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.

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paleo veggie bake

Paleo & Primal Veggie Bake

Dani
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
5 from 1 vote
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course side
Cuisine American
Servings 4 servings
Calories 367 kcal

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
Keyword easy vegetable casserole, paleo vegetable casserole, paleo veggie side
Tried this recipe?Let us know how it was!

1 Comment

  1. 5 stars
    Cheese, basil and olive oil – defs the best treatment veggies can get! This sounds amazing!

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