- 5
- 25 mins
- 75 mins
Ingredients
- 1 medium white sweet potato
- 1 green zucchini
- 1 yellow zucchini
- 5 - 6 tomatoes
- 1 small onion, chopped
- 4 large cloves garlic, minced
- 3 - 4 tbsp. vegetable stock
- 1 tbsp. Italian seasoning
- vegan shredded cheese (optional)
Preparation
Step 1
1. Preheat oven to 400 degrees. Add about 1/4 cup water to a pan and water sautee onion and garlic until just tender. Transfer to the bottom of a 9 x 13 in baking dish or a round dish.
2. Thinly slice the vegetables to about 1/8 in slices using a mandolin. Layer vegetables on top of the onion/garlic mixture by alternating tomatoes, sweet potato and zucchinis.
3. Once the pan is filled, pour 3 - 4 tbsp. of vegetable stock over top, then lightly sprinkle Italian seasoning over top.
4. Bake in preheated oven for about 25 min. Remove from oven and sprinkle with choice of cheese (parmesan is great for non-vegan version). Return to oven for another 20 min until cheese is melted and slightly browned and vegetables are cooked to taste.