  The veggies were growing.  I picked way more cherry tomatoes than I can eat.  In fact I’m brainstorming ways to make tomato popsicles.  Do. Not. Try to steal my idea.  K?  Thanks.

Yellow Pear, Orange, and Cherry Tomatoes.

But, just like with my abundance of tomatoes, summer brings the unique problem of having too many veggies and not enough time to cook delish dinners with all of them.  So, I’m always looking for quick ideas that translate well to what I call “veggie dump” dishes…dishes that allow for many different veggies to be used in a single swoop.

So, introducing my new fav…Summer Veggie Cobbler!


  • 1.5 c.  and 3 tbsp flour
  • .25 c. cornmeal
  • 2.5 tsp baking powder
  • .5 tsp salt
  • .25 tsp cayenne pepper
  • .5 c. chopped fresh parsley
  • 8 tbsp butter
  • 2 c shredded cheddar cheese
  • 1 c buttermilk
  • 1 cup milk
  • .5 c wine
  • 2 tbsp chopped sage or oregano
  • 3 cups cooked vegetables, cut into bite sized pieces

1. Combine  1.5 cup flour, cornmeal, baking powder, cayenne pepper, parsley, 1 cup cheddar cheese, salt and 4 tbsp butter.

Yep, that’s shredded butter…helps to make the crust a little flakier than blending in butter.

2. Add the buttermilk and stir until combined. And then stick in the fridge while preparing the filling.

For the filling, I used what I had (carrots, red onion, vidalia onion, summer squash…all local from the CSA), but, you can really use anything that you want.  Just make sure you cook the veggies until they are al dente first.

2. Cook the veggies in a sauce pan with 2tbsp butter (or evoo) until the veggies are tender.

4. Once the vegetables are soft, add 1/2 c. wine (red or white will do), 3 tbsp flour, chopped sage or oregano, 1 cup milk.

5. Mix all the new ingediants into the veggies to create a “creamed veggie misture.”  Cook for 5-7 minutes, allowing the liquids to burn off and the flour to thicken the sauce.

6. Transfer the creamed veggies into a greased baking dish.

7. Top the veggies with 1 cup cheese and spoon the crust mixture over the veggies and cheese.

8. Bake at 375 for 30 minutes or until the crust is brown.

9. And eat! :)

I can’t wait to experiment with other veggie combinations!  Now to just figure out what to do all my tomatoes…any tomato ideas?? (Other than tomato sauce and salsa……because, I’m going to have plenty of that.)

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