Vegetable Parm

This dish is less about complexity and more about the aesthetics. It is one of the simplest dishes you can make since I used ready made tomato sauce but it looks beautiful when serving as a side dish for guests where each guest can get his/her separate stack. You can substitute the tomato sauce and instead make a gratin type of sauce or simply dress the cooked roasted vegetables with a yogurt, dill and garlic dressing. The secret is in slicing all the vegetables and mozzarella cheese into equally sized circles.

Ingredients: 1 large tomato sliced, 1 potato sliced, 1 red pepper sliced, 1 eggplant sliced (I had to use zucchini since my grocery store ran out of eggplants. Bummer), 1 large ball of mozzarella cheese sliced, 1 cup tomato sauce, 1/2 cup grated Parmesan cheese, salt, pepper and Italian seasoning to season, olive oil to drizzle the vegetables

Preheat oven to 350. Begin by arranging all the vegetables in a circle. Make sure to create a reoccurring pattern. I had the order of tomato, zucchini, pepper, mozzarella, potato but it really doesn’t matter as long as you follow one order throughout.

Drizzle with olive oil and season with salt, pepper and Italian seasonings.

Pour the tomato sauce into the center and cover the vegetables with Parmesan cheese

Bake for 20 to 25 minutes or until the potatoes soften. Serve hot.


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Filed under Side Dish, Vegetarian

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