Kitchen Sink Vegetable Bake
Print recipeIngredients
- olive oil
- eggplant
- onion
- yellow squash
- zucchini
- tomatoes
- potatoes
- salt
- Italian seasoning (dried or fresh)
- parmesan cheese (grated)
Directions
| Step 1 | |
| Prepare all vegetables by slicing into 1/4"-thick slices. Toss sliced vegetables with olive oil, salt and Italian seasoning. | |
| Step 2 | |
| Lightly grease a casserole dish - I used a round dish with a lid, but you can also use a 9x13" glass pan - and begin to layer vegetables, first using the potatoes. Intersperse cheese in the layers, if desired. (Why would you *not* desire this?) | |
| Step 3 | |
| Cover and bake at 350 degrees Fahrenheit for 40 minutes. Uncover, top with Parmesan cheese, turn oven up to 425 and bake another 20 minutes. | |
| Step 4 | |
| Serve warm or allow to cool, cut into individual servings and store for later. | |