Layered Vegetable Bake
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Layered Vegetable Bake

Submitted by: Regina Galbick

Prep Time: 20 Minutes

Cook Time: 45 Minutes

Servings: 5

The recipe for this tasty vegetable bake can easily be doubled.


    1 med. eggplant

    1 med. sweet potato

    5 lrg. tomato

    1 c. water

    1/2 c. fresh basil

    4 clove garlic

    1 pinch coconut sugar

    1 pinch sea salt & black pepper

    2 oz. cheese, any type

    2 tsp. coconut oil

    1 med. zucchini


Preheat oven to 350ºF. Line a loaf pan with parchment paper.

Finely slice zucchini, eggplant, and sweet potato (a mandoline slicer works well here).

Sprinkle zucchini and eggplant with sea salt, and let sit for 15 minutes to soften them. Rinse well.

Heat coconut oil in a pan and cook sliced vegetables in small batches for about 3 minutes on each side, or until soft. Set aside and drain on a towel.

Make the sauce: In a blender or food processor, pureé diced tomatoes, water, basil, minced garlic, and coconut sugar. Season with sea salt and pepper to taste.

Spoon a small amount of sauce in the bottom of the prepared loaf pan, and layer the eggplant, sweet potato, and zucchini slices. Cover with sauce and repeat. Do this until all vegetables and sauce have been used, then top with cheese of choice.

Bake for 30-45 minutes (or until the vegetables are nice and soft and the cheese is melted). Enjoy!