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.
Paleo & Primal Veggie Bake
This recipe is based on 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 garlic
- 1 large onion
- 2 tomatoes
- 2 eggplants
- 1/2 cup olive oil
- 2 tbsp butter cheese of choice to sprinkle on top asiago
- 1 cup basil leaves
Instructions
- 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.
Notes
You can use any veggies you want for this recipe
Nutrition
Serving: 1servingCalories: 367kcalCarbohydrates: 22gProtein: 6gFat: 30gSaturated Fat: 5gCholesterol: 7mgSodium: 58mgPotassium: 984mgFiber: 9gSugar: 13gVitamin A: 1150IUVitamin C: 33.7mgCalcium: 115mgIron: 1.5mg
Tried this recipe?Let us know how it was!
1 Comment
Cheese, basil and olive oil – defs the best treatment veggies can get! This sounds amazing!