Layered Vegetable Bake…

• YIELD: Serves 2-4 (2-4 Servings)
• PREP: 10 mins
• COOK: 1 hr 15 mins
• READY IN: 1 hr 25 mins

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

Instructions

1. Pre-heat oven to 180ºC
2. Line a Kitchenware Direct Terrine Dish with baking paper
3. Sprinkle the zucchini and eggplant with salt, and leave to sit for 15 minutes- this will soften them
4. Rinse well then heat a non-stick pan
5. Using the coconut oil, cook the sliced vegetables in small batches for about 3 minutes on each side or until soft
6. Set aside and drain on paper towel
7. In a blender or food processor, pureé the tomatoes, water, basil, garlic, sugar and salt/pepper to taste
8. Spoon a small amount of sauce in the bottom of the dish, and layer the eggplant, sweet potato and zucchini
9. Cover with sauce and repeat
10. Do this until the vegetables and sauce have been used, then top with vegan cheese or cheeze sauce if using
11. Bake for 30-45 minutes or until the vegies are nice and soft, and the cheeze is melted!

• CUISINE: Italian
• COURSE: Main Meals
• SKILL LEVEL: Easy