Tomato Pesto Veggie Bake [Recipe]

Tomato Pesto Veggie Bake

Ingredients:

1 eggplant, diced
4 zucchini, diced
1 red pepper, diced
2 medium onions, diced
4 medium tomatoes, diced
3 tbsp olive oil
2 garlic cloves, minced
1/2 cup homemade pesto

Directions:

1. Preheat oven to 350°F.
2. Heat olive oil in a medium saucepan. Add eggplant, zucchini, red pepper, and onions to pot in small batches. Sauté over medium heat.
3. Place the sautéed vegetables in a baking dish, leaving the oil used for the vegetables in the saucepan.
4. Add the tomatoes to the oil in the saucepan, add the minced garlic cloves into the pan.
5. Add sea salt and pepper to taste. Fold pre-made pesto into the tomato mixture.
6. Pour tomato and pesto mixture over the vegetables.  Place in the oven and bake for 45 minutes or longer for a more crispy texture.

Note: For improved texture, pre-dice the zucchini and eggplant. Add to large mixing bowl and toss together with 2 tsp sea salt. Allow veggies to “sweat,” for up to 30 minutes. Drain liquid from bowl and prepare following the above instructions.

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