summer vegetable bake

We are in the midst of the summer harvest of vegetables. Between our garden plots and CSA we've been left with a fridge full of veggies! After spending 4 hours working at our garden Sunday, we arrived home with a ton of vegetables, in part thanks to one of our fellow gardeners who shared some eggplant, peppers & zucchini with us! We decided to skip grocery shopping this week and see if we could make it on our veggies - so far we've made grilled eggplant & goat cheese pizza as well as a grilled margherita pizza, chopped veggies drizzled with olive oil and sprinkled with salt & pepper and summer vegetable bake. We're halfway through the week now so we'll see how the remainder goes! For now, here is the simple recipe for a vegetable bake - substitute whatever fresh veggies you have - we even added some jalapeno & ancho chili peppers to ours! Delicious.

Summer Vegetable Bake

1 large eggplant, sliced

1 yellow squash, sliced

1 tomato, sliced

1 pepper

1/2 onion, sliced

2 clove of garlic

bunch of fresh basil

salt & pepper

mozzarella cheese

Preheat oven to 350. Spray a glass baking dish with cooking spray. Layer the eggplant, squash, tomatoes, peppers & onions in the dish. Sprinkle with garlic. Piece whole basil leaves over the top and top with a generous amount of mozzarella. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes.