Instructions:
Preheat Oven: Set to 375°F (190°C). Grease a medium baking dish with olive oil or cooking spray.
Prepare Veggies: Wash and thinly slice all vegetables evenly (a mandoline makes this quick).
Layering:
Start with a layer of potatoes on the bottom.
Add zucchini, then carrots, bell peppers, tomatoes, and onions.
Repeat until all vegetables are used, finishing with tomatoes and onions on top.
Seasoning: Drizzle olive oil over the layers. Sprinkle minced garlic, herbs, salt, and pepper evenly.
Cheese Topping (optional but delicious): Sprinkle shredded mozzarella or cheddar between layers and Parmesan on top.
Bake: Cover loosely with foil and bake for 30 minutes. Remove foil and bake another 15–20 minutes until vegetables are tender and top is golden.
Serve: Let rest for 5 minutes. Garnish with fresh parsley or basil. Slice into squares or wedges and serve warm.
Tip: For extra richness, pour ½ cup of cream or a mix of cream and vegetable broth over the layers before baking.
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