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This recipe is based off of one found in this gluten-free vegetarian cookbook that Scott’s mom bought for me. When we were out and about at the farmers market I saw all of the veggies I needed to make the recipe. God I love summer. So I altered the recipe and made this. Because I hate following directions.

Ingredients:

  • 2 summer squashes (even though only one is pictured below)
  • 2 cloves of garlic
  • 1 large onion
  • 2 tomatoes
  • 2 long, thin eggplants
  • 1/2 cup olive oil
  • 2 tbsp butter
  • cheese of choice to sprinkle on top, I used asiago
  • 1 cup of basil leaves

Directions:

  • Slice the tomato, eggplant and squash.
  • Dice the onion and sautee in butter until soft.
  • In a blender, combine the garlic, basil and olive oil until smooth.
  • Arrange the eggplant, tomato and squash slices vertically in a baking dish. See below.
  • Top with the onions.
  • Top with the basil mixture.
  • Bake on 375F for 40 minutes.
  • Add the cheese and put it back in the oven for about a minute, until it melts.

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