Everyone loves a good pizza, but ONE slice is generally around 300 calories! This delicious and healthy alternative to pizza is gluten free, vegan and nutrient rich. I’d say it’s even better than a normal pie!…
As I was peeking into my fridge and curiously wondering what I could whip up for dinner, secretly hoping I would find some amazing leftovers, I was at a loss! We were without an air conditioner for almost a week (during the hottest days of the summer!) and I felt drained. I knew we needed something light and energizing and I didn’t want to spend all night in the kitchen. So I did what I normally do. I pulled out all the vegetables from my fridge, looked them over and tried to conjure up what I could prepare.
I make an amazing vegetarian lasagna that my family loves, but that entails cooking sweet potatoes ahead of time, which I didn’t do. I could have made some sort of stir fry but that would have kept me in the kitchen for some time so I decided to make a layering type of dish that could bake in the oven and save me time in the kitchen.
Well, not only was it easy to prepare, it is was really delicious too!!! Feel free to add your own combination of veggies. Let me know how it turns out!
- 3 Japanese eggplants or 1 regular eggplant, cut in long strips
- 3 red bell peppers, cut in long strips
- 1 onion, sliced
- 6 cloves of garlic, minced
- 2 cups of kale, stems removed and chopped and massaged
- 2 yellow squash, sliced
- 1 can chick peas, drained and rinsed
- 1 pint grape tomatoes, cut in half
- 2 tsp parsley
- 2 tsp basil
- 2 tsp thyme
- salt and pepper to taste
- ¼ cup parmesan cheese
- 1-2 tsp olive oil
- Preheat ove to 350
- Cut and prep all vegetable
- Spray a casserole dish with olive oil
- On the bottom of the dish layer half of the eggplant, half of the red peppers, half of the squash, overlapping will be necessary.
- Sprinkle with ½ of the onions, ½ of the garlic, and ½ of the spices.
- Spread ALL of the Kale on top (remember to massage the kale between your hands, this will break it down and take up less room) and top with half of the tomatoes.
- Using the rest of your vegetables, make the next layer just like the first, and top it off with the rest of the tomatoes and seasonlings.
- Drizzle oilive oil over the top.
- Loosely cover with tinfoil and bake for 50-60 minutes or until the vegetables have softened.
- Remove tinfoil and sprinkle with cheese, cook until cheese is melted.