Description
Summer Vegetable Cobbler is a vibrant and comforting dish that showcases fresh summer vegetables under a golden, flaky biscuit crust. Easy to prepare and versatile, it combines the natural sweetness and textures of zucchini, cherry tomatoes, yellow squash, bell peppers, onions, and garlic with aromatic herbs. This one-dish meal offers a wholesome, rustic charm perfect for family dinners or gatherings, capturing the essence of summer in every bite.
Ingredients
Scale
Vegetable Filling
- 2 medium zucchini, chopped into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 1 medium yellow squash, chopped into bite-sized pieces
- 1 bell pepper, diced (any color)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil (for sautéing)
- Salt and pepper to taste
- 2 tablespoons fresh herbs (basil, thyme, or rosemary), chopped
Biscuit Topping
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 3/4 cup milk or buttermilk
Optional Additions & Variations
- 1 cup shredded mozzarella or cheddar cheese (optional, for cheesy topping)
- 1 diced jalapeño or 1/2 teaspoon red pepper flakes (optional, for spicy twist)
- Gluten-free flour blend (optional, to replace all-purpose flour for gluten-free)
- Additional vegetables like sliced mushrooms, corn kernels, or fresh green beans (optional)
- Alternative herbs such as oregano, parsley, or dill (optional)
Instructions
- Prepare the Vegetables: Wash and chop all the summer vegetables into bite-sized pieces. Heat olive oil in a large pan over medium heat. Sauté the diced onion and minced garlic until fragrant and translucent. Add zucchini, cherry tomatoes, yellow squash, bell pepper, salt, pepper, and your choice of fresh herbs. Cook, stirring occasionally, until the vegetables are tender and the flavors meld into a savory filling.
- Make the Biscuit Topping: In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Cut in the cold cubed butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Slowly pour in the milk or buttermilk, stirring gently until a soft dough forms. Avoid overmixing to keep the topping light and flaky. If using, fold in shredded cheese or diced jalapeños at this stage.
- Assemble the Cobbler: Butter a baking dish and transfer the sautéed vegetable mixture evenly into it. Spoon or pat the biscuit dough over the vegetable filling, covering it but leaving small gaps for steam to escape during baking.
- Bake to Perfection: Preheat the oven to 375°F (190°C). Bake the cobbler for 25 to 30 minutes, or until the biscuit topping turns golden brown and the vegetables are bubbly and tender underneath.
- Cool and Serve: Allow the cobbler to rest for a few minutes outside the oven before serving. This helps the flavors settle and makes scooping easier. Garnish with freshly chopped herbs and a light drizzle of extra virgin olive oil for added brightness.
Notes
- Use fresh, seasonal produce for the best flavor and texture.
- Handle biscuit dough gently; overmixing can make the topping dense.
- Adjust baking time if using denser vegetables by pre-cooking them slightly longer.
- Season the vegetable mixture well before assembling to ensure balanced flavor.
- Resting the dish after baking improves serving consistency and flavor melding.
- To make a vegan version, substitute butter with plant-based oils or vegan margarine and use dairy-free milk alternatives.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 30 mg
Keywords: summer vegetable cobbler, vegetable casserole, biscuit topping, vegetarian, summer recipe, baked vegetables, one-dish meal, seasonal vegetables