This is adapted from 'The Just Bento Cookbook: Everyday Lunches to Go' which is a fun little directory of lunch ideas. This one is time consuming but super simple. You just need to chop everything and be around while it bakes. Really nice caramel flavor on the vegetables and great cold or hot!
Ingredients
1/2 cup olive oil
Sea salt and pepper
Garlic
2 Tbsp fresh thyme
2 Tbsp fresh basil
1-2 large onions, sliced
1 large zucchini (or yellow squash, or both!), sliced thinly
1-2 large tomatoes, thinly sliced (I get rid of seeds)
1 large sweet potato, thinly sliced
1 bunch kale or spinach
3 carrots, peeled and thinly sliced
1 eggplant, thinly sliced and salted (the pat with paper towel to soak up moisture)
1 bunch asparagus, thinly sliced long ways
Preheat oven to 425. Toss sweet potatoes in olive oil and salt and roast until tender (about 20 minutes). While potatoes are in the oven, cook down onions and kale or spinach on the stove top in 1/4 cup olive oil for about 10 minutes. Fill the bottom of a casserole dish with the cooked onions and greens.
Drop oven to 325. Layer remaining vegetables like a lasagna, with herbs and garlic mixed in and frequent salt. Any combination of vegetables will work! I think green beans would be good too. Top with tomatoes and remaining 1/4 cup of olive oil and bake uncovered for 60 minutes. Cover with foil and bake an additional 90 minutes. Bonus--it goes really well in an omelet too!
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