Spiraled Parmesan Vegetables

A bit behind in my posts since I made this recipe for Mother’s day, oops! Parmesan veggie spiral Regardless, every holiday my family gets together and ends up having a carb fest, all those yummy comfort food dishes that are typical of American holidays.  Since the meals typically revolve around the meat and potatoes, I began my search to find some equally delicious vegetarian dishes.  This recipe is not only vegetarian but sooo good that it doesn’t have to be your usual veggie side dish.

I first came across the recipe from my fav. – Pinterest.  Yet, the pin provided no recipe only pictures!  Which led me to stumble upon Spark People’s recipe.


  • 2 tbsp olive oil 
  • 1 onion, diced 
  • 2 cloves of garlic, minced
  • 1 large russet potatoes
  • 1 – 2 zucchini
  • 1 – 2 yellow squash
  • 3 large roma tomatoes
  • Sea salt to taste
  • Black pepper to taste
  • Thyme to taste (2 tbsp. at least)
  • Parmesan cheese


Preheat oven to 375F and coat a round baking dish with olive oil spray.Heat 1 tbsp of olive oil in a large skillet over medium heat and add onions.  Saute until translucent and add garlic, cooking until garlic is golden.
Spread the onion and garlic mixture onto the bottom of the baking dish.
Sliced veggies
Slice the veggies 1/4 inch thick – slice potatoes a bit thinner since they take longer to cook.  As you can see I didn’t have any squash on hand but looks great in the Pinterest pictures.  Layer them on edge alternately in the baking dish on top of the onions, fitting them tightly into a spiral, making only one layer.
Ready for the herbs
Season with the sea salt, black pepper, and thyme then drizzle 2 tablespoons of olive oil on top.
Spiraled veggies

Cover the dish with foil and bake for 35 minutes.  Uncover and sprinkle the cheese on top, baking for another 25-30 minutes or until browned.  Bon appetit!


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