Take advantage of fresh squash and other veggies by creating this delicious and super easy dish. The toughest part about making this is slicing up all of the ingredients. I used Japanese eggplant because the diameter of the slices would be about the same as the zucchini. Just for aesthetics.
Ingredients:
2 Japanese eggplants
1 red bell pepper
3 yellow or zucchini squash
1/2 onion diced
3 cloves of garlic, minced
2 t dried parsley
Italian seasoning
6 cherry tomatoes
Parmesan cheese
salt.
To make a tomato sauce:
Add 1 t of olive oil to a pan and stir in the minced garlic and onion. Add the 2 t of dried parsley and the cherry tomatoes. You may want to crush them as you add them to the pot. Allow this mixture to simmer for 5 minutes.
Preheat the oven to 350 degrees F.
1. Slice the vegetables into 1/4 inch slices. Mix with some salt and let each type of vegetable sweat out some water for about 10 minutes and pour out the water.
2. Lightly spray the bottom of a casserole dish with cooking spray.
3. Start to arrange the slices of vegetables, alternating colors to form one layer.
4. Sprinkle some italian seasoning and Parmesan cheese on top.
5. Repeat steps 3-4 until you run out of vegetables.
6. Pour the tomato sauce over the vegetables and top with some cheese and bake for about 45 minutes.
2 Japanese eggplants
1 red bell pepper
3 yellow or zucchini squash
1/2 onion diced
3 cloves of garlic, minced
2 t dried parsley
Italian seasoning
6 cherry tomatoes
Parmesan cheese
salt.
To make a tomato sauce:
Add 1 t of olive oil to a pan and stir in the minced garlic and onion. Add the 2 t of dried parsley and the cherry tomatoes. You may want to crush them as you add them to the pot. Allow this mixture to simmer for 5 minutes.
Preheat the oven to 350 degrees F.
1. Slice the vegetables into 1/4 inch slices. Mix with some salt and let each type of vegetable sweat out some water for about 10 minutes and pour out the water.
2. Lightly spray the bottom of a casserole dish with cooking spray.
3. Start to arrange the slices of vegetables, alternating colors to form one layer.
4. Sprinkle some italian seasoning and Parmesan cheese on top.
5. Repeat steps 3-4 until you run out of vegetables.
6. Pour the tomato sauce over the vegetables and top with some cheese and bake for about 45 minutes.