This recipe is based off of one found in this gluten-free vegetarian cookbook
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
- 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
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.
You can use any veggies you want for this recipe
1 Comment
Cheese, basil and olive oil – defs the best treatment veggies can get! This sounds amazing!