This Summer Vegetable Cobbler is the perfect way to celebrate fresh, seasonal vegetables. The savory filling, made with vibrant summer produce, is topped with a flaky, buttery cobbler crust. It’s a comforting, yet light dish that’s easy to prepare and bursting with flavor, ideal for family dinners or a potluck gathering.

Summer Vegetable Cobbler

Why You’ll Love This Recipe

This vegetable cobbler brings together the best of summer produce, including zucchini, squash, bell peppers, and juicy cherry tomatoes, all cooked in a flavorful herb-infused sauce. The dish is then topped with a fluffy, golden-brown biscuit-like crust that is buttery and satisfying. Whether you’re a vegetarian or just love fresh veggies, this cobbler will quickly become a favorite comfort food, offering a savory alternative to the sweet fruit cobblers typically enjoyed in the summer.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 zucchini, chopped
2 yellow squash, chopped
1 pint cherry tomatoes, halved
1 cup corn kernels (fresh or frozen)
½ cup chopped fresh basil
¼ cup chopped fresh parsley
1 teaspoon dried oregano
½ teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
2 tablespoons all-purpose flour
1 cup vegetable broth
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick) cold unsalted butter, cut into cubes
¾ cup buttermilk
2 tablespoons grated Parmesan cheese (optional, for topping)

Directions

Prepare the Vegetables:
Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.
Sauté the Vegetables:
Add the chopped red and yellow bell peppers to the skillet. Cook, stirring occasionally, until they begin to soften, about 5 minutes.
Add the chopped zucchini and yellow squash to the skillet and continue cooking for another 5-7 minutes, until the vegetables are slightly tender but not overcooked.
Stir in the halved cherry tomatoes and corn kernels, cooking for another 3-5 minutes until the tomatoes begin to release their juices.
Season the Filling:
Stir in the fresh basil, parsley, dried oregano, and red pepper flakes (if using). Season generously with salt and freshly ground black pepper.
Sprinkle 2 tablespoons of all-purpose flour over the vegetables and stir to coat evenly. Cook for about 1 minute to remove the raw flour taste.
Gradually pour in the vegetable broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for about 2-3 minutes until the sauce has thickened slightly.
Taste the filling and adjust the seasoning as needed. Remove the skillet from heat and set it aside.
Make the Cobbler Topping:
In a large bowl, whisk together 1 ½ cups of all-purpose flour, baking powder, baking soda, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
Gradually pour in the buttermilk, stirring gently until just combined. The dough should be slightly sticky, and it’s okay if a few lumps remain. Be careful not to overmix, as this can result in a tough topping.
Assemble the Cobbler:
Preheat your oven to 375°F (190°C).
Drop spoonfuls of the cobbler topping evenly over the vegetable filling in the skillet. The topping can be rustic and uneven, or you can create a more uniform look, depending on your preference.
If desired, sprinkle the grated Parmesan cheese over the cobbler topping for added flavor and a golden-brown crust.
Bake:
Place the skillet in the preheated oven and bake for 25-30 minutes, or until the cobbler topping is golden brown and the vegetable filling is bubbling around the edges.
Check the topping for doneness by gently pressing it; it should be firm to the touch and fully cooked through.
Rest and Serve:
Remove the cobbler from the oven and let it cool for at least 10-15 minutes before serving. This allows the filling to thicken slightly and helps it hold together better.
Garnish with fresh chopped parsley before serving.

Servings and Timing

Yield: 6-8 servings
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 60 minutes

Variations

Vegetable Options: You can substitute or add vegetables such as mushrooms, carrots, bell peppers, or eggplant to the filling for a unique twist.
Spicy Version: Add more red pepper flakes or a dash of cayenne pepper to heat things up.
Gluten-Free Option: Replace the all-purpose flour with a gluten-free flour blend to make the topping gluten-free.
Vegan Version: Use dairy-free butter and non-dairy milk (like almond milk) to make this dish vegan-friendly. Skip the Parmesan for a fully plant-based option.

Storage/Reheating

Storage: Store leftover cobbler in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, cover loosely with foil and bake at 350°F (175°C) for 15-20 minutes until heated through. Individual portions can also be reheated in the microwave.

Freezing

This cobbler freezes well! Allow it to cool completely before wrapping it tightly and storing it in the freezer for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven until warmed through.

FAQs

1. Can I make this dish ahead of time?

Yes, you can prepare the vegetable filling and the cobbler topping ahead of time. Store them separately in the refrigerator for up to 2 days and assemble the cobbler before baking.

2. Can I use different vegetables?

Absolutely! Feel free to use any summer vegetables you prefer, such as bell peppers, carrots, mushrooms, or green beans.

3. How do I prevent the topping from being too dense?

Be sure not to overmix the dough, as this can make the topping dense. Stir gently and only until the dough comes together.

4. Can I use frozen vegetables?

Yes, frozen vegetables can be substituted for fresh ones. Just be sure to thaw and drain them to avoid excess moisture in the filling.

5. Can I use a different type of cheese?

Yes, you can use any cheese you prefer, such as cheddar, Gruyère, or mozzarella, instead of Parmesan.

6. Can I make this dish vegan?

Yes, by using dairy-free butter, non-dairy milk, and omitting the cheese, you can make this dish vegan-friendly.

7. How do I make the crust more flaky?

Make sure the butter is cold when making the topping, and avoid overworking the dough. This helps create a flakier, more delicate crust.

8. How can I add more flavor to the filling?

You can increase the amount of herbs or add spices like thyme, rosemary, or garlic powder for extra flavor.

9. Can I make this in individual servings?

Yes, you can divide the filling and topping among individual baking dishes or ramekins and adjust the baking time accordingly.

10. Can I freeze the vegetable filling separately?

Yes, you can freeze the vegetable filling on its own. Just store it in an airtight container for up to 2 months, then thaw and bake as directed when ready to assemble the cobbler.

Conclusion

This Summer Vegetable Cobbler is the perfect dish to enjoy the best of summer produce in a savory, comforting way. With a flaky, buttery topping and a fresh, flavorful filling, it’s a meal that will delight everyone at the table. Whether you’re making it for a weeknight dinner or a special occasion, this recipe will quickly become a favorite! Enjoy!