|
Army of Baked Vegetables
From our friend Laura Ferran Algieri
Ingredients:
6 ripe plum tomatoes, sliced
2 zucchini, sliced
2 Japanese eggplants
5 onions, sliced
olive oil
1 cup of grated Parmesan
salt and pepper to taste
2 tsp. Italian herb mix
Preparation:
Pre-heated 375F oven
1. Place a large skillet over medium-high heat and pour in oil. When it's hot, add onions and salt and pepper. Sauté until the onions are softened and beginning to caramelize. Pour into the bottom of a 14" by 12" baking dish.
2. Begin layering tomato slices along the left side of the pan to form an overlapping row. Overlap zucchini slices along edge of tomato row, and then the eggplant and repeat alternating tomatoes and zucchinis and eggplant, adjusting as necessary until the pan is filled.
3. Sprinkle with salt and pepper, a good drizzle of olive oil, mixed Italian dry herbs, grated Parmesan.
4. Bake for 30-40 minutes, or until top is golden and juices are bubbling.
A New Low Glycemic Recipe to Your In Box Every Week CLICK HERE!
Back to Our Favorite Easy Low Glycemic Recipes CLICK HERE!
|
