Veggie & Herb Layer Bake


4 medium red potatoes, sliced into thin rounds

4 tomatoes (plum or heirloom), sliced thin into rounds

2 medium zucchini, sliced into thin rounds

2 medium summer squash, sliced into thin rounds

2 leeks (white parts only), sliced thin

3/4 cup vegan cheese of your choice

1/2 cup olive oil, plus 2 tbsp

3 cloves garlic, minced

1/4 cup fresh basil, chopped

1/4 cup fresh parsley, chopped

1 1/2 tsp sea salt

1/2 tsp black pepper

  • Preheat oven to 375 degrees
  • Saute leeks and garlic in 2 tbsp oil over medium heat for 10 minutes, stirring occasionally
  • Layer leeks over a greased casserole dish
  • Assemble potatoes, zucchini, squash and tomato slices randomly in 2 rows into the dish, slanting them at an angle so they all overlap a bit
  • Whisk together 1/2 cup oil, basil, parsley, salt and pepper
  • Pour over vegetables evenly
  • Bake at 375 for 45 minutes
  • Remove from oven and sprinkle cheese on top. Bake for an additional 20 minutes




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