Description

This Summer Vegetable Cobbler is the perfect way to celebrate fresh, seasonal vegetables. Featuring a savory filling made with vibrant summer produce like zucchini, bell peppers, and tomatoes, topped with a flaky, buttery biscuit-like crust, this dish is a comforting, yet light meal that’s ideal for family dinners or potluck gatherings. A savory twist on the classic fruit cobbler, it’s bursting with flavor and incredibly easy to prepare.

Ingredients

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)

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Instructions

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.
Sauté the Vegetables:
Add the chopped red and yellow bell peppers to the skillet and cook, stirring occasionally, for about 5 minutes.
Add the zucchini and yellow squash and continue cooking for another 5-7 minutes until the vegetables are tender.
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 with salt and pepper.
Sprinkle 2 tablespoons of all-purpose flour over the vegetables, stirring to coat. Cook for about 1 minute to eliminate the raw flour taste.
Gradually pour in the vegetable broth, stirring constantly to prevent lumps. Simmer for 2-3 minutes until the sauce thickens. Remove the skillet from heat.
Make the Cobbler Topping:
In a large bowl, whisk together 1 ½ cups of flour, baking powder, baking soda, and salt.
Add the cold, cubed butter and cut it into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Gradually pour in the buttermilk, stirring gently until just combined. Be careful not to overmix.
Assemble the Cobbler:
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Spread half of the vegetable filling in the bottom of the prepared baking dish. Add spoonfuls of the cobbler topping on top, ensuring it’s evenly distributed.
Sprinkle grated Parmesan cheese (if using) over the topping for added flavor.
Bake:
Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the vegetable filling is bubbling.
Check for doneness by pressing the topping gently; it should be firm and fully cooked through.
Rest and Serve:
Remove from the oven and let it rest for 10-15 minutes before serving. Garnish with fresh parsley before serving.

Notes

Vegetable Options: Feel free to use any summer vegetables you like such as mushrooms, eggplant, or spinach.
Gluten-Free Option: Use gluten-free flour in the topping to make it gluten-free.
Vegan Version: Replace the buttermilk and butter with non-dairy alternatives, and skip the cheese for a fully vegan version.
Spicy Kick: Add more red pepper flakes or cayenne pepper to give the dish some heat.
Make Ahead: Prepare the filling and topping ahead of time and refrigerate overnight. Assemble and bake when ready.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American