Layered Vegetable Bake...

By vdub

Ingredients

• 2 Tsp Coconut Oil
• 1 Zucchini Sliced Finely, lengthways with a mandoline
• 1 Medium Eggplant Sliced As Above
• 1 Medium Sweet Potato Sliced As Above
• 5 Large Tomatoes Diced
• 1 Cup Water
• 1/2 Cup Fresh Basil
• 1 Garlic Clove Minced
• Pinch of Coconut Sugar
• Pinch of Salt and Fresh Pepper
• Vegan Cheese or Choice (Optional) Or My Creamy Cashew Cheeze Sauce

Details

Servings 2
Preparation time 10mins
Cooking time 85mins
Adapted from vegiehead.com

Preparation

Step 1

Pre-heat oven to 180ºC
Line a Kitchenware Direct Terrine Dish with baking paper

Sprinkle the zucchini and eggplant with salt, and leave to sit for 15 minutes- this will soften them

Rinse well then heat a non-stick pan

Using the coconut oil, cook the sliced vegetables in small batches for about 3 minutes on each side or until soft
Set aside and drain on paper towel

In a blender or food processor, pureé the tomatoes, water, basil, garlic, sugar and salt/pepper to taste

Spoon a small amount of sauce in the bottom of the dish, and layer the eggplant, sweet potato and zucchini

Cover with sauce and repeat

Do this until the vegetables and sauce have been used, then top with vegan cheese or cheeze sauce if using
paleo vegan recipes

Bake for 30-45 minutes or until the vegies are nice and soft, and the cheeze is melted!