This pretty vegan layered casserole is so simple to make. Its only seasonings are salt and garlic-infused olive oil, which you make by sizzling a clove of garlic in olive oil for about a minute. This dish is lovely warm or room temperature. Serve with crusty bread as a vegetarian entree or alongside roasted meats as a side dish--don't forget a glass of chilled rosé. Source: EatingWell Magazine, July/August 2018

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Ingredients

Directions

  • Preheat oven to 400 degrees F.

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  • Heat oil and garlic in a small saucepan over medium-high heat until the garlic begins to sizzle, about 1 minute. Remove from heat and set aside.

  • Slice tomatoes, onions, squash and zucchini into 1/8-inch-thick slices. Standing them up on their sides, alternate the tomato, onion, squash and zucchini slices in a circular pattern around the edge of a 9-inch deep-dish glass pie pan or similar-size round casserole dish. Make a second alternating circle in the center. Pack the vegetables tightly: they will shrink while baking.

  • Discard the garlic, if desired, and drizzle the vegetables with the oil. Sprinkle with salt. Bake until the vegetables are tender and starting to brown, about 1 hour. Let cool for 10 minutes before serving.

Nutrition Facts

152 calories; 12.8 g total fat; 1.8 g saturated fat; 376 mg sodium. 425 mg potassium; 8.7 g carbohydrates; 2.3 g fiber; 5 g sugar; 1.9 g protein; 821 IU vitamin a iu; 26 mg vitamin c; 2 mcg folate; 27 mg calcium; 1 mg iron; 25 mg magnesium;

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