Tomato, Eggplant, Zucchini, and Potato Bake

Posted March 29, 2017

CategoryBasil, Eggplant, Garlic, Main Dishes, Onion, Parsley, Potato, Recipe

Tomato, Eggplant, Zucchini, and Potato Bake

Yields1 Serving

2 to 3 tablespoons extra-virgin olive oil

1 large heirloom tomato, cut into 1/4-inch slices

2 small or 1 large zucchini, cut into 1/4-inch slices

1 small eggplant, cut into 1/4-inch slices

3 potatoes, sliced

1 large onion, cut into 1/4-inch slices

2 cloves garlic, minced

1/4 cup chopped Kalamata olives

1 cup fresh basil leaves

1/2 cup chopped fresh parsley

Salt and freshly ground black pepper

1/4 cup crumbled feta cheese

Preheat the oven to 350 degrees. Use a little of the oil to grease a 9x13-inch baking dish or a 2-to 3-quart casserole dish.

Layer the tomato, zucchini, eggplant, potato, and onion slices alternately with the garlic, olives, basil and parsley, adding a sprinkling of salt and freshly ground black pepper as you go.

Drizzle on the oil and sprinkle the cheese on top. Lightly cover the pan with aluminum foil, and bake until the vegetables are softened, about 30 minutes. Remove the foil and continue baking until the cheese is bubbly.

Ingredients

2 to 3 tablespoons extra-virgin olive oil

1 large heirloom tomato, cut into 1/4-inch slices

2 small or 1 large zucchini, cut into 1/4-inch slices

1 small eggplant, cut into 1/4-inch slices

3 potatoes, sliced

1 large onion, cut into 1/4-inch slices

2 cloves garlic, minced

1/4 cup chopped Kalamata olives

1 cup fresh basil leaves

1/2 cup chopped fresh parsley

Salt and freshly ground black pepper

1/4 cup crumbled feta cheese

Directions

Preheat the oven to 350 degrees. Use a little of the oil to grease a 9x13-inch baking dish or a 2-to 3-quart casserole dish.

Layer the tomato, zucchini, eggplant, potato, and onion slices alternately with the garlic, olives, basil and parsley, adding a sprinkling of salt and freshly ground black pepper as you go.

Notes

Tomato, Eggplant, Zucchini, and Potato Bake

Ingredients Directions